Most recent activity
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Three bridges is better...
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lolz i've, currently doubled in circumference, not really feeling like "entertaining" guests like that.
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I can do that. I'm in N7 though so can you be bothered?
better than the original stitching
not sure but I'll do my best!
Shouldn't take too long so come for some tea.My fee is some white cotton thread - Gutermann brand. :)
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took #hellohazeldog to the beach - she loved it, not the freezing cold water though
@kl another schanzuzer walk on Sunday
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goes for when I make soups... Cook that excess water out then add stock/wine/what have you...
yeah totally. The flavours intensify so much more from it.
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just lips and arseholes...
(I miss the good old election sausage sizzle!)
we got #dogsatpollingstations instead which kinda makes up for it
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umami - yes to the suggested soy, mushrooms, bisto, wine - all good shouts. Anchovy?
Teaspoon of vinegar could go a long way.I would caramelise the mirepoix first very well, and do the meat separately very very well.
Gets rid of the celery soap. I also use celery salt sometimes instead for the flavour.
Celeriac is the work of the devil unless covered in mayonnaise.I find I throw away very little if anything at all. I've become very good at making decent meals with a few ingredients (iron chef!). I think it's from learning about what (flavours) goes with what and having a good store of cans and dry ingredients to fall back on - lentils, grains, pasta, rice. This may help http://www.flavourthesaurus.com/ also I've cooked most of my adult life with Stephanie Alexander and the Silver Spoon - good reference books.
I'm a big fan of Lock & Lock plastic tubs which go into dishwasher well (the sistema ones don't) and the heavy duty snap-lock soup bags
Much love to the hounds above!
We stick Hazel in a mission workshop rambler. She's been a few times now and doesn't mind it.