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The brighter side of lockdown

Discussion in 'General Chat' started by Thehooperman, Apr 25, 2020.

  1. Gramaisc

    Gramaisc Forum O. G.

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    It's been proper Summer where I am today - 16℃, or over 60 Fahrenheit, for the old people - and feeling even warmer, with no wind and cloudless skies.

    A lot done outside and a quick last-minute bike trip before tea.

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    Not looking bad for a quarter past five in mid-March.

    No jacket required, gloves not really necessary.

    We'll see what tomorrow brings...
     
    staffordjas, Carole, Noah and 3 others like this.
  2. Gramaisc

    Gramaisc Forum O. G.

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    Another "summer's day", after a grey start, led me to add some further roads to the cycle network, these roads snake in and out of the actual boundary of the 5km, but we're heading for a relaxation and there's generally nobody about. It also would enable me to 'collect' another river bridge. This is an area of the zone that i generally have little to do with and, as I was approaching where I expected the river to be, I noticed that I was on a slowly climbing section of road, for several hundred yards, and I became resigned to the fact that I was lost - then, I came to the river bridge.

    Very odd, the river does not seem to be at the lowest point in the valley there.


    I crossed the river again later and thought that it looked like a 'Golden Stream'.

    DSCN8312 (2).JPG

    But, I was nearly home, so I was able to hang on.
     
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  3. Gramaisc

    Gramaisc Forum O. G.

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    It was down to 1℃ here overnight and the air was very cool this morning, but a bright, sunny day made a jacketless bike ride feasible this afternoon.

    I traversed the road where I came across the Bentley a few weeks back, and spotted him out for a spin in it again.

    However, I was not so distracted this time as to omit to record the scene that I was intending to do when my attention was hijacked.

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    kyoto49, Carole, Thehooperman and 2 others like this.
  4. proactive

    proactive Enjoying a drop of red.

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    No picture of the Bentley :(
     
  5. Gramaisc

    Gramaisc Forum O. G.

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  6. YorkshirePud

    YorkshirePud Well-Known Forumite

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    Canal Boat Diaries episode to be repeated tonight on BBC4 at 7pm.
     
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  7. Carole

    Carole Well-Known Forumite

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    I think, that after all the shenanigans over the last year that I’ve actually become a more confident and accomplished cook.

    When it all kicked off, and we were terrified to even go into a shop, I tried just make use of what I had in the cupboards.

    But then even venturing out to supermarkets, I only wanted to go once a week.

    We’ve not had loads of takeaways, we’ve just made use of what we’ve got.

    I’ve realised recently, that meals that I’ve previously stressed over because they might have been something that I would cook for a dinner party, or having friends over, ... these meals I can now rustle up easily.

    We ordered a takeaway Chinese a few weeks ago and husband said it wasn’t worth the money or the 45 minutes wait when our home made one was much nicer.
     
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  8. proactive

    proactive Enjoying a drop of red.

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    I've enjoyed cooking more but also enjoyed eating more takeaways. If this excitement ever finishes though, I think I'll definitely be cutting back on takeaways as I simply won't have the time to exercise it off, as I currently do. So home cooking will be the way to go and, fortunately I've learned that you can cook a lot of nice things, quickly.
     
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  9. littleme

    littleme 250,000th poster!

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    Throughout the whole of lockdown, the only cuisine we haven't mastered is Chinese, it never tastes or looks right (my/pinch of nom pepsi max chicken comes close-ish, even though its not really Chinese). I would love to hear your recipe/Chinese menu when you have time, or next make it, as our attempts are terrible.
     
  10. Carole

    Carole Well-Known Forumite

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    Yes, I’ve learned how to home cook things quickly and also to make use of what I’ve got left.

    I’m not really interested in recipes that have too many ingredients, I just want to cook fresh ingredients quickly!

    Obviously, occasionally I’ll do a pie or something but when you’re cooking every night and no option to eat out, this is why I’ve basically taught myself skills that I didn’t have before.
     
  11. Carole

    Carole Well-Known Forumite

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    I really, really don’t think that you want my Chinese recipe because I think that you and the carer are more “authentic cooks” than us.

