Tulip's Kitchen

Saturday 10 December 2011

I haven't posted since August
I've had a horrible 2011.
It all started in January with my brother Bryan, he had flu over Christmas 2010, was admitted into hospital on the Sunday 2nd and I got the call on Tuesday to say that he wasn't expected to make it, he passed away on the Thursday of that same week.
In the same month my Mum admitted her mobility was such she could no longer manage on her own, she moved to a new flat closer to me and in the April it was decided that it would be best all round if I gave up my Pampered Chef business to care for her full time. This turned out to be a good decision as I went on to be admitted into hospital for two separate health issues myself!!
In August Mum's health became a real worry, she got a cough that she couldn't shift... on the 5th October she was admitted into hospital and the following 24 days were the worse ever... sadly she died of lung cancer just 2 days after her 80th Birthday

I'm not sure when I'm going to post here again but I post recipes on my Facebook page daily if you'd like to follow me...
Tulip's Kitchen Facebook Page

For all my IPD followers (and there's LOADS of you) come on over and join in, lots of the recipes can be adapted for the pink path

1 comment:

Marie Rayner said...: You just come back when you're ready Julie. In the meantime here's a hug. ((((hugs)))) Love you. xxoo; 11 December 2011 at 08:06

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This started out as a place for all those recipes on scraps of paper...

...the photocopies, my barbie folder, the crumpled napkins, the hastily scribbled notes, you know the sort of thing! But it has turned into so much more!
I now show all my pampered chef recipes, along with all my wheat free, IPD (Idiot Proof Diet) recipes along with anything I find off the IPD forum. I've even cooked up recipes for others as they'd like to see the dish made before attempting it. I'm open to suggestions but please remember that this was started as a personal project, I'm not a photographer, I don't get paid for it, its just for fun!

Feel free let me know if you have any questions or you need a recipe that I haven't posted or indeed any corrections. This is usually done very early in the morning when I've just woke up or very late at night when i should be asleep...you get the picture!!!

There is a 'translate this page' button at the bottom of the page should you need it, although it doesn't include translating my North East slang...sorry :-P

Tulips Fridge Door - What the magnets say...

A balanced diet…A chocolate in each hand
Complaints about this kitchen can cause serious damage to your health
Dull women have immaculate houses
I can’t be creative as well as tidy.
If you haven’t got wrinkles, you haven’t laughed enough.
It’s not alcohol that gives you a hangover, it’s waking up!
I’m smiling because you’re my sister, I’m laughing because there’s nothing you can do about it.
Living life to my husbands credit limit
Many people have eaten in this kitchen and gone on to live healthy lives.

Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.