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This site has been updated on December 2006


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Contents
Welcome Page

     


2006

From the Writtle PC

 



2004

History of the Bells

New Bells June Dedication

Writtle Fun Day

2003

Broadband Easter meeting


Writtle Annual Meeting

Writtle Local Elections

 Wear Pond Expansion

New Visitor to Writtle

Broadband
Writtle Update

December 2002
They don't apply to me

Italian Job

Police Presentation

Previous issues


A Lid too Far

On the Buses Update

Village Meeting

Teddy Bears
Aerial Runway

Golden Jubilee Celebrations

Residents Association Meeting



Polo Shirt Offer

 April 2002
The Queen Mother

On the buses in Writtle

 The Hunting debate

 Feb 2002
Lodge Road
Traffic Calming


Fang-id

Feedback results

Police Picture

2001 fete
Cheque Presentation


2001 Archive
 Dec 2001

Christmas Fable

Community Policing Writtle Style

Part 1
Part 2
Part 3
Part 4

Festive Gruel 

 July

Pooper Snooper for Writtle?

Writtle Fete

All Saints Bell Appeal Barndance

Hannibal the Terrapin of Wear Pond


The Great Post Box debate Update 

Election Results

The Wheatsheaf Charity Golf Day Pictures 

 May
Writtle Parish Annual Meeting

The Great Post Box debate

The Green After the Circus

Albania Calling

Election Information

Teddies Galore!

All Saints Bell Appeal

Wheatsheaf Charity Golf Contest







 

Previous Issues
April, May

Dog Poo
and related matters


Road traffic,  
a  problem?


On Writtle pond 

Fuel Prices etc

What is Art? 

What is Philosophy?


Festive Gruel
and how to cook it

Did I hear someone say "Christmas again, humbug!" 
Are you a miserable git who cannot cook, or are you just too mean to spend your money on a Christmas lunch with all the trimmings?
For you and your fellow scrooges here is the ideal festive lunch menu, together with a recipe and instructions.

Festive Gruel


Ingredients
Vegetarians can omit the ham and use mushroom soup

Method 

Wash all vegetable, peal potatoes, retaining peel.  Put aside half a carrot. 
Chop all the vegetables.
Take a large saucepan add  some oil and butter. Brown the onions and then add a crushed stock cube, (chicken, beef or vegetable) stir well and the add two teaspoons of sugar.
Add all the chopped vegetables and stir well. Cook for a few minutes and then add approximately 0.5 litres (1pint) of boiling water.
Simmer for approximately 15 minutes or until the vegetables are well cooked (soft).
With a hand blender blend the liquor to thick lumpy texture.  Taste and season with salt and pepper to taste. Add can of soup (this can be omitted if you liked the taste without the soup) and reheat.

Dry the potato peel  and shallow fry in oil together with the bread sliced into fingers until both are golden brown.

Grate the carrot and finely chop the slice of ham.

Serve the Gruel garnished with grated carrot and chopped ham, with the fried bread and potato skins as a side dish.

Bon Appetite  all you miserable gits and scrooges.


The Finished Gruel,
 Recipe makes about 1.5 pints of Gruel

T
The Garnished Gruel


The fried bread and potato skins

Now that does not look bad for  less than 2.00
Merry Christmas, Humbug!

 
 

Village Links
www.writtlevillage.co.uk     www.writtleringers.org.uk   www.writtle-village.com
www. writtlepc.co.uk   www.wheatsheet.co.uk    www.branchline.org  
 Wheatsheaf Public House