Cooking Sunday: Sticky Chicken Tortillas

Look, ma! I made a video!



I might edit and post the actual recipe later.

Edit: it's later.

Rules to live by (at least, in the kitchen)

Original photo to be found here, by @grahamhancock, production wizard and camera guy at Revision3.

Cooking Sunday: White Chocolate Blondies

This recipe originally came from a Revision3 podcast (now sadly cancelled) called Food Mob. It was an interesting show, with very cool recipes, but it had a flaw. The chef, Niall, would be cooking on the fly, and was a bit haphazard with measurements. Often what he would use would differ from the show notes on the website. The show notes themselves would often omit necessary steps and ingredients, or worse, list an ingredient, then never mention it in the instructions. As a result, to get a working recipe, you had to watch the show repeatedly, take notes, compare to the recipe in the show notes, and work out something yourself through trial and error.

This can be frustrating.

But here's one I've adapted from Niall's version and made multiple times. Fair warning, this is a very rich desert. Goes great for bake sales, but if you ate a whole batch to yourself, you might explode. And we wouldn't want that.

White Chocolate Blondies

THIS IS WHAT TO DO:

• Preheat your oven to 200 degrees.
• Take your butter out of the fridge. It'll be hard as a rock, so you can do this ages before, or, if you're stupid like me, you can put it into a ziploc bag, wrapper and all, and dip that bag into some hot water until it softens. Alternatively, you can put a baking tray with an inch of boiling water on the counter and rest the base of your metal mixing bowl in that. Did I mention you'll need a big metal bowl? You'll need a big metal bowl.
• take your big metal bowl (see? Told you.) and dump in your brown sugar. When your butter is soft enough (and you'd better hope it is), put it in with the brown sugar.
• Now comes the hard part. Get a wooden spoon or flat spatula, and mix the butter and sugar together, creaming them. It'll take some muscle. Don't use a whisk. Don't use an electric mixer. Both will just make a big mess and you'll spend half your time trying to pick the mixture out of the mixing-device-beater-tool-tong-thing. Think of this as character building, and reminisce about the last RPG character you made and how awesome they were until the game got boring.
• Now once your mixture is well blended and there are no lumps of butter in it, it should look like this:

• Add your flour, baking powder, salt, and baking soda to the wet mix, get your spatula, and mix it all together again. It'll separate out into little globs, but keep mixing. It'll get smooth again.
• Break the egg into the bowl and mix again. You arm might be tired at this point. Switch arms. Seriously, you could hurt yourself.
• Once you've mixed the egg in, spread a handful of walnuts onto a chopping board. Oh, crap, did i forget to put walnuts on the list? You need walnuts. Write that down. So. the walnuts. Spread 'em out like this:

• (the picture is actually two handfuls) Run your knife through them, chopping into little bits. You could use a food processor or a mortar and pestle. Listen to your heart. Pour your chopped-up walnuts into the mixture and stir them in again. You thought you were done with the stirring? No, no, is no done.
• Get your vanilla pod.

• Slice the pod lengthwise and use your knife to scrape out the speckly stuff inside. Into the bowl with it. Stir thoroughly, making sure all the speckles are spread around.
• Measure out your chocolate chips. I use white chips, but really, you can use whatever you like. Into the mix with them and stir for the last time, I promise. The mix should be really thick by this point to where you can stand the spoon up in the bowl with no trouble, to whimsical effect:

Or you could fantasize about the world's unhealthiest lollipop:

Ahem. Anyhow.

• Get your pan, and lay down some baking paper. Scoop your mixture onto it, and flatten it down to about 4cm thick. Make sure there's baking paper between the mix and the pan, otherwise it'll stick.


• Into the oven with it. 20 minutes. Open the oven door, and poke a skewer into the middle. If it comes out wet, give it another 5 minutes.
• Take the tray out of the oven and let it sit for a few minutes, to let it settle back down (I didn't know what the opposite verb for "rise" was). It ought to look like this:

• As soon as you can, use the paper to lift the whole thing out of the pan and set it on a cutting board or tray. Peel the paper edges away and let it breathe:

• As soon as you can (again), chop the whole thing into squares and carefully lift them off the baking paper onto some paper towel (if you do this too soon, they'll fall apart. Judge it). The reason for the rush it that the blondies will leak butter as they cool. The last thing you want is that butter sitting on the paper and making the bottom of your squares soggy. You may need to move them carefully onto new paper towels a couple of times. Once they've settled, you're done! You can dust 'em with icing sugar, but really, they're fine on their own. See?

Belonging

Nearby my new office, amid the office buildings and shopping centres, there is a tiny corner. See? Here it is on Google Maps.

View Larger Map
Yeah, it’s there, but you can’t see it. That’s because this place was willed into existence.

That little laneway corner thing? Someone nailed a roof on it, stacked some kitchen counters and cabinets and a few camp stove burners, then started piling things up, stacking things around, and making coffee.

This is Circa.

As anyone who follows me on “the Instagrams” knows, I have been sneaking many a photo of this place. That’s because there is so much to see in this small space. There are old timey bicycles nailed to the walls, there is a hatrack with a top hat, a flat cap, and whatever the hell the owners and baristas wore to work that day. There are wine crates full of books about anything from graffiti (I had a leaf through Banksy’s Wall & Peace) to ballet & photography. There is an inlaid mother-of-pearl backgammon set. There is a record player and a stack of 45s. The cakes they made in-house that day sit in a kitchen cupboard on the wall. The menu is written on butcher’s paper & stuck on the wall.

The three guys who run the place are hard at work, but are constantly talking with customers both regular & drop-in. Though the walls are concrete, they’ve built windows and painted them with seaside vistas. The music playing is a far cry from Cafe Del Mar or any Chillout mix. It’s James Brown, Ray Charles, soul and funk from the 70s, and even some US. It comes either from some of their records, or it’s one of the guys’ iPhones plugged into a dock by the door. The music is usually good enough that I take off my headphones when I enter, which is unprecedented.

Today, I sat at the back of the place and had my coffee & listened to the owner chat with a woman who had come in. She mentioned that she had brought them more books (including some comics from the 90s), and that she was happy to print them up some cards to give to people. This woman was not affiliated with the cafe, she was just a regular. She then started talking about which pork roast was best, then segues into how, “Yes, Lisa, it’s a wonderful, MAGICAL animal.”

Hearing it, it made me want to be a regular too. More so than at any other cafe I’ve been to.

Meet the Meat.

*Warning: This post not for the squeamish or puritan vegetable folk*

I was just intimidated by a piece of meat. Tonight, I'm making Aussie Berko. At Marrickville, I asked the butcher for 4 pieces of beef Osso Bucco (the shin piece). Those 4 pieces came to a kilo and a half due to two of them being enormous. As part of the recipe, I have to brown the pieces in the casserole dish before it goes in the oven. These two pieces are so big, I have to brown the meat in two batches. I then take the meat out to rest while the veggies cook. As it was resting, I glanced over at the topmost and biggest piece. And it grossed me out.

I'm not that squeamish, not really. Admittedly, I don't like things that stick to my hands while I cook (like egg or mince or flour or things like that) so I rinse my hands a lot. But this? Okay. I'll try to explain.

Osso Bucco, or shin beef, looks like this. That is fine. But this piece had been badly cut, which meant that in addition to the central bone, there was a second half-piece of bone stuck to the bottom. This second piece was belled outward, so it was most likely fron the end of the bone near the joint. You know what else is near joints? Tendons. Ligaments. Things that look like tubes or straws. So after I'd browned the meat, I took off this second piece of bone and there was a reddish mess of tubes and I nearly gagged.

Yes. I understand meat comes from an animal, an animal that was once alive. I get that, I understand that. For some reason though, that just hit me.

The meat is now in the oven. I shall conquer my moment of fear by consuming it in a delicious tomato-dark beer sauce.

....or I might cut that bit out and leave it on the side of my plate.

On an completely unrelated note, last night, while making Sausage & Zucchini Carbonara (a future Cooking Post), I was zesting a lemon overzealously, and manages to drag the zester across my thumb. Here it is after a day of healing (it bled like a mofo). Today Tanja and I stopped in at Caketown to pick up something, and chatted with the guy who runs the place. As he handed us out purchase, he noticed I had a bandage on my thumb, and showed his own thumb, which had a cut a few days old on it, and said we were in the same boat. "No," I replied. "Lemon zester." He made a face, turned away and threw his hands up all in one motion (which was a thing to behold) and declared "Eyargh! That's why I work with pastry, not with meat! Ugh!"

So I got to feel tough.

Edit: A post-script. The meal turned out to be so bad as to be inedible. The meat was tough, even near the bone, and the broth, which is usually rich and flavourful was bland and tasteless. Clearly, I should have gone with my gut instinct and backed off. So the whole pot (meant to be two nights' dinners) went in the bin. I'm further frustrated because Tanja is always hesitant to have this dish, as stews are not her favourite thing. The first time she had this, she did not like it. The second time she did. This time, I had to convince her to have it for dinner. Which then failed spectacularly. I don't think I'll get to make it a fourth time. [glum]

Brain food

Our whole neighbourhood smells of charcoal due to a neighbour having a barbecue. Tanja's always a bit sickened by the smell due to too many charcoal chicken shops nearby to where she lived when she was younger. It raised a question in my mind, though. Why is the smell of charcoal/roasting things so arresting, even if we're not hungry?

Is it

a) the smell of charcoal and roasting brings to mind happy memories of eating, family, satisfaction, etc, so our brain jumps the queue and goes "charcoal=happy"?

or

b) the smell of cooked-down wood on fire breaks right through all the rational memory and hits our reptilian/Australopithecus centre of the brain and goes "Smell of smoke=fire=potentially dead=BE CAREFUL DUMBASS".

I lean towards the latter. In either case, the reaction is the same: nostrils flare, heads up, looking around. Evolved, ain't we?

Also, apropos of nothing, I want to post this bit from Warren Ellis & Ben Templesmith's Fell (all ownership theirs, fair use, etc etc, this is educational):

Ted, you need to make this at Mars Hill.

Cooking Tuesday: Egyptian Stuffed Flatbread

So, despite my initial idea that I had done quite a few of these recipe posts, turns out I only actually did two. Go figure. I thought I had at least three. Oh well. This is one of my go-to "we're hungry, it's a weeknight, hurry up!" recipes.

Egyptian Stuffed Flatbread

I have no idea if this is authentically Egyptian, but frankly, I don't care. It's good. Serves two as a meal, or 4 as a starter. Goes great with soups.

DO THIS FIRST

--Your Oven

Preheat it as high as it will go. Seriously.

--Prep Your Bits:

It just sounds so rude! Nah, basically, all this step involves is taking whatever bits you're using (chicken, lamb, pork, etc) and chopping it up into bite-sized pieces. Admittedly, if you don't have any leftovers, you can just buy a couple of thigh fillets, cook them on a grill and chop them up. But the idea here is to use what you already have in the fridge. Though not pizza. Anyway, chop the bits and put them in a mixing bowl.

--Start Your Mixture

You know that bowl with the bits in it? Crack in the two eggs, and dump in your spices. Zest your lemon, chop the zest up fine, and throw it into the bowl as well. Squeeze on half of the lemon over the bowl. Slice up your spring onions and put about 3/4 of them into the bowl too (keep a few aside for later). Pinch of salt, bit of pepper, into bowl. Mix the whole shebang together, making sure all your bits are coated and the eggs get beaten. You could beat the eggs before, but that's another step and another bowl to wash.

--Flatbreads

Get out your baking trays. This bit is done easiest with spray olive oil. Spray the inside of one tray and lay your flatbread in it. I use two if they're big, three or four if they're small. You're going to be folding them over like a quesadilla, so just put your filling onto one half. Smooth it out with your spoon, so it's level. Keep it clear of the edges, or it'll run out. Now spray the bottom of the second tray with your oil, fold the flatbreads over, and put the second tray on top, so it holds them down. This also means both sides will get crispy.

NOW THE ACTUAL COOKING (sort of)

Put the trays into the oven for 8 minutes.

WHILE THIS IS HAPPENING (I love dramatic headings)

Get a big plate. In the middle, dollop your yogurt. Grab a handful of mint leaves and tear them up over the yogurt.

Wait a bit. A small bit. Until the 8 minutes is up. I don't know, maybe sing a little song or something.

Ding! Flatbreads are done. Take them out of the oven (the top layer should make noise when you tap it with a fork. Seriously) and lay them out on your cutting board. Slice the flatbreads into triangles (or trapezoids or dodecahedrons) and arrange them in a circle on the plate around the yogurt. Leave one side of the plate free, and dollop on your hommous, making a little well in the middle of the homous and pouring on some olive oil.

Scatter over your leftover spring onions and a little bit more sumac, cumin and zahtar (don't go mad, though).

And that's it! Mine usually ends up looking something like this:

*Disclaimer: original recipe from JAMIE'S AMERICA by Jamie Oliver. I do not claim to own this recipe, I just make it a lot. Dude, why would I claim this is mine? I don't want to get sued.

Daydream Believer

(yes, I just named a post after a Monkees song)

So I'm still sick, though things have changed a little.

1) I got a doctor on Friday who actually listened to and examined me (who happily agreed with my opinion that the previous guy was a quack), took blood and... other samples and sent them off to be tested. She was extremely worried by how long this virus had been hanging on, and also by the fact that I had walked up to Broadway with a 39.5 degree fever. In the sun. Without a hat or sunnies. Dumbass. Now, we don't have a thermometer at home, nor do I really know what my temperature should be. Only by using Google and a little math did I realise that, as it's the equivalent of 103 degrees Fahrenheit, 39.4 is the threshold when you should seek medical attention for fever. Oops. All I remember is that Bret Hart once wrestled for his Intercontinental Championship against the Mountie with a 103 degree fever.

He DID lose that match, though.

So anyway, the good doctor said she'd call me with test results and that I had to chill out and monitor my diet in the meantime. Also I needed to get a thermometer.

And 2) (And apologies if this is a bit squicky), my illness has changed to the point that instead of chills, I now have to visit the bathroom 15-20 times per day. Yeah. Do the math. This has resulted in my drastically reducing what I eat out of self-preservation, which has resulted in an overall loss of energy (I'm fine moving around the house, but take me outside and I start shaking and spooking at shadows within 15 minutes). Tanja (who had IBS when she was a kid) recommended I fast for a day. Not liking this idea, I did some research, on INTERNET. Turns out I should be eating cooked or tinned fruit, Greek yogurt with active cultures, dry cooked rice or pasta, tea, toast, and especially applesauce. Bananas too, but I hate bananas. Yesterday was the first day of that diet (after two days of surviving on 1 or 2 pieces of bread and peanut butter per day), and my god, was I glad to have food again. Tanja even whipped up a pasta dish with plain pasta, chicken breast grilled without oil, yogurt and basil leaves. I fell upon it like a hyena. Hopefully the new diet'll kick in soon.

So why'd I name the post "Daydream Believer"?

Because since the first day I've been limited (that'd be Wednesday, when the cramps and fever were too strong for me to do anything but nibble bread) I've been daydreaming about food.

And I don't mean, leaning back and going "Man, I'd sure like a cheeseburger." I mean, I'll be reading or doing something else, and a vision of food will crowbar it's way into my head and take over my entire brain, to the point where my mouth starts to water. I'm talking serious mental-food-porn description. Most recent ones have been a particular almond-and-apricot-custard tart that Caketown used to make before they went on vacation, and oddly enough, sliced pepperoni with cheese and crackers. I told Tanja about the pepperoni, and she said "What, like on pizza?". Then i couldn't stop thinking about pizza. Thanks, hon.


Yeah. It's like that.

I have been restricting my diet for a little less than a week. Admittedly, it helps that I don't feel hunger anymore (at all) due to the cramps masking the hunger pangs, but my GOD how do vegans and gluten-free people and kosher folks DO IT? Admitted, though, with them it's a choice, made from willpower, as opposed to an option taken in weakness. So perhaps I need to adopt a more philosophical bent and get in touch with my inner Chi and all that.

However, on Thursday night, Tanja ate a fragrant massaman roast beef curry with rice and a Peroni right in front of me and I wanted to die. That sort of thing fucks with my Zen.

Family Values! Now with costumes!

After watching the "Family Values" episode of Penn & Teller: Bullshit! (season 3), in which several non-traditional couples are features, including one who each had a girlfriend and a boyfriend who lived with them, a foursome essentially, Tanja and I had this conversation (while I was cleaning up after making dinner):

T: I think the only way I'd have another person into our marraige was... wait a second. I could have two of you?
L: Yep. One of me could be rubbing your feet while the other cleaned up the dinner he just cooked.
T: Well, one of you would have to love dusting and making the bed.
L: Well, yes. Otherwise, I'd be stuck doing that.
T: So we could go to someone "Don't care about tits, don't care about cock, just need someone to do the dusting."
L: Tanja, you do realise that what you're describing is essentially... a maid, right? You're saying our marraige needs a maid.
T: Well, a maid... who puts out.
L: Okay, so a maid... who's a slut.
T: Yeah, pretty much.
...
T: He'd have to be a guy of course.
L: Whoa, whoa, whoa, don't go changing it up. You said a maid who's a slut, a slutty maid so to speak, and my brain went to one place in particular. I'll thank you not to change it.


Ha!

Cooking Monday: Aussie Berko

So yeah, that whole "I'll do this every week thing? That was a crock. I suck at deadlines. So i'm using this Monday off to take back up the torch (wow, way to grammar, guy).

I was going to put another easy-to-vegan recipe here, but Ted has informed me that he's just bought like 3 vegan cookbooks, so needs no new things right now. So yeah! Meat.

AUSSIE BERKO (or osso bucco)
This is a survival ration (the ingredients are dead cheap), but it's also a warming, filling comfort food dish. It's also stupidly easy, so if you're worried about not having much time to sort something out for a dinner party/movie night, this is your Woodstock.
serves 4

UTENSILS

• Plastic Bag
• Casserole Dish (one that has a lid, can go on the stove AND fit in the oven)
• Tongs
• Knife
• Oven mitts
• Ladle
  

INGREDIENTS

• 1 tablespoon flour
• 4 pieces of gravy beef "osso buco" (BEEF, not VEAL. Ask your butcher. Make sure you get the pieces with the bone in (teehee). This is a REALLY cheap cut, often less that $9.95 a KILO. For serious)
• 1-2 tablespoons of olive oil
• 1 carrot (roughly chopped)
• 1 celery stalk (roughly chopped)
• 2 garlic cloves (squished)
• Small handful of whatever fresh herbs you have (rosemary, basil and parsley work well.)
• Half a 400g tin of chopped or whole Italian tomatoes
• 1 longneck (750 mL) of decent stout or dark beer (get Coopers, or Sheaf if you can, avoid the hell out of Guinness, it's too sour for this)
• Loaf of good bread (optional. I like carbs with my foods)
  

DO THIS FIRST

• VEGGIE PREP
  Chop up your celery and carrots and squish your garlic. Don't be too fiddly, they're going to be cooking for a fair bit. Rip up your herbs, but avoid the stems if you're using rosemary or thyme or anything that has stems.
• MEAT
  Get your plastic bag. Be sure it's decently thick, as you're about to put meat into it and shake it around. So put in your meat and tip in the spoon of flour. Close the bag and give it a shake so the meat is coated.

NOW THE ACTUAL COOKING BEGINS

• Preheat your over to 150 C (300 F, gas 2)
  
• Put your casserole dish on the stove on medium heat. Pour in your olive oil and let it warm up. Once it's hot, put the meat in. This is why you want a decent sized casserole dish, so the meat can all lay flat and brown evenly. Let the meat cook and brown, turning it only once. When both sides are looking cooked, use your tongs to take the meat out.
• If the base of the pan is looking a bit burnt, add a bit more oil, then toss in your carrot, celery, garlic and herbs. Cook for about 6 minutes, stirring often. While this is going on, drink half your stout. Make sure there's about 375 mL (about 1 and a half cups) left.
  
• Turn the heat up as high as it'll go, and return the meat to the dish. Pour in the remaining stout and half your tin of tomatoes. Give everything a big stir. Let it come to a gentle simmer. Once it's bubbling about the edges, use your oven mitts to put it into your oven.
• Wait 45 minutes, then take the lid off and turn the meat over.
• Wait another 45 minutes. Hey, you could watch a movie and drink more beer in this time! :D
• Pull your dish out of the oven and have a look. The meat should be just coming away from the central bone (teehee).
  
• If you've got bread, cut a few thick slices and put it at the bottom of each bowl.
  
• Put each piece of meat in a bowl, and ladle over some of the sauce and veggies. Be sure to eat the marrow in the middle. It's good for you, and will put some chest on your chest.

And that's it! You could serve potatoes or rice with this, but why guild the lily? Booze suggestion: stout! If you're a wine person, get out the big gun shirazeseses you've been holding onto. Hunter Valley ones with a bit of age, or South Australian n00bs if'n you're cheap.

*original recipe from Cooking Under The Influence by Ben Canaider and Gregg Duncan Powwell, two of my favourite food, wine and beer authors. Like seriously, buy anything these two write. I do not claim to own this recipe, I just make it a lot. Dude, why would I claim this is mine? I don't want to get sued.

Cooking Sunday: Dan Dan Noodles

So hey! This is idea I've had for ages, both to share knowledge and to force myself to blog more often (and not just when I feel like whining). Let's call it Recipe Sunday. The whole idea behind making it a regular weekly thing is to force myself to blog in between so that it's not all recipes. So I'm actually tricking myself. Because, let's face it,. I'm not terribly quick on the uptake.

Right! So cooking is something I came to late in life (well, at least properly), and it was initially saddled by my tendency to stress out when things aren't going exactly perfectly right.

This is something I'm working on.

I've found that through a combination of practice, the right recipes, and not having Tanja in the kitchen when I'm cooking (I'm serious, I tend to freak out if she's within arm's reach of any food I'm preparing), I can stay mellow and poised and all that crap.

I know some of my friends cook, but the recipes I'll be posting are stuff I find works for weekday nights, or weekend movie nights. You know, stuff you guys might not normally try.

Most of these recipes come from cookbooks, but I'll make reference to the original source, as well as any adjustments I've had to make (because cookbooks LIE to you sometimes, kids. SUBTERFUGE!).

Without further lily-gilding, I present the first recipe:

(AND SEE? i JUST SAT HERE FOR 5 MINUTES THINKING WHICH RECIPE SHOULD BE THE FIRST. Because I don't want to make it too advanced, but I also don't want it to suck.)

So I give you (for real this time, promise):

FIERY DAN DAN NOODLES*
(and don't get scared, the fieriness is totally adjustable, like the seat back of your car)
serves 4, or 2 hungry people

UTENSILS

• Wooden spoon
• colander
• Big spaghetti-type pot
• Big non-stick pan
• Knives (duh)
• Measuring spoons and crap
• Mortar and pestle (if you're awesome)
• More spoons or a blender/food processor (if you're not)
• A mug
• tongs

INGREDIENTS

• 1 Chicken stock cube (you can use the non-meat ones, it tastes exactly the same, and lets your vegan buddies chill)
• 500g beef mince (stay with me, vegan bros)
• 2-4 tablespoons of honey (the measurement is approximate because you really need to eyeball this)
• 1 375g packet hokkien noodles (or wheat noodles, or udon, or whatever you like)
• 4 handfuls of mixed green veg (after trial and error, I find what works best is broccoli, choy sum, bok choi, Chinese broccoli or Chinese cabbage. Avoid broccolini, cauliflower or things like that because they stay too tough at the end)
• 4 cloves of garlic, peeled (use less if you have big honking monster cloves)
• 3 tablespoons soy sauce
• 2 teaspoons ground Szechuan pepper (grind it first, then measure, or else you'll have too much)
• 5 tablespoons of chilli oil (you can buy, it, but come on. It's really easy to make, and if you make it yourself, you can control it better)
• 1 Spring Onions, sliced thin on the diagonal (mostly for show, so omit if you want)
• 1 lime, cut in quarters.

Now this is where I mess with the recipe format. In the book I found this in, the instructions have you doing a lot of crap at once, which only served to stress me out. I prefer to do all this stuff first so that when the heat (and the pressure) is on, you can just dump in various bowls.

DO THIS FIRST
-- Make the chilli oil:
Like I said above, this is totally up to you. You can use ground chili, chilli flakes, or dried chillies. You can use fresh chilli, or some of those wierd packets of BBQ spice if you want. Basically get your powders or chillies or whatever into a bowl and squish them. Use a mortar and pestle, or a spoon, or a food processor or what have you. Add oil (about 5 tablespoons) a bit at a time, stirring, until you have a paste-type thing. You don't want bits. Tap a bit of it onto your tongue. If your tongue goes numb, it's too hot. You want it gradual, so add a bit more oil, stir and try again. Once the oil is done, put it aside.

-- Prep the veggies--
Bok choi: cut it into quarters lengthwise.
Broccoli: cut of the florets as small as you can get them.
Choy sum/Chinese broccoli: cut off the stems and discard, wash leaves. Leave 'em big.
Cabbage: shred it into strips, as big as you like.
Put all your veggies in a bowl and put aside.
Chop up your spring onions if you're using them and keep them apart from the other veggies.

--Make the mixture--
Grind your szechuan pepper. Use a pepper mill or the mortar and pestle or a processor or whatever. You want this like dust, or it'll get caught in someone's teeth. Grab two tablespoons of the powder and bowl it. Dump your soy sauce into the same bowl and mix it around. Garlic: peel your cloves, and either use a garlic press, or chop them up tiny if you're good with a knife. Now comes the chilli oil. Here's the thing: the recipe calls for 5 tablespoons of it, but not everyone can take that. I like to put in 3, and then let guests add more at the table if they want. Mix all of it together, so the garlic absorbs all the good flavoury stuff. Put this bowl aside.

Squeeze your honey into a mug or something microwave safe, and nuke it for 15 seconds, so it's runny. Use more than you think you'll need.

NOW THE ACTUAL COOKING BEGINS.

• Get a big non-stick pan and a big spaghetti-type pot (it's going to have a lot of crap in it) onto two burners. Put the pan on medium, and the pot on high. Fill the pot 3/4 with boiling water and drop in your stock cube. Don't worry, it's cool to sit like this for ages until you're ready.

• Pan. When it's hot, get your mince into it. DO NOT PUT OIL OR ANYTHING INTO THE PAN. YOU WILL ONLY BOLLOCKS THINGS UP. I'm watching you! Keep your mince moving around so it breaks up small. Here's the hard part. You have to sit and gentle move it around for 15 minutes. That's right. 15 minutes. The whole point is to cook away all the grease and liquid so the beef goes all golden and crunchy. It's on medium so it doesn't go BLACK and crunchy. This will take a while. Be patient. Have a drink. Talk to people. Tell an amusing story about a goblin. By the by, this is where the original recipe had you doing the veggies and garlic. Isn't this easier? Right. When your meat is crispy, use a spoon to pour in about two tablespoons of the honey and toss it about. If it doesn't completely coat the meat, add more (see why I had you make more?). Once the meat is coated, let it sit on the heat for 30 seconds to let the honey thicken, then take the whole pan off the heat and let it sit. You won't need it for a while.

• Pot, full of boiling stock at this point. Dump in your noodles for the amount of time the packet says to cook. For hokkien noodles, it's 3 minutes. About with a minute left to go, dump in all your veggies (if the pot's really full, don't worry, the leaves'll shrink). When the last minute is up, use the mug you used for the honey to scoop out about a cup of the cooking water, then pour the combined noodles and veggies into the colander, and give it a shake.

• Now for the flashy bit. Tip the noodles and veggies back into the big pot with the cup of cooking water and tip in your pepper-garlic-chilli-oil mix and mix it all about with tongs. Let it sit on the heat for about a minute, then take it off the stove.

• Get your serving bowls ready. Tongs. Scoop out the noodles evenly among bowls, making sure you pour some of the liquid over each. Get your beef pan, and sprinkle the beef over each bowl. Throw your chopped spring onions over each bowl, and finally, squeeze a lime wedge over each bowl.

And dude! That's it!

Like I said before, if your folks are down with the chilli, bring them a little bowl of the leftover oil and they can have at it.

VEGAN TIP: making this for both carnivores and vegans? Use non-meat stock, and just don't sprinkle the beef on their bowls (that sounded wrong). Also remember to give those bowls more noodles, considering that's all they're getting.

Despite all the steps, this dish looks way more complex than it is and always goes down well. It is, however, VERY garlicky, so if you don't dig that, halve the amount of garlic.

So yeah! Serve with crisp, dry-ish beers, like Asahi, Pure Blonde or Grolsch, or lighter wines like Sauvignon Blanc, sparkling, or Pinot Gris. If you want to really take it to the max (ugh, I just said that, didn't I?) try it with an IPA (India pale ale, hoppy, full-bodied and delicious, not for wimps). Or, you know, water. If that's your thing.

*original recipe from JAMIE'S AMERICA by Jamie Oliver. I do not claim to own this recipe, I just make it a lot. Dude, why would I claim this is mine? I don't want to get sued.

An end before a return.

So it's the last day of my holidays and it's time to review my list.

[-]record a demo show for Mike's radio station's boss:
Did not do. I've organised the ideas a bit more clearly in my head (that I'll make two shows, one as an indie/rock show, you know, for kids, and one as an anything-goes with three songs at a time on a theme). I haven't recorded any talking because I don't have a microphone because yes, I procrastinated on that too. I've now bought one off eBay, but it's not going to get here in time. I also find it ironic that my brain's response to not get anything done on a task is to create more tasks for me not to do.

[-]register my ABN and look into the shirt press idea that I meant to do in freaking January.
Nope. Started the ABN process Wednesday morning, only to find that before I can get one, I should a) register my business via snail mail which takes two weeks and costs $152, and b) be "already conducting business." What? Before I get registered, I'm to be conducting business? Tanja later explains that they mean I should be ready to go and start the day my ABN is registered. It seems they're petrified of people registering, then not filing any returns for 6 months. Problem is, the money I need to lay out for equipment and substrate is substantial. The whole point is that I have an ABN so I can claim it back as expenses. Then there's the equipment I researched. Turns out there are a few different methods of heat-pressed inkjet printing, and my current printer and inks will produce shirts that fade in two washes. So now, instead of a heat press and sheets, I need a heat press ($450-$1150), a special dye sublimation printer ($675-$1000), special inks to go with the printer, special sheets (two kinds, one for cotton, one for dark clothes, both about $1.50 per sheet), plus the actual shirts to print on.

Further study is needed.

[-]practice with Ted and lay down some tracks.
We practiced yesterday. Ted has a very fancy new kit that he's letting me use that has great snap and response. However, I was not as sure of the one track we wanted to record as I thought, and stumbled through a few records. We then tried to improv on something new, which we kind of did. Then we talked about games and stuff for ages. I then showed him the works of Brian Brushwood, which he liked (I think. It's hard to tell with Ted) which was awesome, but not productive.

[-]relax a little. Sometime.
It's so weird. I didn't feel like I was on holiday this whole holiday. As I described it to Tanja, it was like an extended Sunday that lasted two weeks. Now, don't get me wrong. Sundays are nice. I like Sundays. But there's always the knowledge that the next day is a Monday, so you don't completely relax. I'm not sure I completely relaxed all fortnight. We did fun stuff, like seeing How To Train Your Dragon and Tanja's dad's 60th (where, apparently, I was the life of the party, go figure), I've been cooking more, to more or less okay results (only one mishap involving a pot burning). So why aren't I all mellow?

