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Deleted member 26715

Guest
and added a different photo
When I was hiring warehouse staff which was weekly any CV that came in with a photo was never read & put straight in the bin.
 

postman

Squire
Location
,Leeds
Just been informed of the colour scheme for the kitchen.It is going to be based on the colour of a local cafe near us.Zest yellow bright and light.W oodwork Silver Mist not going to waste what is left of the paint from the front room.Starting Thursday.But only if it gets warmer,lighter brighter and no rain.Not going through the same as i did last week,some areas of the painting the paint had not hardened off,due to the central heating not being on.That is one reason i can see brush strokes on the chimney breast,and it is driving me mad.While Mrs P is away next week i might just do another coat of blue.
 

Salty seadog

Space Cadet...(3rd Class...)
Also, to make it keep. Good quality dry cure bacon will keep for months in the fridge with no need to freeze.

Streaky bacon is lovely, though it's a lot leaner than it used to be. Still, it's brilliant for wrapping around fish or chicken. For sandwiches and fry-ups I prefer back bacon, but since I get most of mine on sticker, I'm relatively unfussy.

The only question is smoked, unsmoked or maple-cured... :blush:


Maple cured you fool, naturally of course black treacle cured is simillarly acceptable.
 
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