hi ians did you watch doi? couldn't spot a new Gethin could you?
I always thought Steve Backley was tasty when he was competing, so he'll do for me!
Just been hab=vin a look at the DOI section here. Unless I am in the wrong place (which is entirely possible!) the DOI ones on ITV appear to be completely dead!!
I always thought Steve Backley was tasty when he was competing, so he'll do for me!
Just been hab=vin a look at the DOI section here. Unless I am in the wrong place (which is entirely possible!) the DOI ones on ITV appear to be completely dead!!
thanks for your advice... it reminds me.. my dance teacher leant me some coking books for one and i havnt returned them yet.. in fact i havent read them yet!!
im not really budgeting my food.. im just to lazy to cook!
oh well!
thanks.
Lou x x x
Lou, why don't you do what i do, today i have made a beef stew, i got a nice cheep bit if meat, like braising steak, it's not expensive, and a cut like that you can cook slowly for a few hours. I add onions, mushrooms, peppers, carrots, leeks, celery to a big dish cover with enough stock (or even instant gravy) and bung it in the oven for 4 hours. Dont put it on a high heat right away as it will make the meat tough, but start it off on around 100~150 , then turn it up for the last hour. I cook extra veg or mashed potatoes to go with it. The good thing is, if you make extra you can have it for the next couple of days ( as long as you heat it through till it's boiling ).it's a great cheep, tasty ,easy meal. you don't need to be Gordon Ramsey to do it either.
Also you could do the same thing with a chilli con carne, or a spag bol, make extra and make it last a couple of days., just takes a little planning thats all but it saves you cooking each night.
Lou, why don't you do what i do, today i have made a beef stew, i got a nice cheep bit if meat, like braising steak, it's not expensive, and a cut like that you can cook slowly for a few hours. I add onions, mushrooms, peppers, carrots, leeks, celery to a big dish cover with enough stock (or even instant gravy) and bung it in the oven for 4 hours. Dont put it on a high heat right away as it will make the meat tough, but start it off on around 100~150 , then turn it up for the last hour. I cook extra veg or mashed potatoes to go with it. The good thing is, if you make extra you can have it for the next couple of days ( as long as you heat it through till it's boiling ).it's a great cheep, tasty ,easy meal. you don't need to be Gordon Ramsey to do it either.
Also you could do the same thing with a chilli con carne, or a spag bol, make extra and make it last a couple of days., just takes a little planning thats all but it saves you cooking each night.
thanks hun... im worried about cookin meat cuz im soo clueless whether its cooked or not!
but i have tried to do things like spag bowl and freeze extra portions.. but my sis came over and we cooked loads! lasagne, spag bowl, sum creamy chiken stuff in the slow cooker and think thats it... i froze loads of portions in the freezer (about a month ago) and over half of them are still in there!!
so its not even like i have to cook each night.. i jus duno y i dont microwave it!
thanks hun... im worried about cookin meat cuz im soo clueless whether its cooked or not!
but i have tried to do things like spag bowl and freeze extra portions.. but my sis came over and we cooked loads! lasagne, spag bowl, sum creamy chiken stuff in the slow cooker and think thats it... i froze loads of portions in the freezer (about a month ago) and over half of them are still in there!!
so its not even like i have to cook each night.. i jus duno y i dont microwave it!
Lou x x x
lou:)
you need to get yourself into a routine with cooking.
it will benefit your health and your dancing.
hey not to worry hun... i need someone to remind me that my diet is outrageous!
im dancing at least twice a week and may start figure skating.. its important to keep my figure and get energy from healthy foods.... i noticed wen i went swimming today that i now have some red stretch marks!! think there stretch marks.. aint checked again they may jus hav bin where i was leaning on sumin!
Just a quick hello as my home office is freezing cold
Hope to get the boiler fixed tomorrow and it will be easier to chat as my fingers will work properly!!!!!
i know how u feel wen its sooo cold your fingers are just numb... i got a laptop and it tends to warm up so i pop my hands underneith for a quick warm up!
im just watching dancing on ice which i recoded... i find it funny wen they fall over in rehearsal lol... im guan start figure skating soon.. im scared of falling over hehe.
Comments
i think thats how brat di angelo got through. the teenyboppers were voting all week long:mad:
hi lovey:) how are you?
nobody stood out as gorgeous:(
i liked michael underwood though as he made me laugh:D
I always thought Steve Backley was tasty when he was competing, so he'll do for me!
Just been hab=vin a look at the DOI section here. Unless I am in the wrong place (which is entirely possible!) the DOI ones on ITV appear to be completely dead!!
im waiting to see him in lycra:o:)
Michael was great too and he's from Northampton where I live
did you see how young sarah greene & philip schofield looked on the clip of going live?:D
Lou, why don't you do what i do, today i have made a beef stew, i got a nice cheep bit if meat, like braising steak, it's not expensive, and a cut like that you can cook slowly for a few hours. I add onions, mushrooms, peppers, carrots, leeks, celery to a big dish cover with enough stock (or even instant gravy) and bung it in the oven for 4 hours. Dont put it on a high heat right away as it will make the meat tough, but start it off on around 100~150 , then turn it up for the last hour. I cook extra veg or mashed potatoes to go with it. The good thing is, if you make extra you can have it for the next couple of days ( as long as you heat it through till it's boiling ).it's a great cheep, tasty ,easy meal. you don't need to be Gordon Ramsey to do it either.
Also you could do the same thing with a chilli con carne, or a spag bol, make extra and make it last a couple of days., just takes a little planning thats all but it saves you cooking each night.
I haven't seen her for ages -what has she been doing?
no claire, i thought that too....most odd.
off to watch sense and sensibity...back soon:)
thanks hun... im worried about cookin meat cuz im soo clueless whether its cooked or not!
but i have tried to do things like spag bowl and freeze extra portions.. but my sis came over and we cooked loads! lasagne, spag bowl, sum creamy chiken stuff in the slow cooker and think thats it... i froze loads of portions in the freezer (about a month ago) and over half of them are still in there!!
so its not even like i have to cook each night.. i jus duno y i dont microwave it!
Lou x x x
i dont know - ive not heard anything about her for years!
lou:)
you need to get yourself into a routine with cooking.
it will benefit your health and your dancing.
Am back on for a while - am protesting as OH has some work to catch up on before off to work again in the morn.
What have I missed?
yea i no
Lou x x x
sorry for nagging you lovey:)
hey not to worry hun... i need someone to remind me that my diet is outrageous!
im dancing at least twice a week and may start figure skating.. its important to keep my figure and get energy from healthy foods.... i noticed wen i went swimming today that i now have some red stretch marks!! think there stretch marks.. aint checked again they may jus hav bin where i was leaning on sumin!
Lou x x x
and if you reheat it, make sure it boils for a good few mins.
Lou x x
Hope to get the boiler fixed tomorrow and it will be easier to chat as my fingers will work properly!!!!!
lou x x x
im just watching dancing on ice which i recoded... i find it funny wen they fall over in rehearsal lol... im guan start figure skating soon.. im scared of falling over hehe.
Lou xx x
Any idea who was voted off DOI? I was watching Sense and Sensibility!
HAL x