The SO just called out to me and said she was going for a shower and there
was a website up that I needed to have a look at.

http://www.maggiebeer.com.au/product...e/Default.asp?
Category=CtgrsFruitsan

http://tinyurl.com/yqxo3l


I wonder what she's trying to tell me??

I did see the empty jar of Tomato Vejuice and Saffron Chutney sitting right
in the middle of the bench this morning, all washed out and clean.

Oh, and I heard the "Oh crap, it's the last bottle!!" last night when she
cracked the Fig Vino Cotto to put on the salad.


Can't she wait till June when I'll be down there in person and buying up
big??!! :-)



--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your home,
though it will not be where you left it.

"Michael \"Dog3\"" > wrote in
6.121:

> PeterLucas > dropped this
> 0.25: in
> rec.food.cooking
>
>> Oh, and I heard the "Oh crap, it's the last bottle!!" last night when
>> she cracked the Fig Vino Cotto to put on the salad.
>>
>>
>> Can't she wait till June when I'll be down there in person and buying
>> up big??!! :-)
>
> Well hell, the lemon curd is sold out.
>


It'll be back in stock when I hit the shop :-)

Something I found to be *very* nice......

http://www.maggiebeer.com.au/product...PrdctsDesertPe

When I've be on call on a weekend and we have friends over, I can join
the festivities without having to worry about the alcohol content (the
job is *zero* tolerant).

It's the bubbles you have when you're not having bubbles :-)


--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.

In article > ,
PeterLucas > wrote:

> "Michael \"Dog3\"" > wrote in
> 6.121:
>
> > PeterLucas > dropped this
> > 0.25: in
> > rec.food.cooking
> >
> >> Oh, and I heard the "Oh crap, it's the last bottle!!" last night when
> >> she cracked the Fig Vino Cotto to put on the salad.
> >>
> >>
> >> Can't she wait till June when I'll be down there in person and buying
> >> up big??!! :-)
> >
> > Well hell, the lemon curd is sold out.
> >
>
>
> It'll be back in stock when I hit the shop :-)

Make your own. It's not rocket science.

> Something I found to be *very* nice......
>
> http://www.maggiebeer.com.au/product...PrdctsDesertPe
>
> When I've be on call on a weekend and we have friends over, I can join
> the festivities without having to worry about the alcohol content (the
> job is *zero* tolerant).
>
> It's the bubbles you have when you're not having bubbles :-)

Hah!

Miche

--
Electricians do it in three phases

Miche > wrote in news:micheinnz-
:

> In article > ,
> PeterLucas > wrote:
>
>> "Michael \"Dog3\"" > wrote in
>> 6.121:
>>
>> > PeterLucas > dropped this
>> > 0.25: in
>> > rec.food.cooking
>> >
>> >> Oh, and I heard the "Oh crap, it's the last bottle!!" last night
when
>> >> she cracked the Fig Vino Cotto to put on the salad.
>> >>
>> >>
>> >> Can't she wait till June when I'll be down there in person and
buying
>> >> up big??!! :-)
>> >
>> > Well hell, the lemon curd is sold out.
>> >
>>
>>
>> It'll be back in stock when I hit the shop :-)
>
> Make your own. It's not rocket science.



Yeah, but it always tastes better when it's made by someone else!!



>
>> Something I found to be *very* nice......
>>
>> http://www.maggiebeer.com.au/product...PrdctsDesertPe
>>
>> When I've be on call on a weekend and we have friends over, I can
join
>> the festivities without having to worry about the alcohol content
(the
>> job is *zero* tolerant).
>>
>> It's the bubbles you have when you're not having bubbles :-)
>
> Hah!
>


Strangely enough, I do drink non-alcoholic drinks..... sometimes ;-)


--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.

"Michael \"Dog3\"" > wrote in
6.121:

> On the page you
> posted above I found the link next to the item to be rather delish
> sounding:
>
> Ingredients
> 1 cup pitted green olives
> 2 Roman artichokes - roughly chopped
> 1 tablespoon chopped preserved lemon
> 1 tablespoon salted capers - rinsed and well drained
> 1 cup flat leaf parsley - chopped
> 1 clove garlic – crushed
> 1 teaspoon of chipped mint
> 1/4 cup extra virgin olive oil
> 1/4 - 1/2 cup verjuice
> salt and freshly ground pepper to taste
>
> Method
> Pit the olives using either a small knife or cherry stoner. Rinse the
> preserved lemon in a couple of changes of fresh water, pat dry and
> carefully slice the flesh away from the skin. Discard the flesh and
> chop the skin roughly. Add all the ingredients apart from the olive
> oil and verjuice in a food processor, blend until the mixture is
> combined but still a little coarse. Incorporate the olive oil and
> verjuice until the mixture is coarse but spreadable. Add a little more
> verjuice or olive oil if required. Taste for seasoning and adjust if
> necessary. Serve with fresh bread and labne. This dip can also be used
> to stuff a tunnel boned leg of lamb.
>


There are soooooo many great recipes throughout that site, it'd take a
month of Sundays to get through them all.

But that one above is on my 'to do' list. Always looking for a
'different' dip.


--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.