Replies

It wasn’t my recipe but 3g of nutmeg is a miniscule amount much less than 1 teaspoon. I would suggest 3 rasps of the nutmeg across the grater!

My only suggestion is that when you set up a WEP the standard is 0123456789 and avoid it like the plague as if I were your neighbour and wanted to share your broadband it would be the first one I’d try!
Regards

My only suggestion is that when you set up a WEP the standard is 0123456789 and avoid it like the plague as if I were your neighbour and wanted to share your broadband it would be the first one I’d try!
Regards

Thanks so much Mary. What I wasn’t doing was attaching the published form to the folder. However as you pointed out the Created Date Field already exists and that suits my purposes admirably.
Regards

Thanks so much Mary. What I wasn’t doing was attaching the published form to the folder. However as you pointed out the Created Date Field already exists and that suits my purposes admirably.
Regards

In the Great British Culinary Tradition we ignore courgettes/zucchini and let them be til they grow into marrows!

In the Great British Culinary Tradition we ignore courgettes/zucchini and let them be til they grow into marrows!

Like Jennifer I love apples and apple sauce with all manner of pork and bacon dishes.
Baked apples for dessert are good with the cavity stuffing varied. As well as the usual butter and brown sugar try marzipan or mincemeat (the sweet stuff made with dried fruit).
Funnily enough we had smoked sausage for supper last night with a Waldorf Salad and that was a delicious combination for this time of year.
If you have pounds and pounds of apples that you can’t store through the coming months then chutney is the best way I know of getting through them.
The attached document has recipes for Normandy Apple Soup, Hot Brie & Apple Tart and a Danish Applecake.

Absolutely one of the best ways of treating them in my opinion. Even better if they are part of a selection of vegetables with the the addition of aubergine/eggplant, peppers and onions. Sherry vinegar is good too but I like the burnt grease smudges best!

My in-laws have dozen plants so you can imagine the glut in our house! Fortunately we really like them – I am attaching some of last years favorite recipes for reasonably sized specimens. For the ones that get away I treat them like old fashioned vegetable marrows and stuff them, usually with a highly seasoned minced meat and rice mixture and as a last resort get out the preserving pan and make chutney.

Malcolm

Delighted to be of help especially as it was more help than I realised! I was going to test it on XP at home but didn’t have too much time this am.

Together we have contributed something to this fine resource!

Regards

As the print dialogue box in Publisher differs from say Word where you could use 1-2, 7-8 I can only see that printing 1-2 and then 7-8 would be the way. I can’t think why Publisher should differ in this way but I have to tell you that it is the same in XP.

Thanks Gabi

Liptons Tea is no problem here and we still use gallons – somehow we have escaped metric volume measure – probably something to do with milk and beer!

Equally the sun is no problem we have had it all day and it is glorious. The sky is a colour I would call California Blue.

I am going to try tomorrow but as it is weekend I am allowed a Pimms while it is brewing!

Sounds good – but doesn’t tea figure anywhere in it?

Seared Gravlax, Morels stuffed with Potato & Taleggio followed by Pomegranate Jelly is the sort of thing that could lead to any other sort of thing!