Mrs D, but I did go to Waitrose with her when she picked me up from the station last evening and I did carry the shopping bags to the car for her. Very traditional like that.

[iFor[/i her? Implying that carrying bags is women's work too, you mean? What jobs, both domestic and work-related, would you consider "men's work" to be, then?

Oh, and you never gave an answer to what food you like to prepare once a month when you [ido[/i cook. Am intrigued, please let us know.

Why do people now say [iground[/i beef when they mean minced beef? Or pan-fried for plain old fried?

Wey-hey ... I got in before Cod'ead to mention why is it Sea Bass when, in the UK, we don't have any other kind of fish called Bass?

The fried bit I can understand: I deep fry, pan fry and griddle fry

As for minced/ground beef, I much prefer to chop mine

Pan frying to me means using a well-seasoned pan dry and oiling the meat/fish as opposed to the pan

All sorts - Italian, Spanish Tapas, Roast Dinner that sort of thing. It normally a real treat for the family after the usual fare.

Go on, someone create an account called "Mrs Dally" and give him a royal bollacking - before he does.

Italian week at Lidl. I can recommend the anchovy fillets, not as salty as the tinned variety and only 99p. But what is worth popping in for, if you like lemons is rlLimoncino di Sorrentorl lemon flavoured liquer. The lemons are intense and at 30% it gives a pleasant kick but at £6.99 it has bargain written all over it.

Je suis cooking tonight - pan simmering currently.

Which Cup-a-Soup are you making them ?

Don't throw away the hard square bready-things, they go in the cup after you've boiled the water, its a French thing.

His Missus has finally walked out - leaving him holding the Batchelor's savoury rice packet?

What are you really cooking, Dally? Describe your ingredients, combinations, method. Tell us about the colours, textures and smells. And then the taste once it's done.

when is the Vesta due to go in?

A regular quick Saturday evening dinner. Mussels in a Caribbean-style soup. Ingredients - live Scottish mussels, shallots, yellow pepper, fresh chilli, fresh ginger, fresh garlic, all spice, sweet potato, tomatoes (had to used tinned, didn't have enough fresh in stock), fresh thyme, juice of a fresh lime, brown sugar and walnut oil (from memory). Served with fresh bread and a selection of left-over bottled beers from the garage.