Poacher
Gravitationally challenged member
- Location
- Nottingham
In the kitchen, the stilton and broccoli quiche has been produced, against all odds and some barracking.
The shortcrust pastry was made from scratch (200gm flour, thanks to Mapperley Co-op; glad I asked, as there was none on the shelves; my secret signal ensured a pack was produced from the back room ) and 100gm butter, a proportion burnt into my few remaining brain cells.
Slightly too much pastry, better than too little. The excess was combined with some red fox cheese for a handful (or two) of snaxx.
Another day's existence assured, I hope.
The shortcrust pastry was made from scratch (200gm flour, thanks to Mapperley Co-op; glad I asked, as there was none on the shelves; my secret signal ensured a pack was produced from the back room ) and 100gm butter, a proportion burnt into my few remaining brain cells.
Slightly too much pastry, better than too little. The excess was combined with some red fox cheese for a handful (or two) of snaxx.
Another day's existence assured, I hope.