I just hope it doesn’t go away. She always does this. It’s like she thinks a trip to Aldi has the same effect as a Men in Black doo-dad. I hope she wakes up tomorrow and she’s still being called out.
Jack Monroe #305 How incredibly, depressingly, tedious
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It’s not ever been a drama, for as long as she’s been in the public eye she’s been known as Jack Monroe. I don’t want to moderate but we should be better than going down the dead naming road.
Wasn't Aldi and Lidl banned from her TT meal plan challenge? Can't even stick straight on one thing!
Money won’t make her happy. She is disgusting. She does nothing for poor people. But you know. I’d rather be poor than be like her. I’ve only ever done two crowdfunds in my life. Both small and one was to help people who didn’t have much.
She can duck the duck off. If she had any integrity she would give people their cash back but she has none. Even when she said she would donate the cash. No Jack. That is NOT what you do if you dont need it. You give it back.
Greedy grasping witch.
She can duck the duck off. If she had any integrity she would give people their cash back but she has none. Even when she said she would donate the cash. No Jack. That is NOT what you do if you dont need it. You give it back.
Greedy grasping witch.
£149k and 99pThink the PM takes around £150k per annum. Would absolutely love her defence to be 'actually, I only take around £100k per annum'
There’s plenty of transphobic comments out there about Jack, I don’t think people should bring them here. A lot of people here are under the rainbow LGBTQIA+ flag exactly because of the damage Jack does “speaking” on behalf of that community. Same as there are Fraus in the Fellowship, single parents, Autistic, and in some cases, from Southend. When people bring insults in about these kind of things, it will insult people here.
And it feeds into Jacks false narrative that we’re all “white wing” bigots.
You can google the history, name change was about 12 years ago after SB was born
Well all the Eurovision songs have been sung.
Any news on Jack's antics whilst I've been busy watching something fun?
Any news on Jack's antics whilst I've been busy watching something fun?
It’s like when one of Jack’s fans said we all hate “autistics, gays, difference and success“, and we all kind of looked around and thought, “erm no, a LOT of us fall into at least one of those categories”.
If anyone's struggling to think of a court outfit, I'm going to need like seven woven baskets to accompany me.
Fucks sake I’ve stopped going to Shoebury Asda mainly because of her and stuck to Lidl/Aldi but now her deliciously ordinary OH and his big car can get to Lidl she’s going to ruin that for me too!
Hello fraus - finally got round to registering after a month or so of lurking - mainly so I can like posts during this most auspicious of occasions.
I had a lot of sympathy for Jack when I originally became aware of her - back when she first came to prominence - I am a single parent and had been barely surviving on benefits too for some years. But I very quickly became suspicious. Why did she have to give up a £27k job? Surely she could afford child care on a salary like that? Why wasn't she chasing her ex for child support? It just didn't add up.
Then when she released her first book, I just found it really distasteful. I couldn't afford to buy books at the time (and thank duck because it would have been money down the drain - I wouldn't eat her slop, let alone my kids). I couldn't understand why any of my lefty friends who were all over her didn't see how inappropriate and not-socialist it was to market a book to the poorest in society. And yet - she is still adored by them.
I feel simultaneously gratified and sickened that I have been proved right in my suspicions, and I'm looking forward to her downfall.
Have a good evening.
I had a lot of sympathy for Jack when I originally became aware of her - back when she first came to prominence - I am a single parent and had been barely surviving on benefits too for some years. But I very quickly became suspicious. Why did she have to give up a £27k job? Surely she could afford child care on a salary like that? Why wasn't she chasing her ex for child support? It just didn't add up.
Then when she released her first book, I just found it really distasteful. I couldn't afford to buy books at the time (and thank duck because it would have been money down the drain - I wouldn't eat her slop, let alone my kids). I couldn't understand why any of my lefty friends who were all over her didn't see how inappropriate and not-socialist it was to market a book to the poorest in society. And yet - she is still adored by them.
I feel simultaneously gratified and sickened that I have been proved right in my suspicions, and I'm looking forward to her downfall.
Have a good evening.
Old news but just found a copy of one of her recipes from the last book sent out by a food bank. I'm tempted to browse good food for bad days, all this pre ramble to just put garlic, onions, tins and some peri peri together 
. It's like she's trying to mock Nigela. 40 mins cooking time and 8 mins just to heat it up! It's a soup, or you can put it in wraps!
Peri Peri Black Bean Soup
It is 2014, I am living in London, working as part of a consultancy job for a high-street chain of popular restaurants. The night is frenzied; sixteen or seventeen dishes strewn across the table, on high chairs, the coffee table cooling on the front doorstep. I scrawl notes on yellow index cards in slopey italics, spattering them with oil and paprika and three kinds of chilli, burning one at the edges in my reckless enthusiasm. It’s my first big job of this nature, and I’m a nameless entity, a silent partner, but my ideas are manifested before my eyes, and if I do well, they’ll end up on dinner plates across the nation. Unusually for me, I’m not nervous. I’m in my element, creating food to share, and for appraisal. I’m desperately lonely in London, forty miles from friends and family, invisible on the pavements, unknown at the local pubs. I just want someone to tell me I did well, and so, I work through the night, testing and tasting and tweaking and writing, until I can do no more.
120g onion (about 1 large onion) 1 whole small head of garlic 1 tbsp oil 1x400g tin of black beans 1x400g tin of black-eyed beans or pinto beans 1x400g tin of chopped tomatoes 600ml chicken stock 6 tbsp medium peri peri sauce
The original had shredded chicken folded through at the end; you can do this if you like, but I don’t feel it’s necessary. You can eat this as a hearty soup, reduce it down for a casserole, have it cold in tortilla wraps, on toast, in toasted sandwiches with lashings of cheese, on top of a jacket potato, or any other way you see fit. First peel and finely slice your onions and pop into a large saucepan, preferably one with a heavy bottom. Peel the garlic and halve the cloves lengthways, then add them to the pan. Pour over the oil and place on a low heat. Cook gently for 10 minutes, stirring occasionally until the onion and garlic start to soften. Drain and thoroughly rinse both cans of beans, and tip. Into the pan. Pour over the chopped tomatoes, then the stock. Bring to the boil, then reduce to a simmer, stirring well. Add the peri peri sauce, stir again, and. Ook for 40 minutes, until the beans are very soft and falling apart and the liquid has reduced by a third. Eat immediately or allow to cool completely and chill until needed. This keeps in the fridge for to 3 days and just improves the longer it’s let there – although not for longer than 3 days, as it starts to deteriorate after that. To keep it longer, cool completely, then pop it in the freezer. To microwave from frozen in and 800W oven, microwave on High for 4 minutes, stir and leave to stand for a minute, then microwave on high for 4 minutes more. You may need to adjust the timings to suit your microwave, so these are approximate.
. It's like she's trying to mock Nigela. 40 mins cooking time and 8 mins just to heat it up! It's a soup, or you can put it in wraps!Peri Peri Black Bean Soup
It is 2014, I am living in London, working as part of a consultancy job for a high-street chain of popular restaurants. The night is frenzied; sixteen or seventeen dishes strewn across the table, on high chairs, the coffee table cooling on the front doorstep. I scrawl notes on yellow index cards in slopey italics, spattering them with oil and paprika and three kinds of chilli, burning one at the edges in my reckless enthusiasm. It’s my first big job of this nature, and I’m a nameless entity, a silent partner, but my ideas are manifested before my eyes, and if I do well, they’ll end up on dinner plates across the nation. Unusually for me, I’m not nervous. I’m in my element, creating food to share, and for appraisal. I’m desperately lonely in London, forty miles from friends and family, invisible on the pavements, unknown at the local pubs. I just want someone to tell me I did well, and so, I work through the night, testing and tasting and tweaking and writing, until I can do no more.
