GW magazine turned up yesterday complete with the free seeds. The wildlife mix says it's got borage in there so I cracked it open so I could pick them out to sow separately but there's not a single borage in there. The seeds smell wonderful though and among the chaf there are some interesting looking seeds but it looks like I'll either have to buy borage or cross my fingers that some self seeds from last year. I'm kicking myself for not harvesting any Only 8 bits of junk mail this month too.
If you can keep your head, while those around you are losing theirs, you may not have grasped the seriousness of the situation.
Brandy is good for various desserts and Creole cake but not as a drink. Beer for cooking beef and, if it's an apple Lambic, pork plus Guinness for chocolate cake. Never for drinking.
Celery for Waldorf salad and some soup bases. Risotto can be fabulous. In fact the only rice dish I really don't like is tarte au riz - a Belgian tart made with rice pudding. Yuk.
Love avocados neat or in guacamole or in salads but really don't fancy it in a chocolate cake.
Plaice is lovely too but not fresh tuna.
Agree with you completely about whisky and porridge and smelly cheese. I would add smelly sausage such as andouilletes and greasy sausages such as salami and mortadella and nduja.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
I love most people's 'hated foods' ... especially real andouillettes and the smelliest cheese ... but I really don't like desiccated coconut Not keen on most tinned tuna either, but love the stuff in jars and fresh tuna.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I'm weird with textures, so Avocado and aubergine are both out. Hate porridge. What's to like? horrible flavour, horrible texture . Looks like some sort of cement. I pretty much hate all offal ( textures again )
@Hostafan1 -- Really, what sort of Scotsman are you? porridge stuff of life 😆 I agree about offal though. I'm afraid I tend to think about what function these things serve in the live animal. Liver, kidney, intestines- no thanks!!
seeing fresh liver always reminds me of the big blood clot you get in a tissue after a nosebleed has stopped. That alone is enough to stop me wanting to eat it
Posts
Celery for Waldorf salad and some soup bases. Risotto can be fabulous. In fact the only rice dish I really don't like is tarte au riz - a Belgian tart made with rice pudding. Yuk.
Love avocados neat or in guacamole or in salads but really don't fancy it in a chocolate cake.
Plaice is lovely too but not fresh tuna.
Agree with you completely about whisky and porridge and smelly cheese. I would add smelly sausage such as andouilletes and greasy sausages such as salami and mortadella and nduja.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Hate porridge. What's to like? horrible flavour, horrible texture . Looks like some sort of cement.
I pretty much hate all offal ( textures again )
That alone is enough to stop me wanting to eat it