"Protect"

... well if it works for you Tommy ...

Nice one Sheilar, not every ones cup of tea but I call it saving a few bob and trial and error. Has two chances, just a bit of TLC my way. I always remember going to the allotments in the early 50,s. One bloke used a piece of ground sheet put over twigs to protect his plants. Thought he was playing cowboys and Indians and he was making a wigwam or something. He always had a good show as did his rhubarb with an old tin bath used for forcing . He grew his mint for his new spuds in an old kitchen sink to stop the roots spreading... Thanks for your comment.

Aye, my Mam used to put a bucket over her rhubarb in the garden to 'force' it to grow

Have not heard "Aye" for many a year Sheilar and my Mam. Is that Geordie as I am sure this lad I joined the RAF with in 1962 was always saying that ? If I remember it was a newky brown with a half pint glass .

The idea of putting bags over hanging baskets is very good Tommy. I would never have thought of that myself.

Thank you frybo, I just listen to the local weather or feel it in my bones. I find it so much easier that lifting a heavy basket down and putting in shelter.

Well Tommy we say 'aye' here in Sunderland too (it's close to Newcastle - Geordieland!!) - we're about 12 miles from Newcastle or Newcassel as it's pronounced here! lol

Thanks Sheilar,
What's the favourite take-a-way up North.? Most of my grandchildren and my mum (91) do like KFC and my son loves his pizza but I rather have home cooking.

To be honest, we rarely have take-aways. We have the odd chinese, but my grandchildren like Macdonalds!! yuk. Like you, I prefer something home cooked, italian style pasta being one of my favouorite or home made broth!!!

Do you put pearl barley in your broth, you'll have to give me the recipe if it's not a secret hand me down, I love it, so full of goodness

I use a broth mix which contains pearl barley, lentils, split peas etc. As for the meat, I use whatever is available, the favourite being what we call 'lap'. This is breast of lamb but is still on the ribs, sort of like chops but more fatty. I also sometimes use belly pork as the meat. Then of course, there's the usual veggies including leek. We find the broth tastes better the day after it's been cooked, I dunno why.

Thanks Sheilar,
You made me feel hungry, I love breast of lamb and belly pork. Use to be very affordable but lamb is going up like the price of gold. I too find the flavour improves with time. You make a curry and have the left overs next day and the flavour brilliant. As long as you stir while you are reheating.
Some of the kitchens in the RAF that I cooked in use to have a curry on the go 24/7 as you never knew when a meal might be needed any time night or day. Sometimes anything between two slices of bread would suffice.
Where you are, can you still buy scrag end of lamb. I cannot remember when I last saw it since our 3 local butchers shut down .

Yes, you can still buy scrag end of lamb here, only at small local butchers mind, not at supermarkets. Like all lamb cuts at the moment, it's expensive

The farmers say it's to do with the feed and I did read somewhere that it's due to the devastating floods in Countries less fortunate than us having their entire rice and cereal crops being washed away. Have to start keeping some sheep down the bottom of the garden like they use to keep a pig.

Aye Tommy, but would you be able to kill the sheep? I know I wouldn't have the heart to

You've got me there Sheila, I suppose that when we are sitting around the dinner table it would not be nice eating a extended member of the family.

Probably feels like eating your pet dog!