Mundane News

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Location
Cheshire
Gigantic pork joint just gone in, says it serves 10, not when I have hoovered half of it down, I'm hank marvin :hungry:
 

Gwylan

Veteran
Location
All at sea⛵
Our vans never got really cold at night as we were on hookup in winter. We spent most of January then February and March in our van one winter at Aberdeen when our eldest son was in hospital. Even our last van which came from Italy with Italian insulation never got really cold.

Be happy. Confusion by the management about what was the off and what was the thermostat.
Next project look for an LPG station. Usually Morissons (sp?)
 

Ming the Merciless

There is no mercy
Location
Inside my skull
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oldwheels

Legendary Member
Location
Isle of Mull
Temp down to minus 2C now so it is going to be cold tonight.
Got some gardening tidying done but still frost in my back garden tho' not in front of the house.
There is a lot of shade from bushes which were tiny things when first planted but seem to have got out of control since I am not able to do much gardening nowadays and in any case have lost interest.:sad:
The garden is getting to be bit of a burden but I doubt I could move away to somewhere with no garden.
 
Location
Cheshire
Roast pork here tonight as well. I've got a joint just shy of 2kg that I bought for £4.62 on YS last Sunday. That'll do us nicely for a while, including some pork & mustard sandwiches for a few lunches. :hungry:

Luvly!
The unfortunate exit by England last night resulted in 'one too many' so cooking ain't the easiest today ... still, kitchen smells nice :hungry:
What you doing with it?
 
Luvly!
The unfortunate exit by England last night resulted in 'one too many' so cooking ain't the easiest today ... still, kitchen smells nice :hungry:
What you doing with it?

Mmmm, one the advantages of being teetotal! :angel:

Roasties, roasted cauliflower, green beans and apple sauce made with the last of the bramleys from the garden and some new rock pippins from the community orchard.

Just about to put the oven on preheat. Will do the joint in a roasting bag because a) I don't want crackling* and b) it's a weird shape and don't want the meat to dry out.

* I want to use the skin and fat to make szmalec (Polish pork dripping) along with the skin and fat left over from the bacon knuckle. It's flavoured with onion, garlic, oregano and plenty of salt & pepper. Makes the best fried bread ever.
 
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