If you have a log burner and have bought yourself a briquette maker to make firelighters out of old newspapers, here is my top tip. Drying them out in the top oven of the Aga is inadvisable as they may dry out more quickly than you think and then spontaneously set on fire as you open the oven door, giving you quite a surprise and smoking the whole house out and making your hair and clothes smell as if you have been in a house fire.
Top tip for anyone with a log burner
Thursday September 24, 2009 by Lynne
10 Responses
Leave a Reply
Contact the blog team
Search this site
Facebook/Twitter
Most Popular Posts
-
Recent Comments
- Helen P on Swallows Enjoying Parwich Pond
- Steve J on Colourful Kiln Lane
- Saskia T on Colourful Kiln Lane
- Peter T on Colourful Kiln Lane
- Debbie Beery Webster on Colourful Kiln Lane
- Peter T on Colourful Kiln Lane
- Julia Mortimer on New Butcher in Tissington
- Helen P on Purse Found
- Adele Bonshor 390246 on Kitten Found
- Patricia Beasley on Open Gardens
- Lucy M on Mick Edge live on Radio Derby at 12noon today
- Peter T on Missing Sheep
- Mike Massheder on A New Career at 82!
- Fiona H on Egret?
- Steve J on Egret?
-
Recent Posts
Categories
Archives
-
- 3,150,668 page views to date.
-
Pages
- About us
- Council
- Diary
- Directory
- Hall
- Info
- Alsop en le Dale
- Ballidon
- Bus Service
- Directory of local groups & organisations
- Government & Local Government Directory
- Parwich
- Parwich and District Horticultural Society
- Parwich film – programme
- Parwich First Responders
- Parwich Village Action Group
- Pikehall
- Properties for sale or rent in Parwich, Alsop-en-le-Dale, Ballidon and Pikehall
- Videos
- Y-Not Festival Previews 2011
- Y-Not Festival 2011 – Friday August 5th – Big Gin Stage
- Y-Not Festival 2011 – Friday August 5th – The Allotment Stage
- Y-Not Festival 2011 – Friday August 5th – The Quarry Stage
- Y-Not Festival 2011 – Saturday August 6th – Big Gin Stage
- Y-Not Festival 2011 – Saturday August 6th – The Allotment Stage
- Y-Not Festival 2011 – Saturday August 6th – The Quarry Stage
- Y-Not Festival 2011 – Sunday August 6th – The Quarry Stage
- Y-Not Festival 2011 – Sunday August 7th – Big Gin Stage
- Y-Not Festival 2011 – Sunday August 7th – The Allotment Stage
- Out & About
- Photos
- Archive of Bird Photos
- Photos: April to August 13
- PHOTOS: April to July 2010.
- PHOTOS: August 2008 to February 2009.
- Photos: August to December 12
- Photos: December 12 to March 13
- PHOTOS: December 2007 to June 2008.
- Photos: February to August 12
- PHOTOS: February to May 2009.
- PHOTOS: July to November 2009.
- PHOTOS: July to October 10
- PHOTOS: June to August 2008.
- PHOTOS: June to July 2009.
- Photos: June to September 11
- Photos: March to May 11
- PHOTOS: May to June 2009.
- PHOTOS: November 2009 to March 2010.
- Photos: October 10 to March 11
- Photos: September 11 to February 12
- School
Lynne, this is excellent advice – it ranks right up there with my experience of testing whether a lighter was working by trying to sniff the butane coming out, the smell of burnt nasal hair stays with you….
….. as do the blisters in your ears if you then, having learned from the previous unfortunate experience, decide to listen for the aforementioned butane.
Chips left in the top oven for a week make excellent charcoal sticks ………..
You could always try licking the lighter to see if you can taste the butane…..
I just wish he was joking, but like Lynne he has learned from his experience…….
Hey – you live and you learn – they didn’t just give second degrees away at Hull y’know……!
…. and Bongela Man – if you’ll excuse me, that is a really stupid idea – you would undoubtedly burn your tongue.
……mad person!
Great advice Lynne. It reminds me of an experience I had with chicken stock. I like to make stock over night in the low oven of the Aga, but I always like to start it off for about 15 minutes in the top oven.
Here is that particular recipe:
1. Combine all stock ingredients in a large pan and bring to a gentle boil on the boiling plate.
2. Skim and transfer to the top oven.
3. Take a phone call.
4. Go to the pub and marinate gently for several hours.
5. Return home to sleep off the marinade.
6. Breakfast with copious quantities of tea (sugar essential) to wash down maximum permitted dose of paracetamol. Notice how homely the teapot looks sitting on top of the Aga.
7. Use a liberal helping of coping strategies to get through the working day.
8. Return home feeling relieved that the marinade has now mellowed to an acceptable level so that you can actually look forward to making that soothing risotto with the chicken stock you made last night.
…….. Ahhhhh, THE CHICKEN STOCK……..
9. I suggest you allow the pan to cool for several hours before arranging the charred, desiccated carcass and vegetables in the bin.
10. Garnish with Gin and Tonic.
11. Return to pub for fish and chips.
That’s the best recipe I’ve read all week.
All I need is an Aga and a pub.
No problem. I’ll improvise with an oven and a cellar.
Oh my god!!!!!!!!!!!!!! their are just no words