The palava of putting up a curtain rail!
Feb 23rd 2010, 10:08 am
#32
Banned
Joined: Jan 2007
Location: Holland, luckily!
Posts: 223
Re: The palava of putting up a curtain rail!
and here you go. YES! My life is a wreck without your friendship! Poor me poor me! I'll have to open another Vintage Tunina to try to cheer meself up...
"We have never met..." true, and we never will (I do live in a better place than you do, you know) but we have friends in common, which confirmed me that you are kinda sloppy, but all in all not too bad of a person, or of a financial planner.
I'm sure you just need some more slapping and you'll just be a very, very nice one, no "WTF-ing" or buying tools where is just stupid to do so! Waxon! Waxoff!
Mar 13th 2010, 9:15 am
#34
Lost in BE Cyberspace
Thread Starter
Joined: May 2009
Location: Dubai
Posts: 5,965
Re: The palava of putting up a curtain rail!
Hey all,
I've just had my curtain rail and light fittings put up- opted for Jim'll fix it in the end as had to get a sparky to do the lights anyway! I know they are a bit more expensive but they did a really great job and I would strongly recommend them!
Thanks for the recommendation!
xxx
I've just had my curtain rail and light fittings put up- opted for Jim'll fix it in the end as had to get a sparky to do the lights anyway! I know they are a bit more expensive but they did a really great job and I would strongly recommend them!
Thanks for the recommendation!
xxx
Mar 14th 2010, 5:44 am
#35
If I have to explain...
Joined: Sep 2008
Location: Where ever the road takes me
Posts: 3,999
Re: The palava of putting up a curtain rail!
Hey all,
I've just had my curtain rail and light fittings put up- opted for Jim'll fix it in the end as had to get a sparky to do the lights anyway! I know they are a bit more expensive but they did a really great job and I would strongly recommend them!
Thanks for the recommendation!
xxx
I've just had my curtain rail and light fittings put up- opted for Jim'll fix it in the end as had to get a sparky to do the lights anyway! I know they are a bit more expensive but they did a really great job and I would strongly recommend them!
Thanks for the recommendation!
xxx
Mar 14th 2010, 8:00 am
#37
If I have to explain...
Joined: Sep 2008
Location: Where ever the road takes me
Posts: 3,999
Mar 14th 2010, 8:35 am
#38
Hit 16's
Joined: Mar 2010
Location: Of all the gin joints, in all the towns, in all the world, she walks into mine
Posts: 13,112
Re: The palava of putting up a curtain rail!
Pavlova
This is a delicious pudding from Australia, which is very difficult to make if you don't have the right recipe but dead easy if you do! Served with sharp fruits to counteract the sweetness of the meringue, it is truly one of the greats. Of course, this can be made with just one kind of fruit – for instance, strawberries. In the winter, sliced bananas and chopped preserved ginger, or slices of fresh mango with passion fruit are good.
Serves 6
Ingredients
3 large fresh egg whites
6 oz (175 g) caster sugar
For the topping:
10 fl oz (275 ml) whipping or double cream, whipped
12 oz (350 g) prepared mixed soft fruits, such as raspberries, strawberries and redcurrants
a little icing sugar
Pre-heat the oven to gas mark 2, 300°F (150°C)
Place the egg whites in a large clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it's very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse).
When they're ready, start to whisk in the sugar, approximately 1 oz (25 g) at a time, whisking after each addition until all the sugar is in. Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter.
Then spoon round blobs next to each other so that they join up to form a circle all around the edge. Now, using the tip of a skewer, make little swirls in the meringue all round the edge, lifting the skewer up sharply each time to leave tiny peaks. Now place the baking sheet in the oven, then immediately turn down the heat to gas mark 1, 275°F (140°C) and leave it to cook for 1 hour.
Then turn the heat right off but leave the Pavlova inside the oven until it's completely cold. I always find it's best to make a Pavlova in the evening and leave it in the turned-off oven overnight to dry out. It's my belief that the secret of successful meringues of any sort is to let them dry out completely, which is what this method does perfectly. To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish. Then just before serving, spread the whipped cream on top, arrange the fruit on top of the cream and dust with a little sifted icing sugar. Serve cut into wedges.
Sorry, did I miss the point?
This is a delicious pudding from Australia, which is very difficult to make if you don't have the right recipe but dead easy if you do! Served with sharp fruits to counteract the sweetness of the meringue, it is truly one of the greats. Of course, this can be made with just one kind of fruit – for instance, strawberries. In the winter, sliced bananas and chopped preserved ginger, or slices of fresh mango with passion fruit are good.
Serves 6
Ingredients
3 large fresh egg whites
6 oz (175 g) caster sugar
For the topping:
10 fl oz (275 ml) whipping or double cream, whipped
12 oz (350 g) prepared mixed soft fruits, such as raspberries, strawberries and redcurrants
a little icing sugar
Pre-heat the oven to gas mark 2, 300°F (150°C)
Place the egg whites in a large clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it's very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse).
When they're ready, start to whisk in the sugar, approximately 1 oz (25 g) at a time, whisking after each addition until all the sugar is in. Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter.
Then spoon round blobs next to each other so that they join up to form a circle all around the edge. Now, using the tip of a skewer, make little swirls in the meringue all round the edge, lifting the skewer up sharply each time to leave tiny peaks. Now place the baking sheet in the oven, then immediately turn down the heat to gas mark 1, 275°F (140°C) and leave it to cook for 1 hour.
Then turn the heat right off but leave the Pavlova inside the oven until it's completely cold. I always find it's best to make a Pavlova in the evening and leave it in the turned-off oven overnight to dry out. It's my belief that the secret of successful meringues of any sort is to let them dry out completely, which is what this method does perfectly. To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish. Then just before serving, spread the whipped cream on top, arrange the fruit on top of the cream and dust with a little sifted icing sugar. Serve cut into wedges.
Sorry, did I miss the point?
Mar 14th 2010, 9:55 am
#39
BE Forum Addict
Joined: Apr 2007
Location: Dubai
Posts: 4,403
Re: The palava of putting up a curtain rail!
