Friends Of Australia Friday Lamb Burger & Cabernet Merlot Blend

It’s once again an Australia Time Friday! It’s FRIDAY!!!!

Yes, I’m a little late on this one. Turns out drinking the wine before posting slows things down :-)

Continuing the spousal soft diet, tonight was a simple lamb burger (aka minced lamb).

Once again I had the Little Penguin Cabernet Merlot blend.

In Other News

China continues to have flooding and excess rain. Watch their harvest status and foreign food buys. Clean information is scarce, but there is a potential for food shortage or even famine.

Is the Xi regime destabilizing? They are doing a purge of the Party, and returning to direct government oversight of all “private” companies, reversing prior liberalization. Looks to me like any western company in China best leave quick. You are on track for confiscation and the best you can hope for is being dominated by The Communist party.

It looks like the last 2 Australian journalists have escaped from China. Good. It is no longer a place safe for westerners.

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About E.M.Smith

A technical managerial sort interested in things from Stonehenge to computer science. My present "hot buttons' are the mythology of Climate Change and ancient metrology; but things change...
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6 Responses to Friends Of Australia Friday Lamb Burger & Cabernet Merlot Blend

  1. Annie says:

    I hope the Friday celebration turned out well. We are having the remains of a lamb shoulder turned into a stew. There are plenty of vegs with it.
    There is snow on the hills around us, in late September! The apple blossom is coming out as we look forward to the very last apple we have from the last crop. It is supposedly Cox’s Orange Pippin. It is small and delicious and stores well but dorsn’t have the red/orange colouring with slightly russetted skin I remember from my childhood in England. My father used to grow quite a variety of apples and I planted some of the supposedly same varieties here in Victoria (Aus). Some are true to type but others are definitely not!

  2. E.M.Smith says:

    It turned out very well. My only “issue” was that I usually post on the first glass or just after dinner.
    This time, after the last glass, wasn’t, um… “happening on schedule” … so I took some time to, er, “improve my precision”….9-)

    I haven’t made lamb stew in quite a while. It’s soft… Hmmm… Thanks for reminding me!

    There are so many varieties of apples because they never come true from seed. You must take cuttings to get a true variety. So any off type means soneone didn’t use a cutting. Some places make it very hard to import plants in dirt, or even live cut wood.

  3. Another Ian says:


    I use mutton shoulders in goulash. If you have plenty of kitchen time then use the oven method. If not a pressure cooker does wonders for cooking time.

    Things got busy here – the boys got down from Northern Territory when the Peking Pox barrier came down. So stock work done and other things caught up.

    I’ve added Salisbury steak to my recipe list – with local variations already.

    Other local information.

    Find Camoweal on a map – a small town on the NT border. And then picture that, on the day the border opened, there were about 900 cars through town. There are a lot of “grey nomads” from southern states in Qld right now.

  4. Annie says:

    Another Ian:

    It wasn’t one of our lamb shoulders as we’ve eaten all those. It was a huge one from Coles, mutton really, and pretty tasty. We had it for two nights and I put the rest in the freezer. Disinterred and with such cold weather for late September, stew seemed a good idea! It was delicious and pretty rich. The two erstwhile hoggets that were meant to go in the freezer are still big and very fat in the paddock. So much rain that no extra feed has been needed and they remind me of the greedy fat one in ‘Shaun the Sheep’! Add the two old ewes who really should have karked it by now, the two young ewes who should have been letting a ram have his way but haven’t because the old girls are too old, there is work for the drenching, tidying and foot-trimming to take place when things dry out a bit more… The two old girls are white-faced and their hooves grow curly, the rest inherited their sire’s black face and feet so have less trouble that way.
    I wonder if a couple of innocent words I’ve used land me in the sin bin?!

  5. H.R. says:

    @Annie – We’re bilingual in English here. WordPress, it seems, is not.

    So you can get away with all sorts of words and phrases here so long as you avoid American vulgarities or off-color slang.

    WordPress, near as I can tell has no clue regarding any Aussie or Brit – slightly or greatly- off colour words and phrases.

    Swear like a sailor if you’d like. Just don’t use anything from the American gutter.

    The cheque is in the post ;o)

  6. E.M.Smith says:

    Olde English and things in Shakespeare work too… like “mar that young clarks pen”… and paraphrasatic bits like “heels up and eager in”…

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