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In the merry month of May
When green leaves begin to spring,
Little lambs do skip like fairies,
Birds do couple, build, and sing.
A swarm of bees in May
Is worth a load of hay;
A swarm of bees in June
Is worth a silver spoon;
A swarm of bees in July
Is not worth a fly.
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Store recipes

HermineHermine ModeratorPosts: 7,843 mod
How to store recipes.

I like cooking and a new tool with Internet appeared. My mother and grand-mother used to write cookery books for themselves, which I still adore but the world has changed and we've access to plenty of new recipes from the Internet which I like to use regularly.

But there is one problem. How to remember them?

Has anyone of you a tip for me how to make a register that should be handy, easy to handle and always available.

I'thinking on a little book.


  • mheredgemheredge Posts: 38,151 ✭✭✭✭
    I can never remember recipes @Hermine. But for me half the pleasure is researching recipes on the internet to find ideas. I sometimes save them in cronometer (https://cronometer.com/#foods) but invariably when I go back to it, I change something as I don't always have the right ingredients.

    I am cooking chamonix meat on Wednesday. Maybe I am asking the right person here, but do you know any good recipes? I see there are a lot of recipes from Austria and New Zealand as I guess there must be a lot of chamonix running about in both countries. My neighbour's sons shot them in the hunting season and my friend gave me a couple of frozen packs of meat.
  • HermineHermine Moderator Posts: 7,843 mod
    @mheredge, what is chamonix meat?
  • mheredgemheredge Posts: 38,151 ✭✭✭✭
    Have a look at https://learnenglish.vanillacommunity.com/discussion/1922/what-do-you-do-in-the-kitchen#latest @Hermine. The chamonix is a mountain goat that is found in the Alps. The recipe I found is an Italian one that comes from an area north of Turin. I have had the meat marinading in wine with some vegetables for the past three days. Tomorrow I will cook it for a couple of hours and then whizz up the cooking liquid and vegetables to make a sauce.

    I had to search the internet for ideas on how to cook it, as it is not the most common meat you find in the supermarkets. My friend's sons go hunting December to January and brought back the meat that she had kept in the freezer to give me.
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