Canny lass

Nothing to do with nets I'm afraid. The diminutive suffix in latin is 'ette'. It Changes with noun gender and becomes 'etti'.The diminutuve, as I'm sure you know, implies the meaning 'little' - so cabinetti, Little cabin.

Pete, the idea with the privacy screens in India is to preserve wömen's modesty but equally so to prevent men getting overly excited at the sight of a woman - as they do! So they are about keeping things in the dark, as it were, and preventing undue excitement. I Think I might be beginning to see a Connection here.

Netty = cabinetti. The Roman's name for closet.

Thanks Malcolm, it's Interesting to see that this Word stems from the screen used in the preservation of women's modesty. albeit in Turkey and not in India where I first came across it. I still can't see any Connection with it's use in British politics.

There was also the occasional 'cloot roond the lugs'. They weren't so nice!

I've Heard that name as well but I've no idea what a clooty mat is. Clooty dumplings I remember only too well!

Now that sounds more likely Bayardm. Thanks.

I saw a lot of it in India! Lovely silk or marble screens that hide women from men in public Buildings but I can't see any Connection here.

Just had Another Think about 'cleaky mats'. Could wor Jackie be talking about 'clicky mats'? I remember two sorts of mat making in my home. Proggy mats, using small 'clippings' and a 'progger', and clicky mats using long strips of cloth and a special tool that knotted the strip to the backing - usually hessian.

Flaas - flaws maybe?

Not to be confused with tjebble! The kitchen table.

I don't know about the mining term Cyevule but when you write it down as kjebble (Which we pronounced as 'shebble') it means 'chat'. A canny kjebble, a canny crack they both meant a good chat. My mother could also use it to us kids when we were arguing - stop your kjebble/kjebbling this minute!

Strong Words are great Words - when they eminate from strong feelings!

I remember it Maggie. There was Always a 'ging -beer plant' standing on the floor in our pantry. Very hush hush! It smelled like rotten eggs but the end Product tasted very nice. It was a bit like a sour dough. it had to be fed and divided once a week but obviously there was no flour involved. It was fed with sugar and ground ginger and there must have been yeast involved in the first 'plant'. I've been trying to get a recipe for this for years so I hope somebody here can help.

We freeze mackeril! Whole, gutted, cavity filled with dill stalks. Dipped in iced water and frozen. Removed from freezer when frozen. Dipped in iced water again and refrozen. Remove and wrap in Heavy duty foil or polythene. Keep up to 3 months. It is, as you say, better fresh but this method gives a fair result. When I lived in London I was very fond of the east-ender's 'pie and mash with liquor'. The liquor was a luminous green fluid poured over the pie and turned out to be the water in which they cooked the eels -later to be jellied. I loved it , till I found out what it was! The polish vodka isn't a patch on the Scandinavian! One of the most interesting ways I've seen of serving potatoes!

Look no further! Bedlington, like any other Place, has it's problem areas but all in all it's a great Place and, as you'll learn on this site, it even has some great people! Welcome on board.

Of course we don't make raw herring but we do make many home-made dishes using raw herring - in the same way that people don't make strawberries but do make home-made strawberry jam. The food in the Picture - Kalles Kaviar - is not cod roe. The Product contains about 40% fish roe, of which a small proportion comes from cod. The remaining 60% is mostly oil so I wouldn't try frying it. Youngsters here are the same as youngsters in any other developed country. Of course they like fast food. Problem is that it's hard to get your hands on fast food here because of the long distances to outlets. "Reindeer bland", "stock"?? I'm afraid you've lost me there!

Finlandia vodka! That must have been an all time first for a Finn! Everything- and I mean Everything - is home made here.

These herring are not like those in Holland. Pickling, from a Swedish Point of view, involves the use of only minute amounts of vinegar, The preservative effect comes from loads of sugar and salt. Vodka, plain or spiced, is a popular ingredient at Xmas and Easter. Then there are all sorts of Spices and sour Creams that add flavour.

Saving those for when I write my memoars, Eggy!

Such sad news! We've had many a good laugh here thanks to Keith's sense of humour and his wonderful competitions. However, on a more serious note I have to thank Keith for sharing his interest in astronomy with us, and with such enthusiasm that even I can sometimes .find myself star gazing . A very sad loss indeed! Warm condolences to the family.

My father-in-law was a great magician, 'Erlandino'. Sadly no longer with us but one of his grandchildren, my husbands eldest son, inherited his box of tricks and is doing very well. He's also passing the secrets on to his son. My husband and I do a very good mind-reading act which we learned from Erlandino. Always a Winner at parties!

It really is good fun, Brian, and we get a bit of the Xmas food prepared. The following week we do something similar when we get together and pickle herring for Xmas. Thank goodness that it has to stand a week Before it's ready for eating. That way I get to avoid it! Sausages and raw herring - I bet your all just dying to try a Swedish Xmas dinner!

I make my own sausage. I started about 20 years ago. Sausage, Believe it or not, is an integral part of Christmas dinner in these part!. Every year on the second sunday in Advent the four generations in this family squeeze into my kitchen and make 15 metres of Xmas sausage. Not all at once mind you! Half of them make 600-800ginger biscuits while the other half make sausage. We make a day of it with games and competitions and round the whole thing off with a 'no talent' competition. Prizes for the person with the most 'no talent' and the team with best times for sausage making and most biscuits from a kilo of dough. Great fun. Then theres a simple/sample meal with the newly made sausage. I don't use anything wild in sausages either Vic but we do eat game. Elk and wild boar. These last few years I've stopped eating 'bambis'. They are so much more beatiful in the garden than on a dinner plate. Like your wife, I feed them at the kitchen door but only during the Winter. Rest of the year they eat my flowers from the garden. Getting soft in my old age!

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