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cathyml Posts: 23275 Joined: 25th Jan 2010 Location: South Africa | quotePosted at 20:46 on 23rd April 2010 Can anyone identify this flag? Picture by Jill Bergen - I like it because it has both the St George's Cross & Union Jack on it. |
Sue H Posts: 8172 Joined: 29th Jun 2007 Location: USA | quotePosted at 21:03 on 23rd April 2010 On 23rd April 2010 20:46, cathyml wrote:
I wonder why it is being flown on these particular buildings? |
Sue H Posts: 8172 Joined: 29th Jun 2007 Location: USA | quotePosted at 21:05 on 23rd April 2010 OK, the building is called the Admiralty Arch. That explains it all. |
Peggy Cannell Posts: 5300 Joined: 14th Aug 2009 Location: UK | quotePosted at 21:08 on 23rd April 2010 Why do you soak your chips Sue ? never heard of that |
cathyml Posts: 23275 Joined: 25th Jan 2010 Location: South Africa | quotePosted at 21:20 on 23rd April 2010 Thanks Sue, I thought it might be! Googled it and find it is called the "White Ensign". I have never heard of soaking your chips either! |
Sue H Posts: 8172 Joined: 29th Jun 2007 Location: USA | quotePosted at 21:52 on 23rd April 2010 On 23rd April 2010 21:08, Peggy Cannell wrote:
It removes some of the starch, then you get crispier chips. |
James Prescott Posts: 25952 Joined: 11th Jan 2010 Location: UK | quotePosted at 21:53 on 23rd April 2010 never heard of that sue. |
Peggy Cannell Posts: 5300 Joined: 14th Aug 2009 Location: UK | quotePosted at 21:53 on 23rd April 2010 Thanks Sue, I did not know that. |
cathyml Posts: 23275 Joined: 25th Jan 2010 Location: South Africa | quotePosted at 22:01 on 23rd April 2010 I've only heard of removing the starch with kitchen paper or tea cloth - will try it next time, thanks Sue |
James Prescott Posts: 25952 Joined: 11th Jan 2010 Location: UK | quotePosted at 22:23 on 23rd April 2010 had chips to-night -my weekly treat with cod and mushy peas"soaked the night before" and nice fresh thick bread and best butter -nice. |