    So when I say that my husband prefers my Chinese to a takeaway, that’s because he’s easily pleased.


    So here is Cheat Chinese.

    Use prawns or chicken and liberally cover in Chinese 5 spice marinade.
    Leave for hours.

    Buy a bag of stir fry vegetables, (in the salad aisle) or just chop your own.
    A sachet of Chinese sauce. We vary between chow mien, sweet and sour, and various other packets available.


    Fry the meat or fish, add the veg and the sauce.

    We add noodles that take 4 minutes to cook and mix it up.

    For us it’s a healthy meal, lots of fresh vegetables and we’re happy with it, it might not suit people with more eclectic tastes.

    So, not proper Chinese, but it’s my husband’s favourite meal now.
     
    Last edited: Apr 13, 2021
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  12. staffordjas

    staffordjas Well-Known Forumite

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    I've been more adventurous with my cooking this past year as well, made some lovely concoctions . Hubby keeps saying "You'll have to do that again". But as I've just bunged various stuff in as I've gone alone, I'd have a job recreating the same dishes. Used up stuff lingering in the bottom of the freezer for months before , stuff bought on a whim ages ago and dug out of the back of the cupboards , a mixture of spices out of the previously unused spice rack , and made use of the sauces bought as presents . (My favourite the Jack Daniels sauces set bought from Boots as part of hubbys xmas present. Everything gets a coating of that.).
    No idea what spices are supposed to go with what, just grab anything and bung it in. But we have eaten some meals I would have really 'wowed' at had we been served them in a restaurant.

    Spiced up my scrambled egg on toast this morning with 'Sweet Fired Chilli Cheddar' . Tongue was rather hot afterwards, but really enjoyed it :)

    Got hubbys big boss coming at lunchtime , to have a walk out and have a chat to catch up on things. Might have to greet him at the door wearing a mask. :roll: Thinking now I'd have been better keeping the bearded lady look , rather than the blotchy chin look from the (unusual) reaction to the waxing at the beauty salon yesterday.
     
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  13. BobClay

    BobClay Well-Known Forumite

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    Have to admit the lockdown has also improved my cooking skills considerably. I have now become a Zen Master with a 20th Dan Ultravoilet Belt in using the following implements::P

    SamuraiTinOpeners.jpg
     
  14. littleme

    littleme 250,000th poster!

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    The carer is the authentic one, I'm not as fussy. A jar of sauce, chicken & lots of extra veg does me. I've just never found a nice jar of Chinese sauce, they all taste really bland to me compared to a real takeaway. Hohum.
     
  15. Carole

    Carole Well-Known Forumite

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    Yes, Chinese and Indian are the only meals that I haven’t mastered from scratch.

    For Chinese, I don’t use a jar, I use a sachet (or two). We’ve been using the Aldi ones which are nice but it’s coating the meat in several tablespoons of Chinese 5 spice beforehand that gives it lots of flavour.

    You could also add more fresh ginger, soy sauce or whatever.

    Also, I don’t mind the odd cheat packet. As long as I’m putting in fresh meat and veg it’s ok.

    17801A92-08CA-4DF1-AE8F-D87CEEAEEFFB.jpeg
     
  16. BobClay

    BobClay Well-Known Forumite

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    The Chinese are also famed for using a lot that master ingredient of cookery .... Glooters. (Monosodium Glutamate.) :)
     
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  17. staffordjas

    staffordjas Well-Known Forumite

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    That's the sort I use. When I actually see some in a shop, I buy a good stock of them. I haven't mastered the more recent/ expensive alternatives yet (Bought some that the neighbour had to explain how to use, taking the sides of the tin off instead of the inside edge of the lid. Still can't use it now!)
     
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  18. BobClay

    BobClay Well-Known Forumite

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    You have to live in a special teaching monastery high in the Himalayas for three years to learn the arts of those things. :P
     
  19. littleme

    littleme 250,000th poster!

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    That's probably what the takeaway tastes so nice, all the MSGs and the extra garlic & chilli I ask them to add.
     
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  20. Carole

    Carole Well-Known Forumite

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    And all the salt they put in.
    I’ve always got a raging thirst after a takeaway compared to anything that I cook at home.
     
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