120g onion (about 1 large onion) 1 whole small head of garlic 1 tbsp oil 1x400g tin of black beans 1x400g tin of black-eyed beans or pinto beans 1x400g tin of chopped tomatoes 600ml chicken stock 6 tbsp medium peri peri sauce
The original had shredded chicken folded through at the end; you can do this if you like, but I don’t feel it’s necessary. You can eat this as a hearty soup, reduce it down for a casserole, have it cold in tortilla wraps, on toast, in toasted sandwiches with lashings of cheese, on top of a jacket potato, or any other way you see fit. First peel and finely slice your onions and pop into a large saucepan, preferably one with a heavy bottom. Peel the garlic and halve the cloves lengthways, then add them to the pan. Pour over the oil and place on a low heat. Cook gently for 10 minutes, stirring occasionally until the onion and garlic start to soften. Drain and thoroughly rinse both cans of beans, and tip. Into the pan. Pour over the chopped tomatoes, then the stock. Bring to the boil, then reduce to a simmer, stirring well. Add the peri peri sauce, stir again, and. Ook for 40 minutes, until the beans are very soft and falling apart and the liquid has reduced by a third. Eat immediately or allow to cool completely and chill until needed. This keeps in the fridge for to 3 days and just improves the longer it’s let there – although not for longer than 3 days, as it starts to deteriorate after that. To keep it longer, cool completely, then pop it in the freezer. To microwave from frozen in and 800W oven, microwave on High for 4 minutes, stir and leave to stand for a minute, then microwave on high for 4 minutes more. You may need to adjust the timings to suit your microwave, so these are approximate.
There’s a woman who follows me on twitter. I don’t know her well but she did a crowdfund at Christmas to give families a Christmas dinner if they had no money to buy one. She raised about 3 grand. I gave a fiver as that’s all I could spare at that point.
Take note Jack. There are people out there who genuinely care about people in poverty and then there are people like you.
Theres a group of people on Facebook who buy presents for kids who are referred by the social work. Not just kids. Mums. Refugees. Domestic violence sufferers. I was breaking my heart thinking that some kids would wake up on Christmas Day with nothing. So I pledged for one kid. Then I thought I can’t just give one present.
Because the Facebook page shows you how many kids don’t have pledges. And I ended up spending around 200 quid. And this isn’t a boast on my part. I’m on UC but I have a bit of money in the bank due to various reasons and I couldn’t have done it any other year. My mum pledged too.
My pal used to work in a bank and they were involved with it too. They donated and they are a drop off point for the gifts. Like seriously. I was buying for teenage girls. I got them make up and perfume and face packs but I was still upset thinking that might be the only thing they got. I got 3 for 2 offers and Primark do cheap make up too. And perfume.
Their parents hand them it. It doesn’t come from you. I bought for boys too.
They got 19000 referrals this year. 19000. Let that sink in. And this cow bag is banging on about being a millionaire because she’s going to sue someone.
No one was left out. It was close and some kids didn’t have pledges right until Christmas Eve but some businesses helped out massively. Every person that needed got.
Take note Jack. There are people out there who genuinely care about people in poverty and then there are people like you.
Theres a group of people on Facebook who buy presents for kids who are referred by the social work. Not just kids. Mums. Refugees. Domestic violence sufferers. I was breaking my heart thinking that some kids would wake up on Christmas Day with nothing. So I pledged for one kid. Then I thought I can’t just give one present.
Because the Facebook page shows you how many kids don’t have pledges. And I ended up spending around 200 quid. And this isn’t a boast on my part. I’m on UC but I have a bit of money in the bank due to various reasons and I couldn’t have done it any other year. My mum pledged too.
My pal used to work in a bank and they were involved with it too. They donated and they are a drop off point for the gifts. Like seriously. I was buying for teenage girls. I got them make up and perfume and face packs but I was still upset thinking that might be the only thing they got. I got 3 for 2 offers and Primark do cheap make up too. And perfume.
Their parents hand them it. It doesn’t come from you. I bought for boys too.
They got 19000 referrals this year. 19000. Let that sink in. And this cow bag is banging on about being a millionaire because she’s going to sue someone.
No one was left out. It was close and some kids didn’t have pledges right until Christmas Eve but some businesses helped out massively. Every person that needed got.
