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Messages - cookie1
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36301
« on: October 01, 2009, 10:21:45 am »
36302
« on: October 01, 2009, 10:18:44 am »
Welcome Kristie.
Broome is lovely. You are getting your TMX just in time for the wet season, you will be able to make mango sorbets all the time.
We used to live in Broome in the 1970's, before it was developed. Have friends who taught there for many years too.
We still visit fairly regularly too.
36303
« on: October 01, 2009, 10:13:16 am »
We're going to be a little bit more of a 'wait a while' now too as we won't be having daylight saving this year.
Just for the record I love WA and all it's scenery and slowness but I also love visiting the rest of Australia. I enjoy razzing 'tother siders' too.
36304
« on: October 01, 2009, 10:09:18 am »
Countrygirl, the weather in Perth, Western Australia is just coming into spring. We've had a few lovely sunny days after many rainy ones. The mornings have been cold but the sun is lovely. Soon we will be complaing about the heat.
36305
« on: October 01, 2009, 10:05:47 am »
.....................and then read it again. Even then I often miss a vital point.
36306
« on: October 01, 2009, 10:04:19 am »
Welcome Kathy. Lovely to have you thermomixing with us.
36307
« on: October 01, 2009, 10:00:17 am »
Oh SP that would have been disastrous. I'm amazed at the cooks/chefs on TV that put eggs directly into what ever they're cooking. Yuk.
I grew up on a farm with chooks/hens and we always cracked eggs into a bowl first. I thought everyone did until I came to live in the city as a new bride. I couldn't understand why people in the supermarkets wriggled the eggs in the carton, until I bought some that had eggs cracked in them.
There is nothing worse than the smell of an off egg. We know why they call hydrogen sulphide (??) rotten egg gas.
36308
« on: October 01, 2009, 09:54:02 am »
Thanks for that Barbara. Tomato jam brings back memories of my childhood-very happy memories.
36309
« on: October 01, 2009, 09:48:50 am »
I just need my basil to get growing a little faster. I love pesto on gnocchi, especially pumpkin ones.
36310
« on: October 01, 2009, 09:47:14 am »
Narelle, what a lovely 'accident'. This sounds as though it will be lovely. I will definitely try it. May add bits and pieces to it as suggested. Well done. 
36311
« on: September 30, 2009, 06:00:05 am »
How about trying TMXers recipe for croissants but instead of rolling them cut them into squares or whatever and put custard etc into them. From memory when I did a cake course a million years ago the croissant and the danish were a similar base.
36312
« on: September 30, 2009, 02:56:16 am »
Thanks folks. Those sort of lists are very helpful. If we're unsure it's an easy check.
36313
« on: September 30, 2009, 02:54:15 am »
36314
« on: September 30, 2009, 02:49:09 am »
What a lovely cake. I made this yesterday with left over guiness. I ended up making a few changes as I was running short on stores.
I topped up the guiness with about 50ml of beer as I ran out of guiness.
I reduced the sugar to 250g as I thought I should.
I didn't have enough sour cream so had about 100ml of buttermilk added.
Even with all this messing up it was a really beautiful cake and I will definitely be making it again, thanks CP63.
36315
« on: September 30, 2009, 02:44:49 am »
Oh Harmony, that's a b..@3#...r. (jolly nuisance)
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