Yawn Yawn, Wakey Wakey...!!!! MK7...

Discussion in 'The Muppet Show' started by Marley Farley, Aug 19, 2012.

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  1. Lolimac

    Lolimac Guest

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    Good morning everyone,
    Another hard day for the Woos...i hope you find some comfort once you get Gypsy back home with you all...Thinking of you:grphg:

    Hope your 'man flu ' is abaiting Shiney:dbgrtmb: and wishing you a better day too Moyra:dbgrtmb:
    I don't feel half as bad as expected today it's mostly my ribs that are painfull:dunno:
    Lovely pic Kaz:)
    Waves to all our other friends on GC....
    Have a good day and take care:SUNsmile:
     
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    • shiney

      shiney President, Grumpy Old Men's Club Staff Member

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      Oops!!! Loli, I missed wishing you better :love30:. I'll just have to come up there and rub something soothing on your ribs for you. :heehee:
       
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      • luckyluna

        luckyluna Gardener

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        Good morning all..
        sending a ray of sunshine to the Woos..passing the tissue box for those in sorrow and those in sneezes..liking the pic Kaz posted..disliking the grey skies and murky weather (again!!!!)...grumpy cause i don't get to try out the new hedgetrimmer..
        The day will get better as it goes along :please:
        And to make myself feel better I remind myself that..............
        Its that time of year again: IMG_3574.JPG
        ....and that's not so bad at all :)
         
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        • moyra

          moyra A knackered Veteran Gardener

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          Aloha Everyone,

          Thinking of you WOO and Mrs WOO and little Penny who must be missing her pal, RIP Gypsy. :grphg:

          Sorry to hear your ribs are sore Loli and Shiney sound as though you could equally do with a quick rub down with an oily rag. I am feeling a lot better than I was just a bit chokey but otherwise surprisingly not bad now the sore throat has calmed down.

          Lovely pictures Kaz and Luckyluna.

          Have a lovely day everyone and be nice to yourselves if you are feeling down or under the weather.

          Aloha!:wub2:
           
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          • Kandy

            Kandy Will be glad to see the sun again soon.....

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            Good afternoon everyone:smile:

            Sorry to hear that a few friends on here have the dreaded lurgy/man flu and hope you all feel better soon although this miserable damp weather doesn't help matters :gaah:

            Luna,lovely photo of the pumpkin and squashes,have you grown these yourself this year?We have about six butternut squashes but they just won't grow as there isn't enough sun so Mr Kandy will have to make do with smaller ones this year:biggrin:

            Caz,how is the car hunting going,have you managed to get one sorted out yet?

            Anyway,I went for my annual Flu jab yesterday afternoon and it went well but my left arm is very sore today{which i expected}so didn't sleep well last night:eeew: Mnaged to get to the lottie by eight this morning and picked two large punnets of Allgold and Autumn Bliss raspberries which will go in the freezer and on my breakfast ecerals and also picked a handful of runner beans and the rest have gone big and to seed so hope they ripen before the frosts come.:snork: The rats have finished off the last of the sweetcorn cobs so don't think we shall grow any next year as we got some off of them before we went to Wight so have some in the freezer .

            Our mobile holiday accomadation is all cleaned and hoovered out ready to go back into storage and i have nearly finished off the last of the holiday irioning so will be back to normal soon.Phew...:biggrin:

            Shiney,we have a large shoulder of lamb joint we got cheap from Mr T's the other month and i am defrosting it at the moment ready for Sundays dinner.Do I cook it like an ordinary leg of lamb as a roast or should i cook it differently?Any help would be most appreciated:wub2:

            Anyway,I am out this afternoon if it doesn't rain and then off babysitting early tonight so hopefully will get the last part of book two of Shades of Grey finished and book three started if i don't get to many interuptions from the nine year old i am looking after:biggrin:
             
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            • wiseowl

              wiseowl Admin Staff Member

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              Good afternoon Shiney ,Kaz Loli,LuckyLuna,Moyra,Kandy and all my other friends here at Gardener's Corner,Shiney please look after yourself,Loli sincerely hope that you feel better very soon,Kaz and LuckyLuna,lovely photos and lovely thought's, Myra and Kandy enjoy the rest of your day and take care, all of you are star's :)

              I am collecting Gypsy tomorrow morning did'nt feel like it to day,Penny has just brought me back to earth,She jumped down the hole I have just dug with Gypsy's special ball and she could,nt get out again:)
              Enjoy your day everyone:)
               
            • luckyluna

              luckyluna Gardener

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              Heck , No!!
              I don't do veggies :).......but I do pull my hat for those who take time to do so!