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Thanks, LeggyOld news but just found a copy of one of her recipes from the last book sent out by a food bank. I'm tempted to browse good food for bad days, all this pre ramble to just put garlic, onions, tins and some peri peri together
Peri Peri Black Bean Soup
It is 2014, I am living in London, working as part of a consultancy job for a high-street chain of popular restaurants. The night is frenzied; sixteen or seventeen dishes strewn across the table, on high chairs, the coffee table cooling on the front doorstep. I scrawl notes on yellow index cards in slopey italics, spattering them with oil and paprika and three kinds of chilli, burning one at the edges in my reckless enthusiasm. It’s my first big job of this nature, and I’m a nameless entity, a silent partner, but my ideas are manifested before my eyes, and if I do well, they’ll end up on dinner plates across the nation. Unusually for me, I’m not nervous. I’m in my element, creating food to share, and for appraisal. I’m desperately lonely in London, forty miles from friends and family, invisible on the pavements, unknown at the local pubs. I just want someone to tell me I did well, and so, I work through the night, testing and tasting and tweaking and writing, until I can do no more.
120g onion (about 1 large onion) 1 whole small head of garlic 1 tbsp oil 1x400g tin of black beans 1x400g tin of black-eyed beans or pinto beans 1x400g tin of chopped tomatoes 600ml chicken stock 6 tbsp medium peri peri sauce
The original had shredded chicken folded through at the end; you can do this if you like, but I don’t feel it’s necessary. You can eat this as a hearty soup, reduce it down for a casserole, have it cold in tortilla wraps, on toast, in toasted sandwiches with lashings of cheese, on top of a jacket potato, or any other way you see fit. First peel and finely slice your onions and pop into a large saucepan, preferably one with a heavy bottom. Peel the garlic and halve the cloves lengthways, then add them to the pan. Pour over the oil and place on a low heat. Cook gently for 10 minutes, stirring occasionally until the onion and garlic start to soften. Drain and thoroughly rinse both cans of beans, and tip. Into the pan. Pour over the chopped tomatoes, then the stock. Bring to the boil, then reduce to a simmer, stirring well. Add the peri peri sauce, stir again, and. Ook for 40 minutes, until the beans are very soft and falling apart and the liquid has reduced by a third. Eat immediately or allow to cool completely and chill until needed. This keeps in the fridge for to 3 days and just improves the longer it’s let there – although not for longer than 3 days, as it starts to deteriorate after that. To keep it longer, cool completely, then pop it in the freezer. To microwave from frozen in and 800W oven, microwave on High for 4 minutes, stir and leave to stand for a minute, then microwave on high for 4 minutes more. You may need to adjust the timings to suit your microwave, so these are approximate.
Why is the coffee table cooling on the front doorstep?Old news but just found a copy of one of her recipes from the last book sent out by a food bank. I'm tempted to browse good food for bad days, all this pre ramble to just put garlic, onions, tins and some peri peri together
Peri Peri Black Bean Soup
It is 2014, I am living in London, working as part of a consultancy job for a high-street chain of popular restaurants. The night is frenzied; sixteen or seventeen dishes strewn across the table, on high chairs, the coffee table cooling on the front doorstep. I scrawl notes on yellow index cards in slopey italics, spattering them with oil and paprika and three kinds of chilli, burning one at the edges in my reckless enthusiasm. It’s my first big job of this nature, and I’m a nameless entity, a silent partner, but my ideas are manifested before my eyes, and if I do well, they’ll end up on dinner plates across the nation. Unusually for me, I’m not nervous. I’m in my element, creating food to share, and for appraisal. I’m desperately lonely in London, forty miles from friends and family, invisible on the pavements, unknown at the local pubs. I just want someone to tell me I did well, and so, I work through the night, testing and tasting and tweaking and writing, until I can do no more.
