Photo post

October 14, 2014

So I’ve been cooking and making quite a bit recently, and decided to put them all together, along with other bobs of life. In no particular order, then-


Meatballs- credit: http://3hungrytummies.blogspot.com.au/2011/12/sticky-soy-and-garlic-meatballs.html

They were pretty good, in large part due, I believe, to the leftover chicken oil I used from Jenny’s (my dear matriarch landlady) earlier cooking of her chicken- no store-bought oil can beat the goodness of real-time produced oil, I’m telling you. mmm. Also, I advocate eating fresh- 500g of minced pork made 20-22 (I lost count) ping pong sized meatballs, and they tasted nicer last night than they do today. I will have 5 for lunch with rice tomorrow and I’m just hoping they’ll be alright. Eat fresh, my friends, eat fresh.


Scones in the making – credit: http://www.karencheng.com.au/2014/09/08/simple-cheese-and-bacon-scones/

Excellent, although we put in a dash more milk, and a scattering more flour, than the recipe called for. The idea is a texture wetter than cookie dough, though still firm enough to shape. So good, Jenny’s youngest son asked if he could bring a bag to school tomorrow. I’m hoping to save some for John though, so Matthew got a small Tupperware’s worth instead. But I did give him enough to share with his friends. Also, lesson re scones- don’t put them in the fridge, or they’ll harden. This is according to the wisdom of Celeste, with whom I made the scones, and I shall listen to her.


Jenny’s egg boiler I got very excited by. It looks so cute hehehe


Possily Burmese Chicken Stew – credit: http://shesimmers.com/2009/04/burmese-chicken-stew-maybe.html

I remember putting this up some time ago. Well, I’ve made it twice since. This is a photo from the first round, and it must be said the husband has admirable pan-frying skills. He seared it very well. I followed the proportions the first time, and halved the ginger the second – not by intent, but circumstance – the ginger, once shaved, proved to be bruised. Not returning to Spudshed. Mmm. I liked it even better the second time, but that’s possibly because I added more turmeric (preemptive warning: the future third time, do not be overenthusiastic with the yellow spice and drown the other flavours with overenthusiasm).  mmm. I’ll probably do three-quarters the ginger portion from now on. The kick from the root does hit a good spot. Meanwhile, there are still three pieces biding their time in the fridge. For some reason, stews do well over time. Not meatballs.


An old lunch photo I included cuz it looks pretty.

I have a couple more photos, of a squashed spider (writing that makes my heart drop some) and a cake I made, but I don’t think I’ll upload them. I didn’t want to smack the spider with my slipper, but Jenny the dear matriarch told me about red-back spiders and their bites and the need to kill upon sight and the spider in the bathtub, well- I didn’t know how red-back spiders looked like. It just looked kind of red all over to me. I like spiders, I didn’t like smacking that one.

As for the cake I made, the photo is upside down and I can’t get it the right side up, and I know if I put it up here the upside-down-ness would bug me each time I look at it. And since I look at old posts pretty often, I figure it’s not quite worth the niggle. But it was my first cake…


Figured it out. Hi cake.

Alright, it’s bedtime. Goodnight world, do you think John will have his scones and more tomorrow? I hope so!


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