Megan Palmer

Catie George wrote:I use dog grooming shears to cut human hair .. mine are low end Kenchii but have more than doubled in price since I bought them 5 or 6 years ago. Now cost about $85. Mine get much heavier use on the dog than on me, but have held up very well.

Can I suggest going into a beauty supply store and trying some out? Sally's is the chain I see here.

I chose mine in a local pet store that has a bunch out, and figuring out the right blade length and fit for your hands makes a big difference. My mom has a pair that were about the same price as mine that were ordered online, and they are about twice the weight and I hate them! Paying an extra few $ for less hand fatigue is worth it to me.

Another vote for pet grooming scissors, especially the thinning shears if you would like a graduated finish rather than blunt bob cut straight cuts.

Most suppliers will offer a sharpening service too.

There are lots of YouTube videos on how to use thinning shears and the bonus is that you get to watch cute dogs being groomed🥰

Yesterday, defrosted a deboned wild goat hind leg and made a stew for dinner.

The goat was one of several that was given to me earlier in the year that I skinned and butchered myself.

There was enough stew leftover to make a pie for the freezer.

G Freden wrote:When I make a beef stew, I try to make a double recipe so that I can use it the next day for a steak pie/pudding.

Snap, I made a stew for dinner last night and used the leftovers to make a pie.

My go to shortcrust pastry is 1/2 butter to flour, mixed in the food processor and cold water drizzled in until it starts to bead into small balls then continue mixing until it binds together.

I'll freeze the pie and vacuum seal it to bake and eat later.

Deane Adams,
I have merged your topic into this topic. I hope that helps.

I merged your stuff with the following thread. I hope that is okay by you.

Beat

Dent

Dare

Just myself, husband and our dog at home for Christmas dinner this year so we had a roast chicken with cauliflower cheese and roast vegetables.

Deboned the chicken, stuffed with homemade sage and onion breadcrumb stuffing topped with reconstituted birch boletes sauted with onion and homegrown steamed and chopped kale, rolled and tied up tight.

Put everything except the cauliflower cheese into the oven, took the dog for a walk and came back to a late lunch, early dinner.

Ate lots but still had five portions left over that have been packed up into the freezer.
My week day work lunches are shared with my colleagues. Although they are never labelled, they have learnt to identify what's in the containers.

They even bring their washed take out containers from home for me to re use.

Also made an apple frangipane flan for dessert but we'll eat that during the week, we were both too full to have any tonight.

What's everyone else having for Christmas dinner?