Son coming today flumpy - just going to start cooking as he won't be the only visitor. He knows me very well so I expect gifts I will be delighted with. We have philosophy which he studied at Glasgow university and I at Bristol University, in common. He was only 15 when my husband died so I had to be father and mother to him.
Thanks for the new plant name Marion. I'm a bit out of the loop with things like that, now.
Flumpy, the bale of hay turned up at 5.30pm (just before dark), so we're happy to get it. He wouldn't take any money for it - 2 large bales. It'll come in very handy for filling up wash aways on the various tracks out the back where we drive.
Awe Marion that's too young to loose your father and husband Marion so sorry, hope you have a nice day and gets lots of nice presents, what are you making for the meal?
Bungalow Pie flumpy. My upmarket version of cottage pie made with minced steak, fresh tomatoes, elephant garlic and fresh herbs in the base and the freshly dug potato topping with mature cheddar cheese and butter and herbs crust. Called Bungalow Pie as I live in a huge bungalow. I grow elephant garlic beneath my many rose trees and never have any diseases. Today I used some left from last year's harvest but this year's is ready. Much milder than ordinary garlic but much easier to peel and much, much, bigger.
OK just for you - Bungalow pie decorated with Sunlemon, Sunchocolat and Red Bodyguard not on the market yet tomatoes from Mr. Fothergills. As I suspected Subchocolat are good for cooking .as they have robust skins.
Ho Marion my mouth is watering just looking at them, I'm trying to imagine what it smells like mmmmmmmm , thanks for the photos Marion. Enjoy your meal
Marion. You've done very well with your tomato project! They all sound tasty. Lots of other people on the forum have been having trouble getting their tomatoes to ripen so you must have all the right conditions (as well as your expertise, of course). The pies look really tempting.
I made a casserole/stew a couple of days ago with thick lamb chops. I used lots of home produce - garlic, onion, bay leaf, parsley, thyme, oregano, rosemary, chervil, and my dried tomatoes. I also added pumpkin and carrots and a can of Aldi tomatoes at the end for liquid, rather than flavour (they are as cheap as). It was really tasty and the meat fell off the bone. We even had it for lunch the next day. Must remember to ask the butcher to cut us some thick shoulder chops again.
Posts
Lovely blue sky in the NW : ) so more tidying and trimming to be done in the garden today : )
Son coming today flumpy - just going to start cooking as he won't be the only visitor. He knows me very well so I expect gifts I will be delighted with. We have philosophy which he studied at Glasgow university and I at Bristol University, in common. He was only 15 when my husband died so I had to be father and mother to him.
Thanks for the new plant name Marion. I'm a bit out of the loop with things like that, now.
Flumpy, the bale of hay turned up at 5.30pm (just before dark), so we're happy to get it. He wouldn't take any money for it - 2 large bales. It'll come in very handy for filling up wash aways on the various tracks out the back where we drive.
hope your day is good, both of you.
Awe Marion that's too young to loose your father and husband Marion so sorry, hope you have a nice day and gets lots of nice presents, what are you making for the meal?
Hey Pat you put your feet up now sounds like you've had a busy day, at least the weather was better for you
Bungalow Pie flumpy. My upmarket version of cottage pie made with minced steak, fresh tomatoes, elephant garlic and fresh herbs in the base and the freshly dug potato topping with mature cheddar cheese and butter and herbs crust. Called Bungalow Pie as I live in a huge bungalow. I grow elephant garlic beneath my many rose trees and never have any diseases. Today I used some left from last year's harvest but this year's is ready. Much milder than ordinary garlic but much easier to peel and much, much, bigger.
Ho that's sounds really yummy, what time do I have to be there
(Only joking) awe I hope you have a lovely time, take a photo of your bungalow pie too 
OK just for you - Bungalow pie decorated with Sunlemon, Sunchocolat and Red Bodyguard not on the market yet tomatoes from Mr. Fothergills. As I suspected Subchocolat are good for cooking .as they have robust skins.
Ho Marion my mouth is watering just looking at them, I'm trying to imagine what it smells like mmmmmmmm
, thanks for the photos Marion. Enjoy your meal 
Marion. You've done very well with your tomato project! They all sound tasty. Lots of other people on the forum have been having trouble getting their tomatoes to ripen so you must have all the right conditions (as well as your expertise, of course). The pies look really tempting.
I made a casserole/stew a couple of days ago with thick lamb chops. I used lots of home produce - garlic, onion, bay leaf, parsley, thyme, oregano, rosemary, chervil, and my dried tomatoes. I also added pumpkin and carrots and a can of Aldi tomatoes at the end for liquid, rather than flavour (they are as cheap as). It was really tasty and the meat fell off the bone. We even had it for lunch the next day. Must remember to ask the butcher to cut us some thick shoulder chops again.