I have grown some courgettes and I have rather a lot. I have made a courgette cake (courtesy of a Nigella Lawson book) and, I have taken to pickling them as well. it’s a recipe we’ve mucked about with, so we can safely call it ours. I’d be happy to post it if anyone’s interested.
[note: this was a lonely comment on a test post and now has a comfy post all to itself]
Should have posted this ages ago as an update to the Sesame oil regime that I started with my son. Anyway his eczema completely disappeared after about four weeks use, he still gets a little itchy every now and again, but nothing that would indicate a full on eczema attack, so we rub in a little oil here and there…
Like i said before though, I’m no doctor, so it’s up to you if you want to try it.
Good afternoon fellows of the world. We’ve been hibernating from the awful “summer” that we three Brits are having. So to get us back into the MCC madness we’d like to get some ideas for summat to cook.
Any suggestions?
Nothing too complicated, something that we can learn from and then post back here to pass on our new found pearls of wisdom (mmmm pearls).
My boy(7) gets eczema on his arms, it’s nothing compared to some of the people out there, nevertheless it’s highly irritating for him and he scratches it until it bleeds. We took him to the doctors and asked not to be given any steroid cream and were given an alcohol based cream instead. The idea of these creams is to allow the skin to retain any moisture that it has and soothe the itching. Once I’d found this out I though that I’d investigate some alternatives that would allow the skin to “breathe” a little easier and maybe be a bit more medicinal in the process.
Sesame Oil for some reason popped into my mind, so I did a little research on the web and found that it’s been used for thousands of years for medicinal uses. Ayurveda advise the massaging of the body every morning with Sesame oil for its “healing” properties. It turns out that it is anti-bacterial, anti-fungal and anti-viral…
Now, make no mistake that I’m no Doctor, or Ayurvedic practioner, but I thought that I’d rub some into my sons arms every morning and evening and see how we got on. Max, hates having any kind of thing put on him (chicken pox and calamine lotion was a nightmare), I finally managed to get him to let me rub a little on and he pretty much instantly said that it felt less itchy and could I put it on the other arm. This was great.
So, we’ve been putting it on twice a day for just about a week now and the improvement is fantastic. The sore/itchy patches have died right down and his scratching has almost stopped. When you first put it on, it looks inflamed slightly, but I think that might just be the light shining on the oil. I’ve also started adding a little to the bath as well which is cool for having a shave in the bath (not Max, Me… 
)
The oil lasts for ages and is much cheaper than than the stuff you get from the chemist. If you want to try this please investigate for yourself first, we may just be lucky. The Sesame oil that you need should be “cold pressed” and as pure as you can get, organic is preferable.
I’ll update this again in a few weeks as a bit of a progress report. I know this is off topic, but I know so many people locked into the “pharma lifestyle” because we live in a society that “treats” the symptoms of disease as opposed to trying prevent it. I’d much rather Max had Sesame oil than anything the Doctor provides if it consistently works, which still remains to be seen.
Lightly toast some bread. Add a really, really thin spread of marmalade (optional, but try it…). Top with grated cheese and apply the MAPP torch. You’d be surprised just how close you have to hold it to get the cheese to brown—I started waving it vaguely in the direction of the bread, but ended up playing the flame directly over it.
Really. Blowtorch’s are all very well but marmalade and cheese? Originally found here
Crikey. I got tagged too, so here goes.
There you go then. I feel sort of naked now. Is that normal?
Kathy from Startcooking.com has tagged me and phatty in some kind of virtual grown up game of, err, Tag.
So, five things you don’t know about me… This is going to be easy…
Actually that was more difficult than I thought, and I’m still not sure that it makes sense. I’m going to think of some people that I can annoy tag with this game. Phatty?
Have trouble finding things in your kitchen? Finally, the open source solution we’ve all been waiting for.
http://mefeedia.com/entry/1465462/
(Geeks not included!)
It’s funny we’ve been doing MCC for about 5 months this year last year, and for the most of the time it was fantastic. A true learning experience, not just the cooking, but the blog, the social side of it, the confidence building and probably many other things.
Now though, the MCC has new beginnings, we’ve lost our Sensi to the real world, and we the remaining MCC disciples worriedly look around for a master to lean on. So until we find a new Sensi, we’re going to dip in and out of local chefs and get a different angle on things. It’s a bit like “Have I got news for you” losing Angus Deaton and replacing him with different people every week, never quite the same but entertaining never the less.
Our Next MCC is next week and we’ll be doing a Steak and Kidney pie, which really, I can’t tell you how much I’m looking forward to it. Apparently it’s dead easy…
In November I had my first big cooking test, you could call it my first grading. It was Gee’s (my lady) birthday and she was having her friends round for some eating and drinking. Foolishly I offered to cook for them without actually realising what I was saying. Cooking for 10? Generally I have trouble making breakfast for the kids, despite MCC.
So I spent days deciding what to cook that wasn’t too heavy, would go well with copious amounts of alcohol and frankly was manageable by me. I settled on Thai Green Curry, the first ever MCC dish.
I found the whole cooking for others, well, stressful; Generally it went down really well, but was it because I’m not the chef of the house or because I was being “sweet”, or was it genuinely actually ok? To my tastes it was great, which if it was just for me would be fine. Does cooking for others mean you have to find the lowest common denominator of taste to appeal to all palettes? Or do you just not worry and get on with it? I think I need more practice and if nothing else I think Gee would agree with me.
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