Latest Moan From You and Me 2025

Just imagine the weeks of football at the height of next summer, the tantrums that will be thrown each time the US is beaten.

 

I'm looking forward to the Eurovision political song contest.
Its been a total joke for years.

 

If you drive up Another suggestion, again Edinburgh Airport hotels, they offer 14 days free secure parking, if you book for ONE NIGHT
Again fast modern Trams from the door to Princes street continuing on to Leith and Granton

 

Like @pete I loathe pickled beetroot. There are far better and delicious ways to eat it without mistreating it.

I quite like the fat pickled gherkins we get here but not the skinny ones as they're too vinegary for me. I occasionally do an Asian sweet pickle for cucumber.

We need a Yuk emoji for those pickled silverskin onions @NigelJ.

As for the football - absolutely no interest here but I do think it is really, unbelievable stipid for FIFA to consider going ahead with the USA games given the activities of ICE and border guards under Trump. The potential for disaster is just horrendous for anone caught up in their malicious idiocies.

 

Just imagine the tantrums here every time Gardener's World is bumped off the TV schedule.

 

Even more nauseating and infuriating than the over-long draw is the giving of a Fifa peace prize to Trump. How sycophantic can you get?

 

Interesting and most disjointed pickled vegetable discussion going on here

Pickled beetroot arises from cold countries where the last harvest must be lifted before the ground freezes. Fleshy roots will not store well all winter so pickling them makes sense. Having grown up in that culture, pickled beetroots (and cabbages) is the only true winter way to eat them

Fresh cucumber stores for a while in summer, but to prolong the period and to provide variety of flavours, "shake cucumbers" is the go-to. Slice a cucumber, pour over some vinegar, add salt, sugar and lots of Dill, shake, and eat. Best the next day.

I do shake cucumbers to take with me in the office on my "in" days to compliment my canteen lunch.

Does anyone recognise instant salty gherkins? They are fresh gherkins cut in half lengthways, gently tapped with a knife in a criss cross pattern on the cut surface, sprinkled with salt and then the halves are rubbed together until a froth is formed.

 

I love pickled beetroot! Freshly dug, scrubbed and rubbed with oil, wrapped in foil and oven roasted so they neither stink nor leak, then peeled, cut into big chunks and pickled. Absolutely gorgeous.
But not with a lettuce and marmite sandwich on the side......or was it cucumber and marmite?