So sorry to hear about your hand.  If it helps, there is a product you can get fairly freely from most chemists called "Op Site" (it also has other names, but explain to the chemist what you want and you should be fine) it's a clear waterproof wound cover - almost like a second skin and is really good.  You can fully immerse your wound in water and the wound will stay dry and protected - be sure you use a largish size, though, as it needs a good area to adhere to without springing any leaks!

Take care and good luck.

PS.   Seeing as we are on a curry thread - watch those chillis!!!!!

I made scones (pre TMX days) once using lemonade but found that the lemonade flavour was too strong, Nay Nay's recipe worked better for me.

I ended up with a couple of kilos of green tomatoes off my bushes this year and, whilst I was fluffing about trying to find a recipe for green tomato pickles the tomatoes started ripening, so I just left them and now I am about to make passata sauce!

Oh, what a disappointment - it's as well you didn't take a sick day off work - you can still use that up when you know the TMX is coming!

I got a tea set of this china when we got married and have never used it - never really had the opportunity - but I do hope to have a chance to start using it now.

Looking at the prices on this web site, you can't help but wonder what sort of mark up these retailers use.  We have two shops and we are lucky if we get a 50% mark up - I think we must be in the wrong line of business - I'm not bitter and twisted, honestly, but I can see why the public have a deep suspicion about pricing and start bargaining when they make purchases these days.

I really like the look for this sauce, but dislike gorgonzola / blue cheese - would this work with some other sort of cheese or do you need the taste of the gorgonzola?

mmmmm that looks nice - the dressing sounds nice and tangy.  I think you could add a lot to this salad (like chick peas, for instance!) and it would still be a success - another one to add to my recipe folder.  Thanks JD

JD, apparently purple carrots are the 'in' thing at the moment - I believe they are full of antioxidants or something else that is very good for us.  I think I also read somewhere that purple was the 'original' colour of carrots a great many years ago (possibly before someone decided that orange was a preferable colour) and they are referred to as Heirloom carrots here.  I have only tasted them once and they had a slightly different taste to the familiar orange carrot, but weren't bad.