It's a type of roasted pork.
I believe the bits you're looking at would be full lemongrass stalks.
They're an aromatic...and they taste...would you believe...lemon-y.
They're unpalatable and taste like shit if you try to bite into one...but the flavour they impart into foods is amazing.

So today is mothers day here.
I kind of...prepped the kitchen and set the table for this and threw in here and there with bits of the construction.

VURRY full right now. It was nice.

now im hungry.....for human brains

Quite the morning table. What did you have for lunch?

And how much have you gained in weight over the last 16 years?

Nothing. It was a late breakfast/lunch thing I suppose.

Ha, you know we don't eat like this on the regular right? These pics were a few years worth of the good stuff.
Honestly...I don't know...it's been pretty static for longer than that.
I mean I'm not skinny. I'm a tank.

Ah, okay. All the pics gave me the impression that was a standard dinner at your place.

A tank. Like Dwayne Johnson?

LOL more like Tank Abbott unfortunately...there's work to be done.
Strong, heavyset, but tubs.

Haha

In other words you look like a dad.

A bit. The girl took all my pretty.

Had some friends over for the first time in FOREVER and decided to take my cheeseboard skills up to 11. Pretty proud of this.

We both strongly approve.
I see you have some kind of chutney (perhaps?) there...love the combination of the kind of sweet/tart/spicy/tangy with this kind of layout.

Have you ever tried a spicy balsamic glaze to pair with your soft cheeses?


Spal made this the other day and it was ridiculously good...here is the recipe she wrote up if anyone's inclined:

Here's that garlic prawn pasta I made last night.
Pappardelle Pasta
Sauce - alot of garlic, olive oil, butter, smokey paprika, salt, pepper, oregano, parsley, cream, tomberries, corn.
Fried the garlic up a little in oil, then turned the heat down, added the remaining ingredients, cream last and simmered it altogether .
Prawns - salt, pepper, garlic, olive oil, high heat fry pan.
Once these were fried I added the pasta and sauce, high heat to thicken and added more parsley to it at the end.
Adult sauce had some Truff added for spice, Rivers not ready for that haha.


This was literally perfection for a cold night...

Yeah, had tomato chutney and Victorian chutney, often include some piccalilli (not sure if that's eaten much outside of the UK) and caramelised onion chutney. Tend to have a little bottle of balsamic glaze but not tried that spicy, but sounds great. I'll have to give it a go next time.

That pasta looks incredible. My fiancé adores anything that combines garlic and prawn so I'll be adding this to our repertoire. Do send my thanks to Spalalalalala (can't remember how many las were customary).