More holiday musings…
“If she was wearing white we could watch a movie.” Bri’s hilarious comment when some of the regulars rocked up on Friday night and were trying to lure a baby rabbit out from under a car. Let’s just say she was broad beamed. Maybe it was as funny as it was due to the Pineapple Vodka Cruisers
The friends we went with – the Doodles – are from the US. I have a real ‘thing’ for American accents, probably some deep-seeded subconcious thing from when we lived in the States when I was very young. Also maybe something to do with an online internet thing I had going with someone that was getting way too serious – and dangerous – considering where Chef and I were at in our relationship many years ago now. Anyway, their accent makes my knees go weak, I just L.O.V.E. it. (give me a moment, swooning over here)
The point of this little vignette is something Badger said that confirmed a converstation we had on our last night under the stars as Vodka cruisers and Jack Daniel UDLs were consumed (followed by a delightful New Zealand Sauv Blanc). Bri mentioned something about Jack and Coke in a can to his sister (who is still in the States) and she was all “what the?” and after Bri explained it – it’s in a can like softdrink, but it’s alchohol with a mixer. And then she was all “that’s so right”. Apparently UDLs do exist in the States (you would be able to knock me down with a feather if you couldn’t) but nothing like the JD&Coke. I find this bizarre and wonder if it’s state by state dependent?
“Mum, we’re not just ordinary kids. We build rockets, jets, supersonic aeroplanes.” On my suggestion to the boys they build an obstacle course to ride their scooters around.
“Have you seen the rocket?” The phone call from Chef after the “boys” spent the morning building a model rocket, took it across to an oval and set it off. Only to realise 1,000ft into the air is quite high and different wind patterns are probably existing up there… as their precious rocket drifted off God-knows where.
“Are we having take-away again!?” Felix – just seeking clarification one of his life dreams of chronic take-away was coming true.
“Did you bring any wine glasses?”
“Did you bring a frypan or saucepan?”
“How many times were you up during the night?”
“Yeah, and Decky peed on me.”
“I still haven’t showered. I feel like shit.”
“Yeah. Me too.”
– pause, rewind, repeat. This is a basic overview of Jen and my morning refrain as we urged the water to boil faster for mega-mugs of tea and coffee.
Considering all things in our lives revolve around or are equated to Star Wars, it seemed unavoidable the theme we all found ourselves constantly humming was that of Darth Vader.
In other news…
Killer came over today. She’s a very dear friend from work. She’s been backpacking – on her own – around south east Asia for the last eight weeks. She bought me presents! I feel so special. She also bought the boys a “copy” of High School Musical. She owes me one now.
Anyway, I made this hotch-potch Vietnamese Chicken Salad. I’m going to give you the proper recipe, but let it be known, it certainly wasn’t this fancy today (we have no money until payday and the thought of lugging three boys to the shops for coriander is in the land of pipedream) but still equally delicious.
Vietnamese Chicken Salad
3 chicken breasts
3-4 cups chicken stock
several sticks of fresh ginger
1/2 small cabbage, shredded (or Chinese cabbage)
good handful each of Vietnamese mint, Thai basil, coriander, spearmint
handful unsalted peanuts, roughly chopped
1/4 cup lime juice
1/4 cup rice vinegar
2 tblsp caster sugar
50ml fish sauce
2-4 long chillies, seeded and shredded
– place stock, peppercorns, and ginger in a saucepan and bring to a gentle simmer
– season the chicken with a little salt and poach for 15 minutes
– cool in the stock
– make the dressing – the longer it gets to stand, the better it tastes
– drain the chicken and shred with your fingers
– combine chicken, cabbage, herbs and peanuts and drizzle over the dressing.
– serve immediately.
– I did the chicken as described above
– For the dressing I used lemon instead of lime juice, white instead of rice vinegar and didn’t have any chillies
– I cooked some rice in half coconut cream and half water
– to serve I did a platter with the rice on one side and the shredded chicken on the other
– I did another plate with some mesclun salad leaves, sliced cucumber, tomatoe wedges, finely sliced celery and strips of red capsicum.
So it really lacked all those fragrant herbs, but it was still fresh, light and full or crunch. And sensational with the sav blanc Killer brought with her.
– I often use some rice or mung bean vermicelli and add that to the mix aswell. It’s also good with flat rice noodles.
I also made Bec’s Rotary cake. It was a sensation.
Dinner was going to be leftovers from lunch or a dip-in egg. There was a revolt. So I made a pasta carbonara that I pilfered of one of those birds from The River Cafe from whence came Jamie Oliver, that I saw on the Food Channel (GOD bless Foxtel Digital) yesterday. It seemed so much simpler than the carbonaras I’ve made in the past.
500g pasta (I used tortolloni – big penne, simply because it was all I had)
a good quality salami, I have no idea how much, just as much as you like, skin removed (we had a home-made salami I used. I know, it was very special)
1 onion, finely finely sliced (I can’t remember if she did this, but I threw it in anyway)
2 cloves of garlic, smooshed (again, can’t remember if she used this)
1/2 cup peas
1/2 cup corn (I know I know, what an aberration, but I just felt like them and the boys needed some veggies)
4 egg yolks
good handful of freshly grated parmesan
freshly ground pepper
– cook the pasta
– cut the salami into 1/2 cm thick slices, then slice into strips
– in a frypan heat a little oil and then fry off the salami so its crispy on the outside and smoodgy on the inside
– add the onion, saute and then the garlic
– stir through the veggies (obviously you don’t need to do this bit)
– in a dish mix the egg yolks with the parmesan and pepper
– when the pasta is cooked, drain, return to the saucepan
– stir through the salami
– stir in the egg yolks, stirring constantly.
– add some of the pasta cooking water if you need to loosen it. Don’t be afraid of this step, I held back tonight and it was a little dry.
I miss Bec and my banter at Glamorouse. This sensation just washed over me the other day. I have no idea why now or in fact why. I mean, we are doing what we were doing there, but in a zone where neither of us – in all our empathetic womanliness – have to be mindful of what we say or when we say it. Maybe it’s just I’m a goodgy sentimentalist at heart. It’s just there.
I want a holiday like Muz gets… and he gets roses from strangers he has simply gawked at across a street. He is one big hunk of green-eyed, motorbike riding (OH those leathers…) spunk, so it kinda figures.
I’m not really handling the arrival of my new manager – the one who got the job I was assured by many I had in the bag – very well. Correction, at all. I’ve got this week to hang with the kids and then I can avoid ‘her’ no longer. I feel like being all petulant and difficult, know I will be the complete opposite and hate myself for being so friggin’ nice and professional, when I want to scream at her to get fucked.
Surely that’s enough drivel for one Monday.