So I msg my daughter and say i would like to go overseas for a couple of weeks in September next year and would it be possible that she could take care of things here, if not don't worry as I will engage a service
My point is, in seeing two young women in the past week, without the word of a lie, walk through a local shopping centre clutching their crotches to pull their tiny shorts out of their .....
If they don't think passing men would be ogling that, they need an education.
Much as I appreciate your interest in my life story and following of same (my memoir is yet to be released, watch this space. .. )
I never had any doubt that I was born in England ~ I arrived here with my family when I was a small child
It was only when I made overseas travel arrangements in my 40s that I found out I wasn't an Australian citizen hence i procured a British passport then went on to travel abroad, India, Africa etc
I'm an absolute people person when it comes to my work, always have been But when I come home, the door is firmly closed and the phone turned to silent
Another fave recipe, these pea fritters are gorgeous, made them again this afternoon....
INGREDIENTS 2 cups frozen peas, thawed 200g low-fat feta, crumbled 1 tablespoon chopped fresh mint leaves 4 green onions, thinly sliced tomato chutney, to serve BASIC BATTER 2/3 cup self-raising flour 2 eggs 1/2 cup milk
METHOD Step 1 Make Basic batter: Sift flour into a bowl. Make a well in the centre. Whisk milk and eggs together in a jug. Add egg mixture to flour. Whisk until smooth. Step 2 Place peas in a bowl. Mash until almost smooth. Stir peas, feta, mint and onion into batter. Step 3 Heat 1 tablespoon oil in a frying pan over medium heat. Using 1 heaped tablespoon mixture per fritter, cook 4 fritters for 3 minutes each side or until golden and cooked through. Repeat to make 16 fritters. Serve with tomato chutney.
Crisp tofu cooked in tomato-pepper sauce (dau hu sot ca) Ingredients 200 ml (7 fl oz) vegetable oil 500 g (1 lb 2 oz) silken tofu, drained and cut into 3 cm (1¼ inch) cubes 1 tbsp minced garlic 1 tbsp minced red Asian shallots 1 bird's eye chilli, finely sliced 4 ripe tomatoes, roughly chopped ½ tsp sea salt 2 tsp sugar 2 tbsp fish sauce 3 spring onions (scallions), cut into 5 cm (2 inch) lengths 1 tsp freshly ground black pepper 2 coriander (cilantro) sprigs, to garnish
Instructions Pour the oil into a wok and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds.
Add the tofu, cooking it in two batches to ensure the oil stays hot, and deep-fry until crisp. Remove the tofu with a slotted spoon and transfer to paper towel to drain. Transfer the deep-frying oil into a heatproof deep bowl, leaving about 1 tbsp of oil in the wok.
Add the garlic, Asian shallots and chilli to the wok, and stir-fry for 1 minute or until fragrant.
Add the tomato, salt, sugar and fish sauce. Stir and allow the tomato to break down.
Add 100 ml (3½ fl oz) water to the wok, bring to the boil, then reduce the heat to a low simmer for 10 minutes.
Add the crisp tofu, spring onions and black pepper, folding it all together, and simmer for no longer than 1 minute as you want to keep the crisp texture of the tofu.
serene56 Forum Posts (27,963)
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(as evidenced by my recipes on my Eat It thread 
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Sons and daughters
So I msg my daughter and say i would like to go overseas for a couple of weeks in September next year and would it be possible that she could take care of things here, if not don't worry as I will engage a serviceGot a Umm no that won't be possible
And that hurt