              Came across those lovely pumkins while strolling around with camera in hand.
              Here's a smashing one especially for Mr Kandy...making up for the Mini-Butterscotches :SUNsmile: Luna
              IMG_3573.jpg
               
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              • shiney

                shiney President, Grumpy Old Men's Club Staff Member

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                Cough, cough, sneeze, sneeze, splutter, splutter :heehee:

                I'm actually feeling a lot better this afternoon. :dancy:


                Moyra, I'm not all that far from you so you can pop over with your oily rag if you have time :lunapic 130165696578242 5:


                Kandy, shoulder of lamb is very tasty - it's my favourite for roasting and I think it's more tasty than leg - but is quite fatty. You roast it similar to leg of lamb but do it slower. Put it in the oven on a high temperature (200-220C or gas 7) for about 30-45 minutes. Then turn down low (170C or gas 3) and cook until ready (depends on size of joint). When cooked, take it out and rest it, covered in foil, for 20-30 minutes. This will give you time to get your roasties done nicely :)

                You don't have to cook it slowly and can cook it the same way as a leg but the slow cooking helps render the fat down better and you get some really juicy meat. It doesn't carve as well as leg as the meat is layered inbetween the fat and you have the shoulder bone which is flat with a high ridge down the middle.

                For carving - from the ridge side, you can slice downwards along the ridge to release the meat from the ridge and save you struggling to get the end of each slice off the ridge. The underside is flatter. It doesn't really matter about trying to get nice slices as it's so tender.
                 
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                • wiseowl

                  wiseowl Admin Staff Member

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                  Good morning all my friends hope you are all OK,have a good day and please stay safe:)
                   
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                  • Kandy

                    Kandy Will be glad to see the sun again soon.....

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                    Good morning Woo and everyone:smile:

                    Hope you are feeling a little bit better this morning Woo,and once Gypsy is back home the healing process can begin :wub2:

                    Shiney,thanks for the info regarding the cooking of the lamb joint.:blue thumb: I think i will start it off this morning as it is so big and then finish it off tomorrow for our sunday din dins.There is also a bag of sauce that needs to be poured on top so looking forward to tasting it all when it is done:biggrin:

                    Last evening before I went out babysitting I had a bit of a sore eye lid and thought it might be an eyelash that wasn't quiet right.Anyway,went to bed last night and have woken up this morning with a swollen top lid and half my eye is closed so going to have to ring up one of those emergency keydoc numbers me thinks to see{scuse pun:snork:} if i can get it looked at as i am not sure if my tear duct is blocked again and i might need some antibiotics:eeew: Just what i can do without when i have so much to do at the lottie and in the garden now that the rain has stopped:SUNsmile:

                    Hope everyone else is feeling much better today.:blue thumb:I think my body is coming out in sympathy with you all :biggrin:

                    Have a great day everyone in all that you do :spinning:
                     
                  • shiney

                    shiney President, Grumpy Old Men's Club Staff Member

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                    Aloha everyone,

                    Good morning woo, I hope you are bearing up OK :grphg:

                    Kandy, I wish you better and hope it's just something simple.
                    It's never recommended to start roasting one day and finish it the next. Apart from making it more difficult to judge whether the meat is cooked just right it can make the sinews tighten up and get a bit tougher. That's why it's always recommended to 'rest' the meat after cooking.
                    Whilst cooking, they tighten up and when put aside to rest the meat, first of all, continues to cook and then as it stops cooking (whilst remaining hot under the foil) the juices spread back throughout the meat and the sinews loosen. This gives more tender meat and better flavour. What weight is the joint?

                    I hope to get some gardening done today as it is lovely out there.

                    I wish all of you better :thumbsup: and have a great day :biggrin:

                    Aloha!
                     
                  • chitting kaz

                    chitting kaz Total Gardener

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                    good morn sat.jpg
                    be blessed in all you do and try to look after your selves,
                    up to the plot for me
                    oh for those that havent seen the pics on the other thread this is me showing off the size of my boot on my new car
                    [​IMG]
                     
                  • luckyluna

                    luckyluna Gardener

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                    Good Morning all
                    well congrats,Kaz...that huge boot on your new baby cries out for a big time shopping tour :). Very good for carpooling kids to school, also..as you can store them upright, the entire 1st and 2nd grade of a small town can travel at once...:snork:
                    This one's for Gypsy and the Woos: Regenbogen.jpg
                    And this for my retired Neighbor who a l w a y s throws on the loudest gardening tools on saturday morning at 8 o'clock sharp a l w a y s ! Todays its the hedgetrimmer
                    :nonofinger:
                    handschellen.jpeg

                    To all of you:
                    have a great weekend..stay safe and healthy and let's all be thankful for the little and big things that make our life so much more than bare existence
                    Luna
                     
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                    • Kandy

                      Kandy Will be glad to see the sun again soon.....

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                      Wow Caz,that is sure some big boot.:snork: I could do with one that big as i keep seeing large piles of poo around these parts in the fields and some of the farmers burn the piles:eeew: but as my boot is smallish i can get quiet a bit in it but not as much as with the size of your boot:snork: Can you point me in the direction of the thread please so i can see your new vehicle:smile:Enjoy your time up the plot Kaz:blue thumb:

                      Morning Shiney,I havn't been awake long after falling asleep on the settee and so have just seen your post :biggrin:

                      I didn't realise about the meat not being cooked twice and i don't like thinking about the blood,muscles,sinews,etc as I am not likely to eat it if i do :biggrin:The weight is 1.772.kg{not sure what that is in English}and the sauce is redcurrant with a pepper sprinkle on top of the meat, and the meat has been scored with a knife and what looks like rosemary leaves pushed into the joint so any advice would be good as i have never cooked a piece that big:biggrin:

                      I am hoping and praying that i havn't picked up some sort of a bug as one of tha cts came back from the cattery with an upset tummy,and everyone i have spoken to this week,adult and child have had,colds,flu,etc and i don't want the same problem with my eyes as i had a few years ago where i ended up in hospital on strong antibiotics and new tear ducts having to be made in each eye:eeew: I still don't know whether to leave it until Monday and go and see my own Dr or ring up one of those emergency ones,as i do so hate having to go to these places:gaah: Hope you are coping well with your man flu and please say Hi to Mrs Shiney for me:wub2:
                       
                    • shiney

                      shiney President, Grumpy Old Men's Club Staff Member

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                      Hi Kandy, Mrs Shiney is waving! :)

                      That piece of lamb is just under 4lb. If you have an electric oven - 30 mins 200-220C depending whether it's fan assisted. This will help crisp up the outside. Then, for medium roast, approx an hour and a half on 175C. Then onto a warmed dish and cover in foil and leave for 20-30 minutes (depending on how long it takes to get your potatoes and veggies done :thumbsup:).
                      These timings are only approximate as everyone's oven works differently. If you have a meat thermometer you can check it with that. If not, then just use a carving fork and stick it into the thickest piece of meat, take it out, and see what colour the juice is that runs out of it. If nothing comes out then it's well done, if some juice runs out but it's clear it is medium and if it's light red then it's rare. It will continue to cook a bit on its own whilst in the dish covered.
                      I check my meat by pressing it with my fingers! If it feels soft (like pressing your cheek) then it's rather rare. You can use this method to add to the sticking the fork in method. If it's like pressing your chin, it's medium and well done if like pressing your forehead. This is a rough guide.
                      You'll probably find, under the label on the meat, the cooking times they recommend. :dbgrtmb:

                      Yum, Yum!!
                       
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