A pain in the proverbial. - Page 3

jaysay · 14-11-2013, 17:18

Quote:

Originally Posted by Neil

Yes, me

Na come on Neil how do ya wind up a wind up merchant

Margaret Pilkington · 14-11-2013, 17:23

Quote:

Originally Posted by gpick24

Anyone else notice, if you mix Accy Web (AW) with his name (KWard) you get awkward.

How apt is that?

Eric · 14-11-2013, 17:25

Quote:

Originally Posted by Margaret Pilkington

Eric, I would never talk down to you.
I respect other forum members for their input to threads....I respect them for their differing views, which are usually interesting and borne of life experience......but every now and then someone comes along and wants to monopolise, to imply that their ideas, beliefs are the right ones, the only ones. Then things can get personal and sometimes even a bit nasty.

And before you tell me that you were not meaning that I had talked down to you(well, at least that is what I hope).......I know!

No, hon; I don't mean you ... although there are things about you that pee me off ... and it's all to do with food. You will go on about all the yummy stuff you make ... you even post pics.

And you always seem to do it when I'm hungry

Shame on you

DaveinGermany · 14-11-2013, 17:30

Quote:

Originally Posted by Boeing Guy

no one is going to talk down to me.

Oh I don't know BG, a swift hit in the spuds & well ..... in between your writhing & yodelling on the deck I think most folk would be able to talk down to you, probably something like "My, did that really hurt that much?"

Margaret Pilkington · 15-11-2013, 10:56

Quote:

Originally Posted by Eric

No, hon; I don't mean you ... although there are things about you that pee me off ... and it's all to do with food. You will go on about all the yummy stuff you make ... you even post pics.

And you always seem to do it when I'm hungry

Shame on you

Aww Eric...it is a shame you live so far away...by the time my stuff got to you, it would be cold and mouldy.

Just to rub it in a bit

...today it is chicken and mushrooms in white wine and garlic sauce(I will only let the chicken see the garlic - i'm not fond of garlic) on a bed of long grain rice.
I will be frying the chicken and mushrooms very soon...so the house will be full of the lovely aroma of what's for tea.

gpick24 · 15-11-2013, 12:02

I know exactly what you mean Eric, just come back from my spaghetti on toast dinner to this...

Quote:

Originally Posted by Margaret Pilkington

Just to rub it in a bit

...today it is chicken and mushrooms in white wine and garlic sauce(I will only let the chicken see the garlic - i'm not fond of garlic) on a bed of long grain rice.

No need whatsoever, could at least put a pre read warning.

Margaret Pilkington · 15-11-2013, 12:41

I have made it for the two of us, but I am having to stretch it to three.....as Spindles is coming to tea after school(his mum is not very well today).

Sorry if my menu's are making you hungry.

Eric · 15-11-2013, 12:58

Quote:

Originally Posted by gpick24

I know exactly what you mean Eric, just come back from my spaghetti on toast dinner to this...

No need whatsoever, could at least put a pre read warning.

I stopped reading after "Today it is chicken ... "

Me, I'm going to thaw out some bambi burgers, and try to find some buns with not too much green stuff on them. Add lots of salt, ketchup, and prepared, American style mustard ... and wash the whole mess down with a bottle of Chateau Porch Climber, 2013 (August, a fine month

). And for dessert: a couple of Tim Hortons jelly donuts ... only 4 days old.

Margaret Pilkington · 15-11-2013, 13:04

Eric, Maybe it is the green stuff that keeps you going...natural antibiotic, not 'festered' with by SKG..or Schering or any of the other drug companies.
I work on the principle that if it looks alright, smells alright and tastes alright, then I don't bother what the sell by date is.......isn't that why we have a sense of taste and smell?
Enjoy Eric, enjoy!

Less · 15-11-2013, 13:22

Quote:

Originally Posted by Margaret Pilkington

Eric, Maybe it is the green stuff that keeps you going...natural antibiotic,

I suspect that Eric may just be in trouble with one of the leading Burger outlets for having revealed the ingrediants of their 'secret sauce'.

Margaret Pilkington · 15-11-2013, 13:28

Well, Less I never was keen on loaves and fishes.

Margaret Pilkington · 15-11-2013, 13:30

But don't they say a bird in the pan is better than a couple at the end of the street?

Sorry I just couldn't help having a bit of a dig at a certain person(or two).

Eric · 15-11-2013, 13:40

Quote:

Originally Posted by Margaret Pilkington

Eric, Maybe it is the green stuff that keeps you going...natural antibiotic, not 'festered' with by SKG..or Schering or any of the other drug companies.
I work on the principle that if it looks alright, smells alright and tastes alright, then I don't bother what the sell by date is.......isn't that why we have a sense of taste and smell?
Enjoy Eric, enjoy!

So, you are suggesting I leave the green stuff on

Maybe I'll just keep on throwing the mouldier stuff to the squirrels ... they don't seem to mind it. By the way, if I am not being a pain in the proverbial, the squirrels are getting fat; could you share you fav. recipes for cooking them.

Margaret Pilkington · 15-11-2013, 13:46

I haven't ever cooked squirrel.......I wonder if chicken recipes would do?
Squirrel and Leek soup doesn't sound quite right.....neither does Squirrel noodle soup.

I have frequently(and by accident - my lamps are dimming a bit) eaten bread that has mould on it....usually toasted, so not that easy to spot.

I hate throwing bread away....I hate throwing anything away( a poverty stricken childhood to blame for this).

Eric · 15-11-2013, 14:46

Quote:

Originally Posted by Margaret Pilkington

I I hate throwing anything away( a poverty stricken childhood to blame for this).

Me too, I can still remember when my sunday breakfast was the top off my dad's boiled egg

... I've been told that I can be a proverbial pain in the ass about left overs. I actually make a decent Rescue Soup ... take all the veggies that are on their last legs and make something out of them ... add a little chicken stock, some Italian seasoning, garlic, ginger, toss in any left over meat and you are good to go.

Canadians are real bad for wasting food ... I think it comes from having so much ... in fact, the harvests out west were so good this year that the railways are having a hard time moving it all.

Oh, and scratch the squirrel idea ... I've just been sitting outside (it's +4

; might as well take advantage of the warm weather before the cold front rolls in next week

) feeding peanuts to the squirrels; one of them actually sits on my shoulder ... another pulls my shoe laces when it wants another treat ... they are just too cute and friendly to kill and eat.