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6th November 2022, 10:12 | #167151 |
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I'm doing all the prep work (cooking a chicken which I'll shred once its cooled, preparing veg) for Filipino noodles (Pancit) which Ging will cook later. Chicken is on now, boiling in salt water with peppercorns and bay leaves, the water is used to cook the noodles later. Everybody is bringing something in, someone in the ward is finishing up, tonight's their last shift.
Rain is back again |
6th November 2022, 10:33 | #167152 |
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Morning all, wet and damp here again, gotta love this time of year.
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Lest we forget..
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6th November 2022, 11:18 | #167153 | |
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Oil in my veins! |
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6th November 2022, 14:15 | #167154 |
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Jeff. |
6th November 2022, 16:59 | #167155 | |
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Lest we forget..
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6th November 2022, 17:01 | #167156 | |
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Lest we forget..
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6th November 2022, 18:55 | #167157 |
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Honey&Mustard glazed Roast Gammon with roasted Tats, Parsnips and Carrots,
Cabbage, Pigs in Blankets and wholemeal puds was for dinner this evening Honey&Mustard Roast Gammon by Jeff Cranwell, on Flickr Honey&Mustard Roast Gammon by Jeff Cranwell, on Flickr
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Jeff. |
7th November 2022, 06:33 | #167158 |
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Morning everyone.
They tell me there is a drought going on, well not in Cornwall. More heavy rain yesterday and throughout the night. Still we had a grand day out yesterday. Banana was lead car to the pub. Lovely meal. Then we convoyed to Par market, Banana was car no.2. After we wandered around the market it was time to say our goodbyes and head home. And Banana was lead car.
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233,431. That’s our second meet done, no.3 next weekend. onen hag oll |
7th November 2022, 07:27 | #167159 | |
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Morning all, More overnight rain here too & more to come from mid morning looking at the forecast.
Quote:
That looks perfect Jeff.
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Blessed are the tea makers. http://www.dailymotion.com/video/x3b...auto-2000_auto |
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7th November 2022, 08:12 | #167160 | |
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Dry here this morning, fingers crossed it will stay that way after the damp squib of a weekend we had! The gammon was cooked for six hours on low heat in the slow cooker with a quartered onion and half a pint of water. I then took it out, let it cool down, removed the outer layer of fat and scored the skin. Rubbed in some honey and mustard and then popped it in the oven for half an hour to let the glaze caramelise. Worked a treat with the gammon just melting in your mouth
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Jeff. |
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