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Morrison's have been doing something similar for a while.  Somewhere here I described what came in their £35 'basics' parcel.  Ours had meat such as mince, chicken, ham, sausages and bacon, but they also do 'meat free' versions.

 

23 minutes ago, DAVIDW said:

 

Having said  that , managed to bag an ASDA delivery slot for the first time last night but its not till May 2nd and costs £4 . I just stuck anything down on the order and will make alterations the day before .

 

David, please make sure you read the small print re: altering/editing your order.  Easy to leave it too late.

 

 

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Result........CT Scans all clear......just got letter..been sweating for a fortnight......

Just got back from QMC again........the last eight days have been a bit Traumatic to say the least,,...blood tests,,X-rays,,and today a visit to a Consultant........cut a long story short......problem

Two years ago today..........my life changed forever,,,about this time i was on my way down to the operating theatre for what turned out to be a ten hour operation...........its been life changing in

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Meanwhile.. Mrs Col has not stopped going on about bloody Broccoli for days.  It was mushrooms before that.  I like both.. very much. but I can manage without them for a few days or even weeks.  My view is that so long as I can get some sort of fresh fruit and veg.. I'll avoid malnutrition for a couple of months...

 

Thing is I'm really not happy about either of us venturing into shops at present.  Maybe when admissions to hospital and cases in general start to fall significantly... but not yet.

 

But then today as I set out on my walk, I encountered a lady from the bottom of the street.  It transpired she was going to the shops and I told her Mrs Col was threatening to do the same.. in search of Broccoli.  She immediately offered to get some if it was available and leave it on our doorstep.

 

I told her I didn't want anybody taking risks on my behalf.. but she insisted she was going in the shop anyway and when I got home from a 40 minute 'power walk', dodging the hordes of 'definitely not local residents'.. the Broccoli was on the doorstep.  I think she may find a nice bottle of wine on hers soon.  She's also the one who's organised our street's Whatsapp Group.

 

So.. tonight, I knocked up Stir Fried Pork with Broccoli and Five Spice..  as you do...

 

There was no comment about the Broccoli................. or the Mushrooms.. or my superb Egg Fried Rice......

 

But it seems there was too much onion..... :aggressive:

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14 hours ago, Jill Sparrow said:

I went off those doors a bit, aged 11 to 17, due to the Coop school uniform department being directly behind them!

I remember that too! Mum used to use the divi to buy our school uniforms.

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Tut tut, too much onion in the Pork and Broccoli five spice.... sigh some people just never learn....should be ashamed o yersen...noblue

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Dilivery slots ! well folks i will still keep trying, but i have 2 daughter in laws who work for the NHS and they will do all my shopping for me, but i do feel guilty with them working full time, then comming home to teenage sons and husband's, but they don't seem to mind. 

If any member lives Jacksdale way we have a very, very good butcher he sell veg as well as good quality meat, he takes orders phone/facebook and he will deliver not sure how far though. If anybody wants to check him out its Paul & Shelia Shipley Main st Jacksdale. 

This is life Jim but not as we know it. (to quote a phase)

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PP - regarding trout. I think it'would be a mistake to serve such a fine fish with anything resembling Haute cuisine française (or italienne).

 

You obviously know how to cook it so, with such a nice fish serve it very simply with, say, dill butter (chopped fresh dill leaves mixed with butter) lemon juice, plain boiled new potatoes and a green salad.

 

At leBsL we cook trout by bringing the water to the boil, adding a few drops of vinegar then the trout bring back to the boil and immediately turn off the heat. The fish cooks in the residual heat of the water and when cool will be perfectly cooked.

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I heartily agree. Fine foods don't require tarting up or fancifying. On the rare occasions we have lobster (usually bought fresh on the quayside when on holiday) it's best served with a simple salad and new potatoes and not made into a fancy thermidor dish. Good food has it's own intrinsic flavour which can best be appreciated by simplicity of cooking. I believe lots of sauces and spice dishes originally evolved from disguising meat which had gone over the top!

 

 

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11 hours ago, MargieH said:

BK. I don't know what to suggest about registering with Sainsbury's.  Perhaps if you apply for a Nectar card (their loyalty card) they will have access to your date of birth and will realise you are in the elderly category?

I've had a Nectar card for ages and ages. If only I could get past first page (email) then I could explain. It just like hitting a brick wall.

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PP I read your post late last night and intended to reply this morning but I've been busy and have just sat down to watch news. 

I agree with Jonab and was going to say so. Don't spoil the trout with anything heavy. I was going to suggest melted butter with a few wild fennel fronds ( similar to,dill). What could be nicer than a freshly caught trout. You know how you caught it and you know where it's been. Not in a nasty sense I might add but it's not been over handled in the shops or markets. Enjoy it. 

Just remembered what you could do with the trout. Cook them under salt. Place trout on top of greaseproof paper and cover LIBERALLY WITH COARSE SALT LEAVING NO GAPS. Cook in oven until salt is quite hard.The trout will have a delicate taste of salt. Remove all the salt from the trout and serve.

We cook chicken in the same manner. Doing it this way the fat is absorbed and thrown away with the salt. 

Try it , don't be put off by the method it does work . If in doubt do a research on internet.

