Re: Off-topic posts from over 50's/60's thread
 

I think this is called Magic Sponge, it is white in colour and has a heavy, strange feel with a smooth(ish) texture. can also get kids crayon marks off the wall (so can a piece of rolled up white bread!).

Re: Off-topic posts from over 50's/60's thread
 

I'll pick you one up in Asda later on :D

Re: OVER 50's & 60's MOVING BACK TO THE UK-Silly Chit-Chat & Daily Catch-Up Thread
 

They have quite a few of these here on the island Tina. They are really great and can have all sorts of inner fittings like a woodstove, kitchen, etc. They amke a great second space but some people do live in them. I am pretty sure that you could have one delivered to anyplace.... for a price. ;)

Re: Off-topic posts from over 50's/60's thread
 

I use these too (ours are called Magic Erasers) and they're great for cleaning woodwork etc - but how do they help you clean a window without taking off the screen? Am I just being dim?

We have a real problem with our windows. Our house is perched on steep rock, so to get to the top floors on one side you need very tall ladders - taller than we are willing to climb. And apparently, there are no residential window cleaners in this area. I've looked for years and not found anyone. We've had the top windows cleaned each time someone paints the house but that's hardly regular enough!

Has anyone else in the US had a problem finding a window cleaner?

Re: Off-topic posts from over 50's/60's thread
 

Its certainly not something you see over there like here in the UK. My Mom has a guy that comes every month and charges her 4 pounds to clean all of her windows. I couldnt believe how cheap it was..:)
Jackie

Re: Off-topic posts from over 50's/60's thread
 

Here's something to feast your eyes on (from the Daily Telegraph expat section)

http://www.telegraph.co.uk/expat/exp...f-Britain.html

Re: Off-topic posts from over 50's/60's thread
 

I love how they just come like clockwork too and get started. I remember as a teenager, I would sleep in late and there were quite a few times I'd forget to shut the curtains and wake up to see the window cleaner right in front of me :eek:

Re: Off-topic posts from over 50's/60's thread
 

OMG! It's been ages since I have eaten a breakfast like that. That's the sort of breakfast I remember having when I visited Wells in Somerset about 12 years ago. Delicious!!

I'll try to overlook the fact that it's fried. :rofl::rofl:

Re: Off-topic posts from over 50's/60's thread
 

http://www.telegraph.co.uk/expat/exp...n.html?image=2

Pete's link may have included it, so sorry if there's duplication, but look at top right of the page-- there is a whole photo gallery of many wonderful British gastronomic delights!

Tina

Re: OVER 50's & 60's MOVING BACK TO THE UK-Silly Chit-Chat & Daily Catch-Up Thread
 

There are also such things as "tiny houses" :)

http://www.tumbleweedhouses.com/

Re: Off-topic posts from over 50's/60's thread
 

When I think British B&B that's the breakfast I think of, though in points north you get black pudding as well, for extra artery clogging. You can get near that quality of breakfast at the Premier Inn at Gatwick North Terminal. For 22 pounds you get Dinner/a Pint or drink/and breakfast and kids eat free at breakfast.

Re: Off-topic posts from over 50's/60's thread
 

I'm drooling now, that looks so yummy.

Re: Off-topic posts from over 50's/60's thread
 

Exactly Peter - B&B style. And just to be in the dining room at breakfast time and to smell the wonderful British breakfasts being prepared - totally delightful!!

I was just looking at some of the "gastronomical delights" at the link you posted - Lancashire hot pot, etc. and, granted I am not much of a cook, but everything I cook here tastes the same and nothing like the dish would taste if cooked in Britain. My mother was a good cook and even with her USA-cooked British meals, the taste wasn't the same. I don't know if it is because, even though we use the same ingredients, they are different or what the problem could be.

I just know there's nothing like being in the UK and eating the dish the way it is supposed to taste.:)

Re: Off-topic posts from over 50's/60's thread
 

Have been staying at B&Bs when visiting the Uk for the last sixteen years from when my son left Bermuda to go to school there, accompanied by my ex.

Invariably the breakfast was the highlight of the stay. Some places had a full range of local grains and berries in season as well as the local bacon and sausage from specialty butchers. I don't seem to find the regional foods that Simon Majumdar is talking of in his book as typically when visiting pubs and food(gastro) pubs in particular you now get modern British food which might draw on some inspiration from the old traditional dishes but has also looked elsewhere. see below:

http://en.wikipedia.org/wiki/British...ritish_cuisine

The problem with this more serious approach to food in Britain is that it comes at increased cost and even pub main courses in the country can be typically 13 to 15 pounds and soups and desserts 5 pounds a throw.

This is made a mockery of by the fact that you can eat at some seriously acclaimed Michelin star restaurants in the UK (even in London) for lunch and pay 20 to 25 pounds for three courses. All of these restaurants have websites and one can check their prices and menu choices there for planning purposes. I have to admit this bargain hunting is always a part of my UK excursion and will continue to be so for as long as I can afford it.

Of course one's budget is helped where there are good weekday specials and sunday roast lunches for 6.95.

Britain became highly regarded by French chefs first when several British restaurant entrepreneurs (Robert Carrier, Margaret Costa & George Perry-Smith among them) started to look overseas for talent back in the early seventies and the French such as the Roux brothers, Raymond Blanc and then Pierre Koffmann who made the journey never regretted it. Now even the French in-the-know admit that London is the culinary capital of the world (for quality and sheer variety) as French standards have declined mostly due to poor French business conditions which for instance make it far more attractive for good French chefs to work in the UK. In Paris there is right now just a twinkle of a resurgence due to modern cooking/business styles and more modern attitudes.

Re: OVER 50's & 60's Chit-Chat & Daily Catch-Up Thread
 

The weather here is absolulty superb at the moment. :D

Had to get my cardy off and my shades on!!! :thumbup: