Tell us Something Really Trivial about your Life (VOL 30)
Discussion
Bobberoo99 said:
Awful night's sleep, Mrs Bobbers spent the whole night either snoring VERY loudly or fidgeting constantly, I debated whether I could claim a mercy killing at about 4am!!!!
Off back home today, still got tomorrow off though!!!
Better get back you’ve got 16000 hours to do before Christmas cos the yanks want it.Off back home today, still got tomorrow off though!!!
V6 Pushfit said:
Bobberoo99 said:
Awful night's sleep, Mrs Bobbers spent the whole night either snoring VERY loudly or fidgeting constantly, I debated whether I could claim a mercy killing at about 4am!!!!
Off back home today, still got tomorrow off though!!!
Better get back you’ve got 16000 hours to do before Christmas cos the yanks want it.Off back home today, still got tomorrow off though!!!
I'm more interested to see how my manager copes when my team leader finishes on Friday and he's got no one to delegate all his s
t too!!!! 
glenrobbo said:
nonsequitur said:
If you smother them in brown sauce, then you are safe.
OK, whilst my beef & vegetable stew is slow cooking tomorrow, I shall get hold of a recipe for brown sauce and shop for the ingredients in case I decide to buy a load of ready-meals. 
Good morning / afternoon / evening chaps. I haven't got a bloody clue where I'm at, I think I'm two hours ahead of you. Which would indeed be a first.
Glad you had a good time in Hereford Bobbers old boy, you certainly deserve it after all the hours you've been working.
Anyhow, bit of lunch is beckoning. I had a fairly healthy breakfast, so I think I'll have a kebab.
Why not. With a bit of chilli sauce too. NOM.
Glad you had a good time in Hereford Bobbers old boy, you certainly deserve it after all the hours you've been working.
Anyhow, bit of lunch is beckoning. I had a fairly healthy breakfast, so I think I'll have a kebab.
Why not. With a bit of chilli sauce too. NOM.
Nice one Bomma! Although Nonsequential recommends brown sauce, I think chilli sauce is the better option.
Anyway, my beef has been slow cooking for a couple of hours in beef stock to which I've added some paprika, freshly grated nutmeg and black pepper and a few dried chillies.
Now it's time to prepare this lot to add to the pot. ( Not the custard though, that's for afters. )
I'll make and add the dumplings towards the end of the cooking time.
I'may tempted to add a few caraway seeds to the mixture for added taste...
Although Nonsequential recommends brown sauce, I think chilli sauce is the better option.Anyway, my beef has been slow cooking for a couple of hours in beef stock to which I've added some paprika, freshly grated nutmeg and black pepper and a few dried chillies.
Now it's time to prepare this lot to add to the pot. ( Not the custard though, that's for afters. )
I'll make and add the dumplings towards the end of the cooking time.
I'may tempted to add a few caraway seeds to the mixture for added taste...
glenrobbo said:
Nice one Bomma! Although Nonsequential recommends brown sauce, I think chilli sauce is the better option.
Anyway, my beef has been slow cooking for a couple of hours in beef stock to which I've added some paprika, freshly grated nutmeg and black pepper and a few dried chillies.
Now it's time to prepare this lot to add to the pot. ( Not the custard though, that's for afters. )
I'll make and add the dumplings towards the end of the cooking time.
I'may tempted to add a few caraway seeds to the mixture for added taste...
Wheres the bottle of wine? Although Nonsequential recommends brown sauce, I think chilli sauce is the better option.Anyway, my beef has been slow cooking for a couple of hours in beef stock to which I've added some paprika, freshly grated nutmeg and black pepper and a few dried chillies.
Now it's time to prepare this lot to add to the pot. ( Not the custard though, that's for afters. )
I'll make and add the dumplings towards the end of the cooking time.
I'may tempted to add a few caraway seeds to the mixture for added taste...
V6 Pushfit said:
Wheres the bottle of wine?
The wine? An explanation of the custard's role would be welcome first.Gentlemen, I believe we are witnessing the maiden flight of stew and dumplings served with a layer of custard decorated with hundreds and thousands and served with a dollop of whipped cream.
It is Christmas after all.
Bomma220 said:
By, it's all good here. Nice bit of lunch, l've managed to find an area where I can access the web.
It's right on the edge of the swimming pool though, I have fallen in a couple of times.
Never mind, all in the line of duty and all that.
Good thing my phone's waterproof.
Wine & custard?
It's apparently this years in thing, custard with EVERYTHING!!!!!It's right on the edge of the swimming pool though, I have fallen in a couple of times.
Never mind, all in the line of duty and all that.
Good thing my phone's waterproof.
Wine & custard?
We're home, we've even done the shopping on the way!!!!
DickyC said:
V6 Pushfit said:
Wheres the bottle of wine?
The wine? An explanation of the custard's role would be welcome first.Gentlemen, I believe we are witnessing the maiden flight of stew and dumplings served with a layer of custard decorated with hundreds and thousands and served with a dollop of whipped cream.
It is Christmas after all.
Have no fear, the wine will be added one way or the other.
The custard? Have you never heard of the Custard Test?
It's a PH thing, a reality check.
Whatever reality is? 
You can Google the Custard Test whilst I Google "Reality".
I have found a nice recipe for brown sauce in my "Good Housekeeping Cookery Compendium" of 1957.
It looks quite straightforward, I'll have a go at it when I get a chance. I already have most of the ingredients. I think I might bung in a few other bits & bobs to add my own slant on it. And beer perhaps.
Same effect as the wine I guess.
Meanwhile I have made the dumplings:
I have done my best to make them the same colour as in the black & white picture in the book.
9 tasty caraway suet dumplings resting before being added to my sumptuous beef stew. I shall cover them with a damp paper towel until then whilst they 'prove'.If you don't like the thought of them, you can 'suet' yourself!
I'm off now to see about the wine situation. Perhaps a nice Côtes du Rhône? Or two??
Oh, and some hundreds and thousands. Just a few, I'm not that wealthy
and some whipping cream for that kinky touch. Liking the sound of that! Bye!
Edited by glenrobbo on Monday 10th December 14:10
glenrobbo said:
glenrobbo said:
DickyC said:
V6 Pushfit said:
Wheres the bottle of wine?
The wine? An explanation of the custard's role would be welcome first.Gentlemen, I believe we are witnessing the maiden flight of stew and dumplings served with a layer of custard decorated with hundreds and thousands and served with a dollop of whipped cream.
It is Christmas after all.
Have no fear, the wine will be added one way or the other.
The custard? Have you never heard of the Custard Test?
It's a PH thing, a reality check.
Whatever reality is? You can Google the Custard Test whilst I Google "Reality".
I have found a nice recipe for brown sauce in my "Good Housekeeping Cookery Compendium" of 1957.
It looks quite straightforward, I'll have a go at it when I get a chance. I already have most of the ingredients. I think I might bung in a few other bits & bobs to add my own slant on it. And beer perhaps.
Same effect as the wine I guess.
Meanwhile I have made the dumplings:
I have done my best to make them the same colour as in the black & white picture in the book.
9 tasty caraway suet dumplings resting before being added to my sumptuous beef stew. I shall cover them with a damp paper towel until then whilst they 'prove'.If you don't like the thought of them, you can 'suet' yourself!
I'm off now to see about the wine situation. Perhaps a nice Côtes du Rhône? Or two??
Oh, and some hundreds and thousands. Just a few, I'm not that wealthy
and some whipping cream for that kinky touch. Liking the sound of that! Bye!
Bobberoo99 said:
Anybody else having issues with the pages freezing after loading? My phone keeps throwing up a message saying that the page has become unresponsive every time I load a new page since I did a software update on my phone!!! 
Hold your phone with the coal tongs and warm it over the pre-Yule Log. That will unfreeze anything frozen on the phone./Trivton Exchange Help Line
It's not freezing, it's jammin'.
It's the Bob Marley Effect.
There is a topic about it website feedback...
Somebody has suggested loading up some app or server or something whit make all come good again.
It's all a bit over my head though.
Well, okay, a lot over my head.
I'll just soldier on. Like a Buffalo Soldier.
Bomma, old chap, sorry I was out when you rang, with my phone on charge at home.
If it's urgent, give me a call later on.
I have purchased wine, I chose a nice Tempranillo, out of respect for the beef.
One more glassfull. and my Superstew will be ready to serve up.
It's the Bob Marley Effect.
There is a topic about it website feedback...
Somebody has suggested loading up some app or server or something whit make all come good again.
It's all a bit over my head though.
Well, okay, a lot over my head.
I'll just soldier on. Like a Buffalo Soldier.
Bomma, old chap, sorry I was out when you rang, with my phone on charge at home.
If it's urgent, give me a call later on.
I have purchased wine, I chose a nice Tempranillo, out of respect for the beef.
One more glassfull. and my Superstew will be ready to serve up.
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