The Pool of Options

I have just started watching Offspring on TV and I must say I actually really like it.

In one episode, Nina had what was supposed to be a one night stand and she couldn't shake the 'afterwards' as her relationship hat went straight on.

I think I can relate, I have said it before and I will say it again, sometimes I wish that I just had the emotions of a guy.  For some reason most guys seem to be able to master and perfect the act of a one night stand. I am eagerly looking for some tips to be able to perfect it on my end.  Any suggestions would be very welcome.

I wonder if it has something to do with age, I do remember being in my twenties and it actually was so much easier.  But back then it was also so much easier to have a 'pool of options'.  What pool of options do I have now?  At the moment, not being in my twenties has reduced the pool to about nothing, mainly due to me being more selective, picky, less likely to talk to a random guy and also less likely to go out more than once or twice a week.

I will even put it to the places in which I now frequent.  Last Saturday night me and Janey went out on a little food tour.  I wouldn't say that the three places we went to, which were two restaurants and the newly refurbished El Loco in Surry Hills were prime positions to open up our 'pool of options'.  Alas our challenge 'First to Pash Wins' - did not even get a chance to start.... were we just being too picky? Or are we these days so content to have fun within our small but tight circle of friends that we fail to notice those outside of the circle?

My bestie tells me that Sydney is just too snobby, that people actually don't care to venture out of their comfort zone and are just content to stay in their own circles.  And I do agree.  Take for example the last time I 'hooked' up.  Italian, traveller, not from Sydney.  - Is this the ugly truth?

My chances of venturing out of Sydney will not happen in the near future and even if after the last attempt of a one night stand was a success in terms of me not having the relationship hat on, it failed in the sense that I came out of it grossed out that I even went there.

I dread to think, is that an indication of what's left in my pool of options?

Yours truly,

Miss A

Getting my cooking groove back

I love cooking as much as I love eating.  Now that I am not at my parent's home as often, there has been some pros and cons.

Cons - I don't get the opportunity to eat both my Mum's and Dad's cooking everyday.
Pros - I am starting to get creative in the kitchen again.

The first meal I cooked at home was a pretty basic t-bone and mash dinner.  The second is a little more exciting... home made pie.

Well it is not really rocket science to make though it is one of those dishes that you have to be prepared to wait for.  Being patient is not really a great attribute of mine.  So whilst cooking dinner I also snacked on cheese and crackers and of course red wine.

To make a home made pie, the filling takes around twenty to thirty minutes to prepare (especially when you do not own a proper knife set as yet), about an hour and a half to cook and simmer and then another forty-five minutes to bake in the oven.  During which time me and my dinner-mate made a second trip to the bottle shop and returned with a bottle of vodka.

Here is the end result - my first attempt at beef and mushroom pie.

I served it with mash, and it was one of those really buttery and tasty mashes that you just can't get enough of.  I am pretty sure that the right choice of butter played a big role in the mash success.  The t-bone mash was made with a spreadable sort-of-a butter and it didn't have the same texture or taste as this one.  Note - just use the block butter and try and forget about the calories or where it will end up on your body.

I had planned to make mango and cream crepes for dessert, but with the pie being ready to serve at ten-thirty at night and the bottle of vodka opened after two bottles of wine, I wasn't about to embark on the crepe journey that night.  And luckily I didn't as my dinner-mate did end up confessing she didn't like crepes or mangoes a few days later.

What I love about this current groove is looking forward to making the next dish.  With a nose to tail degustation on the cards, a quarter of a cow being bought at the markets with my foodie buddies, and with my newly found Saturday morning hobby at the growers markets, I am constantly brianstorming what to cook next.

Yours truly,

Miss A.

A little inspiration

I recently caught up with my foodie buddies where I was invited over to their place for a Sunday roast.

They told me of the growers markets that happen every Saturday and conveniently, very close to my new apartment.  It was there that they bought a whole lamb as well as a variety of organic potatoes, much more than the ones I'm used to - red, white, brushed or unbrushed.

The roast was a lamb leg and the meat just fell off the bone and it was totally delicious and cooked perfectly.  Accompanied by the loveliest potatoes and a long time favourite of mine with most Western meals - fresh sourdough bread with a generous spread of butter.  A side of squash was also served up and it added a lush yellow colour to the table of browns and reds (the wine).  

I have never really been one for loads and loads of gravy, and always find food cooked as it is to be at it's tastiest.  And this dinner did just that.  

The night has also inspired me to host a little dinner of my own.  

Very excited at the thought of also buying a whole lamb from the markets, I have mentally started to plan a lamb nose to tail degustation.  

The process has started, researching and aiming to host this little event in July.  I am very excited.

Yours truly,

Miss A.