Duck Pancakes, etc (by Biggs)

Oh good, more drinking. Red and I went to our favourite inner-city haunt after work for ONLY TWO BEERS. Four beers and two glasses of wine later we decided to get some take away from Ants Bistro. We've danced this dance enough times before to know exactly what we like to order - duck pancakes, pork soup dumplings, san choi bow and prawn toast.

Red found it impossible to not pierce the dumpling before eating so was missing out on the best bit....despite my exemplary lesson. Probably not much more to say given this exact meal has been featured on the blog so many times before but we did get one piece of new information this evening.

The bar tender let us know that our favourite little Japanese place at the end of the laneway does takeaway so we've now doubled our eating options for nights like this. Given I've been to this bar twice in two nights some variety is welcome.

Wednesday Dinner (by G)

Burger (by Biggs)

I took myself out drinking tonight and thought it best to line my stomach. I went for the convenience of a burger - it was a good one, soft bun, good patty, bacon, cheese, greasy enough to know you're eating a burger but not so greasy you regret it.

And, excellent chips!

Dinner (by G)

Ribs and Cold Peanut Noodles (by G)

Sri Lankan Curry (by Biggs)

Okay - it's official, I shouldn't ever be let near a curry or a stew or a casserole ever again. I don't know why I struggle so much with the concept but I sure am not great at cooking them.

I was super excited about dinner tonight because Fi had given me some Sri Lankan curry powder last week - a belated Birthday present because it wouldn't fit in the post pack she's purchased to send down my other gifts (yes, multiple gifts....my friends are stupid generous).

I wasn't really sure what a Sri Lankan curry comprised of so in the end just made it up. I cooked down a crapload of the curry powder in some oil then added a bunch of vege stock. In that I cooked some beef and potato for a long long time and added some beans and fried eggplant at the end.

Halfway through I noticed the flavour was super mild. I was surprised that a 'crapload' wasn't the correct quantatiy of curry powder to be using but upped it some regardless. Didn't make a difference. The curry was good in texture and theory. Just didn't taste like anything.

I was happy with my cook on the rice.

Pork Knuckle (by G)