Sunday, 3 April 2016

What we spent in March

ParsnipsOur spending for March in France went very well, just 84.50€/£67.60 for the whole month but our recent visit to England bumped that right up. We’d only popped into Tesco, Aldi and a couple of other stores for a few bits we can’t get here or are cheaper and spent just under 125€/£100. We didn’t plan on spending that much but a large gammon, lamb shanks, Shreddies, Weetabix, custard, a couple of lumps of cheddar, some hot cross buns and other essentials or is that treats, seemed to find their way into the trolley. But the things we bought will last us for a while and on our next trip we will try to be more restrained.

The parsnips above are the last from the veg patch and needed to be harvested before we could rotavate. These giants are all over 30cm long, apart from the one that’s lost it’s bottom, even though you can’t tell that in the photo. Today I diced them along with our last potimarron and made soup, roasted them with our chicken and blanched some for the freezer. Just half a potimarron to use up so any suggestions apart from soup or roasting would be welcome.

7 comments:

  1. Gammon and Lamb shanks I would not have bothered with from the UK but yes the other items are good. I have started making my own custard and it is so much nicer, Birds have taken a backward step since. We have been getting rid of ratatouille that I bottled over 3 years ago and it still tastes fantastic. If only we eat more jam!!!!! Have a good week Diane xox

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    1. Sadly no luck getting gammon here and Roger loves it, so we bought a large one, plus he loves a dollop of cujstard. Will have a go at making my own once the stock runs out x

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    2. Oops, meant custard :)

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  2. I usually use birds or even the odd carton of Ambrosia! I'll try my own next time...

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    1. Roger loves Ambrosia, but we've bought some instant sachets for a change. Will be interesting to see what they are like x

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  3. I make our own custard as well.......half pint milk, two egg yolks, a tablespoon or so of Maizelina, vanilla pod / essence to taste. Heat slowly stirring all the time. Once thickened, take off heat then add a tablespoon or so of sugar. Feels healthier than the Birds custard powder we used to use. Can't get that here which is why I started making my own.
    But what stupendous parnsips! Have had no success with growing them so far, but after seeing your harvest I feel inspired to have another go!

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    1. Thank you for the recipe, we have all those ingredients so no excuse not to make it.
      We didn't do anything special with the parsnips, just popped the seeds in and then they wouldn't stop growing :)

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