Forum Replies Created
July 11, 2015 at 7:35 am #536275
Guilty, your Honour, of not posting much lately myself. I blame my job – it’s taking over more of my time so I’m not on my own computer as much, and not doing more of the gardening/cooking stuff I usually get into 😐 Though I’d been digging through old threads a while ago, looking at all sorts of interesting discussions and trying to remind myself that work isn’t the sum of my existence.April 12, 2015 at 3:47 am #536235
Pretty sure it was from a relatively recent job (either from a bathroom reno two years ago or capping our old fireplace ten years ago), so I don’t think there’d be asbestos in it.June 7, 2014 at 6:09 am #535734
Wondered what was going on when ALS was down.. That wasn’t long before I left to stay with my mum a few weeks (still there as we speak) so haven’t been online other than for work. Had to reset my password too, but all good 🙂May 9, 2014 at 1:39 pm #535664
Thanks everyone. Also a friend tipped me off about the RDNS so I’ll look into that too.
Mentally Mum is okay, but she has a bit of a laundry list of physical ailments (arthritis, gout, Type 2 Diabetes, poor kidney function). So for her mobility is a big problem. She manages okay cooking for herself but had someone to do her cleaning, gardening and shopping. She drives but is only confident with short distances. But she probably needs closer supervision now as she had one mini-stroke last year and one early in the new year, so daily visits would be helpful. She’s also got one of those Mepacs alarms but we really need to remind her to use it – she had a fall in the early hours and was only discovered by a family member who was coming to pick her up the next day. She didn’t use the alarm as she didn’t want to “disturb them” at 3am :angry:April 17, 2014 at 10:34 pm #535570
I swear by carbon-steel (not non-stick) woks. Mine’s now so well seasoned it’s as good as non-stick – and inexpensive too.February 7, 2014 at 7:06 pm #535064
They look great! :tup:January 25, 2014 at 5:08 pm #534974
We have two – the big TV in the living room and the 25-year-old dinky CRT in the back room. Either one is hardly used for broadcast TV, other than the odd show on ABC or SBS (nothing on the commercial channels is worth bothering with nowadays IMO). The big TV is mostly used for DVDs. Plus we have connectors and software in our laptops/PCs that allow us to hook them into a coaxial point and watch TV through them.
Subscription TV is hardly worth it either – neither of us watch enough TV to justify it and it’s full of nearly as many ads as commercial TV!January 17, 2014 at 8:15 pm #534898
We’ve been lucky here in the Dandies so far, no major incidents. A couple of my colleagues at work had a scare with the fire in Kangaroo Ground but they (and their properties) were ok.January 10, 2014 at 5:21 pm #534831
dianne post=359614 wrote:
I WANT to know how to keep being patient without going insane :shrug: :blink:
And if you can do that, tell me how! 😛 😆
I WANT the mortgage gone and I WANT the home improvements finished and I WANT my garden finished.
(And I want the money to accomplish all three at once but that ain’t happening… :pinch: )January 2, 2014 at 9:29 pm #534580
I stick my head in from time to time. Only posting occasionally, too busy with work atm to have much to talk about on the home front 🙁December 30, 2013 at 8:07 pm #534657
Wow! Great work! :tup:December 24, 2013 at 11:34 pm #534526
A late Merry Christmas to all – hope you had a good one! :tup:December 20, 2013 at 10:51 pm #534513
I have a ginger cake that I love to make any time of year – I’ll be taking one to my rellies’ this Xmas day. It’s good as a cake but also makes a great dessert if you warm it up and serve with custard:
125g softened butter
125g soft dark brown sugar
2 large eggs, whisked
250g plain flour
2 tsp ground ginger
100g glace ginger, chopped
2 tbsp milk
1/2 tsp bicarbonate of soda
Grease and line a 20cm square cake pan. Beat butter until soft and fluffy, then add sugar and continue beating until mixture is fluffy. Add eggs gradually in a stream, beating well. Add treacle and beat well. Sift flour with the ground ginger and fold in, then add the glace ginger. Slightly warm the milk, stir in the bicarb, then fold into cake mixture.
Bake in a preheated oven at 180C for about 1 hour or until cooked when tested (cover the top of the cake with brown paper or foil if it’s browning too quickly). Leave in the pan for 10 minutes before turning out.August 23, 2013 at 5:30 pm #533487
Oh, now I’ve got a craving for those things they used to make out of butternut snap biscuits – put the biscuits in a patty pan in the oven until they soften and sag in the middle, then once they cool, fill them with condensed-milk caramel and sprinkle with hundreds and thousands. 😛August 16, 2013 at 4:57 pm #533125
Gardening-mad MIL sent me this one. Laughed my guts out :laugh: