24 Hour Party People.

Actually, it was more like 35.

When it was 41 degrees, three cars drove to Bittern and we all discovered the wonderment of the Eastern Link. Although, if you are going to do that drive, notice how every toll is actually for you to pay to see art work?

And that giant Hotel, the boys were convinced it was an automatic hotle, Dolphin-style of Murakami.

I voted art.

The girls decided to stop by on the way back, knock it about a bit before going dumpster diving and tell us that, "Yes, it is just an awesome piece of art."

But, back to the business. There was fishing and an amazing Austrian who managed to catch almost all of the fish except for the useless Barracuda. We ended up with the aforementioned fish, three red snapper and two king john dorys.



Can you say hell yeah?
Can you also say the Gingold and Cheese special? Although, as fish is what Gingold is the king of, he did most of them, and he did a damn fine job.

Although, by the time dinner was ready, we did a head count and realised that we had to feed fourteen people. So, DaVa was on barbecue duty and threw on a few sausages and made vegetarian kebabs for El Pablo and Gray. Although this is what we call both of the vegetarians, they are coincidentally not their real names.

So, this was what we did with the fish.

Snapper 1: Lemon in cavity with oil
Snapper 2: Tomatoes and olives with a herby lemon oil
Snapper 3: (crazy fish) tomato, lemons, chili, olives, parsley, oil, capers

King John Dory 1: Lemon and Parsley
King John Dory 2: Lemon, Parsley and chili

These fish were baked.

And then to placate Mattathias, aka- the midget that fucked us, we took the Barracuda that he caught and just put lemon in it and threw it on the barbecue. That freaked out the vegetarians, so, obviously the evil midget man was happy about that.




I then made two potato salads, one with a vinaigrette and the other with a mayo that I whipped up (literally) with the three kilos of potatoes that were boiled up.

Outrageous, I made breakfast with the leftovers.

Vinaigrette
from what was in the cupboard

2 tsp Dijon mustard
1/2 cup of Apple Cider Vinegar
A few splashes of balsamic vinegar
1 tsp sugar
Juice from 1 lemon
Parsley, coarsely chopped
1 handful capers, rinsed and finely chopped
oil
salt
pepper

whisk all together and season to taste with salt and pepper. Pour over hot, quartered potatoes with finely sliced spanish onion.

Mayo

2 yolks and 1 whole egg
juice from half a lemon
1 clove of garlic, minced
2 tsp whole seeded mustard
1/2 cup of oil
2 handfuls of finely chopped capers
1/2 bunch of finely chopped parsley leaves
salt
pepper

Whisk/blend/Bamix-i-fy theh eggs, lemon juice, garlic and mustard and add the oil, while still whisk/blend/ba-mix-ify ing in a steady stream until it resembles a mayo. Season with salt and pepper and add the capers and parsley. Stir into quarted potatoes with spanish onion.


And this is just us feasting.

Name the two people on the left and you will get endless praise and ovation. Or, you will be revealed to be a collector of restored objects, mainly medical equipment.

In no particular order

because I am one without order. The days are all the same when you're jobless, although, I completely bombed a trial due to a cancellation of more than twenty for a booking on a Saturday night and standing, polishing cutlery, pretending not to over service the sixteen which actually came in between the three FOH staff on for the evening.

*shakes head*

And that is why I partied till some obscure hour at yet another awkward party where I simulated passive-aggressive sex on an American midget for "fucking us" and being part of the crew that "broke the table."

Oh, and both those things didn't happen at the same time and are completely independent events.

So, on the Saturday day, there was a lot of cleaning. For the not-so-breakfast of champions, I made fried rice that Kylie Kwong (without her bullshit between stories) would have approved of due to the oh-so-authentic nature.
Alas, no photo, cos we all know how fried rice goes.

Then, a rooftop was cleaned and a 4:30pm lunch was made.

This is just the set up, after having washed that disgusting floor.


Hmm, cheeeeeeeeeeeeeeeeeeeeese.

And cos I am one classy broad, I brought out sunglasses for everyone. It was, erm...sunny.

We don't have cruets here. I love how the pepper is actually ground in an old-school coffee grinder. You know, where you wind a lever by hand.

It is THE SEX.


Our lunch.


And the unfortunate one setting for the Gingold who ran out to buy the BB bolts. Too late, son.

DaVa Special
serves 4

olive oil
3 cloves of garlic, finely diced
5 anchovies, diced
3 handfuls of mixed olives, roughly chopped
5 tomatoes, cut into wedges
1/2 bunch of parsley, roughly chopped
salt
pepper

Rigatoni for 4

Cook the rigatoni according to packet instructions. Instead of putting the lid on, put the pan you will be cooking everything on over the top and allow the steam to heat the pan. Add the olive oil when it is hot and then the garlic and anchovies. When the garlic is translucent, add the olives and tomatoes and cooked till they are warm and add the parsley, stirring just to wilt slightly. Season with salt and pepper, adding the cooked pasta to the pan.

Serve.

The Final Christmas (Gingold makes another special)

On the Sunday, more friends had a little barbecue and it was all a little impromptu. And yet again, we all got pretty tipsy.

It is strange when you keep running into the same group of people in the local stupidmarket/bottle shop and then see them at the party.


This is the beginning. There was a plate of grilled calamari before, but we ate it. We ate it good and with our fingers.
They are oven roasted tomatoes you see over there, stuffed sardines are on their way and that guy over there is eating vegan sausages.


Mr DaVa grilling off Haloumi and onions. This was the only good batch of onions as after that, people would throw lamb and beef on and then, the onions just tasted like animal-fat-special-combination. It reminded me of the meat in the kebab that I had when I lost my drunken food virginity.

The Golden Ging is starting to get a little drunk and cocky. They began to dance as they cooked and lost track of what they were cooking. They're kind of like the not-so-but-very-camp-Ainsley-Harriott-emulators.

The token gratuitous sausage-cock photo.

And the best face that Gingold has ever pulled. Note how he looks like Gargamel. Well, he always does, but he's skinny and not after little blue things, but finally people noticed. This is his face after watching DaVa chop his sausage cock in half...you know, just to see if it was done.

And, if you're reading this Gingold...I still love you, but you have to know the truth.

The Golden Ging makes a special.

A couple of boys just came back from working in Perth. I don't think words are necessary.


Hmm, green things.


The boys always have a talent for making very crispy potatoes.
All the time. It is their shtick.


These mushrooms were amazing. To quote the Golden Ging, "You see, the trick is to find all the Asian sauces you have, and then, put them all on the mushrooms while you're cooking it, eh?"
It's a good point to note that one day, they were forced to drive to Box Hill and actually buy real Asian sauces.


The fried fish fillets.


And the oven baked fish that got punched in the side by a knife. No, wait, that is called stabbing...
Very tasty.



The aftermath.

I made a rice pudding after wards, but everyone ate it before a photo was taken. And I believe they also consumed a hell of a lot of dark chocolate in the interim.

Well done, Ging.