I know what I'm making this weekend.

I miss cooking.

Been eating random dinner for the last 2 months. Easy habit to get into to, hard habit to break.

I made home-made lasagna tonight... Mmmmmmmmmmmm

Actual phone conversation with restaurant we were heading to for dinner:

Me: "How long is the wait for a table for two?"
Idiot: "About 25 minutes."
Me: "Then I would like to put my name on the wait list."
Idiot: "OK, How many in your party?"
:eek:

well, Kevy - it could have been two or two hundred, I suppose.

Maybe not.

Tonight for Australia Day Dinner, we're having Aussie Lamb chops and Flummery. Everybody's Aunt in Australia made Flummery.

Aussie Flummery (Aunt Mary's Recipe)

1 packet Jello (any preferred flavour)
1 tin (375 ml) Carnation evaporated Milk

Make up a packet of Jello using only 1/2 cup of boiling water. Allow to cool, but not set. [I like to add an extra sheet of gelatin to the jello to make sure it sets nice and firmly]

Beat evaporated milk with beater until doubled in volume. Mix through the cooled Jello thoroughly.

Pour into serving dishes and chill in fridge. If dedsired two lots can be made of complementary colours and layered in the bowls. Use see-through bowls if doing this (duh).

Recipe?

Need to compare with mine, if you don't mind.

That reminds me of something that happened tonight in NOS:

Guest: When will the next train be here?
Me: In about 10 minutes
Guest: How long is that?
Me: Um... (pause to wrap my brain around that)... twice as long as 5 minutes

Last night we had pork chops with a nice pan sauce that included some dijon, rosemary, balsamic and a touch of butteh. With that we had noodle-stuff - rotini with some browned butteh and parmasan, steamed brocolli I made in my steamer I found in the back of a very long, dark cupboard I haven't looked down in years. (hey steamer! I remember you!) And some sourdough rolls.

I will have leftovers today for lunch.

I slow cooked a meat sauce all afternoon for some spaghetti. So good, I'm just bringing the sauce to work for lunch today.

I'll post it when I get home tonight.

This weekend I made teriyaki marinated NY strip steaks with a red wine/teriyaki reduction. As an accompaniant we had four cheese mashed poatatos, garlic cheese biscuits and fresh melons. It was divine!