mel

mel

44 From sydney
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  • gasificada
    Yup, still on holidays! :D

    I go back Monday... which is waaaaay too soon if you ask me!

    Wish I was drankin right now, but I had to stop or I'm gonna become an alco. :lol:
    B
    Hey Mel
    My plants are doing heaps better since i repotted them. Ive been meaning to make a log about it but have been super busy at work

    I planted seeds in the last week of nov, and only now are they about a hand tall. Kinda sad when other people here are doing the same in 5 weeks
    Im really hoping the weather holds so i get a few pods (enough to re-plant next season). I think my babies are too small and underdeveloped to last the winter - but im going to try. that way i get a head start next season ;)

    I saw you made some chilli jam. Nice one.
    moyboy
    Yeah i've grown up in a rifle family living on a property so the same basic thing as you is for me!!

    I didn't give up so much as just didn't have anyone to compete with anymore. people actually stopped shooting at comps if they knew I was turning up.....This upset me a fair bit and plus I moved around with work for a few years and the rifles took a back seat to the career. Well now the career is rolling along nicely, so i'm planning on getting back into shooting again in the next few months.:)

    I have to re apply for my licence cause I STUPIDLY let it expire in 07......(I should be smack around the head for that). I'm actually really looking forward to it and a few mate already have me lined up for a hunting trip out west in NSW in winter!!

    To keep my rifles when my licence expired, I signed them over to our club licencee, and he is holding them for me but I still own them......A legal loop hole and one that I was happy to use!!! :)
    moyboy
    forgot to mention the sports I shot with the SSAA.

    I shot in 2 "field simulated" competitions, call 'field rifle' and '3 postion'. They are registed comps on the SSAA web site.
    moyboy
    hey mel, i've now won 4 NSW state rifle championships and 2 National championships. I shoot with the SSAA (Sporting Shooters Association of Australia). States champs were 1997, 99, 2003, 2004. National champs were 2002 & 2006. I can honestly say I can still remember the feeling of being handed the national trophies, oh what a feeling. I use a .22RL and a number of centre fire rifles (.222, 6mmPPC, 6.5-308).

    My .22RL is worth about $4000 and the only thing left original is the casing of the action. People can't believe that I take the thing out hunting...:lol:.

    I grow up with 410 and 12 gauge shot gun on the farm so LOVE them but don't shot them in competition. I have used the 12 gauge with solid slugs with pigs on a few occasions and that's always fun!!

    So you into the shooting thing??
    Nova
    Nope on the little chilli front, they will be going into the dehydrator stems and all :D Bwahahahaha
    Nova
    Hey Mel, just letting you know that the parcel arrived-wooot! Tried your sauce and am eating it with salad and a pork chop atm. Really nice, the sweetness goes well with the pork. Even my mother is eating it on her chop and says that it is nice :)
    Thanks heaps, oh and the chillis still look to be in good order. I tried some of the hab and it isn't that hot until you get near the placenta but is still good :D

    Have a great arvo :cheers:
    Masala Mojo
    Hey,
    I will be going to Bangalore, Bombay, Gujarat and may be Delhi.
    I can always ring up the Hyderabad chap if you want.
    Send me the details abt money amount and his phone number.
    Thanks for the warm wishes.

    NJA
    MrArboc
    The secret ingredient is BACON!

    I don't really have a recipe. I use sauted unions, tomato paste, sausage in bite siced pieces, (lots) of fresh cracked black pepper, bacon, chile of your choice, creme fraiche/sour cream and heavy cream. You could use milk but then you'll need flour to make it thick. If you use chicken it should be browned first IMO and then you need to add salt as well. Let is simmer while you make the rice so the tastes blend together. I usually make lots of this at a time and freeze, it keeps 2-3 months in the freezer and is great for those days when you dont feel like cooking;)

    Almost forgot - mushrooms is nice in this too!

    Found a pic online:

    16_okt_1161033088.jpg


    Getting hungry?
    MrArboc
    It is tasty! You can use any sausage or chicken, but I have a secret ingredient that takes it over the top and makes it ultra delicious!
    MrArboc
    My food doesn't look good on photo.

    Next cooking adventure will probably be a hot sausage stroganoff which isn't really an adventure it's one of my staples. It's like beef stoganoff but with Falukorv instead of beef. Served with rice, and I'll use powdered Caribbean red habanero for the hotness.

    Reeeeeally quiet in here this morning. Aussies are "licking their wounds":lol:
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