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Source: (consider it)
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Thread: HEAVEN: The Next Course: recipe thread 2015
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Jengie jon
Semper Reformanda
# 273
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Posted
Want a slightly thicker cream substitute then:
ingredients
- single cream substitute e.g. Soya Dream
- ground almonds
- vanilla essence
Method
- grind the almonds even finer (e.g. place in a clean coffee grinder and whizz for a few minutes)
- place all ingredients in a jar and shake
An even thicker creamy substance can be got the following
Ingredients
balance as feels right for you
- silken tofu (150 g?)
- banana
- vanilla essence (10 ml?)
- creamed coconut (150g?)
Method
- chop banana and tofu
- place all ingredients in a blender and whizz
The banana gives the sweetness rather than the sugar.
This second is delicious poured over fresh raspberries and sprinkled with flaked almonds.
There is also Banana Ice-Cream
Jengie
[ 21. April 2015, 11:37: Message edited by: Jengie jon ]
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
That Banana Ice Cream sounds fab! We think we may add cashews [pretty cheap here] and then stir in some sultanas or chopped mango or something.
As it is mango season we will also be making Mango Sorbet and if we can get some reasonably priced pineapple make a pineapple and lemon sorbet.
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Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Gee D:
Piglet, without in any way breaching the compiler's rights, can you give a rough list of ingredients and proportions for the mix you talk of please?
Their web-site is about as much use as a chocolate teapot - it doesn't tell you anything about what's in the blend.
IIRC from the ingredient list, it's mostly orzo, with Israeli couscous (I'm not sure how that's different from any other sort), baby garbanzo beans (chickpeas) and red quinoa, and is cooked almost exactly as you'd cook rice, i.e. until all the liquid has been absorbed. It had a nice, slightly nutty flavour, and looked rather pretty with the yellow garbanzo beans and red quinoa.
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I may not be on an island any more, but I'm still an islander.
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Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Gee D
Shipmate
# 13815
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Posted
Thanks Piglet. I could not work much from the website either. I suppose that an important step taken by the complier is to grind things up so that when mixed they all cook in the same time - no need to soak the chickpeas and cook them first etc.
Israeli cous cous is a sort of rice bubble version of the usual. From memory, it was developed under Ben Gurion's instructions. Somehow it is more glutinous than ordinary and makes an excellent variation on a rice salad, for example.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
Having just checked, Israeli couscous is wheat based, rice shaped but made from wheat - Wikipedia page.
For a fleeting moment, reading that comment, I had hopes of a salad ingredient like couscous that is gluten free, but sadly not. Back to having to plan in advance and cooking extra rice or potatoes for lunch boxes.
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Gee D
Shipmate
# 13815
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Posted
Yes, wheat like all cous cous, but popped like a rice bubble is popped. Easy to cook, great hot or cold. It's readily available here at supermarkets.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Lothlorien
Ship's Grandma
# 4927
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Posted
quote:
Originally posted by Gee D:
Yes, wheat like all cous cous, but popped like a rice bubble is popped. Easy to cook, great hot or cold. It's readily available here at supermarkets.
Also called Pearl couscous if you can't find it by looking for Israeli couscous. Really great in sales but it takes a bit longer to cook than the ordinary couscous. For that I just cover with boiling stock or water and cover with lid or foil for a few minutes.
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Posts: 9745 | From: girt by sea | Registered: Aug 2003
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Curiosity killed ...:
... I had hopes of a salad ingredient like couscous that is gluten free, but sadly not ...
Quinoa on its own is gluten-free; although the grain mixture I used isn't, you could maybe mix it in with rice or barley, as it takes about the same time to cook.
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I may not be on an island any more, but I'm still an islander.
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Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
I know quinoa is gluten free. But it needs proper cooking, as do buckwheat, rice and potatoes. Couscous you can get away with adding boiling water to cover, which is massively quicker preparing lunch boxes and means that you don't have to pre-plan, but can make a salad up around boiling a kettle for tea or coffee while making breakfast. (And sandwiches may be quick too, but gluten and bread are a whole other issue.)
By the way, barley, and all malt products, contains gluten in common with rye. Oats are a slightly different matter, they contain a slightly different gluten and gluten free oats exist. Malt vinegar is one of many ingredients that are off limits
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Jengie jon
Semper Reformanda
# 273
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Posted
Not cheap but Linwoods Shelled Hemp Seed would do as an alternative to couscous, and needs no cooking.
