I can believe that! We had a pull out ironing board in our last house too - great idea and I don’t know why they aren’t seen more often. Having said that I don’t seem to do much ironing at all these days.
It's a lot bigger than it was but not as big as I'd like it to be! I wish I could have transplanted our kitchen from our last Edinburgh flat into this house. It was massive! We lowered the ceiling with beams, had a dining area, pull out ironing board, pop up cantilever shelf with my mixer on it and the most massive walk in shelved cupboard - it was like a mini mart. We bought this one for the location and reserved the biggest we could get with the biggest plot as it was always the intention to extend. What was our original kitchen is now a run of concealed storage and a whole new kitchen was added on. And it still isn't big enough!
One of our ironing boards ended up as a fish cleaning / filleting board, just the right height for our two boys at the time.We had a pull out ironing board in our last house too - great idea and I don’t know why they aren’t seen more often.
Lunch yesterday: Cold barbequed chook pieces that were marinated the day before.
Dinner: Pork chops and veggies, brown onion gravy.
Breakfast: Cheese and mushroom omelette, bacon, tomatoes, reheated spudlite.
Drinks: Black coffee no sugar / sweeteners, lots of water.
One of our ironing boards ended up as a fish cleaning / filleting board, just the right height for our two boys at the time.
My sons were about 14 and 15 at the time, they had been trained in the use of my butchers knifes for several years. I can assure you the knives were not at eye level either.Is is customary to use a fillet knife at eye level? (assuming younger kids?)
@zauberflotte, my Grandsons who are staying with us on their gap year from uni in West Oz, are in their twenties as well, not little ankle biters.Sorry @Tipetoo I was imagining 10-11 year olds and trying to make the non-American ironing board height fit that. So it was an extra work surface where needed most! I wasn't meaning to sound snarky, mea culpa many apologies please forgive me?
Hi, which LC bread/ rolls do you use?I was hungry today so had breakfast, toasted LC roll and scrambled eggs.
Lunch was cheese (cheddar and Bavaria blue) on LC bread.
Some sneaky nuts, and Halo ice cream.
Dinner was the rest of the oven roasted veg with strips of fried chicken.
Yoghurt with raspberries and blueberries.
Drinks, coffee, tea and a glass of red.
Mm that’s actually a lot more than I usually eat.
One of our ironing boards ended up as a fish cleaning / filleting board, just the right height for our two boys at the time.
Almond flour is already used in the cake - My friend (having watched the programme) said the cornflour was to add lightness to the whole. If there are six (maybe 8 portions) altogether, that would be a little over 2 carbs extra per slice. Not too much of a sin is it? Wasn’t sure how much Erythritol so thanks.@Viv19 pretty sure erythritol would work 1:1 replacement. Maybe almond flour for the corn flour? The rest would be cream cheese and um seaweed?
@gennepher from frustrating to unbelievable. I'm so sorry! I would have eaten every piece of cheese and celery available after I finished all the chocolate I could manage. You at least got the gardening done!!
@Chook and @meglil55 my son and DIL just acquired not one but two fundie pots. One from MrZF's mother (Granny to son)'s estate of weird kitchen stuff and one from who knows where. I think ours is packed away somewhere. We made cheese fondue often enough but keeping the wick trimmed so the flame would be right drove me nuts!
its not so bad this time of the year (although my next door neighbour has just bought a new horse and seems to be bulk buying it accessories) but the lead up to Christmas was pure hell what with things being delivered during the day then being collected during the evening.
One of our ironing boards....
Hi, which LC bread/ rolls do you use?
Greater love have no woman for her man but to consent to jame making when it has never before been tackled. It seems making a mean lemon curd is ace training and it'll be just fine.
Rhubarb and Ginger jam is in it's early stages - in other words, it'll be going on in about 15 minutes.
Of course, in age old styleeee one won't exactly be following a recipe, but it'll either be glorified stewed rhubarb, or a pretty coloured brink in a glass jar.
No sweepstakes please.
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