Its good for you, nice glutenous fat binding stuff and tastes good too.

I made a bone borth yesterday with the bones from some pork ribs. There were only 7 bones, the biggest only about 3 inches long. Yet I still got enough tasty stock for 3 bowls of 'vegetable' soup. (I mean I only added veggies and no animal matter other than what came out of the bones in the broth) Interesting soup too because it is slightly flavoured with Chinese 5 spice. It is amazing how much flavour you can get out of a few small bones that most would throw away.

Absolutely true.
I was at school, my school was a convent.

I believe you, thousands wouldn't. Actually they would, its just nuns always conjure up a slightly comic picture in my mnd.

I can barely feel it, I'm wondering if there's a way to seal the little hole in the wellies ......

Your thigh injury sounds horrendous planets I expect the nuns said it would be character building

Sounds lush! You don't often seem to get a bone with pork other than chop bones or ribs [well not the weeny joints I would get]. Chinesey flavours seem to go well with pork

When I was first married I would buy a "hand and spring" of Pork, but you never see that in shops now.....anyone remember that? Lots of crackling, lots of bones, not all that much meat.

I agree with Picto's plan, i think a puncture repair kit would do the job

I have actually seen it done, but it was many years ago. I remember my Grandad mending either wellies or a shoe using a poker hot from the fire to seal the hole. He may have put something in the hole first, which he then melted until it filled and sealed the hole. But back then wellies may have been made from some other material to what they are now.

The five spice came from the first meal from the ribs, I baked them in a sort of Chinesy inspired mix which included 5 spice.

I was doing some research one time in the National Film Archive Photographic library (back in the olden days when photos were actually printed) and i came across this great photo of the actors who played some nuns in the film Robin and Marian, all having a fag break in the dessert superb

have you made char siu pork it's so yummy

Does it involve tea?

ETA Just looked it up. I made the marinade randomly with whatever came to mind but it wasn't far off char sui. I used bitter marmalade, ketchup, soy sauce, ginger, 5 spice and a little balsamic.

Well I have nothing to lose but the wellies, so I will have a go!

That does sound good....just spread over the raw ribs or were they simmered in stock first?

YOu know I can't remember what I did now and it was only last weekend (2nd/3rd April) I think I did precook and then left the marinating in the fridge for ages. Once I got them out of the freezer I realised I hadn't really got a plan so it was all a bit half arsed.

That's often how I cook. No great recipe or plan, just lets see what happens if I add THIS and do THAT

Me too. Although I usually have a bit more by way of planning than pulling something out of the freezer because the wrapping looks ragged and it probabaly needs eating up.

Having no one to feed but myself most of the time, I experiment more than I did in the past. The OH had the appetite of a bird in his last years and I stuck to the things he liked. He was a very good cook himself and taught me a fair bit about seasoning and Mexican food. I still like to experiment though....like putting peanut butter in chicken curry! Very nice

i don't know about you Twass, but i go through phases of cooking. Sometimes i really get into it and can be experimental other times i'll make a bowl of porridge cos i cant be arsed to cook

There are nights when I cba either and just eat toast and anything lying about in the fridge in want of finishing. I'm currently in a cooking enthusiam mode and already planning to make cheese scones tomorrow

hehehe my favourite! i've just run out i've normally got a few in the freezer.

i happen to have a raspberry eton mess in my fridge...

*Invades thread, nicks all food and drink for self, scarpers*

YUM! I hope you've got the chin proof lock on your fridge.................

*Shouts back* It's already gorn!!!!!