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Had to have a laksa, just had to. Couldn't go and get one from the local Thai takeaway. Oh no. Had to make one. I don't know what I did or didn't do, but it was very bland. I did like the fresh pineapple in it though.

Note remote and TV guide ~ a night in front of the box.

Due to ongoing tooth problem, there is very little else to report. Hopefully that will be rectified very soon.

...what I did with these prawns. However it never ceases to amaze me that something that starts off blue will change to pink with the application of some boiling water and about 30 seconds.

...at keeping my blog up to date. After all, the whole point of it was supposed to be about what we ate for a year. I have been working on a number of forthcoming TV series about food, including Bill Granger's and Maeve O'Meara's -- formerly of SBS's Food Lovers' Guide to Australia -- Food Safari. At the end of the day, my photos just don't cut it! But that's no excuse. there was a great Harira , although we went a bit early on that one, as it's Ramadan now.

A kind of guacamole withe corn. Corn, avocado, spring onions, chillis, sumac, lime juice, coriander.

Lovely but ugly. Good with my tuna and a dollop of mayo.

After the success of the roast goose, I decided to try a goose egg found at my local market. It was huge.

It made the most fabulous omelette. And again, preferable to duck for me.

Every year I try to make a batch of Seville Orange Marmalade. I just think the seville oranges make it superior to all others. I use the River Cafe Green book for it, easy and delicious. They recommend soaking the oranges for up to 48 hours to soften the skins and I really think it helps.

When I went to have some a few days later, I realised I'd given it all away. Never mind, just made some more.



While up in the supermarket getting the sugar I discovered the friand tin. How could I resist. Did you know there's 18 grams of butter per friand. I think that's why they taste so good. I quartered a few strawberries onto them in a futile effort to make them seem more benign on the fat stakes. And I used ground hazelnuts rather than almonds, because I love hazelnuts and berries together.

Took me a minute to remember what the third picture was it's so long ago. It was a pumpkin and feta fritta. S.O. even took it to work for his lunch.

A smoked trout salad that I had for lunch, and our favourite ricotta gnocchi with a tomato and roast capsicum sauce instead of our usual gorgonzola. Still pretty good, in fact you can taste its ricotta-ness a lot more. Very delicate.

And delicious it was too. The goose was a Xmas present from a friend.

First of all S.O. dunked it in boiling water to tighten the skin. We hung it up to dry and I had a most meditative hour plucking missed quills from its dear little body.

I left the cooking to S.O. He was in the mood and that's always a good thing. He made a fantastic sage stuffing, and had thoughtfully made breadcrumbs from one of our bread efforts and frozen them.

He roasted and basted and roasted and basted some more and voila (or wallah as a friend of mine once wrote). He cooked the spuds in goose fat that we rendered down. Bloody delicious. I have never eaten goose before, and i must say I think I prefer it even to duck ~ and I love duck.

What a great Xmas gift. Thanks Tonti.

I did contribute by making an apple custard tart, and I used the saffron sent by the lovely Emma at The Laughing Gastronome sent me in our Antipodean Blogging by Post Event.

All round a mavellous meal. Definitely not on the program, but who cares.

Both these super looking meals conform to the CSIRO Wellbeing Diet and were delicious. Stir fried pork fillet, steamed veg with sesame dressing, and rare roast beef with a spinach salad.

Marvellous.