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I haven't found a tree which produces anything except puny, flat little Chestnuts, the one in my back garden included. Is that a tree age/maturity thing Mike, or some other reason?There is a massive sweet chestnut tree on the road West out of Abergavenny that produces masses of chestnuts. The land has just changed hands so I'm unsure how welcome I will be this year.
Remember that long week end in Bills chestnut grove Dick and being bombarded all night with beautiful chestnutsThe wind has caused a lot to drop but not many ripe ones. The squirrels are having a great time.
I'm confused, are you on topic (wrong nut I suppose ) or just being philosophical ????I don't know if it's a function of age or size, I do know that some years are better than others.
Forgive me Andy. I should have linked my answer to SaxonAxe's question in post № 3I'm confused, are you on topic (wrong nut I suppose ) or just being philosophical ????
Sweet chestnuts Med?...If they are (and not conkers) I can only wish that I had your problemsOne of my daily jobs that I really do not like, they are a major pain to get rid of if the grass gets too long, every day fromView attachment 22780 now on until none left
es,Sweet chestnuts Med?...If they are (and not conkers) I can only wish that I had your problems
Bloody well serves you right for all those pictures of crabs and scallops that you keep posting...Oh no I am drooling reading that
Maybe not a recipe for you mate, take a few thick rashers of spec ( very fatty thick rashers of bacon) cut into a dice then fry until crispy, while the bacon is crisping up take your pre boiledJust a few then. Will do the duck breast some day soon, have all I need weather has turned againView attachment 23024
Maybe not a recipe for you mate, take a few thick rashers of spec ( very fatty thick rashers of bacon) cut into a dice then fry until crispy, while the bacon is crisping up take your pre boiled
chestnuts and chop them up.
Remove the bacon from the pan using a perforated spoon because you want to keep the rendered fat then add the chestnuts and fry until a light golden brown
Now take the spec and the chestnuts including the oil and stir them into your previously cooked brussels sprouts.
Great with your xmas lunch but even better turned into bubble and squeak for boxing day breakfast
never tried it with the cheese Mark but being a stilton lover I just might give that a go+My dad makes that for Christmas He adds blue cheese tho Love the stuff