what's for dinner/tea?

[Ruby]

Cake. Upside down peach, for want of any pineapple. Don't know what it is about being housebound that ends up in baking! 
Baking with Bob, lol!! Listened to Infidels and Desire for the duration.

[CRAZY-HORSE]

^^
two fine albums indeed Ruby.

eat salad when on nightshift (ceasar or greek generally).
having Ceasar tonight with some chick-peas tossed through for a change.

[CRAZY-HORSE]

fettuccine carbonara tonight...
really feeling sick now as there is way too many carbs in it for a diabetic

[CRAZY-HORSE]

and salad season has arrived...
lean pork and a fresh Garden Salad tonight...

[CRAZY-HORSE]

lightly pan-fried salmon fillet on a bed of mash potato and steamed vegetables with a drizzle of cheese sauce on the veg.

[Ruby]

Not for dinner, but finally got around to making a Christmas cake - lastminute dot com - lol! Let's just say it ought to last a while - very well preserved!

[CRAZY-HORSE]

take out bbq chicken with roasted vegetables tonight due to neither of us getting home till 7pm and too tired to do anything about food!

[Ruby]

I’m interested in the health benefits of food made using natural fermentation processes and went on a sourdough breadmaking course yesterday – was a birthday gift from a friend – lucky me! Anyone who thought the process of breadmaking was simple is mistaken! Well – it is, I guess, but the science and theory behind it is incredibly complex. The real deal is pretty amazing. The stuff you buy sliced and packaged is so far removed from what it ought it be, we really shouldn't bother. Anyway – I now have fabulous bread and a 103-year-old starter culture or mother dough to look after. It’s tradition to give it a name and she needs to be fed every couple of days. Eeeek! Hope I don’t kill her off!! Bad news naming things – one feels so responsible. I’ve decided on Venus, in keeping with her Italian heritage and in the hopes that she will rise like Botticelli’s goddess. 

[JeromeD]

Do you ever stop doing new things? Your head must be overflowing with information. Looking after cultures is a full time job. Enjoy! Every single beer coming from a particular brewery is made from the exact same propagated yeast culture every time. If they ever lose the original yeast culture they are in deep doo dah. There is no going back. One of the reasons a particular brand of beer always taste the same. Learned all about that when I was working for SAB. Quite interesting.

[Ruby]

^At this stage, I think the flow rate out is probably a lot faster than the flow rate in! Lol! But thanks – will do my best to keep her going – holding thumbs! Yes - such a fine line between vrot and not!! These sourdough cultures have sometimes been in families for generations - Italians are very serious about their food – I love it. Spoiled for life now - will never again be able to face a pre-packaged loaf. Quite mind boggling when you realise how it's manufactured. Full of rubbish. Literally.