Jengie
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"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
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Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Going back to frozen bananas for a moment - Herself has taken to chopping bananas [those little very sweet finger ones] then blending them with some milk and freezing it. She then takes it out of the freezer, hacks off a chunk and blends again into a superb milk-shakey thing. Dead simple. Sometimes adding a few cashew nuts makes it even better.
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Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Penny S
Shipmate
# 14768
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Posted
I have just been inspired, after watching last year's Allotment Challenge programme, and seeing that Waitrose had almost all their supply of new British strawberries reduced on two successive days, to make some strawberry and rose curd and some strawberry jam. It has taken longer than predicted, and Delia's method of removing the scum by adding butter to the jam didn't work.
I found, early this morning, as I hulled and prepared, that I had no jampot covers, which was odd, as I remember having to buy new ones when I couldn't find the last lot for marmalade. I had to buy new, which resulted in far too many waxed circles, as the packet of film lids and rubber bands did not say that it had wax circles, when it did, along with the pink show-off covers. (I hate pink.) Then, as I got out some ramekins for the left overs, I found the old covers, which had fallen down the back of the drawer over the cupboard.
The jam tastes good.
Posts: 5833 | Registered: May 2009
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Roseofsharon
Shipmate
# 9657
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Posted
quote:
Originally posted by Penny S:
Delia's method of removing the scum by adding butter to the jam didn't work.
That's a shame, I find it works for me, although I haven't tried it with strawberry jam. Not that I can see the type of jam making much difference.
quote:
]I found, early this morning, as I hulled and prepared, that I had no jampot covers, which was odd, as I remember having to buy new ones when I couldn't find the last lot for marmalade. I had to buy new, which resulted in far too many waxed circles,
I avoid that problem by using jars with metal lids. Fill the jars, then screw the lids on while the jam is hot and turn them upside down to get cold.
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Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Firenze
Ordinary decent pagan
# 619
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Posted
Tonight's Chilli con Carne was powered by the first ever in-house chilli powder. It was the first outing of the spice grinder I bought a few weeks ago, using some Anchos I bought in Leicester market and a little cumin seed. The volatile oils, when I took the lid off, brought tears to the eyes.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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no prophet's flag is set so...
Proceed to see sea
# 15560
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Posted
quote:
Originally posted by Heavenly Anarchist:
It's because they are chock full of preservatives. A commercial loaf will last days and still be soft whilst my homemade bread will start going stale after 1 day.
I make my own bread because I like to know exactly what is in what I eat.
Not necessarily true re homemade bread. It depends how you made it. If you use a 'slow' method, it can stays very fresh for a week or more. Very slow means using a 'pre-ferment' (biga, poolish are other words), where a small amount of yeast is mixed with flour and water in a mixture that is somewhere between runny pancake batter and a sponge. I typically mix 1˝ cups water with 2 cups of flour and about Ľ tsp of yeast, and let that sit in the kitchen for 3 or 4 days, adding other ingredients (actually usually only more flour and small amount of sea salt). I do it slightly differently when I make pitas (some olive oil gets added), but the same principle applies: If it is a long time fermenting, it is a long time staling.
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Posts: 11498 | From: Treaty 6 territory in the nonexistant Province of Buffalo, Canada ↄ⃝' | Registered: Mar 2010
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Moo
Ship's tough old bird
# 107
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Posted
My experience with homemade bread is that it keeps longer if you make it with buttermilk. It also tastes better.
Moo
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Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
Once cool, I put the loaf in a plastic bag and seal it. That keeps it viable for a couple of days - by which time it's usually been mostly eaten in any case.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Piglet
Islander
# 11803
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Posted
Because I'm working extra hours today, D. made me a sort of Greek salad to take with me for lunch (made last night and kept in the fridge in a Tupperware box):
Chopped vine tomatoes, crumbled goat's cheese, Kalamata olives and a few snipped spring onions, dressed with a little olive oil, Herbes de Provence, small amount of pepper and even less of salt.
It came straight from Heaven. ![[Smile]](smile.gif)
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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la vie en rouge
Parisienne
# 10688
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Posted
Last night I made mussel chowder. It’s a bit of a fuss, but good grief is it delicious.
Clean 500g of mussels.
