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.I really think it's disgusting that she is raking it in over this. What a bastard thing to do. She really is an odious lil pixie.
If you're on a windows computer, press the windows key (with the windows logo) and print screen button (prt sc) at the same time. It will be in Screenshots, where you can crop it and do the necessary squiggling.The paypal bucket is being passed around.
I'd screenshot and blank-out the details.... but I don't know how.
But it seems strange that an account with a little over 150 followers has got 4500 likes.... over 5000 now....
Along comes another account, around 2000 followers, with the paypal link.
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.Which thread should I look at for any of the name change drama? I mean I’m not sleeping again tonight cos I can hardly breathe so may as well grunk through that. Why the surname change?
I’ve got a feeling that if MySpace or Bebo were still knocking around she would be fucked
Wasn't Aldi and Lidl banned from her TT meal plan challenge? Can't even stick straight on one thing!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.
£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.I didn’t know about the name change, so I had a Google and came across this comment
And it feeds into Jacks false narrative that we’re all “white wing” bigots.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.
You can google the history, name change was about 12 years ago after SB was bornWhich thread should I look at for any of the name change drama? I mean I’m not sleeping again tonight cos I can hardly breathe so may as well grunk through that. Why the surname change?
I’ve got a feeling that if MySpace or Bebo were still knocking around she would be fucked
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. 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.
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. 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.
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. 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.
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