Oops, sorry, forgot to tell you about the rest of the Rogan Josh.

So, Sunday around lunchtime we dig the dish with the lamb and marinade out of the fridge and start on Act 2.

Put the lamb and marinade (yes, all of it, including the ghee that's settled to the top) into a large saucepan and bring to a slow simmer. Just keep it ticking over - we're going for the long slow gentle cook. Stir it every now and then. After a good couple of hours we're ready to add some spice. And here may I introduce you to one of our secret weapons, a good solid Braun coffee grinder. I've had this one for years and did actually use it for grinding coffee beans but it's been idle for a while. When watching one of my favourite programs, The Cook and the Chef, (hello Maggie and Simon!) I noticed Simon used the very same grinder as a spice mill, so I thought why not re-purpose our one. So it is now our spice grinder, and what a brilliant job it does. I must admit I'm just dabbling my toe into fresh whole spices thing, but I can tell you right now it's a whole new level of vibrance, with very little hassle.

So, into the grinder goes 1/2 tbsp cumin seeds, 1 tsp cardamon, and buzz it for a short time. Make sure you take the time to appreciate the delicious aroma when you take the lid off. These sensations are the things cooking is made of. Add a little (1/2 tsp) of garam masala too. While you're at it, get some minced garlic handy.

Use a small frying pan to heat a good 4 tbsp of ghee to a scarily hot temp. I'm talking turn-your-back-on-me-for-a-second-and-I'll-ignite hot. Drop the garlic and the spices in and fry vigourously for a few seconds until your nose tells you it's nice and fragrant. Pour this over the lamb mix and stir in. Also stir in 1/2 cup of cream. Now here's the hard part. Take it off heat and let it rest at room temp for two hours. Yes, two hours. See why we start around lunchtime?

When you're ready, bring the curry back up to temperature, cook some rice (I cannot recommend rice cookers enough, but whatever method works for you is fine), nuke some papadams, prep some raita (grated continental cucumber, garlic, greek-style yoghurt, lemon juice, dill) and get your taste buds ready.

Plate up with rice, and a good serving of the curry. The lamb will be at the point where it falls apart in your mouth. Mango chutney is also a must have accompaniment for this dish too.

For the original (slightly confusing) recipe, look up recipe 49130 at RecipeZaar.

Aahh, love Saturdays with Kathy!

Today is threatening rain (bring it!) so we're on to comfort food this time. This week's Iron Chef is a two-parter. Lamb Rogan Josh (pt. 1) and Chilli Con Carne! (or if you're a Trekkie, Chillie Con KAHHHNNNNNNN!!!)

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allez cuisine!

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Today is ANZAC day.

The day we pause, remember the sacrifice made by the few for the many. The day when we (for once) stop and pay respect to the acts and sacrifices of these people - our armed forces. Those departed and with us still, put themselves in harm's way for us to this day.

They may have not agreed with the reasons, they may still not believe in the reasons that the government of the day sends them into danger. We may even not agree with the reasons.

But believing or not, brave or not, terrified or not, they go. They risk everything for a cause. Just or not be the reason, they go and they do. Because our government - and in proxy we - ask this of them.

And some are injured.

And some die.

My thanks, respect, and admiration to you, the men and women (and their families) who made/make such a tremendous, terrible sacrifice.

About a year ago our home suffered a break-in. Few things are worse than backing up the driveway and seeing a security screen half torn off and a window open. We lost a laptop - Kathy's - we were spared the second since I take mine to work, my external backup drive (password protected, thankfully) some ID documents and cheques of mine which started a whole other sordid story I'll spare you, and Kathy's much prized digital Canon EOS 300D.

The last was particularly heart-breaking since we'd only returned recently from NZ where we'd been to Dad's funeral and the only copies of the pictures of all family, friends and the beautiful photo montage of Dad's life (which was on the coffin lid) were - you guessed it - on Kathy's laptop and the Canon Digi's flash card.

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The end.

More specifically the second after it's ended. Seriously, what a fracking waste of perfectly good airtime. Is our society that devoid of life that they find it compelling to watch a bunch of self-absorbed, whiny soap star wannabes trying to either out-nice, out-notorious, out-gross, or out-backstab one another? It's just train-wreck television.

But then, maybe I'm just odd; it must rate well because it's starting to air tonight in Oz for the seventh season. Seven. Fracking. Seasons. And Joe/Jill Public still wants more. Sheesh.

Sorry, had to be said...

Just sayin' is all.

Just in case anyone actually visits, I thought yesterday that it'd be pretty nifty to have some sort of traffic monitoring happening on the site to see where people are coming from etc. Since my dear friend Merujo (who's a far better writer than I and a very cool person) uses Statcounter I thought that'd be a good place to start, and indeed it was. Free service for low traffic sites (nice touch!) and dead easy setup. You basically signup, choose what web publisher you're using or go with generic, copy & paste some HTML on to your site and away you go.

So, thanks to the good folk at Statcounter I can now say good morning Ms./Mr. Rhode Island, thanks for dropping by.

If you've not yet seen Iron Chef (and I'm talking the genuine Japanese edition, not the crappy wannabe US version - no offence, Mark Dacascos, I thought you were really cool in Wing Commander IV but really, it just missed the Iron Chef point) you'll know why Kathy and I do our own version of Iron Chef.

Yes, each Saturday (or leading up to it) we plan and cook a dish we've never cooked before but always wanted to. Today I'm cheating a bit (and Kathy is letting me) by doing one I've done a few times before: Silverside with Mustard Sauce and Roast Veges. My mum used to do an amazing version of this when I was growing up and I've been trying to replicate it ever since. It's not rocket science, but it's double plus good when you do eventually get it right: the sauce takes a little practice. Ob. disclosure: in the research of this I did what most people do and borrowed/copied from others' excellent recipes improvising just a bit. Hope those people don't mind...

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allez cuisine!

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Saturdays have to be my favourite day - especially since Kath and I get to spend it together.

Sleep in, wake up at your own pace, wonder what to do with the day, relish living where we do, sit out on the back patio reading the paper or a book, giggle as the Rainbow Lorikeets and pigeons posture and squabble over the birdseed. Bliss.

...and of course there is Iron Chef!

Yes, you read right, finally populating some of those placeholder pages. Sometimes there's such a thing as too much whitespace.

Words is complete, though bear in mind some of that writing is some ten years old so some of it is a little cringeworthy methinks since I'm all growed up now. Hey, what are you laughing for?