Prepare the stock: coarsely chop 1 carrot, 1 celery stick, 1 onion and 1 small leek (or half a big one). Soften in a bit of butter with a bay leaf. Pour in a glass of white wine and reduce until almost dry. Add 500ml of water and bring to the boil. Add the mussels and cook for a few minutes until the shells open. Strain and reserve the liquor. Shell the mussels (this is the time-consuming bit).
For the soup: chop up 4-6 slices of smoked bacon into small pieces. Fry in butter until golden. Coarsely chop 2 potatoes, 3 large onions, 2 sticks of celery and add to the pan to soften for a couple of minutes. Pour in the mussel stock and cook until the potatoes are almost soft. Add 300ml hot milk and 150ml single cream. Add the cooked mussels and heat for a couple of minutes more. Season with salt and pepper as required.
Like I said, it takes a while, but it is muchly delicious and worth the work.
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Posts: 3696 | Registered: Nov 2005
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Yangtze
Shipmate
# 4965
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Posted
I just made a variant on a version of Ottolenghi's Cauliflower Cake and I can heartily recommend it. It's a savoury cake btw. I adapted Gluten Free Girl's adaptation and she explains what it is far better than I.
(Basically I cut all the quantities to be based around two eggs (which made enough cake for two greedy people) used ordinary self-raising flour, leeks instead of onions, dried herbs instead of basil.)
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Posts: 2022 | From: the smallest town in England | Registered: Sep 2003
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Palimpsest
Shipmate
# 16772
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Posted
If you want a gluten free quick starch bead, you might try instant tapioca ( the US brand is Minute Tapioca). It's not as large as the big pearls but it's pretty quick cooking.
Lundberg Farms in the US makes a Brown Rice Gluten Free Couscous but it takes ten or 15 minutes of cooking in boiling water.
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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Pomona
Shipmate
# 17175
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Posted
Does anyone have any experience with a low FODMAP diet? It's a diet to relieve IBS symptoms (I am doing this with medical guidance by the way!).
Here is a list of foods to avoid - as you can see, a list of annoyingly tasty foods! I've already cut out beans/pulses as I knew they were a trigger, and dairy also seems to be a trigger. Cutting out onion and garlic is not something I'm looking forward to ![[Frown]](frown.gif)
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Penny S
Shipmate
# 14768
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Posted
That seems a very odd list. You are allowed lentils, for example, but not other pulses. You can have cabbage, unless it's savoy. And you can use leek as an onion substitute, but only the leaves.
Posts: 5833 | Registered: May 2009
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Pomona
Shipmate
# 17175
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Posted
I've found that unless cooked until basically a puree in dhal, lentils still trigger me - but for FODMAP purposes, they're just the best of the pulses. Chickpeas are another 'in between' one - some can handle it, some can't. I too am puzzled by the green leek part and cabbage bit, but I just try and limit stalky brassicas (broccoli, cauli, traditional cabbage) and stick to kale/chard. Low FODMAP diets are about reducing various sugars (except ironically cane sugar) so I suppose the exceptions have less of them? I can understand the white parts of leeks having more sugars in, onions have a lot of sugar.
Different people find some things more triggering than others - I find white gluten (white bread, white pasta etc) OK but dairy not. Really not looking forward to cutting out onion and garlic though!
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Penny S
Shipmate
# 14768
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Posted
quote:
Originally posted by Pomona:
I've found that unless cooked until basically a puree in dhal, lentils still trigger me - but for FODMAP purposes, they're just the best of the pulses. Chickpeas are another 'in between' one - some can handle it, some can't. I too am puzzled by the green leek part and cabbage bit, but I just try and limit stalky brassicas (broccoli, cauli, traditional cabbage) and stick to kale/chard. Low FODMAP diets are about reducing various sugars (except ironically cane sugar) so I suppose the exceptions have less of them? I can understand the white parts of leeks having more sugars in, onions have a lot of sugar.
Different people find some things more triggering than others - I find white gluten (white bread, white pasta etc) OK but dairy not. Really not looking forward to cutting out onion and garlic though!
I hope you manage to find a satisfactory way of eating - it can't be good having to eat a restrictive diet which you don't like very much. I noticed that garlic oil was OK, so you could get that flavour. I wonder if spring onion leaves would be OK for allium flavouring as well. Or chives - not cooked, though. Or wild garlic leaves.
Posts: 5833 | Registered: May 2009
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not entirely me
Shipmate
# 17637
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Posted
I have bacon. Any ideas for a creative and healthy recipe including bacon?
Posts: 68 | From: England | Registered: Apr 2013
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Sioni Sais
Shipmate
# 5713
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Posted
quote:
Originally posted by not entirely me:
I have bacon. Any ideas for a creative and healthy recipe including bacon?
With PSB? You *can* add mushrooms, but you don't have to.
It's way healthier than carbonara.
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Posts: 24276 | From: Newport, Wales | Registered: Apr 2004
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Firenze
Ordinary decent pagan
# 619
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Posted
Compose the salad of your choice. Make a good, mustardy dressing. Dice the bacon and fry until crispy. Tip everything into a big bowl and enjoy.
Or if you happen to have a lot of tomatoes on hand - in a shallow, ovenproof dish layer sliced tomatoes with a mixture of brown breadcrumbs and finely diced bacon, finishing with a crumb layer. Bake until nicely crisped on top.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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St. Gwladys
Shipmate
# 14504
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Posted
Sausage cassoulet: cut up the bacon and fry in it's own fat. Pour into a stockpot/casserole.Skin a pack of decent quality sausages, cut them up and fry in the bacon fat. Add to the casserole. Slice up an onion, fry in the same pan, add to the casserole. Drain a can of cannelini beans, and, you've guessed it, add to thje casserole, along with a can of tomatoes with herbs, a good squirt of garlic puree and tomato puree. Cover with a lid and cook on about gas 5, making sure it boils for at least half an hour. Serve with fresh baguettes.
Plenty for 3, or two meals for 2.
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Posts: 3333 | From: Rhymney Valley, South Wales | Registered: Jan 2009
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Firenze
Ordinary decent pagan
# 619
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Posted
Or dice bacon, fry until crisp. Remove, brown chicken thighs. Pour in cider, return bacon, add thyme. Simmer until chicken is cooked. Reduce liquid if need be and add tbsp or so of half fat creme fraiche.
Serve with potatoes of some sort and a decent white.
Or if you want Fancy, substitute Riesling for cider, serve with an Alsatian or German ditto.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Ariel
Shipmate
# 58
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Posted
Thanks for that. I happen to have almost all these ingredients in the fridge and may give that a go tomorrow if time permits.
Posts: 25445 | Registered: May 2001
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not entirely me
Shipmate
# 17637
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Posted
Thanks for all the great ideas. I have loads of tomatoes that need using up so might go with that one.
Posts: 68 | From: England | Registered: Apr 2013
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by not entirely me:
Thanks for all the great ideas. I have loads of tomatoes that need using up so might go with that one.
Its proper name is Brown Tom. You can add herbs, garlic, cheese etc to taste or as available.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Piglet
Islander
# 11803
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Posted
If you've got bacon (and as you're in England I assume it's Proper Bacon™) and tomatoes, then get yourself an avocado, grill the bacon to your preferred degree of doneness, slice the tomato and avocado and sandwich between a couple of slices of lightly-buttered bread of your choosing.
Perhaps not the healthiest, or most creative dish ever, but much nicer than a BLT.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Lettuce is just a waste of good chlorophyll!
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Gee D
Shipmate
# 13815
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Posted
For the last couple of years or so, a popular café dish here has been mashed avocado, sliced tomato and a sprinkling of caramelised balsamic on toasted sourdough. Sometimes bacon and/or soft-boiled eggs can be added, sometimes some bacon is part of the dish. One coffee shop we frequent serves it as standard with some grilled haloumi on top of the toast, then the others. Reasonably healthy, light and with well balanced flavours, it makes a good lunch.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
A complete cheat for those that either can't cook or can't be bothered [like me the other day] - you will need a medium frying pan, a splash of olive oil, a couple of spoons of some sort of generic tomato based pasta sauce, some cheese and some cooked rice.
Over a medium hear add oil to pan then the pasta sauce, chop the cheese and add that so that it melts into the sauce, stir in the cooked rice and stir a bit until it all heats through.
Voila, mock risotto in about 5 minutes.
I used some Gouda with Pesto and some Gorgonzola that was getting past it so got a lovely mix of tastes.
Chopped mushrooms or anything else really can liven it up a bit more.
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Ariel
Shipmate
# 58
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Posted
quote:
Originally posted by Firenze:
Or dice bacon, fry until crisp. Remove, brown chicken thighs. Pour in cider, return bacon, add thyme. Simmer until chicken is cooked. Reduce liquid if need be and add tbsp or so of half fat creme fraiche.
Serve with potatoes of some sort and a decent white.
Simple but unspeakably delicious. Thanks for that.
Posts: 25445 | Registered: May 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
Glad you enjoyed it. You can also add chunks of eating apple in the last 5-10 minutes.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Moo
Ship's tough old bird
# 107
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Posted
My local paper has what looks like excellent recipes for various syrups to add to summer beverages.
The ginger syrup looks especially good. I intend to try it in the next day or two.
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Lemon and Ginger make a wonderful combination!
Because of the diabetes problems here we tend to make with just lemon and ginger then add Equal™ afterwards.
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Sarah G
Shipmate
# 11669
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Posted
This joy was created because of a misunderstanding. As the unnatural child of three continent's cuisine, it shouldn't work.
But it's a terrific side for a barbecue. I couldn't leave it out. It's the first thing people go for, and always gets eaten up. Try it...
Spaghetti Tortillas
500g dried spaghetti
12 pack of medium tortilla wraps
Sauce mix-
1T olive oil
3t sesame oil
4t well mashed garlic
4T rice wine (shaoxing)
6T Soy sauce (shoyu)
3T rice vinegar
6t sugar
2t well mashed ginger
Lots of ground black pepper.
Cook spaghetti according to pack. Put sauce mix in a large saucepan, boil. Take off heat, add spaghetti to sauce and mix well. Cool.
To eat- put a dollop of flavoured spaghetti in a tortilla and roll up as normal.
Posts: 514 | Registered: Jul 2006
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Leorning Cniht
Shipmate
# 17564
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Posted
quote:
Originally posted by Sarah G:
This joy was created because of a misunderstanding.
You can't tell us that and then not explain the misunderstanding
Posts: 5026 | From: USA | Registered: Feb 2013
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Sarah G
Shipmate
# 11669
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Posted
The person whose party it was asked me to provide “spaghetti tacos” based on an episode of iCarly.
Being a little muddled, I bought soft tortillas as the wrap. The dish was an instant success, and later attempts to replace the soft tortilla wrap with the crispy hard shell tacos were unsuccessful.
Thus were spaghetti tortillas born (the sauce is my own concoction based on a love of Asian cuisine).
Except...
checking on the internet ten minutes ago, apparently the term taco covers both hard and soft wraps. So perhaps it wasn't a misunderstanding??? Now I'm really confused.
(If anyone has actually seen the episode, please jump in at this point, and clarify which type of wrap was used!)
Posts: 514 | Registered: Jul 2006
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jacobsen
seeker
# 14998
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Posted
I've just made Mary Berry's lemon drizzle cake
Not being good with half a leftover egg, I used 2 medium ones instead of one and a half large ones.
Surely someone has posted this before on the thread, but in case no-one has, enjoy.
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But God, holding a candle, looks for all who wander, all who search. - Shifra Alon
Beauty fades, dumb is forever-Judge Judy
The man who made time, made plenty.
Posts: 8040 | From: Ćbleskiver country | Registered: Aug 2009
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Piglet
Islander
# 11803
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Posted
That really is the most mental recipe I've ever seen.
One-and-a-half eggs???? ![[Ultra confused]](graemlins/confused2.gif) And who has scales that can measure half a gramme? Stuff that for a lark - at least she gives the measurements in ounces as well.
Better yet - make two loaves - if it's as yummy as it looks, they'll go in no time, and you won't have to worry about what half an egg looks like.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Penny S
Shipmate
# 14768
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Posted
That recipe link played irritating music at me!
Clearly adapted from an imperial recipe where the amounts are whole numbers. I'd use tablespoons and forget the half grammes.
I'll agree on the half egg, though.
Posts: 5833 | Registered: May 2009
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Gee D
Shipmate
# 13815
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Posted
Those tacos/tortillas sound very filling.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Sarah G
Shipmate
# 11669
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Posted
quote:
Originally posted by Gee D:
Those tacos/tortillas sound very filling.
Less than you'd think. Most still have room for the usual round of sausages and burgers. One or two even have salad.
Posts: 514 | Registered: Jul 2006
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