When Tanja finished her holidays, she was very sad, not wanting to return to work. However, her first day, she said she was all energised and got lots done.

Here's hoping.

Costanza'd

So this week is sort of planned out for Tanja and I. I'm on 1:30-9:30 shifts, and we're planning our barbecue on Sunday. So Tanja made a huge spinach pie/quiche thing, with the intent that it can be my lunch and her dinner over a couple of days (Monday & Wednesday). I was to make chilli on Tuesday, which would be my lunch and her dinner for Tuesday and Thursday. Also, at some point, I was to take down the skeletal remains of the pagola in our backyard, and also make a trip to Dan Murphy's to pick up booze.

So this morning, Tanja takes the mince out of the freezer so it'll be defrosted by Tuesday. then goes to work, reminding me of the schedule on the way out. I get up, have my breakfast and coffee, loaf around a bit watching Avatar, then decide, "Okay, time to take down the pagola". It goes relatively smoothly, with me not having to hacksaw anything, and only one of the pieces dousing me in liquified rust. I get finish, wash all the grease & crap off my hands and glance at the clock. It's 10:41.

"Oh no," says I. "I need to get the chilli on the stove. It takes an hour to cook, and if I still want time to eat it, I'll need to start right now!"

So I do. I prep the vegetables, get the spices, get the onion simmering, then take the mince out. It's frozen solid. "Stupid fridge!" says I. "It's almost like it hasn't been out of the freezer more than an hour!" So I use the microwave and a hot knife to break it into pieces.

I get the chilli simmering, realising it'll finish at 12:30, and that'll only leave me like 10 minutes to eat. I make my sandwich, and wrap it up. I go to put the lettuce back into the fridge when I see the spinach pie. And realisation hits me.

I call Tanja and explain that I'm an idiot. She really agrees.

So now I'm putting the chilli in Tupperware as soon as it finishes, wrapping up some Spinach pie, and having that today.

Also? Today being Monday? I start at 1, not 1:30. So I'll have like 10 minutes to get to my train.

For I am Costanza, Lord of Idiots.

Digest.

I got quite a bit of reading done today.

We headed up to Tanja's folks' place for Mother's Day. Since CityRail bosses seemingly do not have mothers, they scheduled trackwork from Blacktown up to the mountains. I, imagining a long trip, grabbed several digest-sized books from Oni Press that I had purchased in a 50% off sale at Kinokuniya. Later, after gorging myself on steak, cheese, potatoes, bread, crackers, wine, beer, and cake (and then unceremoniously falling asleep in a recliner), I got to read again on the way back. Then, once home, I went back to the sale-pile and read some more. This is what I read:

Hopeless Savage, Vol 2: Ground Zero (By Jen Van Meter & Bryan Lee O'Malley, with 3 other artists helping out)
A really fun and well-written story of a child of two rock stars, her interactions with her family, her friends, the trash newsmedia, and a guy at school. Very sharp and funny (though I was glad the use of made-up slang mostly dropped away after the first few chapters), and using a lot of the teen romance tropes while subverting them at the same time. Like in my other favourite book, Scott Pilgrim, O'Malley's simple art and fantastic facial expressions tell so much with just a few lines. One thing I want to comment on in this book was the strong relationship Zero (the main girl) has with her siblings. It's so nice to see a family of siblings that seemed to genuinely like one another, help one another out, and are supportive. The only disfunctional family relationship is Zero and her mother, and that's treated as an odd occurance. As someone who's read about the Weasleys in the Harry Potter books and the Stantons in the Dark Is Rising Series, I'm wholeheartedly sick of large families that seemingly destroy each other's lives on a day to day basis, only to band together in the end. I don't know, I just don't seem to have patience for that. Fred and George Weasley, for example, drove me mental in the Potter books. But back to Zero's story. Something else interesting is that flashbacks, television and chapter breaks are done by the guest artists, providing a clear shift from the day-to-day lives/art-style. Very cool, and I want the 1st and 3rd volumes now.

Moped Army, vol 1 (By Paul Sizer)
This book makes me a) want to get a moped, and b) make a tshirt/get a patch for my backpack and show Moped Army solidarity. Rich girl forsakes life in upscale super-suburban futuristic city to hang out with the nicest biker gang on the planet. These aren't your Bandidos, though. They're essentially nerds and outsiders of various stripes, a "survivor clique", as coined by one of the characters: punks, hackers, hippies, gearheads, (there's a girl named Chu Toi, pronounced Chew Toy, but she'll freakin' end you if you comment) riding kitbashed mopeds and trying to cobble together a sense of community in a world that's mostly forgotten them. I REALLY liked this. That t-shirt might be in the making soon.They own the skies, but we own the streets!

One Bad Day
Zero character development, flying-by-the-seat-of-your-butt-because-you've-lost-your-pants storyingtelling. It's pretty much a Run-Lola-Run-style action movie in comic book form. Girl sees old acquaintance. Old acquaintance. is hit by car. Girl suddenly being chased. People get hurt. Things get scary. Bad birthday parties are attended. Riveting stuff.

Clockwork Angels: Texas Steampunk Vol. 2
And the big disappointment of the day... I just can't get into manga art. It's the comic-book equivalent of the Wii controller.There are people who adore it and worship it, but if you can't get past the controls, you won't dig the games. I couldn't get past the art style, so found myself unable to pay attention to the story. Everyone looks alike,speech bubble don't point to the right characters, they seem to say things out of the blue and without reason, like an avant-garde French film. And I was really looking forward to this! I love steampunk, and the story that combined mysticism, parlour magic, intrigue and mystery seemed really cool. Too bad I only made it about 15 pages in.

So yeah. Books, huh?

Breakfast (by Caketown)

• Baked lemon tart with apple jelly & chocolate edging.
• Caramel tart (with chocolate shavings)
• Chocolate & pistachio scroll
• something called a "Thumb" (dark chocolate tube filled with custard and cream, topped with a profiterole dipped in toffee)
• Some of Ashley's chocolate-chip-and-macadamia cookies.

Sugar rush now.

What I done did on my birthday.

