london train ticket question!?

hey, im going to the roundhouse later to watch a gig, and i thought id reassure myself in finding out that im going to purchase the right ticket!i have to get a ticket to london bridge, then from there the northern line to chalk farm (which is located in camden) i wondered, if a child oyster card of zones 1-6(which is what i usually get when i travel around london) will cover it?thanks x

2 tablespoons canola or other mild-flavored vegetable oil 1 medium onion, coarsely chopped 4 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed 4 cups roasted pumpkin cubes (from about 2 pounds of raw pumpkin) 3 (about 3 1/2 pounds) sweet potatoes or jewel yams, peeled and cut into 1-inch cubes 1(15-ounce) jar whole peeled chestnuts, optional 1 1/2 teaspoons salt 3/4 teaspoons freshly ground white pepper 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg Coarse salt and freshly ground pepper 1 1/2 cups half and half or milk, or more as needed Roasted Pumpkin seeds, for garnish, optional Cooking Directions Heat the oil in a large saucepan over medium heatAdd onions and cook, stirring, until translucent, about 5 minutesStir in the stock, pumpkin, sweet potatoes, chestnuts (if using), salt, pepper and spices; simmer over medium heat until vegetables are tender, about 45 minutesLet cool slightly, then add the half and halfIn batches, process mixture in a food processor or blender until very smooth (if soup is too thick, gradually add more half and half as needed)Adjust seasoning if necessaryJust before serving, garnish with pumpkin seeds, if desiredYield: 6 to 8 servings

I just made this last night and it is super easy and super yummy: PUMPKIN PUDDING Ingredients 2 1/2 cups baked/boiled/microwaved pumpkin (see below link), scooped from the skin 1/2 cup packed light or dark brown sugar (you can adjust to your taste) 4 large eggs 1/3 cup milk 2 tablespoons unsalted butter, melted 2 tablespoons pure vanilla extract 1/2 teaspoon salt 1/2 teaspoon ground cinnamon Praline topping, recipe below Directions Preheat the oven to 350 degrees FGrease a 1 1/2-quart baking dishWith an electric mixer/blender, beat together all the pudding ingredients until smooth and lightPour the pudding into the baking dishTransfer to the oven and bake for 25 minutesSprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffedThe top will sink as the pudding coolsServe warm or at room temperaturePraline Topping: 1/2 cup chopped pecans 1/4 cup chopped crystallized ginger 1/4 cup packed light or dark brown sugar 2 tablespoons unsalted butter, softened In a small bowl, combine the ingredients and reserve to use as topping for the pumpkin pudding.

It depends on where you're starting off! Chalk Farm is only in Zone 2, so there's no point in getting a 1-6 travel card if you don't live that far outIf you live further out than Zone 2, you just need a travel card which is zones 1 - (whatever yours is)If you mean that you're coming from outside London, for which you've got a separate ticket, and you're only asking what you should buy to get from London Bridge to Chalk Farm, then again Zone 1-6 is too muchLondon Bridge is in Zone 1The best thing to do is just to use your Oyster card: make sure it has cash on it and simply zap it on the barriers as you go past - no need to buy a paper ticketAs you are a child, it will just cost you 55p each wayIf you pay by cash then it will cost you ?2 each waySo load up your Oyster card with credit (if it hasn't already got credit on it, you can do it at some newsagents or using a machine at the tube station) and it will cost you ?1.10 altogetherAre you going to one of the iTunes festival gigs? Have fun!

Muffins 1 box spice cake mix (dry) 1 lg 32 oz can pumpkin puree 1 cup chocolate chips Mix together all ingredients and bake in greased muffin tin at 350 for 25 minutesYou can also use chocolate cake mix, but you don't taste the pumpkinVery moist.

I just made this last night and it is super easy and super yummy: PUMPKIN PUDDING Ingredients 2 1/2 cups baked/boiled/microwaved pumpkin (see below link), scooped from the skin 1/2 cup packed light or dark brown sugar (you can adjust to your taste) 4 large eggs 1/3 cup milk 2 tablespoons unsalted butter, melted 2 tablespoons pure vanilla extract 1/2 teaspoon salt 1/2 teaspoon ground cinnamon Praline topping, recipe below Directions Preheat the oven to 350 degrees FGrease a 1 1/2-quart baking dishWith an electric mixer/blender, beat together all the pudding ingredients until smooth and lightPour the pudding into the baking dishTransfer to the oven and bake for 25 minutesSprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffedThe top will sink as the pudding coolsServe warm or at room temperaturePraline Topping: 1/2 cup chopped pecans 1/4 cup chopped crystallized ginger 1/4 cup packed light or dark brown sugar 2 tablespoons unsalted butter, softened In a small bowl, combine the ingredients and reserve to use as topping for the pumpkin pudding.

It depends on where you're starting off! Chalk Farm is only in Zone 2, so there's no point in getting a 1-6 travel card if you don't live that far outIf you live further out than Zone 2, you just need a travel card which is zones 1 - (whatever yours is)If you mean that you're coming from outside London, for which you've got a separate ticket, and you're only asking what you should buy to get from London Bridge to Chalk Farm, then again Zone 1-6 is too muchLondon Bridge is in Zone 1The best thing to do is just to use your Oyster card: make sure it has cash on it and simply zap it on the barriers as you go past - no need to buy a paper ticketAs you are a child, it will just cost you 55p each wayIf you pay by cash then it will cost you ?2 each waySo load up your Oyster card with credit (if it hasn't already got credit on it, you can do it at some newsagents or using a machine at the tube station) and it will cost you ?1.10 altogetherAre you going to one of the iTunes festival gigs? Have fun!

Muffins 1 box spice cake mix (dry) 1 lg 32 oz can pumpkin puree 1 cup chocolate chips Mix together all ingredients and bake in greased muffin tin at 350 for 25 minutesYou can also use chocolate cake mix, but you don't taste the pumpkinVery moist.

2 tablespoons canola or other mild-flavored vegetable oil 1 medium onion, coarsely chopped 4 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed 4 cups roasted pumpkin cubes (from about 2 pounds of raw pumpkin) 3 (about 3 1/2 pounds) sweet potatoes or jewel yams, peeled and cut into 1-inch cubes 1(15-ounce) jar whole peeled chestnuts, optional 1 1/2 teaspoons salt 3/4 teaspoons freshly ground white pepper 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg Coarse salt and freshly ground pepper 1 1/2 cups half and half or milk, or more as needed Roasted Pumpkin seeds, for garnish, optional Cooking Directions Heat the oil in a large saucepan over medium heatAdd onions and cook, stirring, until translucent, about 5 minutesStir in the stock, pumpkin, sweet potatoes, chestnuts (if using), salt, pepper and spices; simmer over medium heat until vegetables are tender, about 45 minutesLet cool slightly, then add the half and halfIn batches, process mixture in a food processor or blender until very smooth (if soup is too thick, gradually add more half and half as needed)Adjust seasoning if necessaryJust before serving, garnish with pumpkin seeds, if desiredYield: 6 to 8 servings