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Closed downstairs lodger's trickle vent a bit. You're supposed to leave them open, but his room is a bit colder than mine. He's not complained, but I thought I'd see how much difference it makes. I can always open them more (there are two side by side at the top of each window). I noticed a bit of c...

Greetings from freezing Manchester. Been out to get the bins in. That'll do me for today.

........Ordered some electrolytes to replace Dioralyte powder that's expired. The cheshire salt deposits are hundreds of million years old...... ....they put it in packets and put a best before date on it :lol: . Indeed. I did a geology degree. Cheshire basin was flooded a few times during the earl...

Ordered a Snugglesafe human hot water bottle, actually a solid thing you microwave, made by Lenric. Supposed to stay hot or warm for 8 hours. I figured it could be good to warm my hands, as I have Reynauds, and they sometimes get cold during the day. Obviously they are sold to use in bed, but I slee...

Living with 2 lodgers means limited time in the kitchen at peak time. I could cook during the afternoon I suppose. Might try doing it a bit more. I used to make a curry, but not done it for ages. I make my own pasta sauce, and also baked beans, because the beans in ready made tins all seem to be hi...

Cooking from scratch is the only real way to control what is in your food. Our household needs to avoid wheat, gluten, corn and all derivatives as well as controlling salt. The one silver lining is that I only need to store base ingredients to get a huge range of meals. Living with 2 lodgers means ...

Greetings from Manchester.

Unfortunately, manufacturers still put tons of salt in food. This is why I make my own pasta sauce. It's in bread, pizza, Quorn, baked beans, cheese, biscuits, all sorts. Pizza is one of the worst. Aldi Everyday Essentials pizzas are the lowest in salt I've found. Portion size is one way to reduce t...

One of the thing I stock is salt.Not so good for the blood pressure but very useful if you want to salvage the contents of your fridge or freezer by old fashioned preserving in salt or brine. I may run into trouble if it is high summer but the rest of the year it should let me keep a lot. The Curin...

Freeze dried egg came out a bit nicer today, mixed a bit thicker and cooked a bit longer. Much easier to flip. Should be able to use it all. In a blind test, not sure I could be certain it's dehydrated. When I get most of it used, I'll order some more. It's £16.50 for 500g which makes 2kg, which is ...