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Bassie and the Fishes

Sebastian is going through a fish phase right now. Anything aquatic gets carried about in his pockets, taken to bed and generally collected and sorted.

For many weeks he has been eying off a pool toy shark at Kmart and the other day I decided to get it for him (he had been very good that morning).

He was a bit disappointed when I first opened the box as it just contained a flat grey bit of plastic. Then re realised it was shark shaped. And then he saw that it could be inflated and got extremely excited.

He has been dragging it about for days now and gets me to tuck it into bed with him sometimes – Quinn thinks it is the scariest thing ever so I have to take special care to keep them separate – luckily Bastian is more than happy to keep the shark to himself and feed it in another room 😛

The last two photos are of Sebastian in his fish costume at school.

Bickies on Cheese

When cheese on biscuits gets a bit old, sometimes it is a good thing to mix it up a bit. Thank you Tallulah for bringing the world Bickies on Cheese 😀

Building Damien a Gazebo

Wood,
Nails,
Paint,
Canvas,
Pillows,
Hammock.

Since Damien is such a groovy guy and seems to have a strange fascination with gazebo’s, it may occur to you at some point that it would be a grand idea to build one for him.

Don’t resist this urge. He is a Leo and makes an effort to react well to presents.

Gazebo’s should be brightly coloured and comfortable and I am sure he would let you smoke bongs in it occasionally. You can also think of the envious neighbours who would gaze upon our gazebo and sigh, thinking of the discontent they feel in their own lives, which could so easily be filled by a brightly coloured recreational garden ornament such as ours.

Assemble all ingredients in a logical and eye-pleasing manner. Wrap and serve.

Building a Dalek

These are plans I found on the web years ago – they are very detailed and will result in your very own Dalek. I have always wanted one so I can turn it into a multi purpose kitchen appliance (blender, mp3 player, plunger/eggbeater/spatula holder, ect…)

I have taken the necessary steps (not included in plans) to have some babies and am presently training them up to assist me with this project.

how-to-build-a-dalek

Toasted Fish Finger Sandwiches

The secret here is variety. Some of my all time favourites are; peanut butter and cheese, salad and mayonnaise, cranberry and avocado or seeded mustard, bacon and asparagus.

Don’t be afraid to experiment.

I tried a deep fried, battered fish finger sandwich the other day and, whilst it tasted like roadkill, I did not lose heart. I would love a job in experimental cooking one of these days – I have some theories about the taste of chicken slowing down as it approaches the speed of light, which I would like to test out. Funding for the 10km article accelerator is in the works, so it is just a matter of time before I can study the high frequency radiation that streams off a good Vindaloo when it collides with a high speed Pappadum moving in the opposite direction.

Last Food in the Fridge Stew

This is an old recipe I scribbled down when I was living in a share house…

1 Shriveled Carrot
1/2 an onion
1 clove of garlic
The equivalent of 3 cloves of garlic in dried and mushed form
The dregs of 3 different types of pasta
1 tin of tomato
3 tomato ends
Soy sauce
A bunch of sausages from the freezer, courtesy the Dept. of Power and Water random outage
Dried basil, oregano and chille
Salt and pepper to taste
1 measure of Intestinal Fortitude
1 1/2 portions of Sense of Humor

After glaring at your flatmate for forgetting to buy any vegetables, straighten the carrot out as best as possible and peel away the black bits. Soak in cold water for a few minutes to give the carrot some backbone, then slice it and the onion, being sure to avoid any parts that are too mushy.

Fry them in oil until brown. Add the sausages and a splash of soy. When the sausages are well browned, slice them into bite sized bits and add everything else to a large pot.

Simmer like you’ve never simmered before, until everything has joined in union with everything else.

Serve with alcohol and SBS TV.

Damien’s Special Napoli Pasta Thingy

Fry 1 large onion and 3 cloves garlic in a portion of The Often Forgotten Garlic and Dill Compact Butter.

Add 800g tinned tomatoes and 1 bunch of basil (you can use The Basil That Time Forgot in the very back of your fridge, providing it has not evolved).

Kitchen rule – if it talks back, call somebody.

Add 1 cup of water, dried herbs and whatever vegetables you can scrounge. Stew for at least an hour. Season and serve with pasta.

Categories

I have split the posts up so people can read what they want to without having to sort through the boring bits.












Expect more categories as my OCD kicks in 😀

Sri Lankan Beef Curry

3 lb stewing beef (cut into pieces)
4 tbs vinegar
6 cloves garlic & 1 inch ginger root – crushed together
2 tsp salt
1 tbs powdered black pepper
1 tbs roasted curry powder
1/2 tbs chili powder
4 cardamoms
2 cloves
8 curry leaves
4 pieces rampe (pandanus leaf)
1 inch piece cinnamon
1 medium onion (sliced)
3 tbs vegetable oil
2 tbs tomato paste or sauce
1 cup coconut milk

Wash the beef pieces and drain water thoroughly. Add vinegar, crushed garlic, ginger, salt, black pepper, curry powder and red chili. Coat the beef pieces well with the spices and set aside for about 1/2 hour.

Heat the oil in a saucepan. Fry curry leaves and rampe. Add onions and fry until soft. Add the beef and stir for sometime. Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed. Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan, add 1-2 cups of water and stir).

Close with a lid and allow the beef to cook on slow heat. Add the thick coconut milk (or fresh milk) and bring to a boil without covering.

Taste and adjust salt.

Sri Lankan Roast Curry Powder

1 cups coriander seeds
1/2 cups cumin seeds
1 tbsp fennel seeds
1 tbsp fenugreek seeds (aka methi seeds)
1 cinnamon stick, about 2 inches
1 tbsp whole cloves
1 tbsp cardamom seeds
2 tbsp dried curry leaves
2 tbsp red chili powder

In a dry pan over medium heat, roast separately the coriander, cumin, fennel and fenugreek, stirring constantly until each one becomes a fairly dark brown. Do not attempt to save time by roasting them together – they each have different cooking times and you will only end up half-cooking some and burning others.

Put into a grinder with cinnamon stick broken in pieces, the cloves, cardamom and curry leaves. Grind finely, then add chili powder.

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