WendyMR's Profile

Sorry m willy, that site has a touch too strong language for me

What is it that makes you click on a blog and then return to it again and again?
For me to click on a site, the site has to draw me in, generally with an easy lay out and an enticing food shot.
Once there I need to discover the person behind the site is someone who I would sit down with and talk food, life, places with.
Then I tend to return to the site.
If they are posting recipes, I like it when the style and format make it easy to read, and/or copy. (I tend to copy out my favourite recipes, so they are at hand. I have lost a couple or so recipes because the blogging has ceased.)
I tend to bookmark the site and really pay attention to it.
I hate to say this but I like it when they (the blogger) admits to a failure with a recipe, then tells what went wrong and how they fixed it. It makes me feel less of a muck-up in the kitchen. Plus it gives me ideas on how to make up new dishes, after all wasn't Tarte Tartin a rescue recipe?
My biggest bugbear with some blogs are the "food assembly" types, the "a jar of this, a packet of that" "combine a frozen packet, brand X, with jar of that Brand Y" stir and bake, type recipes.
I do realise that this type of "recipe" has its place but prefer to cook from scratch 95% of the time, and keep chemical laden commercial food out of my family's diet. (I know I am lucky to be able to do this)

Help! I need interesting diabetic friendly whole grain recipes and tips.
Ideas for serving mixed grains together, like barley and spelt, or millet and amaranth.
What to do with and how to cook purple heart wheat or kamut.
Can I bulk cook grains and freeze them?
I need to include lots of different grains and legumes into our diet.
But they need to be spread out over the whole day, breakfast, lunch, dinner and snacks. They also need to be low sodium and fat if possible.
Help! and thank you.

love storage units like these. I don't like plates etc on lower shelves; bins, boxes and baskets for anything below knee height but really love rustic open shelving. See what you have, easy access,

Try drunken prunes, prunes cooked with port
"Prunes Stewed in Port Wine"
makes about 2-3 cups
I have this recipe stored on my computer but am uncertain where I got from.
I suspect it from an English cookbook because it calls for Ruby Port and clementines, which I always associate these with English rather than American, Australian or NZ recipes.
It is deeply lucious.

I still prefer good old paper recipes, if such a thing can be labelled so, but I love the interwebs when it comes to food idea hunts, The Kitchn, Blogs, Pinterest etc all provide me with a heap of ideas and recipes.
But the main reason I don't use my tablet or phone for food/Recipe hunts is, here in New Zealand phone data costs HEAPS and to have the recipe downloaded then displayed would cost more than a decent cookbook (and my latest cost $45NZ)
Cost plays a big factor in how I access information.
But I do love your recipe archives.

I like the idea and think it is great.
Go Kiwi!
I wonder for small items like jars of mustard, jam etc that there couldn't be designed containers that sit in the wall that hold and concel the "messy detris bits'n'bobs" that we all seem to have lurking in our fridges.

Oh, but apart from the book placement I LOVE the total look of this kitchen, I could live in that.

Pudding as a youngster was a mix of love and hate, which seems to have reversed itself now that I am, shall we say, more mature.
My fav was banana milk raspberry jelly. Jello I think the Americans call it. Raspberry jelly crystals made with a mix of water and milk, then sliced bananas where stirred though. Sort looked curdled but tasted yum.
Hated with the passion only a child can have, Rice Pudding, the type made in the oven, with the skin on top and lots of nutmeg over the top, always served with stewed rhubarb, (unsweetened stewed rhubarb) still can't eat rhubarb.
One that fell between them was Seameal Custard, still love that stuff.
Loved plain Raspberry Jelly and Vanilla Ice Cream. Simple but always a real treat. I grew up in the late 1950's and bought ice cream was a rarity because we didn't have the freezer space in our small fridges. We got our first deep freezer in the early '70's. 2 litre plastic tubs of ice cream only became available from around the early 70s here. At least is how I remember it.
Side bar, Ice cream in cones was not able to be sold between Easter and Labour Day (October 22), which was our Winter months here in NZ.

Let me start by saying I WANT A DISHWASHING MACHINE!
Now having go that out of the way, I have lived with and without a dishwasher.
I want a dishwasher.
Okay I currently have to do the family dishes by hand three times a day.
If I don't I do not have diddly squat bench space.
Any dishes headed for the bench get wiped down with a damp dishCLOTH that is stored in an old plastic ice cream tub and the residue from the plates is scraped into the bench compost bucket.
Cutlery is wiped and dropped into a plastic bin half filled with a dish soap/vinegar/water mix where they soak until dish wash time.
The dishes are stacked to one side, glasses and cups rinsed.
I place the "clean' dishes in sink and fill sink with HOT water, tucking the water space with serving and food prep items around the soaking dishes, I leave the water to cool enough so that I can get my hands in there.
They are stacked on a damp but clean tea towel to drain and then when Irun out bench space I dry them, then start filling up bench again with the rest of the dishes etc.
Wipe, rinse, stack, soak, drain, dry and put away.
Repeat as necessary.
I still want my dishwasher. >sigh<