j a m e s f o r s y t h ✡ n e t

mmmm!! yummy!

But so many of these Taiwanese actors look and sound the same as each other. Compare this with some of the guys on 天才冲冲冲 (天才衝衝衝) and you’ll see what I mean.

Uncle Renold came over and made a delicious curry for us! This is a picture of the ingredients.

Hopefully next time I’ll be cooking it myself.

To the chancellery.

This is a picture of the ingredients used.

Start by peeling, chopping then boiling the potatoes since it takes the longest time.

Break off the storks of the asparagus and wrap a piece of prosciutto diagonally around each two. Use a toothpick at each end to keep them in place. Ensure toothpicks are parallel so the wraps don’t end up sitting funnily in the oven.

Preheat the oven to 200^o. Bake wraps for 10-15 minutes, turning as needed. A griller can also be used.

Whilst the wraps are cooking, drain the potatoes. Mash them with a little milk, margarine/butter, salt and fresh pepper.

Place the mash potato on a plate, add the wraps on top, then liberally pour pepper gravy over the top. This last part renders the dish totally unphotogenic, so a photo of the dish without the gravy shows the almost finished dish.

Tonight Ying was back late from work so I made bolognese.

All the ingredients you’ll need are pictured, except the oil for the pot.

We call it “spaghetti” bolognese, because that’s what it usually is called. But any pasta will do. In the past we’ve just bought dry pasta at the supermarket, but more recently we’ve been getting fresh pasta from either David Jones or Victoria Market (the latter being marginally cheaper).

First, boil a half a pot of water. Once boiled, add pasta. Remember that pasta expands, so you don’t want to end up with too much. No other ingredients need to be added to this pot.

Get your second pot out. Oil the bottom. Add some thawed beef mince. Stir the mince and don’t add anything else until it has completely turned from pinkish to grey.

Add some peeled roma tomatoes to your second pot. Break them up in the pot using a big spoon and mix with the meat.

Once these are fully mixed, add your bolognese sauce. Stir till completely mixed in.

Strain the pot with the pasta.

Place the pasta on plates with the bolognese sauce on top.

Add plenty of parmesan cheese without a second thought about the cholesterol.

Here’s a photo of the pasta shop at Victoria Market:

The finished product, the one smothered with parmesan, the other as yet unadulterated: