It is a bit awkward when you just want to register that you've seen and read something. Weirdly, I got an email from my now-inaccessible LiveJournal account the other day to tell me that "Someone likes your entry" -- that definitely wasn't a feature when I was posting there regularly, so unless it's some kind of promotional scam by LJ to contact lapsed users (I can't see any evidence of 'likes' on the actual page), they must have added it recently.
I had another bread-based meal tonight, about thirty years less 'vintage', based on the cordon bleu cookery of my 1960s "Good Food on a Budget": sausage braised on a bed of saged onions (uses white breadcrumbs) accompanied by Franklin's potatoes (layers of boiled potatoes baked in bread sauce, topped by browned crumbs).
I've still got one and a half date-expired white rolls left, which I need to use (I've already had to cut off some mould). Maybe I could make a suet pudding of some sort; some of the recipes suggest making suet dought with 'fresh white breadcrumbs', but I never have any.
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It is a bit awkward when you just want to register that you've seen and read something. Weirdly, I got an email from my now-inaccessible LiveJournal account the other day to tell me that "Someone likes your entry" -- that definitely wasn't a feature when I was posting there regularly, so unless it's some kind of promotional scam by LJ to contact lapsed users (I can't see any evidence of 'likes' on the actual page), they must have added it recently.
I had another bread-based meal tonight, about thirty years less 'vintage', based on the cordon bleu cookery of my 1960s "Good Food on a Budget": sausage braised on a bed of saged onions (uses white breadcrumbs) accompanied by Franklin's potatoes (layers of boiled potatoes baked in bread sauce, topped by browned crumbs).
I've still got one and a half date-expired white rolls left, which I need to use (I've already had to cut off some mould). Maybe I could make a suet pudding of some sort; some of the recipes suggest making suet dought with 'fresh white breadcrumbs', but I never have any.