It’s once again an Australia Time Friday! It’s FRIDAY!!!!
Tonight started with a starter of deviled eggs & brie wedges. To make deviled eggs, I cut a hard boiled egg in half, put the yolks in a bowl, add a thin line of mustard across each yolk, add a volume of mayo equal to the size of the yolk, then stir it all together. Fill the empty whites with this mix. Then sprinkle a little salt and pepper on them. You can use any kind of pepper you like, black, red, whatever.
Brie is just brie. Cut wedges and onto the plate. I’ve never quite figured out if you are supposed to eat the rind or not. Usually I trim it off the top and bottom of the wedge, but leave it around the outside. Then eat everything anyway ;-)
I repeated the Loin Chops Skillet. These are short squat things, so I just stand them up on the bone end in a cast iron skillet rather like the standing stones of Stone Henge (Lamb Henge? ;-) and into a 400 F to 425 F oven for 15 to 25 minutes. How long depends a lot on starting temperature (room temp or fresh from the fridge) and thickness, along with how done you like them. Usually I’m doing “from the fridge” at about 20 minutes with a bit of pink left in the thicker ones and some red in the juices on the plate. 25 minutes gives gray all the way through. 15 for quite rare.
The vegetable was once again eSteamed Broccoli with butter.
But the desert! I found an interesting ice cream. Tillamook Malted Moo Shake.
This is a malted vanilla base with small chunks of chocolate floating in it. It was being sold as overstock at the Bargain Market Grocery Outlet store for something like $3 / 1.75 qt. (the size their industry shrunk the 1/2 gallon to be about a decade+ back). That’s a very nice price.
It is a stellar ice cream. Then again, I’m very fond of a malted milk shake.
This was topped with a hand full of fresh raspberries.
Can you say “YUM!”?… I knew you could ;-)
Tonight is the Barrimundi Pinot Grigio. When first opened, I thought it a bit sour. Turns out it is just heavily treated with sulfite gas. I did the “shake and vent” fast “breathing” of it, and got the level down fairly well.
This is a very clear wine with hints of yellow amber, but not a lot of color. The flavor is also rather mild compared to other Pinot Grigio I’ve had. A bit of acid on the tongue gives it some lift. It doesn’t really stand up to lamb and brie, and would be better with a white fish and provalone.
Nose impresses me as typical Pinot Grigio, but again lighter than expected. This would be a good “starter wine” for folks just familiarizing themselves with wines and looking to “move up” from sweet wines. Those of us with jaded palate who find Merlot a bit light compared to Shiraz may find this wine also a bit thin.
Overall, It’s a “nice little wine” for crackers & mild cheese, along with some white fish and tartar sauce, or by itself next to the pool early in the evening. Once you are looking at spiced foods, strong cheeses, or after the first few drinks are out of the way, a jaded sense of taste will ask to move on to something more heavily flavored.
Yeah, I know, why in heck did I pair a white wine with lamb? Well, frankly, I’m running out of locally available Australian Red Wines to review. Can’t really change the “Australian Lamb” theme, so I’m just going to have some odd mixes.
In Other News
The BBC seems to think Australia is up their ankles in mice. Is it really that bad?
(No link because the link offered is a dynamic page that gives a different story each time).
Mouse plague deals fresh blow to Australian farmers
Warning: This video contains graphic content.
CNN Says it is happening too:
Millions of mice are swarming Australian towns. Now there’s a plan to end the plague with poison
By Angus Watson and Paul Devitt, CNN
Updated 4:05 AM ET, Fri May 21, 2021
Canowindra, Australia (CNN)”The only good mouse is a dead mouse,” Australia’s deputy prime minister declared this week, as New South Wales stepped up its war on mice with a plan to poison the plague infesting large parts of the state.
For months, mice have ravaged fields and infested homes in eastern Australia, from the Victoria border in the south all the way to the country’s northern state of Queensland, causing millions of dollars of damage to crops and machinery.
As winter approaches, the hungry rodents are even seeking shelter inside people’s houses, according to professional cleaner Sue Hodge.
In the small town of Canowindra, a four-hour drive west of Sydney, Hodge spends her days disposing of dead mice from traps in her clients’ homes. She cleans mouse excrement out of people’s kitchens, children’s rooms, and even their beds.
Some months back, there were reports of increased rodent populations on American farms. IIRC this is supposedly tied to cooler weather in some way. More rain making more food leading to more mice.
The video in the CNN piece does show a lot of mice running about. There’s many interesting mass mouse traps on Youtube… A common theme is a walk of some sort over a bucket that suddenly dumps the mouse into water, where it drowns. Bait the end of the “plank” and it just keeps dunking mice, several gallons at a time.
I think maybe the good folks of Australia need to start studying up on DIY Bulk Mouse Traps!