So, who wants to help... to perpetuate the cellar?

I will have to stock my freezer with some of these whims

Sometimes, a croissant is just the ticket

Carinthia.xx

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Whims need to be catered for. Possibly - can we imagine how much freezer space we may require for every given whim?
I’m off to bed, pondering this and other conundrums.
Good nights, Cellarites,
Soo xx

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Gin, Darling

Don’t ferget it

Carinthia.xx

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It all depends on how you fold it…

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The Internet is intermittently broken, and we have light sner.

yardarm

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Has it been dropped recently?

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It’s not the dropping, it’s all the things it hits on the way down…

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Bacon butties ready

I am stuffing orang number two

The the thing with pop in eyes is the reproachful looks the piece gives you…

I worry about my sanity sometimes…

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It’s if you didn’t worry you’d need to.

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You try reproachful looks from an orang Gus dear
I find it quite unsettling to be LOOKED or Oooked at by a piece with my hand up its jacksie

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To be fair, if you did that to me I’d probably ook too.

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Well yer eyes might water, at the very least… :wink:

Bright, but very cold & windy here today. I have swept up 2 bin bagsful of wet leaves & crud for the green bin, so will flump now.

Vegetable soup will be made, possibly Minestrone, known as Minefield Soup chez Carinthia.

Carinthia.xx

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You got off lightly. Mine was dubbed (“oh no!”) “Mummy’s 'Orrible Stoo”

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Ours includes depth charges…

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Joe

Have you seen the new Tayto flavours?

I got some Bacon and cabbage flavour to try…

The beef stew will be tried too…

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SQUEEEE! Please report back as a matter of urgency. Thank you.

not that they will be available here, I suppose

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If they’re going for the authentic approach, neither “crisp” nor “flavour” should play any part. And certainly not crisp…

The boiled cabbage of my youth, with all the texture and flavour of blotting paper left out in the rain for a week, jaundiced my palate for life.

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Heave… :nauseated_face:…

Carinthia.xx

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Oh look, a tiny, sad cabbage. You’ve hurt its feelings.

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When my mother made cabbage, it started with her frying an onion (“all cookery starts with frying an onion. Even if you don’t use it in the end, it smells good and it can always go in a soup”) and then when the onion was soft adding the cabbage, chopped reasonably fine, and frying that too until it was soft. Say about fifteen minutes tops.

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