"Rusty Hinge 2" wrote in message
k...
The message
from "Mary Fisher" contains these words:

I still don't know if I can eat duckweed :-)


The answer was yes

/\
/||\
|| up there somewhere - or maybe somewhere-else.

I didn't see it up there ...

Someone will be along any minute to give you a recipe for duck soupweed.

Oh, that would be a shame. I thought it might make a good salad ingredient.

Mary

"Jennifer Sparkes" wrote in message
...
The message
from "Mary Fisher" contains these words:


"Rusty Hinge 2" wrote in message
k...
The message
from "Mary Fisher" contains these words:

I still don't know if I can eat duckweed :-)


The answer was yes

/\
/||\
|| up there somewhere - or maybe somewhere-else.

I didn't see it up there ...

Someone will be along any minute to give you a recipe for duck
soupweed.

Oh, that would be a shame. I thought it might make a good salad
ingredient.

Doesn't sound very appetising ...
see:-

http://www.pfaf.org/database/search_...NAMES=Duckweed

What an interesting site, thank you!

Still might give it a go though, it's not poisonous. The hens eat it
enthusiastically but there's enough for all of us :-)

Mary



Jennifer

The message
from "Mary Fisher" contains these words:


"Rusty Hinge 2" wrote in message
k...
The message
from "Mary Fisher" contains these words:

I still don't know if I can eat duckweed :-)


The answer was yes

/\
/||\
|| up there somewhere - or maybe somewhere-else.

I didn't see it up there ...

Someone will be along any minute to give you a recipe for duck soupweed.

Oh, that would be a shame. I thought it might make a good salad ingredient.

Try washing it and keeping it in fresh water for a few hours, then - er
- adding it to potato salad? Russian salad? Coleslaw? Sandwich spread?

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

"Rusty Hinge 2" wrote in message
k...

Someone will be along any minute to give you a recipe for duck
soupweed.

Oh, that would be a shame. I thought it might make a good salad
ingredient.

Try washing it and keeping it in fresh water for a few hours, then - er
- adding it to potato salad? Russian salad?

?

Coleslaw? Sandwich spread?

SANDWICH SPREAD?

Blimey!

Mary

On Tue, 24 Jun 2008 15:00:27 +0200, Martin wrote:

On 24 Jun 2008 12:05:22 GMT, (Nick Maclaren) wrote:


In article ,
Martin writes:
| On Tue, 24 Jun 2008 04:34:29 -0700 (PDT), Judith in France
| wrote:
|
| LOL All before I was born, I might take a look but Wimbledon beckons
| - which means my poor eyes will be square again.
|
| I hope you can cope with Wimbledon being on BBC 1 and BBC 2 and half of
| Europe's other TV channels simultaneously.

I shall be incommunicado in the Highlands for a week, which is exactly
the sort of place I want to be over Wimbledon (or the Olympics).

We went to Turkey to avoid the last World Cup and the traditional outbreak of
orange madness.
I didn't expect the hotel provide a giant screen for football maniacs nor orange
krokets for Dutch visitors.

Likewise (well, not the Turkey bit).

Actually, I like the odd large football / tennis / F1 thing as I can
have a decent ride on my bicycle / motorbike. ;-)

The other period I'd like to hibernate through is the 3 hype filled
commercial months we now call Christmas!

All the best ..

T i m

The message
from "Mary Fisher" contains these words:
"Rusty Hinge 2" wrote in message
k...

Someone will be along any minute to give you a recipe for duck
soupweed.

Oh, that would be a shame. I thought it might make a good salad
ingredient.

Try washing it and keeping it in fresh water for a few hours, then - er
- adding it to potato salad? Russian salad?

?

Coleslaw? Sandwich spread?

SANDWICH SPREAD?

Blimey!

Well, it may be pungent enough to mask the flavour of duck wee

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

"Rusty Hinge 2" wrote in message
k...
The message
from "Mary Fisher" contains these words:
"Rusty Hinge 2" wrote in message
k...

Someone will be along any minute to give you a recipe for duck
soupweed.

Oh, that would be a shame. I thought it might make a good salad
ingredient.

Try washing it and keeping it in fresh water for a few hours, then - er
- adding it to potato salad? Russian salad?

?

Coleslaw? Sandwich spread?

SANDWICH SPREAD?

Blimey!

Well, it may be pungent enough to mask the flavour of duck wee

There are no ducks in our pond. Or even on it. They don't fly over it
either.

But sandwich spread? Is it still made? Must be more than half a century
since I had it in sandwiches for club runs, didn't care for it much even
then.

Mary

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

The message
from "Mary Fisher" contains these words:

But sandwich spread? Is it still made? Must be more than half a century
since I had it in sandwiches for club runs, didn't care for it much even
then.

It is, by Hines, or someone...

Jars are useful for keeping herbs and spices in if you are so inclined.
(I've got some nice lever-opening jars with rubber seals.)

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

On 6 Jul, 00:03, "Mary Fisher" wrote:
But sandwich spread? Is it still made? Must be more than half a century
since I had it in sandwiches for club runs, didn't care for it much even
then.

I've not easten it since Dad sold the shop. 25 years ago now. They
still make it but now it has huge amounts of sugar added.

Make a good quality egg mayonaise, and then add Colman's mustard
powder, white pepper, and very finely chopped or coarsely grated
vegetables & fruit, from among the following:
Raddish, Pickled onion or red onion, pickled gherkins, carrot, celery,
Peeled Apple, pears, tinned pineapple (just a hint), watercress stems,
white choccory, raddichio

Mix it all together, and then add some chopped parsley and the leaves
of the wtercress, chopped coarsely. Put in the fridge to let the
flavours mingle overnight, and then you have yer own, no-added-sugar-
or-salt sandwhich spread.

You can also add shredded coss lettuce or fine white cabbage if you
want it more like coleslaw.

"bobharvey" wrote in message
...
On 6 Jul, 00:03, "Mary Fisher" wrote:
But sandwich spread? Is it still made? Must be more than half a century
since I had it in sandwiches for club runs, didn't care for it much even
then.

I've not easten it since Dad sold the shop. 25 years ago now. They
still make it but now it has huge amounts of sugar added.

Make a good quality egg mayonaise, and then add Colman's mustard
powder, white pepper, and very finely chopped or coarsely grated
vegetables & fruit, from among the following:
Raddish, Pickled onion or red onion, pickled gherkins, carrot, celery,
Peeled Apple, pears, tinned pineapple (just a hint), watercress stems,
white choccory, raddichio

Mix it all together, and then add some chopped parsley and the leaves
of the wtercress, chopped coarsely. Put in the fridge to let the
flavours mingle overnight, and then you have yer own, no-added-sugar-
or-salt sandwhich spread.

Why would I go to all that bother? Simply amassing all that stuff at pone
time would be impractical buit it doesn't sound bery appetising anyway.

You can also add shredded coss lettuce or fine white cabbage if you
want it more like coleslaw.

I think I'll stick to putting the salad ingredients available on the table,
with a selection of dressings. By the way, ALL the mayonnaise I make is of
excellent quality, and there's no mustard or sugar in it. Doesn't need it
when everything except the oil is fresh and flavoursome. The oil is
flavoursome, by the way, just not freshly pressed. The egg is from our own
hens.

Mary