Dinner tonight - or last night.

It really is a texture thing in my opinion...but the word Grits - well - it is unappealing - no doubt about it.

I have not had the opportunity to try vegemite yet...I will do so when it comes...it's just not around these here parts much.

feather, don't spend extra to be disappointed...

ewwww...

(but then, I dislike the grits)

I bet you'd like 'em if I made them for you...of course I'd kick your rump if you said different...

mebbe if ya made 'em with Vegemite....

(not)

gram says bless ya anyway.

Lots of people don't like grits and a humongous number of people don't like polenta.

Oh, well. (said as a recent grits whiner.. but not a generalist anti grits)

Went to a dim sum restaurant. We let the owner order for our table. I don't know the names of most of the dishes we ate. The fried rices were exceptional. Shark fin soup was o.k. The tripe was....tripe. Chicken feet. Lot of work, gelatinous texture. Will pass on that next time.

Sounds like fun! You got a nice range of tastes - though I will say I wouldn't have given the chicken feet a chance...really yucky...anytime the word gelatinous is used, I question it. ew.

We went to a Japanese Steakhouse with the kids Alex...(you need to slow down and let those ribs heal by the way...) Their first time and they had a blast...he popped a shrimp at J and he caught it in his mouth - he popped one at me and it hit me between my nose and my mouth - kids thought it was hilarious. Much laughter and fun was had by all...a great experience!

Introduced my nephew from Europe to a real Aussie barbeque last night. Plenty of steak, chops, snags, onions, potatoes and salads, washed away with that popular brown amber liquid. He was suitably impressed!

I want to hear more about that bbq...

For today, I'm mid making a spinach ricotta torte. Haven't eaten one of those since the late eighties when we were in Venice (Italy this time instead of California). We were walking around and around the city and stopped at a shop that had enticing spinach tortes.. each got a nice wedge of that, heated, I think, and sat on some nearby bench and ate them. Thus no room for dinner. Meantime, hub was sick with a cold, and we never did go to a Venetian restaurant except for a snack..
I've made up for that by paying attention to Venetian recipes in the years since.

But, I'm cheating on this one. Instead of nutmeg, I'm adding garlic and anchovies into the onion sautee. Oh, and fresh spinach.

If this works, next will be the same with swiss chard (silverbeet).

Recipe pre cheating:
http://www.epicurious.com/recipes/food/views/Ricotta-Spinach-Pie-1548

what are snags?

I've got a pork roast that should be going into the oven with some roast potatoes, red cabbage and a squash. However, I'm still feeling a bit full from last night's burger.

Mebbe I'll just do the cabbage and apples?

ehBeth, snags are sausages, must be Australian slang if you haven't heard of that word.
A typical Aussie saying is this, "A couple of snags short of a barbie." Meaning lacking intelligence. "Snags" being "sausages" and "barbie" meaning "barbeque".

barbies I'd heard of, snags - never

I only know snags as something that happens to my hosiery

Sausages are also referred to as 'bangers' downunder, have you heard of that word?

Bangers we have - there is a particular type of bland sausage known here as an "english banger".

No. 1 son is home so I'm roasting a chicken. Go-withs are rice pilaf and asparagus. Dessert is apple crisp with vanilla ice cream. House is starting to smell pretty, pretty, pretty good.

I bought some gorgeous big Royal Gala apples in anticipation of making a crisp. I ate 'em all as snacks (cut into wedges with some good chunky p.b. as a side).

Last week I made a pear crisp. It was divine.

<squinting at Swimpy>

I'm going to have to buy more apples mmmmebbe pears? what kind of cheese goes with pears?

gouda...

I'm making beef veggie soop again, and it's starting to smell good at the cathouse.