Comments on: IT’S HALF TERM!!! http://www.roshani.co.uk/livingtoeat/index.php/2007/10/25/its-half-term/ I'll get a better name soon, I promise Thu, 09 Sep 2010 20:36:13 +0000 http://wordpress.org/?v=2.0.4 by: ros http://www.roshani.co.uk/livingtoeat/index.php/2007/10/25/its-half-term/#comment-4151 Fri, 26 Oct 2007 22:24:27 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/10/25/its-half-term/#comment-4151 Hi Joanna, to be honest I'm really blessed with the sets I have. The sixth formers are intelligent and mostly hard working. the year 9s can be a pain but most of them are nice kids really. I do hope it gets easier after the first year though.I'm getting tired of spending all my time writing work sheets. Hi Ginger, I agree, food blogs are the place to be for inspiration. What, Mr 'Lamb with Cherry Sorbet' is calling ME artsy fartsy?! To be honest, the hours are only that bad because I was over-enthusiastic about somethings right at the beginning of term and consequently ended up running late on EVERYTHING. This half term will be better and if anyone tries to have another spontaneous meeting at 9pm, I'm going to ignore them. Hi Amanda, yes it has flown by for me too. I have no idea where the last seven days went. And now I'm getting e-mails from one of my students from Dubai who is taking an extra two days off. Not fair! Hi Joanna, to be honest I’m really blessed with the sets I have. The sixth formers are intelligent and mostly hard working. the year 9s can be a pain but most of them are nice kids really. I do hope it gets easier after the first year though.I’m getting tired of spending all my time writing work sheets.

Hi Ginger, I agree, food blogs are the place to be for inspiration.

What, Mr ‘Lamb with Cherry Sorbet’ is calling ME artsy fartsy?! To be honest, the hours are only that bad because I was over-enthusiastic about somethings right at the beginning of term and consequently ended up running late on EVERYTHING. This half term will be better and if anyone tries to have another spontaneous meeting at 9pm, I’m going to ignore them.

Hi Amanda, yes it has flown by for me too. I have no idea where the last seven days went. And now I’m getting e-mails from one of my students from Dubai who is taking an extra two days off. Not fair!

]]> by: Amanda http://www.roshani.co.uk/livingtoeat/index.php/2007/10/25/its-half-term/#comment-4150 Fri, 26 Oct 2007 20:14:07 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/10/25/its-half-term/#comment-4150 Don't know about you but this half term has flown by! Have a fun and restful weekend. Don’t know about you but this half term has flown by! Have a fun and restful weekend.

]]> by: Trig http://www.roshani.co.uk/livingtoeat/index.php/2007/10/25/its-half-term/#comment-4149 Fri, 26 Oct 2007 16:03:44 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/10/25/its-half-term/#comment-4149 Open lasagne eh, very arty farty haha. An admirable attemt with the poached egg, I'd definiately recommend the oiled cling film method next time. Those hours sound pretty harsh, well at least now you can put your feet up for the rest of the weekened. Have a good one! Open lasagne eh, very arty farty haha. An admirable attemt with the poached egg, I’d definiately recommend the oiled cling film method next time. Those hours sound pretty harsh, well at least now you can put your feet up for the rest of the weekened. Have a good one!

]]> by: Ginger http://www.roshani.co.uk/livingtoeat/index.php/2007/10/25/its-half-term/#comment-4148 Fri, 26 Oct 2007 08:10:19 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/10/25/its-half-term/#comment-4148 That looks really good Ros. I've had a vague notion to do something like this for a while but I've never developed it...that's what I really like about food blogs, the focusing of attention and the way reading about what other people are cooking can help to form an idea. Thanks! That looks really good Ros. I’ve had a vague notion to do something like this for a while but I’ve never developed it…that’s what I really like about food blogs, the focusing of attention and the way reading about what other people are cooking can help to form an idea. Thanks!

]]> by: Joanna http://www.roshani.co.uk/livingtoeat/index.php/2007/10/25/its-half-term/#comment-4147 Thu, 25 Oct 2007 22:00:43 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/10/25/its-half-term/#comment-4147 This looks lovely, and could easily be tweaked for those of us who watch the cholesterol ... Ros I'm so glad you've made it to half term and still have good things to say about a couple of your classes AND the energy to get on with a project for another one. Seems to me that you're a born teacher ... it gets easier, especially after the first year ;) Enjoy the rest of half term Joanna This looks lovely, and could easily be tweaked for those of us who watch the cholesterol …

Ros I’m so glad you’ve made it to half term and still have good things to say about a couple of your classes AND the energy to get on with a project for another one. Seems to me that you’re a born teacher … it gets easier, especially after the first year ;)

Enjoy the rest of half term

Joanna

]]> by: ros http://www.roshani.co.uk/livingtoeat/index.php/2007/10/25/its-half-term/#comment-4146 Thu, 25 Oct 2007 18:42:26 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/10/25/its-half-term/#comment-4146 Hollandaise sauce is proper artery clogging stuff but it's SO good. I got the idea for the open lasagne from a Gordon Ramsey book, although in that it was about a third of the size and was called an open ravioli. In theory you don't *need* a whisk but the eggs have a better shape if you do. If you're just poaching n egg by dropping it into hot water, the egg tends to spread out, like it would if you were making a fried egg and you get a more spread out version of the thing in my second photo. Poached eggs like that can fall apart when you try to get them out of the pan. If If you use a whisk to swirl around the water in the saucepan first, the motion of the water holds the egg together and you end up with a decently shaped poached egg which comes out of the pan nicely with a slotted spoon. Apparently it also helps if the eggs are fresh and you add a little vinegar to the water. Hollandaise sauce is proper artery clogging stuff but it’s SO good. I got the idea for the open lasagne from a Gordon Ramsey book, although in that it was about a third of the size and was called an open ravioli.

In theory you don’t *need* a whisk but the eggs have a better shape if you do. If you’re just poaching n egg by dropping it into hot water, the egg tends to spread out, like it would if you were making a fried egg and you get a more spread out version of the thing in my second photo. Poached eggs like that can fall apart when you try to get them out of the pan. If If you use a whisk to swirl around the water in the saucepan first, the motion of the water holds the egg together and you end up with a decently shaped poached egg which comes out of the pan nicely with a slotted spoon.

Apparently it also helps if the eggs are fresh and you add a little vinegar to the water.

]]> by: Schmoofaloof http://www.roshani.co.uk/livingtoeat/index.php/2007/10/25/its-half-term/#comment-4145 Thu, 25 Oct 2007 15:51:53 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/10/25/its-half-term/#comment-4145 Wow... That's a fair bit of dairy! It looks lovely though, and I never think to make an open lasagne like that. D'ya know... I've never poached an egg! But why would you need a whisk to do so? Wow… That’s a fair bit of dairy! It looks lovely though, and I never think to make an open lasagne like that. D’ya know… I’ve never poached an egg! But why would you need a whisk to do so?

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