In Britain we are about to leave the European Union although 48% of people who voted in the referendum voted not to leave.
To put this in context a ‘friend’ accused me of scaremongering and put a long post on my page saying that chlorinated chicken is marvellous and anyone who was against it were lefie remainers who are apparently too woke??? (what the hell does that mean).
Now I feel guilty because I am speaking against the USA system. But this is what I found on a post on the BBC website on 8 March 2019, and I am using their facts, not my own.
If you read the fact check on the website. ‘is chlorinated chicken bad for you?’ they state that using chlorine is not harmful and cleans up the chickens surface, but this can mask problems inside the chicken where high levels of bacteria can be found like campilobacter or salmonella. It also states that poor hygiene and badly run, crowded abattoirs are hidden by this process. When the two methods of producing chicken were checked, much higher levels of harmful bacteria were found in the chlorinated chicken. So no I will not be choosing it to eat it.
I’m making a trifle (my favourite food). I use sugar free jelly in the base, making up about a pint. Usually I add a little sherry to the mix. This time I used a stale scone cut into pieces to give the jelly a bit more strength. I put them in the base of a nice glass bowl. You can get trifle sponges but I couldn’t find any. Once the jelly has cooled but not set I poured it into the glass bowl covering the scone pieces. This goes into the refrigerator. Later I will make a pint of chocolate blancmange, I use sweetener instead of sugar to sweeten it. (I don’t like custard, but some use it instead). That gets poured on the jelly once it has cooled but is still liquid so that it doesn’t melt the jelly. The bowl goes back into the fridge. Finally I whip double cream till its stiff and spoon it over the trifle. Serve with cherries and chocolate shavings. Enough for six large portions.
Sprouts to go with this evenings meal. I cut the bases off then cut a cross in the bottom of them. I don’t know if that’s what other people do but it seems to let them cook better. I put them on to boil with water from the kettle for about 15 to 20 minutes. I don’t like them over cooked.
I don’t have them very often. Usually just around Christmas and New Year. They are a seasonal vegetable, a winter crop. Some people think they have too strong a flavour and fry them with bacon. I don’t mind them at all. Definitely one of my five a day.
We don’t have these very often, but as we had gone out to see the train at Apedale we decided to have a full English breakfast. Apologies to vegetarians, there are alternatives available.
Full English in this case consisted of bacon, eggs, tomato, beans, black pudding, sausages and hash browns with two slices of toast. Sometimes they put in mushrooms instead of black pudding.
It was very tasty… . Washed down with a mug of decaff coffee.
A stew made of leftovers and vegetables. This is the name given to it by people in Stoke-on-Trent. Basically ‘lobbing’ things in. In Liverpool it might be called ‘Lob scouse’.
This has some celery, carrot, potato, mushroom, cauliflower in it. I had a small amount of duck and a bit of lamb left over so I’ve added that. A little heat from some grated ginger. A bit of garlic, a small amount of chilli flakes and a bit of salt. My aim is to make a warming stew to warm us up on this winter day. It’s simmering on the hob at the moment. I hope it will taste OK.
I don’t do these very often. It’s a Christmas thing. My hubby bought some home this week.
We cut crosses in each of them so they would not explode, (cooked them before and they went bang!) gas mark 6 for about 25 minutes.
They were hot and tasty when we ate them. I can’t describe the taste, but nutty? I use them in stuffing at Christmas.
Firstly, there are two of us, me and my hubby, middle aged, we need to lose weight, not eat as much food.
But hubby went shopping today, shopping for fruit? Yes, mince pies? Yes.
A two pound block of cheddar… A TWO POUND BLOCK OF CHEDDAR? Why? I need to cut my cholesterol, not raise it and apart from cheese on toast and cheese sandwiches, or a bit grated onto pasta, where can we use so much? Answer, hubby will chop it up and eat it in chunks. Any suggestions? Cheese and curry, fish and cheese?