Not to night my dear, guess its one of them serv your self nights......it was one of them days

from what I have read about them they say there a lot like a biscuit you have over in England (Penguin biscuits)
i see is that your way of saying you ain't getting any

I'm headed to Bill's!!!!

Don't know what a suet sponge is. I will have to look that up.
But the rest is sure making me hungry

What time is it there? In Iowa, where Tim and I are from, it is 6:19 PM

Where Carole and Jaynee are, it is 7:19 PM

What's up Tim? It's Friday and you sound like Monday

i see is that your way of saying you ain't getting any
these are made in Australia, I have to order them on line... have you ever had Penguin biscuits?

Bill, you better have lots of extras cuz I think we all will be dropping by tonight for supper

because Fridays SUCK!!!

it is sat 00:23

Sorry Tim

You are running out of good days

carry out tonight Bill?

did you ever get my pic last Saturday Jayne?

plenty of times asda(walmart to you)got ther own and a lot cheaper too

OK...is that 23 hundred hours? If so, that would make it a day and a half ahead of us and I don't think that is right.... Help

I was thinking the same thing Mary

that was 23 minuets in too Saturday

Does anyone have a recipe for steamed jam roly poly pudding please?

Athos replies...
For the Jam...
12oz strawberries, quartered.
5oz castor sugar
juice and zest of 1/2 lemon

For the Roly poly...
10oz S.R.flour
1&1/2oz castor sugar
4oz shredded beef suet
zest of 1 lemon
4&1/2fl oz water.

Method: Heat a small frying pan, add strawberries and cook for 1 minute, add lemon zest and juice and sugar. Cook for 3-4minutes, till sugar has dissolved and sauce has thickened slightly. Blend half of this mixture to a puree. Return it to the pan and mix well, cook for a further 3-4 minutes. Set aside and allow to cool.

For the roly poly, put flour, sugar and suet into a mixing bowl, and combine well. Make a well in centre and add enough water to form a soft dough. Knead lightly, till smooth. Turn onto a floured surface and roll out an oblong shape 1/2 inch thick. Spread the jam over the surface leaving a 1 inch margin all round. Roll up from the long edge. Place into a loaf tin lined with foil, top with foil and seal tightly.

In a large pan, place an upturned plate, and sit the loaf tin on it. Add water to the pan, to about 2/3rds the way up the pan. Bring to the boil. (Don't allow the water to touch the top of the loaf tin.) Cover the pan and simmer for 1 hour. Do not allow the pan to boil dry. Adding boiling water to top up if needed. Pre-heat the oven to 200c. Remove loaf tin from the pan and place on a baking tray in the oven for 15 minutes. Serve with home made custard, or ice cream. Enjoy.

SILLY ME.....well , Jayne and I are blondes


Actually, after I posted and thought about it, I realized it was midnight....REALLY

You mean the one bragging about the biggest tenderloin?

that did make me larf thankyou