... to an old household friend. He's been with us since the day Mr Brown & I were married, so almost 15 years. But on Friday morning he spat brown gunk onto my beautiful pink silk blouse (with all the little pleats down the front, it's divine I tell you).
The only other time he'd ever done that was when my sister accidentally fed him lime cordial instead of water, he made toffee to spit out onto my skirt then.
I gave him a good shake and an opportunity to spit out the all gunk into the sink. He obstinately retained a bit and spat on the shirt again.
He had to go.
The only other time he'd ever done that was when my sister accidentally fed him lime cordial instead of water, he made toffee to spit out onto my skirt then.
I gave him a good shake and an opportunity to spit out the all gunk into the sink. He obstinately retained a bit and spat on the shirt again.
He had to go.And so welcome to the Brown Mouse House Mr Fabo, Techo, Wizzbang iron. You'd better last as long as the last one.
Actually the newbie was an amazing deal - $144 but upon payment I got a $20 gift card (spent already on a plum-coloured eyeliner) and a voucher to get $25 cash back, which I redeemed at the post office that very afternoon.
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10 comments:
Will your pink silk blouse recover?
Oh yes, thank goodness, instant scrubbing with magic wash stuff and soaking overnight, clean and ruffling in the breeze right now as I type :)
Pffft. Last 15 years? You're dreaming.
Well the last one did so I'm hoping - I'll report back in 15 years (if this blogging lark lasts THAT long)
I hate to bother you about a recipe when your posting had nothing to do with it. But would you share your favorite chicken recipe that you use most often with your schlemmer pot? If I missed an email address to contact you, I'm sorry. My attention to detail has gone out the window in connection with the birth of my first child. Many thanks, Karen from Florida, USA
Well Kgould –although I’m a little freaked out by the fact that you even KNOW I own a Schlemmertopf (and mine’s called a Romer Topf besides) sure I’ll share my favourite chicken recipe for it with you. Glad to oblige.
Take one chicken. Stuff ½ a lemon and ½ a bulb of garlic inside the cavity along with some herbs, whatever you have, rosemary & thyme are my favourites.
Now rub the chicken over with a little olive oil and sprinkle over the skin some salt and pepper. Pop the chicken in the (properly dampened) romer topf and add a glass of wine. Pop in the oven, cold and turn the oven to about 200 degrees for about 30-40 minutes (depending on the size of your chicken). Then, remove the lid and let it brown 10—15 minutes more. Don’t forget to save all the fabulous cooking juices for a risotto made with the left over chicken the next day.
cheers
Ah! Thanks very much! That sounds wonderful. I will try it this weekend. And just to put you at ease about my psychic abilities, I found your blog through a link from a recipe site (can't remember which one) where you mention your Schlemmertopf. Since I'm a terrible cook and someone actually asked me to repeat one of my Schlemmertopt dishes, I want to use it more. Thanks for the response!
kg
the never ending mystery that is he interwebs eh?
cheers
Could I just add - make sure the chuck is dead first - I had one hell of a deal going on, as mine wasn't having that lemon any where near it... ... ..
Anyways - irons! We have such hard water in our area, I reckon we go through one every 18 months or so... hey ho ;o)
Roo is quite right, only attempt to stick lemon & garlic up the bum of a dead chook. Also best it has no feathers, otherwise the skin won't go all crispy.
We have quite hard water, not so bad as yours by the sound of it though, but to be safe we now use distilled water in the coffee machine, iron and kettle.
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