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Old 05-03-2012, 06:29 AM   #11
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Originally Posted by Harry Cobean View Post
i can empathise luca,who needs dried seaweed,pine cones & barometers to forecast the weather when your shoulder wrecks everytime a change is on the way........ouch! luckily it's only painful for a couple of days & better than no operation & my shoulder popping every time i sneezed!
have a great,pain free day!
harry
Thanks Harry, I'll try my best!
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Old 05-03-2012, 08:06 AM   #12
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Bertolli sauces, usually a couple of choices and Progresso soups. Many different canned beans, canned tuna. I have the freezer stashed with my homemade TV Dinners.

I noticed Harry has admitted to being a hooker in his past...me Dad was one, too...only his involved wool and creating rugs.
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Old 05-03-2012, 01:11 PM   #13
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Originally Posted by PrincessFiona60 View Post
Bertolli sauces, usually a couple of choices and Progresso soups. Many different canned beans, canned tuna. I have the freezer stashed with my homemade TV Dinners.

I noticed Harry has admitted to being a hooker in his past...me Dad was one, too...only his involved wool and creating rugs.
hey princess
who said it's in my past,with the uk housing market shot a guy's still gotta make a living!
harry
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Old 05-03-2012, 01:49 PM   #14
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Don´t Cook Tonite, there´s Tapas 100 Metres !

Harry,

Interesting thread.

Firstly, the 1st choice is to go 100 metres to the Tasca across the street, order wines by the glass and a ración ( platter ) to share; calamari with drizzle of lemon or prawns grilled with evoo and sea salt, or chili peps grilled with sea salt or spicy double fried potatoes called Bravas ( brave ).
Ocotopus salad, we prefer in Galicia ! Ham and charcuterie platter and cheeese.

The in-loft choices:

1. Ventresca jarred in Evoo from the Basque Country Designation of Origin
2. Capers
3. Sundried tomatoes and black Kalamata
4. French Montrachet and Andalusian Herb Goat cheese
5. crackers, bread sticks, crispy whole wheat warm breadç
6. Hummus, always have the ingredients
7. always have My home made jarred Bolognese
8. always have dry pasta and quick fresh pasta
9. freshly grated Reggiano Parmesano and Pecorino Sardo with a Caprese frozen pizza ( a snack with a salad )
10. Japanese Restaurant 2 streets away !
11. Caballa = this is mackeral in Evoo
12. fruit and veggies always have for salad

Both of us eat our main meal for lunch and only at wkends do we formal dine together. We are both working professionals and thus, we prefer to go and have a couple of wines, and a tapa which is gratis with the wines ... Canapés with great toppings and little plates, which is what TAPA IS = A COVER OR A LID ... to keep flies out of the glasses !
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Old 05-03-2012, 02:02 PM   #15
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Oh Harry, I will be such a disappointment to you. Am common as muck. Give me some beans on toast (Heinz she says, trying to redeem herself), or a poached egg on toast.

Failing that I'll stick me finger in the nutella jar if I'm starvin and lazy.
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Old 05-03-2012, 04:22 PM   #16
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Originally Posted by Margi Cintrano View Post
Harry,

Interesting thread.

Firstly, the 1st choice is to go 100 metres to the Tasca across the street, order wines by the glass and a ración ( platter ) to share; calamari with drizzle of lemon or prawns grilled with evoo and sea salt, or chili peps grilled with sea salt or spicy double fried potatoes called Bravas ( brave ).
Ocotopus salad, we prefer in Galicia ! Ham and charcuterie platter and cheeese.

The in-loft choices:

1. Ventresca jarred in Evoo from the Basque Country Designation of Origin
2. Capers
3. Sundried tomatoes and black Kalamata
4. French Montrachet and Andalusian Herb Goat cheese
5. crackers, bread sticks, crispy whole wheat warm breadç
6. Hummus, always have the ingredients
7. always have My home made jarred Bolognese
8. always have dry pasta and quick fresh pasta
9. freshly grated Reggiano Parmesano and Pecorino Sardo with a Caprese frozen pizza ( a snack with a salad )
10. Japanese Restaurant 2 streets away !
11. Caballa = this is mackeral in Evoo
12. fruit and veggies always have for salad

Both of us eat our main meal for lunch and only at wkends do we formal dine together. We are both working professionals and thus, we prefer to go and have a couple of wines, and a tapa which is gratis with the wines ... Canapés with great toppings and little plates, which is what TAPA IS = A COVER OR A LID ... to keep flies out of the glasses !
good evening margi
how were the langoustines? mine were delicious!seems that climate dictates emergency rations...in italy & spain light but intense flavours..beans,fish,cheese & capers in cold & damp uk pies,canned meat,curry sauces et al....i need to move!!
harry
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Old 05-03-2012, 04:30 PM   #17
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Originally Posted by Gravy Queen View Post
Oh Harry, I will be such a disappointment to you. Am common as muck. Give me some beans on toast (Heinz she says, trying to redeem herself), or a poached egg on toast.

Failing that I'll stick me finger in the nutella jar if I'm starvin and lazy.
ah gravy,you could never disappoint & never fail to delight!mind you darlin' you are pushin' yer luck a bit with that finger in the nutella jar malarkey!
H
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Old 05-03-2012, 05:06 PM   #18
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Failing that I'll stick me finger in the nutella jar if I'm starvin and lazy.
Gravy Queen, when I was a child I used to dip a banana in that Nutella jar!
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Old 05-03-2012, 05:29 PM   #19
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We often have a jar or two of "Simply Food" organic pasta sauce. Yummy and all food. For soup, Habitant pea soup.

I like the idea of that tuna salad from tins. It sounds pretty tasty.

Of course there's always a French omelette with cheese. In winter, I often have homemade tourtičre in the freezer. We usually have rřdkĺl and pickled beets on hand, and often a jar of cucumber salad.
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Old 05-03-2012, 06:03 PM   #20
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I usually do a couple of eggs.

Cheese on toast.

Pasta with oil, garlic and hot pepper flakes.

Pasta with butter and grated cheese.

or I stand staring into the fridge for 10 or 15 minutes until a plan comes together in my mind!
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