Bendigo Cemetery December 2020

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Out of Lockdown for Tooonaaa

Cranking

Toooonnaa

Squeeky Cheese Curds and Canadian Poutine

Made my first cheese this week, Squeeky Cheese Curds. See video below for a version of this.

I'm surprised how easy this is if you have the right stuff and some time.

Then I decided to make some Poutine a Canadian junk food. “Poutine” is Quebec slang for “a mess.” See video below for the lowdown.

My cheese curds. Yum.

My Poutine. Mmmm OK

Making Squeeky Cheese Curds (Canadia)

 Making Squeeky Cheese Curds (Aus)

 

Canadian Poutine

Best Type of Cows Milk For Cheese Making in Aus

Two Extremes of Helen

Two Extremes of Helen

Sleeping after dinner

In her 'time out' play pen after a biting transgression.

Goodbye to the Crepe Myrtle

Goodbye to the Crepe Myrtle in our front yard, after living probably more than fifty years, the house we live in was built in the mid 1950's.
Crepe Myrtle trees live well past 50 years so we assume it was planted sometime after the house was built so could easily have been 60 years old.

Two thirds were dead and the rest struggled to produce any flowers or leaves this last summer. So this week we replaced it with a deciduous flowering Ash, a great shade tree that will give shade to the driveway and the front of the house in our hot summers but let sunshine and light in in our chilly winters.

The wood from the Crepe Myrtle will make fine firewood for the wood fired pizza oven this friday evening. Hmmm pizza - http://wfrblog.blogspot.com/2013/09/hmmm-pizza.html

 

 The new

 The old

In situ

Robe SA

 Robe S.A.

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Kingston S.A.

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Makin Bacon - in the smoker after curing with Pecan wood chips soaked in apple juice.

After making rindless bacon I thought it was time to go for the rind on version for the king of meats 'Bacon'. This time in the smoker after curing with Pecan wood chips soaked in apple juice.

 Smoker

 Pig in smoker

 Bacon

 Sliced bacon

Cryovaced bacon.

Dargo High Plains

Recent reconnaissance of some potential hunting and camping spots in the Dargo area.

 It rained I had to take cover.

 The iconic Dargo pub

 Some bush track exploration

 Camping spot?

One of the many high country huts.

Burleigh Heads Christmas 2018

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Dry Aged Venison Back-strap Wrapped in Caul Fat

Caul fat is one of the three varieties of lard and is a lacy membrane of fat that surrounds the stomach and other digestive organs of animals such as cows, sheep, and pigs. It's sometimes called fat netting, and in France, it is often referred to as crépine.

Venison backs-strap trimmed and wrapped in Caul Fat

 browning the cover

out of the oven

Best way to describe it is a super tender eye fillet wrapped in crispy lamb loin chop tail skin off a smoking hot barbie. Yum

North Western Riverina III

 Camp on the river

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 Harvested Fallow Deer

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 Skinning carcass

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 In the cool room with farmer Col and his pigs

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 Fallow chops

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Spikey

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