Mareblu

Currently enjoying onboard wifi flying over Oz. My how things have changed. Don't go. Love your posts, and I’ve never used that link. Google sometimes for a little help after lots of tries, but not that link. I’m sure most of us on here don’t, either. Stay with us.

Canberra?

Kiama?

Mr Bates from Bateman’s Bay? 😂

Jervis Bay?

Jeeves?

I read the occupants described as “two passengers”, oddly. It seemed they were the only occupants.

What an eventful day. Firstly, hope your son escapes Covid, and glad to read (thanks for link) that the two passengers escaped injury. Just as well you weren’t in the water.

Exactly. Good advice.

Bringing me closer to trying skippy…

😉 Shhhhhhh!!!!!

As long as we don't return to the Great Tablecloth Debate🥱

One for the Dire Emergency Cupboard😂

So funny how we stray on CC. Always foodie driven 😂

Speck is also terrific for carbonara. Available in delis snd some supermarkets. Buy in a small block, slice then dice, or better still, cut in matchstick fine pieces. Delicious also in boef bourguignon and coq au vin.

Julie, I’m drooling. Thanks for the mental imagery. Cunard serves pheasant in QG, or it did last year I made kingfish ceviche two weeks ago, served with fennel and shredded red radicchio. Great minds😂. BTW, I’ve packed my Camillas for the Cunard cruise in May. I might even shake them out for the Oceania cruise we board next week.

Yes I've read it dries out very quickly, and must be cooked very rare. I'll pluck up the courage to try kangaroo one day. I've tried venison, but I find it very gamey. Strangely enough, I absolutely love game birds, such as pheasant, quail, squab, guinea fowl, etc. Very difficult and expensive to source in Australia, except for quail. I can't wait to be in the UK in a few weeks, where game birds are really plentiful. I prefer meat, with the exception of chicken, cooked rare, and I just love sushi, ceviche, salmon and tuna tartare.

That's so true, but simplicity is the hardest thing to perfect. Guanciale and pecorino are the genuine ingredients, but I find pecorino (sheep's cheese) just a little too strong. Even though parmigana is sharper, I prefer its pure taste. Italians very rarely use cream in savoury dishes, and it's a sin to use it in carbonara. You have to be quick from pot to plate with carbonara. My son actually makes the best carbonara in our family, and he doesn't even speak Italian, although he understands most of light conversation.

Thank you. Perfectly expressed. I couldn’t agree more.

I’m embarrassed to admit I’ve never tried it. I think that’s because I was raised on the land, and it’s the one meat we didn’t eat. Lamb, chicken, rabbit, all yes, but never kangaroo.

Gosh, I hope not Leigh😂 They are all stunning though, and it can’t be just my subjective opinion, because they receive so many compliments. Of utmost importance to us is their kindness and generosity to others. They are always caring for friends in need. I hope they never change. I know instinctively your grandchildren would be the same. We are so fortunate.

Truly a classic carbonara, Leigh. I’m sure it was more than nice😋 we have four girls, and I am dwarfed by each one of them. It must have been only my beauty they inherited😉

Wishing a speedy recovery to them both.

Ah, but the radiance of wisdom maturity brings. If only we had that light in our youth.

It is indeed ludicrous, and while we have enjoyed the stellar performances of some of the Aussie contestants, we have raised eyebrows at the prospect of every European and Middle Eastern nation struggling to send their team to the southern hemisphere in the unlikely scenario of an Australian win. It’s also dubious that our citizens would support funding the enormous cost of hosting the contest. Eurovision has produced many gems over the decades: Lulu, Abba, etc., and who could forget that magical Riverdance interlude while Ireland was hosting?