1. Woke up. Drank coffee.

2. Schlepped a heapin' helpin' of parcels (like two huge bags full) to the post office to send off to eBay folks.

3. Sat on the sidewalk outside a cafe stealing their free Wifi and twittering.

4. Meeting not one but TWO people from my team on the street, one of which tried to ask me a "quick question" about work. LALALALALA it's my day off! Ask me Monday!

5. Went off to Harris Farm at Broadway to get supplies for Sunday dinner. Contemplated getting fancy rum at Vintage Cellars.

6. Realised that despite a huge revamp and renovation, Broadway Harris Farm is still (despite wider aisles) full of choke points where people pile up and have to wait.

7. Realised that Swiss Brown mushroomns are expensive. Like 3.99 for 200 grams. Tanja's list said 600 grams, but I thought she must not have meant THOSE mushrooms and got regular ones instead (hint: she did want THOSE mushrooms).

8. Stopped in a Vintage cellars on the way back to get my fancy rum (after having, like a wuss, discussed it with Tanja, who said it was okay). Then noticed that the Monty Python's Holy GrAil (tempered over the fires of burning witches), which usually costs between 7 and 10 dollars per 500 mL bottle, was on sale for $2.50 per bottle. So I grab 6 of those and bring them to the counter, along with a $50 Origine Caribbean rum (I told Tanja how much that was later and she went "Oh, I thought you were going to get on of those 80 or 90 dollar ones." Argh!). The guy behind the counter looks at them and says "Listen, mate. I'll tell you what: if you take the lot, I'll give them to you for $1 per bottle." Me: "How many are there?" Him: "Well, two more in that cooler, and then another 9 over there." "So 17." "Yeah. Do you want them?"

9. I make a rash decision.

10. I struggle out of the shop, holding a box with 8.5 litres of beer, plus the two shopping bags. After 5 steps try to flag a cab. No good, all full. I spot one empty, who makes an incredibly expressive gesture that I should go further down the block. I struggle down, take too long, and he leaves. So I call a taxi. And wait. And wait. It's stinking hot. I have no hat, no sunglasses, and dairy products in the bags. It's stressful. I eventually grab a bus that gets me closer to home, and struggle to the house, having to stop twice to rest.

11. Once inside, a realisation occurs: the beer was in the fridge at the shop. I was only able to fit 9 in the fridge. Short-term solution? I drink one. Longer-term solution? I call Craig and Adrian. Adrian can't make it, but Craig's conversation went like so:
"Hi Craig. Due to a confluence of circumstances, I've ended up with 17 bottles of Monty Python's Holy GrAil for $1 per bottle and I can only fit 9 in my fridge."
Craig: "I'm on my way." *click*

Gotta love friends that'll take booze off your hands.

12. Cleaned up.

13. Once Tanja got home, headed to Bentley Bar for tasting degustation menu with matched wines. Wonders. Delights. Almond gazpacho with caviar, something-something berries and an oyster. Squid-ink kingfish with seared scallop and coconut custard. Sesame dumplings (which tasted like peanut butter made from vegetables. but in a good way) with mint, sweet pea and other things. Smoked, deboned, then rolled quail with perfumed fruit. Roast duck breast with... okay, I don't remember, because of all the wine, but it was rich and lovely. Their version of lemon-lime-and-bitters (butterscotch toffee, whipped lemonade froth, and lime gelato, which all together, looked shockingly like a fried egg). More things. And stuff.

14. Got up to leave an realised, whoops, all that wine had gone to both our heads. Stumbled into a cab and home. Nearly fell asleep on the couch.

And now I'm 27.

Conversation this morning:

*We’re having Hot Cross Buns with jam for breakfast. Tanja has gotten up before me and made herself one, then cut mine in half, but did not apply jam*
Me: “Hey, you didn’t make MY Hot Cross Bun!
Tanja, from bathroom: “Make it yourself, the jam’s right there.”
Me: *big theatrical sigh* “The honeymoon’s over.”
Tanja: *cackle*
Me: *notices she made his coffee* “I totally retract that last statement. The honeymoon is back on!”

Heh.

Eventual bad morning.

I had a crappy evening/morning combination. See, I got home at 10 or o, and decided to work on the logo for Tanja's intramural office thing. So I did that for a while, and Tanja went to bed, reminding me to set up "breakfast stuff". You see, when one of us needs to get up early, the other usually set up the coffee-maker and the dishes for cereal and juice and stuff so the morning person can just switch it on and avoid thought and responsibility. After a while of struggling with the PC and its inability to handle having more than two things open without shutting one down, I gave up and shut down for the night. I also noticed that the light was on in the bedroom and I heard the unmistakable turn of a page. Tanja was still up reading, of course, looking guilty. Next morning, wake up around 7, and Tanja's informing me that I forgot to sort out the breakfast things. I shamble, unrequested, out of bed and attempt to help, but she tells me to go back to bed. I try, but never really get back to sleep. Got up later, and finished work on the logo. After that, I realized that I'd better hightail it to the gym if I was going to get back in time to get ready. So I decided not to go to them gym. And then did nothing with the extra time. I tried to watch the Blu-Ray of Batman: Gotham Knight, but I couldn't get into it. I kept focusing on the bad people animations in the first story. So I turned it off. Tried watching Looney Tunes: Stranger than fiction, but again, the animation quality was terrible, and the jokes weren't funny. Turned it off. I got distracted, watered the plants, and then boom, hour to go. Showered, tried to fight with hair, which was big and frizzy. Hated it. Went to get dressed. Felt like none of my clothes were fitting. I get myself halfway sorted and head out the door, almost immediately sweating thanks to the blasted humidity. I start walking, knowing that I need to stop at the post office to send off something for eBay. On the way to the post office, I start to listen to my new Cat Empire live album. For some reason it seems really all over the place, badly mixed or just uninspired (although I blame my state of mind). And let's not forget the BIG HUGE TRUCKS and busses that drive by revving their engines and deafening those of us on the sidewalk with roaring sonic mud, completely drowning out any music, headphones notwithstanding. Then huge line at the post office. Takes forever to send off my parcel. Grab a bus afterwards, and get a pile of noisy high school kids sitting around me. Tanja calls to say she got the logos, and asks if I hung out the washing the way I had said I would. Crap. Of course I forgot. I offer to hop off the bus and go into work late, but she says no, it's okay. Throughout the whole thing I could barely hear her.

