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8 May 20, 11:59 AM |
#61
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Imagineer
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We're ordering Pappa John's pizza for tonight as doing a quiz on Houseparty. Have steaks for tomorrow night and ingredients for fish pie on Sunday if I can get any flour for the sauce by then.
Edited at 12:00 PM. |
8 May 20, 11:59 AM |
#62
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Imagineer
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It's funny I always have cooked from scratch anyway, but I'm absolutely sick of it now. I think it's because usually I'll think something up on the way home from work and do it. But now I'm in wfh, I'm doing lunches too whereas at work, I rarely get time to eat. Everyone's expectations have gone up too as I'm wfh, thinking i have more time, I don't as I'm still working and it feels more repetitive for some reason.
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8 May 20, 12:13 PM |
#63
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Very Serious Dibber
Join Date: Sep 15
Location: Northern Ireland
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I was sick of it before as well!
I think for me it's partly the change in lifestyle means that everything is so repetitive and I have too much time to think about it and it just brings it to the front of my mind that I'm fed up with it. And there isn't much option for a change (even if you don't normally do something like order takeaways/eat out, often just knowing that the option is there is enough). And even though normally I cook most of the time anyway (with a bit of convenience food like chicken kievs, frozen pizza etc some nights) before lockdown I would have gone for coffee/lunch with a friend at least every fortnight, we would have probably had a takeaway once a month, eaten in a local restaurant once a month, eaten lunch or dinner during a day out/activity once a month, had fast food at least once a month (these are all approximate!) and that lot combined just breaks things up. |
8 May 20, 12:14 PM |
#64
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Imagineer
Join Date: Feb 18
Location: North East
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8 May 20, 12:14 PM |
#65
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Very Serious Dibber
Join Date: Sep 15
Location: Northern Ireland
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8 May 20, 12:34 PM |
#66
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Imagineer
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Yeah sure, it’s Becky excell’s recipe. Not sure if I’m allowed to link...but here it is, glutenfreecuppatea/202...-recipe-vegan/
We make our own garlic infused oil for it, not sure if it’s the right way but we just crush up some garlic and mix it in oil, that’s if you want garlic naan anyway, you can always have it plain. We get so many recipes from her, we use this similar recipe for our pizza bases and calzone too. |
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8 May 20, 01:09 PM |
#67
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VIP Dibber
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Like a few on here I don’t mind cooking but am fed up deciding what to have. Drives me nuts when I ask for requests and they say ‘whatever’. I much prefer it when they say what they fancy then I can see if I have what we need and make that.
I do enjoy cooking mostly but I do miss eating out as we usually do that once a week without the kids. More for the experience than the food though. For anyone craving a Big Mac try Gizzi Erskines fakeaway. Tastes just like the real deal. She does lots of other restaurant brand favourites too but none I’ve tried yet. Last night I made Thai salmon fish cakes with chilli stir fried broccoli and peppers on the side. Tonight we are having tacos with spicy mince, salsa, cheese, jalapeños, salad etc. Tomorrow I’m doing slow cooker lamb tagine with couscous, and Sunday will be roast beef and all the trimmings. That’s as far as I’ve planned but Monday will no doubt involve the leftover roast beef as I’m queen of the leftovers me.
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Helen xx Here's a link to all my previous trip reports since 2015 trip report list by year |
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8 May 20, 01:20 PM |
#68
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Imagineer
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Helen way we were brought up Monday is left overs day in here too probably stems from Monday was big wash day when I was young and it took all flipping day my sister hated Monday tea still won’t eat what was left from Sunday roast on a Monday
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8 May 20, 01:43 PM |
#69
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VIP Dibber
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8 May 20, 01:55 PM |
#70
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VIP Dibber
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This is a family fallback. You can substitute soy for the fish sauce
Easy Serves 4 Appears in Ken Hom Cooks Thai The basil is the key to this tasty dish. You will need to use a large portion of fresh basil leaves and to let their colour, distinctive aroma and special flavour work to make something very Thai and very special. Easy to make and delicious, this dish is just right with rice or noodles, and a vegetable if you wish. Ingredients 1½ tablespoons groundnut (peanut) oil 3 tablespoons coarsely chopped garlic 3 tablespoons finely sliced shallots 2 tablespoons Thai red curry paste 450 g (1 lb) minced pork 2 tablespoons fish sauce 3 tablespoons coconut milk 2 teaspoons sugar very large handful fresh basil leaves, chopped Asia Thailand Dinner Gluten-free Method Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic, shallots and curry paste and stir-fry for 2 minutes. Add the pork and continue to stir-fry for 3 minutes. Then add the fish sauce, coconut milk and sugar and stir-fry for another 3 minutes. Finally add the chopped basil, stir-fry for another minute and serve at once. Credit to Ken Hom
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Rule 6 - Thou hast not to like it, thou hast just to do it! It is hard to light a candle, easy to curse the dark instead. Edited at 01:58 PM. |
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