…but I’m a plumber to trade.
So when people ask you what you do do you feel like you should validate it? I do.
Hi I’m Billy.
Hi Billy, what do you do?
I don’t do anything. I stay at home and look after the baby …but I’m a plumber to trade.
It’s stupid! Like being a plumber is somehow more worthy than looking after my daughter! LOL
Well not no more.
I’m Billy, I stay at home to look after my daughter and I’m glad I do. I’m a kept man and I’m fine with that, who cares what inference you take from this? I don’t!
June 5th, 2008 at 6:08 pm
Hey Billy
Well since I’m a big hippy layabout music student, looks like Matt is going to be the breadwinner in our household. Ok I try and do the odd bit, but basically I don’t earn as much as he does.
If we are both ‘home managers’ we can do cool stuff like swap recipies!! I can do a mean blueberry cheesecake
Jayne xx
June 5th, 2008 at 6:40 pm
Hehe, well I do a fantastic(albeit similar) banoffee pie…
Taken from Nestlé UK
This is arguably the best dessert in the world! A delicious layer of thick caramel on a biscuit base, topped with bananas and cream.
Serves 8-10
Preparation time: 20 minutes
Chilling time: 1½ hours
Cooking time: 5 minutes
Ingredients
Base:
100g (3½oz) butter
250g (9oz) digestive biscuits, crushed
Caramel:
175g (6oz) butter
85g (3oz) caster sugar
85g (3oz) dark brown soft sugar
397g can Carnation Condensed Milk
4 small bananas
284ml carton double cream, lightly whipped
cocoa powder, for dusting
Method
In a large saucepan, melt 100g (3½oz) of the butter and stir in the crushed biscuits. Press into the base and partly up the sides of a 19cm (7½in) loose-bottomed cake tin. Place in the fridge to chill while preparing the caramel.
To make the caramel, place the butter and the sugars in a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and, stirring continuously, bring gently to the boil, to make a smooth, golden caramel. Spread the caramel over the biscuit base and chill for about 1½ hours.
Slice the bananas and arrange most of them over the caramel. Spread with whipped cream. Decorate with the remaining bananas and dust liberally with cocoa powder.
June 6th, 2008 at 12:33 am
I’ve done that recipe!
Good results, fecking big sugar rush.
June 6th, 2008 at 12:34 am
Currently my projects are home made bagels and a nice barbeque sauce for the summer
June 6th, 2008 at 8:14 am
Oooooh, I’ve recently been turned on to the bagel since swmbo is on a new diet. Meaning I get to try out new stuff. Multi-seeded bagel, toasted with philadelphia garlic and herb spread is soooooooperb.
Yes the sugar rush of the banoffee is great. How about this equally easy gingerbread recipe, which I’ve posted before on the blog but it’s just so good. You might as well ignore the last line though, it’s impossible to comply…
(from http://www.aspoonfulofsugar.net/blog/2004/10/my_mums_gingerbread.html)
Mum’s Gingerbread
110g butter or margerine
175g treacle
50g golden syrup
120ml (8 tablespoons) milk
2 large eggs, beaten
225g plain flour
4 teaspoons ground ginger (you can increase this to 2 tablespoons if you like lots of ginger)
2 teaspoons mixed spice
1 teaspoon bicarbonate of soda
50g caster sugar
8″ x 4″ x 3″ loaf tin (2lb tin)
Preheat oven to Gas Mark 3. Grease and base-line the tin.
Melt butter (or margerine), treacle, and golden syrup together gently. Stir in the milk and egg.
Sift the flour, bicarbonate and spices into a bowl. Stir in the sugar and then stir in the syrup mixture. Mix thoroughly - it will be sloppy.
Bake for one hour. Cool in the tin for at least 30 minutes and then turn out onto a wire rack.
The gingerbread is best if eaten after a couple of days. The flavours need time to mature together.
July 20th, 2008 at 10:53 am
Hi Billy i was wondering since your a plumber to trade if you did homers? Imon the look out for someone to install my new bathroom
July 20th, 2008 at 1:26 pm
Hi Claire, I don’t normally do homers, sorry.