So there you go. A crappy morning. Not that I had construction outside the window to wake me up, or that I lost $20 or anything like that, but lots of little annoyances. Also, later, at work, the pasta I brought wouldn’t reheat all the way, so I ate it mostly cold, and my throat rejecting it about three-quarters of the way through.

You know, sometimes, I daydream about breaking my leg or something that would sideline me from the day-to-day for a little while (is that strange?). Not that I hate work or anything, but I think that the last couple of weeks of constantly having something due has left me in a slightly frenzied state where I feel like I’m constantly slacking off, even when I have nothing I need to do right then. Weird.

And my feet are aching for some reason.

Demos and Trials

Last night we had some people over for one of our dinner/movie marathon nights. The theme this time was Hellboy and tacos. I made beef tacos, chipotle roast pork tacos, and chicken fajitas. Booze flowed freely. We warmed up with the Predator Rifftrax and then rolled on to both Hellboy movies, the second in Blu-ray (whose audio we had trouble controlling; the dialogue was quiet, but the music and effects were loud enough to shake the walls!). We all got very sleepy as the night moved on. I totally blame the food. Fun was had by all.

So this morning, Tanja goes up to the mountains to see her ma, and I get a bit of a lie-in (and checking of my Twitter feed from bed, hee). I decided after a morning of updating album art on iTunes (yes, I'm that kind of user) I'll check out the demos I downloaded for my PS3. So, my thoughts, in my patented bullet-point-style:

[-]Bioshock: Adored the story and the look and the steam-punk feel of the game, but hated, HATED the game play. I ended up using all my special weapon energy just trying to stun someone or all my bullets trying to get a headshot with the revolver to the point where I fall back on the basic wrench weapon 9 times out of 10. It does however, make a satisfying *thwack* when you wallop someone. And like I twittered, wrench don't run out. I might see if Tommy or someone has this for me to borrow.

[-]Kane & Lynch: Dead Men: third-person shooters have never been my forte, but this one lost my interest immediately by not letting me invert the y-axis, so i couldn't FIND the enemies, let alone hit them. Oh, and the squad AI? Boneheaded. NEXT!

[-]Soul Caliber 4: Very pretty! However, as I explained to Ted yesterday, I haven't enjoyed buying a fighting game since Mortal Kombat 2. Possibly because I don't play much versus, so it's just me bashing my head against the single-player mode. This was the problem I had when I (briefly) owned Virtua Fighter 4. Might rent this (along with DC vs MK) but would never buy.

[-]Lemmings: 2-d Lemmings! But it's so hard to play without a mouse and I'm not buying one just for this.

[-]Timeshift: ZOMG did I love this. It's a shooter, but you have the ability to stop, slow, and reverse time. Think Prince of Persia with guns. You can take the gun out of someone's have, move behind him, and see him realise what's happened before you cap him. Also, the guns are great, in particular, the sniper-crossbow, which fires glowing arrows that explode after a 1-second delay. So you get to see the guy react before he explodes into a pinkish mist. All the explosions look shiny in the slow-mo as well. I was shocked Gamespot gave it so low a rating (6.5!) when it's one of those rare shooter that I actually have fun playing. Definietly looking for the full version.

[-]Warhawk: See previous entry. I've got the full version winging its way to me now, but I could have happily played the demo forever.

[-]Wipeout HD: Gorgeous-looking and smooth-as, and I was a HUGe fan of Wipeout on the Saturn, but I just can't seem to get into this. Also, Ted is better than me at this/all video games ever.

[-]Dead Space: Creepy, scary look, caused a funny aneurysm moment when I "killed" something, only to have it cut me in half as I walked past its "corpse". Ted response: "Yeah, those'll do that." Not sure I could stand a whole game of it, though.

[-]Lego Batman: Cute, funny, like the look of it, but ugh, jump puzzles. Freakin' jump puzzles. Never mind. And only 1 punch and 1 throw button? That's it for combat?

[-]Pixeljunk: Eden: Very wierd, and seemingly simple game. Not sure if it's hooked me.

[-]Killzone 2: Blah. Boring shooter.Guns are so "accurate" that YOU have to be a staggeringly good shot to hit ANYTHING. Although Brammall at work just thinks I don't like it because I suck at it.


Oh, and without warning, Firefox has gone back to have the "open background tab" option, and opening a new tab when I click a link and write in an address. Thank Moby.

A Slice of Life

Last night, Tanja and I were watching our Comedy Comfort Food (alternating episodes of Seinfeld and Frasier) when we come upon the episode “The Note” where Kramer sees Joe DiMaggio at Dinky’s Donuts and confides in the gang that he’s “a dunker” and an incredibly focused one at that. I resolved then and there that I wanted to dunk a doughnut, having never been a dunker myself, as when I was in Canada, the Mecca of doughnuts, I never drank coffee and most of the doughnuts I got were sweet or iced, not the dunking kind (go run-on-sentence!).

 

So this morning, I get up, I do my morning putterings, I’m ready to go at 8, I start work at 9. Usually, if I’m leaving at 8, I walk, and arrive right on time. Today, I auto-piloted to the train station and arrived at work 30 minutes early (again!). So I decided I had time to act on the doughnut dunkings.

 

Unfortunately, it being the dead week between Christmas and New Years, I had to walk six blocks over to find an open coffee shop that wasn’t a Subway. Standing in line, horrible soft rock ballad on the radio. The middle-aged woman ahead of me was singing along and confided in me that she “used to listen to this in High School and had it on vinyl.”  I was all mentally sneery and above-it-all, until No Doubt’s Don’t Speak came on. Which is a song I listened to in High School. I had the CD thanks to my mother being the only person in the world to be a long-term subscriber to Columbia House CD Mail-Order program. You know, the 9 CDs for a Penny thing that everyone did, and then never bothered to do again? She did it for years and years.

 

Also, while waiting, I finished watching Burn After Reading on my iPod. Really didn’t like it. Haven’t disliked a Coen Brothers movie this much since my first viewing of Raising Arizona (I don’t count Intolerable Cruelty or the Ladykillers, both of which I saw but had no strong feelings about).

 

Got my coffee, walked to work, picking up 6 hot cinnamon doughnuts on the way. Got to work. I dunked one in my flat white. Heavenly. It’s like French toast tasted when you were little. Or Cinnamon Toast Crunch cereal (part of a balanced breakfast).

 

I shared the joy of hot cinnamon doughnuts and dunking with various people around the centre.

 

Happy New Year.

 

Lucas Brown | Team  Leader - 42