Small things matter

[Bugtownboy]

Go for it - you know you want it.

Big batch of chilli and all yer mates round

[Joeboy]

Go for it - you know you want it.

Big batch of chilli and all yer mates round

Can't, it's aluminium and too big for WBS1, PLEASE do not bring up the open top aspect of WBS2.

[Bugtownboy]

Would I

Can’t upset the vibe of the Love Shack

[Joeboy]

Would I

Can’t upset the vibe of the Love Shack

[AE-NMidlands]

“Perpetual stew” is the food humans evolved eating! It is amazing that few of us have even tasted it these days.

I think this is an "Olla podrida" in S American cuisine too...
and I agree left-overs is a good starter for lots of flavours! My winter lunches are often stewy things watered down, with some left-over veg added in to make soup.
Going rather further back, thanks for the reminder about sausage casserole. We like it made with flattened-out sausage meat, but as that only seems to be available around Christmas we just pull the skins off nice sausages (don't think about it in advance or try to visualise it, just do it!)
A

[Mr Gus]

If I had a few more days on my own I'd be making a sausage n' lentil cassoulet.
Wife back soon, not a fan of lentils or pulse & grain stew thickeners.. ((liveners)) grr!

Day 3 is my limit to "eternal stew" & the trouble is we never miss day one so we get the full on day two flavour bonus, ..dumb really.


I was chowing so many chicken stock lentils (a lovely breakfast) the other week for several meals per day, that I thought I'd be "competition" to the dogs & rip a few trouser seams out, ..nothing, I must have cooked em badly

But seriously, all a good sign for the less real meat aim, ..am gagging for a beyond burger though, apparently there are good reports around for the Iceland veggie burger offering, ..wondering how the dogs would process some lentils (as if they weren't bad enough without)

[Joeboy]

That's it back on and heating slowly for lunch. About a kilo of garden spuds in and topped up with water to lessen the consistency closer to soup.
Heavily black peppered too.

It's been a dull day here yet 1kW+ coming in and doing the job of heating this through. A lot of it will end up frozen as I am stockpiling for Winter.

I'll have to have a measure afterwards and see what this pot holds. Away to dig up another mucka bucket of spuds.

[Fintray]

Going rather further back, thanks for the reminder about sausage casserole. We like it made with flattened-out sausage meat, but as that only seems to be available around Christmas we just pull the skins off nice sausages (don't think about it in advance or try to visualise it, just do it!)
A

You need some Lorne sausage, available up here all year round, I'm not a fan of it though!

[Joeboy]

That's it back on and heating slowly for lunch. About a kilo of garden spuds in and topped up with water to lessen the consistency closer to soup.
Heavily black peppered too.

It's been a dull day here yet 1kW+ coming in and doing the job of heating this through. A lot of it will end up frozen as I am stockpiling for Winter.

I'll have to have a measure afterwards and see what this pot holds. Away to dig up another mucka bucket of spuds.

15 BIG portions! 90% VEGETARIAN
8 portions going in the freezer.

[Joeboy]

This evening, it is tortellini arabiatta a la blackened garlic with the water pre heated as well on WBS1. No use denying it, that's 4 nights in a row WBS has been on, we are off to the races here!,

First storage heater (bedroom) kicks in tonight to charge across the 5 hour window. Bet ye a tenner she is up through the night saying it's too ?