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Lizzie about Lidl. I quite like it but it's a bit far to shop regularly so it's only occasionally I go. When I was doing my physiotherapy I had to pass right in front of it. One day I popped in to get something and came out with loads of things that we can't find in supermarkets here. I got the taste for some breads, one especially called scocchi. It was shaped like a croissant but made of layers of bread. I got 4 to try and after that I started to get a few more each day I passed. I went in after I had finished physio but then realized that there was little left at that time 1.15pm so I started going in before physio so I had more choice. I started to buy 10-20 each day and I froze them knowing that the physio would stop and I wouldn't be able to go again for a while.

They probably have the same promotions as they do here e.g. British week, Greek week etc. At one time they only sold cheaper brands but now they stock superior brands. The fruit and veg are always fresher than the better supermarkets. 

At the moment I'm making some Monkey bread. I prepare the dough last night and it's ready in the tin to bake. My freezer is getting quite fat stocking all these biscuits and cakes I'm making . We can't eat them all. So they are divided , shared and stored in freezer.

What else do you do in lockdown and it's raining?

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Talking of trout, do you  have to descale it when preparing, as well as gutting? I've only ever see it as fillets, apart when in Morrillion, France, when the chef did trout with potato gratin with "Le Thom cheese.

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23 hours ago, Oztalgian said:

I remember that too! Mum used to use the divi to buy our school uniforms.

 

I simply couldn't comment on the Co-op school uniforms for other than High Pavement..

 

But....  the HP jacket from the approved retailer.. (Was it D&P?).. retained its rich deep brown colour.  Sadly the Co-op version rapidly deteriorated to a lighter.. almost rusty colour.  I always felt a bit sorry for the lads who wore the Co-op version.

 

And yes.. I'm a great fan of co-operatives in general.

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BeeKay, our method of poaching trout allows the skin to be slipped away very easily and the fillets to fall away from the bones. Salt baking achieves the same thing - the skin comes away with the salt crust. Descaling isn't necessary.

 

Regarding serving trout with cheese. In my view doing this would spoil both the cheese and the trout.

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There were certain items of school uniform which were only available from D&P. Others could be purchased at the Coop, behind those revolving doors. For instance, the Manning School grey flannel knickers were a D&P only item, as was the tie. It wasn't a conventional tie but a length of red and white striped petersham ribbon, looped over a circle of elastic under the collar of the blouse.

 

The Manning blouse was the cause of much trouble. Some parents purchased a red and white striped blouse from the Coop and I think this was the prescribed blouse for a different Nottingham school but the Manning blouse wasn't red and white, it was sort of maroon and white. It was only a subtle difference but turn up in the wrong one and they'd be down on you like a ton of bricks! Some parents genuinely couldn't see the difference in the shade but others bought the cheaper red and white blouse, thinking no one would notice. Wrong!  The Manning blouse was very expensive, presumably because of the rare dye shade and the limited numbers produced.

 

Other items such as the green, wrap around science/art overall could only be purchased at D&P.

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Taking Kai out this morning we did the usual routine making him sit with his lead on whilst I opened the door and then wait until I told him to go out. As he was sat there I noticed a rather large spider come hurtling out from between the wall and floor slab ready to fight! I moved Kai over a bit, think it was a bit overmatched or more likely Kai would eat it, he is very partial to the odd wasp, beetle etc. I had a good look, from a distance I must add, and it seems to be Big Bertha who was obviously in a bad mood. Perhaps I woke her up when I lent my walking stick against the wall. Making sure the door to the kitchen was shut we proceeded with our walk.

When I got back she was sunning herself on the wall. I sorted Kai out with water etc. and then went back into my side room. She had moved a bit so we were eyeball to eyeball. Although I do NOT like spiders, she is quite magnificent really apart from the way she runs and the fact that she is a spider. We have renegotiated her tenancy, same rules as before. She stays in the side room, can eat as many flies as she wants, no partying or having friends over. All webs must be discreet and must not be where I will walk into them. I have agreed not to let Kai sniff or eat her and she won’t try to attack us when we are going for walks and she is not allowed to accompany us on them either. Any rules are broken and she will be in next doors garden immediately.

So hopefully we can co-exist peacefully.

 

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I thought Big Bertha had scuttled off to spider heaven, SG.  She must like living with you so much, they've let her come back!

 

There are lots of babies about, I've noticed, including one poised on the newly painted ceiling just above my bed the other night.  It was gently relocated outside. As I shut the door and tippy toed back to bed, I'm sure I heard a voice shout, "I've been chucked out of better places than this!"

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Called in at the Plains fish bar at lunchtime & had some beautiful  proper fish & chips take away then sat across the road by the monument in glorious sunshine & scoffed em. 

Normal life will soon return. 

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That's a good chip shop. Very envious. I just fancy proper fish and chips or even a Big Mac. Our nearest chippy in Southwell is only average and it's a 10 mile round trip. We must be running low on supplies. It's burger, beans and chips tonight!

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I suppose it could be Big Bertha Mk. II JS. As long as she sticks to the rules we will be fine. Just hope she hasn’t brought the family with her!

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Thanks Lizzie, as said earlier, I have started on the main body. Painting Wollaton hall picture is not so easy but I'm trying. It certainly looks different from the rust bucket I collected. Will show you a picture when it's finished, I promise.

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