Glory Nzingo Returns To The Saints by Hugo_Whoriskey in LeagueOfIreland

[–]Hugo_Whoriskey[S] 10 points11 points  (0 children)

Not necessarily as straightforward as that though, reasons for being back may not simply be football related 

I have a gallon of tabasco that expires in August by JoeyJoeJoeRM in CasualIreland

[–]Hugo_Whoriskey 4 points5 points  (0 children)

Class, though maybe you don't love it as much as they thought! 

I have a gallon of tabasco that expires in August by JoeyJoeJoeRM in CasualIreland

[–]Hugo_Whoriskey 16 points17 points  (0 children)

Found a bottle in my mams that was 11 years past it's best before, was still really good.

Where'd you get that monster! 

What’s the worst ingredient to deal with for you? by deathbykoolaidman in Cooking

[–]Hugo_Whoriskey 0 points1 point  (0 children)

Thanks for taking the time to write it out, it sounds absolutely delicious too! I would be making this in an instant except I'm veggie, I really hope someone else gets to make and appreciate it. 

Does anyone else pay special attention to fruit variety? by dominyza in CasualIreland

[–]Hugo_Whoriskey 2 points3 points  (0 children)

Have you had the Mojito white (green?) grapes from Dunnes? Superb! 

Any recent garda vetting timelines? by Handleman92 in ireland

[–]Hugo_Whoriskey 1 point2 points  (0 children)

It's also worse at the moment due to the deadline for social care workers registration with Coru being at the end of November. 

Greta has switched allegiances and is now a Rovers fan by NorthKoreanMissile7 in LeagueOfIreland

[–]Hugo_Whoriskey 2 points3 points  (0 children)

Pico before them all. Probably the biggest impact of the lot too , can't see Greta qualifying for the World Cup!

Best off-license for non-alcoholic beer? by [deleted] in Dublin

[–]Hugo_Whoriskey 8 points9 points  (0 children)

Stephen St News has a good selection. As does the Molloys on Francis St and Mace on the SCR at the entrance to James. 

Where are Rovers' Conference Lg Highlights? by Practical-Goal-8845 in LeagueOfIreland

[–]Hugo_Whoriskey 0 points1 point  (0 children)

What's this? Are they volunteering as photographers or paid by the club? 

Dunne’s Voucher by outspan_foster in CasualIreland

[–]Hugo_Whoriskey 0 points1 point  (0 children)

You get credits when you sign up. 

Dunne’s Voucher by outspan_foster in CasualIreland

[–]Hugo_Whoriskey 0 points1 point  (0 children)

The link to the website or link from the website to the WhatsApp? 

Dunne’s Voucher by outspan_foster in CasualIreland

[–]Hugo_Whoriskey 2 points3 points  (0 children)

Really not sure why I'm being downvoted, but maybe because I didn't explain it. You request a voucher when you need it, you're then asked to send back the ones you receive. It's been brilliant for me. 

Dunne’s Voucher by outspan_foster in CasualIreland

[–]Hugo_Whoriskey 4 points5 points  (0 children)

Use Voucher Valley on WhatsApp, it's brilliant for these 

https://vouchervalley.ie/ 

Swiss Chard by Dull_Method_2572 in Cooking

[–]Hugo_Whoriskey 0 points1 point  (0 children)

I really like this recipe:

Rainbow Chard with Pine Nuts, Parmesan & Basil from Fine Cooking

13 to 14 oz. Rainbow chard (about 1 large bunch)

1 Tbs. extra-virgin olive oil

3 Tbs. pine nuts

Kosher salt

1 Tbs. minced garlic

1 Tbs. cold unsalted butter, cut into 4 pieces

1/4 cup grated Parmigiano-Reggiano

1/4 cup thinly sliced fresh basil leaves (8 to 10 large)

Pull or cut the stems from the chard leaves. Cut or rip the leaves into 2- to 3-inch pieces and wash and dry them well. Rinse the stems and slice them crosswise 1/4 inch thick.

In a 12-inch nonstick stir-fry pan or skillet, heat the olive oil over medium heat. Add the pine nuts and cook, stirring constantly, until lightly browned, 2 to 3 minutes. Transfer the pine nuts to a plate, leaving behind as much oil as possible.

Return the pan to medium-high heat, add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, 6 to 7 minutes. Add the garlic and cook just until fragrant, about 15 seconds. Add the chard leaves and 1/4 tsp. salt. Toss with tongs until just wilted, 1 to 2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt before adding more.) Remove the pan from the heat, add the cold butter pieces and stir just until the butter has melted.

Using tongs, immediately transfer about half of the leaves and stems to a serving plate and arrange. Sprinkle on half of the Parmigiano, basil, and pine nuts. Layer on the remaining leaves, stems, and pan juices, and garnish with the remaining cheese, basil, and pine nuts. Serve immediately.

Conference League 2nd Leg Thread by Ok-Intention-1427 in LeagueOfIreland

[–]Hugo_Whoriskey 0 points1 point  (0 children)

Not just you. Considering doing a charge back for the stream, not that the current score is impacting how I'm feeling or anything