I miss my Fifi *sniffle* and she hasn't even left yet!!!
I drove her to her dads (old R) this evening cos I live 45 mins from the airport and he is only 10 minutes away from it. She has to be up about 4:30 am, check in is an hour before her flight which is at 6:30 am to Mel.bou.rne. Ergo - we would have been up about 3:30 so, as it is going to be a looooong day for her without losing another hours sleep. She normally sleeps - when not at college - until 9:00 am or longer if I don't wake her!!!
And I really don't do airports well - it is really embarrassing to see a 50 + male sniffling with tears in his eyes and unable to speak without choking!!! Anybody mentions this again they are so in trouble........
Therefore Dad (old RRRRR) is having to do the airport bit......
Changing the subject before I fall into a sobbing heap.....
Pork crackly - it may also be known as fried pork rind/fat/skin. Normally here in oz it is the outer skin with an underlying layer of fat found on a pork shoulder roast or rib rack. The trick is to cook the roast so its nice and tender and juicy but the outer skin is crisp and crackly - ergo the name. I either almost cremate the roast to achieve this result or the "crackly" is so rubbery and chewy you could clad tennis balls in it and produce a super tennis Ball!!! Perfect for serving ( an ace in tennis at least).
I've tried slicing it off and cooking it separately but still manage to destroy it!! OK - I know I'm not the worlds greatest cook ( I'm the only person ever - and I mean in recorded history - to fail the practical aspect of food science at uni!!!! I was such a miserable cook the lecturer a) almost resigned when told I had to repeat the prac... and b) they told me just to do the book and - please - no need to attend class! This is not an exaggeration - Old R can verify this!!)
Since that time - about 10 years ago - my cooking skills have improved dramatically - well they could hardly have got worse! But I still have a way to go yet.
If anyone has an answer to the pork problem please let me know...... so Andrea - if you have a recipe i'd be delighted to have it.. :-)
As I had a quiet Christmas I don't have any pics to post, and it looks like New Year will be the same which - at my age - I'm happy for it to be that way. Instead I'll post some more pics of my piece of geography tomorrow - well maybe lol...
Night all, love you girls and a particular love you to Fifi - *howl* - *sob* - *sniffle*
I drove her to her dads (old R) this evening cos I live 45 mins from the airport and he is only 10 minutes away from it. She has to be up about 4:30 am, check in is an hour before her flight which is at 6:30 am to Mel.bou.rne. Ergo - we would have been up about 3:30 so, as it is going to be a looooong day for her without losing another hours sleep. She normally sleeps - when not at college - until 9:00 am or longer if I don't wake her!!!
And I really don't do airports well - it is really embarrassing to see a 50 + male sniffling with tears in his eyes and unable to speak without choking!!! Anybody mentions this again they are so in trouble........
Therefore Dad (old RRRRR) is having to do the airport bit......
Changing the subject before I fall into a sobbing heap.....
Pork crackly - it may also be known as fried pork rind/fat/skin. Normally here in oz it is the outer skin with an underlying layer of fat found on a pork shoulder roast or rib rack. The trick is to cook the roast so its nice and tender and juicy but the outer skin is crisp and crackly - ergo the name. I either almost cremate the roast to achieve this result or the "crackly" is so rubbery and chewy you could clad tennis balls in it and produce a super tennis Ball!!! Perfect for serving ( an ace in tennis at least).
I've tried slicing it off and cooking it separately but still manage to destroy it!! OK - I know I'm not the worlds greatest cook ( I'm the only person ever - and I mean in recorded history - to fail the practical aspect of food science at uni!!!! I was such a miserable cook the lecturer a) almost resigned when told I had to repeat the prac... and b) they told me just to do the book and - please - no need to attend class! This is not an exaggeration - Old R can verify this!!)
Since that time - about 10 years ago - my cooking skills have improved dramatically - well they could hardly have got worse! But I still have a way to go yet.
If anyone has an answer to the pork problem please let me know...... so Andrea - if you have a recipe i'd be delighted to have it.. :-)
As I had a quiet Christmas I don't have any pics to post, and it looks like New Year will be the same which - at my age - I'm happy for it to be that way. Instead I'll post some more pics of my piece of geography tomorrow - well maybe lol...
Night all, love you girls and a particular love you to Fifi - *howl* - *sob* - *sniffle*
4 comments:
awww i love you uncle
nice ramble about the crackly.. trying to distract yourself??
(I am having trouble typing at the moment lol)
dont worry your cooking has gotten marginally better ;P
Night Uncle... see you soon:P
talk to you even sooner!!
X
LMAO. You two... Honestly.
Howl, sob and sniffle and you forgot sigh unc, coz you just did that. "The house is so quiet without fifi"
Poor unc, lol.
Also the cooking... well.... I've honestly never had a problem with it. i mean, OMG your potatoes!! Nothing better
oh and PS.... I'm in trouble. I PROMISE to mention it as much as I can... hehe.
I remember you at the airport picking me up all teary eyed and unable to talk. hehe... Very funny to watch. I was all like "are you crying unc" and you were all "nope, got something in my eye" *insert clearing of throat and sob* hehe
hahahahahahaha poor unc.. i remember becbec mentioning that hahahahahahahahahhahahahahahahahha lol.. poor poor uncle LOL.
and i agree.. the potatoes are to die for!!! =D
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