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Messages - Cuilidh
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6661
« on: November 18, 2011, 06:51:29 pm »
The only good thing about haggis are the tatties and neeps
6662
« on: November 17, 2011, 10:12:50 pm »
I was the same, Uni, I just couldn't understand how some many people looked exactly alike!! Talking about losing your glasses. I lost mine well and truly one day and it didn't matter where I hunted I simply couldn't find them - in the end, and quite by accident, I found them in the fridge! I conceded defeat and immediately went down to the optometrists and purchased one of those chains that you slip onto the arms of your glasses and you can then hang them around your neck so you always know where your specs are! Getting more and more like a granny every day 
6663
« on: November 17, 2011, 10:08:44 pm »
They look great - I'd love to have a go at them, but know I never will, so I'll just have to continue enjoying them vicariously through your pictures. I can now say "I (sort of) know someone who makes the most magnificent English muffins you have ever tasted."
6664
« on: November 17, 2011, 07:45:52 pm »
That's a race I'd be leading, I think.
6665
« on: November 17, 2011, 07:43:08 pm »
Welcome to the forum, jkelmum. You've got the TMX just in time for your soup season - one of the best times to start using your new machine.
6666
« on: November 17, 2011, 07:41:49 pm »
It would be great to hear how this turned out, llogins. As Judy said, probably not so creamy (perhaps that would depend upon whether or not you rinsed the rice before you used it), but it should still have the lovely taste of risotto.
6667
« on: November 17, 2011, 07:38:05 pm »
What are the repurcussions of using borax on the garden as I believe it is poisonous? Is it a problem with cleaning the bowl - I would imagine you would have to be extra fussy afterwards because of that? Just referring back to a current post in the Hints and Tips for New Owners thread, would it be wise to use glad wrap between your lid and the jug so that you can protect the lid and seal from the borax?
I'm just wondering now .... am I being paranoid?
6668
« on: November 17, 2011, 07:10:44 pm »
I've done it a couple of times, but realised in time to save the meal - although I was running late by the time I'd finished cooking!
6669
« on: November 16, 2011, 10:47:48 pm »
I know you will get more informed responses than mine, Korrick, but I usually leave my MC on for most cooking and take it off if I want to thicken whatever it is that I am cooking, i.e. sauces, etc.
6670
« on: November 16, 2011, 10:09:50 pm »
Andie, what can I say ... that brought a tear to my eye. That is very lovely.
6671
« on: November 16, 2011, 07:45:48 am »
I had often wondered how come several people had the same avatar. I thought it was just me going quietly nuts here and getting even more confused than ever.
6672
« on: November 16, 2011, 05:41:14 am »
Colleen, so very sad to hear the news. Hugs from my part of the world.
6673
« on: November 16, 2011, 03:13:20 am »
mmmmmm they sound gorgeous, Judy. Thanks for sharing the recipe.
6674
« on: November 15, 2011, 11:00:27 pm »
DizzyGirl, try this for your first varoma meal. It's Quirky Jo's chicken and cashew recipe. You'll see references to it all over this forum, it is ABSOLUTELY THE BEST meal, really easy and super tasty. I'm pretty sure it was the first meal I attempted in the varoma as well and it has never failed. DH always asks for it and he thinks it is restaurant quality (and with my cooking, that's quite a compliment - especially seeing as his mother was a professional cook!). For a tasty dessert, try Chookies Sweet Potato and Coconut Custards.
6675
« on: November 15, 2011, 10:10:26 pm »
This is one of my regulars for lunches during the week. For the pasta I usually use any small shape that I have to hand and I also add a couple of tsp of grained mustard and usually c. 150 g of fetta. I've recently stated tossing semi dried tomatoes on the top as well. Ths slice iis very tasty and will take almost any variation you care to make.
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