120g onion (about 1 large onion) 1 whole small head of garlic 1 tbsp oil 1x400g tin of black beans 1x400g tin of black-eyed beans or pinto beans 1x400g tin of chopped tomatoes 600ml chicken stock 6 tbsp medium peri peri sauce
The original had shredded chicken folded through at the end; you can do this if you like, but I don’t feel it’s necessary. You can eat this as a hearty soup, reduce it down for a casserole, have it cold in tortilla wraps, on toast, in toasted sandwiches with lashings of cheese, on top of a jacket potato, or any other way you see fit. First peel and finely slice your onions and pop into a large saucepan, preferably one with a heavy bottom. Peel the garlic and halve the cloves lengthways, then add them to the pan. Pour over the oil and place on a low heat. Cook gently for 10 minutes, stirring occasionally until the onion and garlic start to soften. Drain and thoroughly rinse both cans of beans, and tip. Into the pan. Pour over the chopped tomatoes, then the stock. Bring to the boil, then reduce to a simmer, stirring well. Add the peri peri sauce, stir again, and. Ook for 40 minutes, until the beans are very soft and falling apart and the liquid has reduced by a third. Eat immediately or allow to cool completely and chill until needed. This keeps in the fridge for to 3 days and just improves the longer it’s let there – although not for longer than 3 days, as it starts to deteriorate after that. To keep it longer, cool completely, then pop it in the freezer. To microwave from frozen in and 800W oven, microwave on High for 4 minutes, stir and leave to stand for a minute, then microwave on high for 4 minutes more. You may need to adjust the timings to suit your microwave, so these are approximate.
to balance out the sycophants
Jack: I sometimes set my index cards alight because I'm so enthusiasticOld news but just found a copy of one of her recipes from the last book sent out by a food bank. I'm tempted to browse good food for bad days, all this pre ramble to just put garlic, onions, tins and some peri peri together
Peri Peri Black Bean Soup
It is 2014, I am living in London, working as part of a consultancy job for a high-street chain of popular restaurants. The night is frenzied; sixteen or seventeen dishes strewn across the table, on high chairs, the coffee table cooling on the front doorstep. I scrawl notes on yellow index cards in slopey italics, spattering them with oil and paprika and three kinds of chilli, burning one at the edges in my reckless enthusiasm. It’s my first big job of this nature, and I’m a nameless entity, a silent partner, but my ideas are manifested before my eyes, and if I do well, they’ll end up on dinner plates across the nation. Unusually for me, I’m not nervous. I’m in my element, creating food to share, and for appraisal. I’m desperately lonely in London, forty miles from friends and family, invisible on the pavements, unknown at the local pubs. I just want someone to tell me I did well, and so, I work through the night, testing and tasting and tweaking and writing, until I can do no more.
120g onion (about 1 large onion) 1 whole small head of garlic 1 tbsp oil 1x400g tin of black beans 1x400g tin of black-eyed beans or pinto beans 1x400g tin of chopped tomatoes 600ml chicken stock 6 tbsp medium peri peri sauce
The original had shredded chicken folded through at the end; you can do this if you like, but I don’t feel it’s necessary. You can eat this as a hearty soup, reduce it down for a casserole, have it cold in tortilla wraps, on toast, in toasted sandwiches with lashings of cheese, on top of a jacket potato, or any other way you see fit. First peel and finely slice your onions and pop into a large saucepan, preferably one with a heavy bottom. Peel the garlic and halve the cloves lengthways, then add them to the pan. Pour over the oil and place on a low heat. Cook gently for 10 minutes, stirring occasionally until the onion and garlic start to soften. Drain and thoroughly rinse both cans of beans, and tip. Into the pan. Pour over the chopped tomatoes, then the stock. Bring to the boil, then reduce to a simmer, stirring well. Add the peri peri sauce, stir again, and. Ook for 40 minutes, until the beans are very soft and falling apart and the liquid has reduced by a third. Eat immediately or allow to cool completely and chill until needed. This keeps in the fridge for to 3 days and just improves the longer it’s let there – although not for longer than 3 days, as it starts to deteriorate after that. To keep it longer, cool completely, then pop it in the freezer. To microwave from frozen in and 800W oven, microwave on High for 4 minutes, stir and leave to stand for a minute, then microwave on high for 4 minutes more. You may need to adjust the timings to suit your microwave, so these are approximate.
Also Jack: Why don't people trust me to have my own cooking show? It must be a conspiracy by Big Sugar!
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