Today I COOKED.

I like what you did with the bread there bjay

Bjay said:

https://www.prospectingaustralia.co...2543_ed3b73a5-19f0-43b5-9555-fcdfd2cacdf3.jpg

Click to expand...

One of the best cooks ever. :Y: ower: :fistpump: :clap: erfect:

If you care to look closely enough Ive put a bit of effort into getting a bit of colour on the bread. Gotta start with good bread though. It was a bit touch and go with trying to get the perfect colour on the toast but I think I got close.

It gets better from here on in

Problems here. Mrs Bjay ate the subject.

looks like your going to have to cook another one then doesn't it.

Wasn't my idea. Someone was going to cook Mexican or some such something.
They spat the dummy so I took over and converted to burgers.
Pity there was no rolls but I've had enough calories for the next day or so.

Wow I could only eat around half of that

Looks very yummy tho

Goody

Damn, that's one mighty burger hard luck

Thats a wild Arse burger, reckon Id be flat out getting through the second one though

Daughters alien tea
:skull:
:trophy:

Just coffee :skull:

Went to Harris Farm Markets in Bowral on Sunday. Not much social distancing was happening, and I'd forgotten it was a long weekend.

Anyway, I got some potato nocci stuffed with spinach and ricotta, and a couple of spatccocks.

So I split the spatccocks, marinated them in wine, lemon juice, shallots, garlic, chilli, olive oil, rosemary, salt and pepper.

Grilled them, and braised the nocci in the pan juices with some chicken stock. Salad on the side.

Nicest thing I've cooked for a while.

Yummo Doc

Salt and pepper pork ribs, combination bean curd hot pot and fried rice.

Tray of potatoes with onion and capsicums, lamb cutlets and some foreign green stuff.
Actually managed to get a plated shot tonight before it was wolfed down.

Nice to have two of my girls visiting. More lamb rump, sous vide for 5 hours @ 60C.

Just delicious, and off for a scratch tomorrow. What a great weekend.

Last night. Some snags and a rib eye for the kids.

I had some fermented grapes that were great.

Finally found some decent sized pork bellies. And i haven't made pork belly bacon for ages.
Bacon coming up! Put them in a dry rub. Looking to hot smoke them about Wednesday next week.

About 4.6 kg all up. Should be enough for a week.

First 4 slabs are mine.

Vegans, look away now.

Looking forward to seeing the Bacon John :drooling: Didn't take a photo but young Charlie and I had marinated pork spare ribs with veg :drooling: erfect: :beer: