https://www.lostlaowai.com/guides/basics/guide-chinese-alcohol/
The local stuff from sorgum is bad enough, the Er Guo Tou particularly.
Can't wait for the first zombie flics out of Hăollywood.
(with a billion+ potential paint-strip mutants, Mars(/t)ian wet/dry probing may be the least of worries)
(with a billion+ potential paint-strip mutants, Mars(/t)ian wet/dry probing may be the least of worries)
a cream tea, with coffee, same here! But where I come from (Devon) it would be scone, clotted cream topped with strawberry jam, whereas in Cornwall it would be scone, jam topped with clotted cream 😱, go figure.
I find it easier to enter a traditional (wall to wall) tea room than leaving.
(good thing casinos are not my cup of tea, with a dash of full-cream)
(good thing casinos are not my cup of tea, with a dash of full-cream)
This is gold. I always preferred the cream first (to the occasional dismay of others), to me the choice is simple. We call it a Devonshire tea here so I'm up on a technicality. Glad to hear you like it with coffee too 😉
That explains a lot!
When we were on holiday in Cornwall I thought I got the dirty looks from the locals because of the coffee thing.
At home I play fast&loose with tradition and have been known to use raspberry instead of strawberry jam or my personal favourite: elderberry jelly!
You might want to mix some apple juice into the elderberry.
Elderberry juice on its own has a strange resistance to setting and apple juice helps here.
It also reduces the amount of sugar you need. Luckily elderberry juice is quite intense and you won't even taste the apple.
Elderberry juice on its own has a strange resistance to setting and apple juice helps here.
It also reduces the amount of sugar you need. Luckily elderberry juice is quite intense and you won't even taste the apple.
yeah put some apple in last year's bramble jam to help the set. Job for the weekend.
Must also see how my sisters quince crop is this year.
Must also see how my sisters quince crop is this year.
Yes.
BTW, anyone want some apples? About 20Kg of puree in the freezer and the tree still half covered with bright red snooker balls.
An exceptional year. Wet August and all that.
BTW, anyone want some apples? About 20Kg of puree in the freezer and the tree still half covered with bright red snooker balls.
An exceptional year. Wet August and all that.
Tempting. Haven't made cider in a few years. I used to have 14 apple trees at my last house. Getting through those was a challenge but at least they ripened at different times.
Just tomatoes thanks Cliff. No free ones this year and I can't fathom spending twice on tomatoes what it costs to buy readymade TJ when there's all that work to be done.
I am thinking of putting in peach trees, maybe some apples too, and a dozen tomato plants -- downsizing to a smaller house on a bit larger plot. I think that few things are better than a freshly plucked ripe peach, or a just ripening tomato. The tomato is one of the few things improved with a tiny bit of salt.
Combined with fiber reinforcement, the active ingredient of various bandages/dressings which protect skin against moisture damage.
After a 10-day coma loa, I needed one for a rear end with pressure sore/necrosis, left a scar like I had it on with an elephant power cord.
Due to the distinctive color of such dressings, the pro slang name here is cheese-slice
And if you just can't wait, pick 'em green and fry or grille them. Learned that early on and it wasn't until the movie came out that I realized it wasn't a family secret.
A lot of color from a simple brineing? How long or maybe it's just the picture?
Unlike other places, Canadian turkeys are not bloodless. 🙂
hehe, just a simple salt and sugar mix and 24 hours of bath time. She's been resting for a bit now and will be bagged and put in the oven in about an hour. Yes, I still use a bag even though it's brined.
There's nothing so fine
as a turkey well brined
hehe, just a simple salt and sugar mix and 24 hours of bath time. She's been resting for a bit now and will be bagged and put in the oven in about an hour. Yes, I still use a bag even though it's brined.
There's nothing so fine
as a turkey well brined
