Captain

I'm was instantly curious about this also. @Darienne

Marinated chicken in yoghurt, lemon zest & juice. cumin, garlic, turmeric and a pinch or three of cayenne. Steamed butternut pumpkin, snow peas and basmati rice.

BBq Pork knuckle or Schweinshaxe . Remembering to taste test the crackling several times before serving.

A T-Bone steak that needed cooking, so why not breakfast. On toast with some mustard's and I was happy.

A delicious Laksa for dinner.

Breakfast Taco.

Try pressing your avocado's through a cake rack over a bowl or what ever. This definitely speeds things up.

I've come to learn over this week that the Southern Hemisphere prefer pork over beef in the sausage roll's. This was a surprise to me but still sounds tasty.

Drooooll.

The easiest thing to do. Cheap thin beef sausages, empty contents out and mix you choice of ingredients. Lay or pipe your mix onto puff pastry, brush with milk then oven at 180c till edible. Thanks @Shelby @Okanagancook

Sunday Breky out on the balcony

Home made sausage rolls with tomato paste & basil.

I made a Pavlova for my wife's B'Day

The hat indoors really gets up my goat. It's respect that sadly is diminishing quickly. Wait staff who don't know that the way you leave your knife & fork tells them if your done with your meal or not.

OMG. I feel like I need a glass of wine & a cigarette after that..

Thanks. Nothing real special. I par boil to just under tender. Drain in a large colander and toss around to fluff them up a little. Veg oil S & P and into the oven. Sometimes I'll shallow fry depending on timing.

Sardines on toast. Yum. Not that the rest of the house shares my taste.

Pickled Pork cooked in the pressure cooker, served with roast pumpkin and spuds.

Never had or even seen pumpkin pie IRL before. But pumpkin is a regular item on the plate for us. I especially love Pumpkin diced with cumin, S & P some olive oil tossed over the BBQ served on Bruschetta with feta cheese.

I love Liverwurst and much the same as you I don't buy it unless I come across it. I have never seen it sliced like you have done, I guess your making up for it while you have it....

My Pressure Cooker & Sous Vide. These two definitely make my life easier and tastier.

My quick and easy Stamppot with Rookworst & left over grilled capsicums.

Beef Fajita and Spanish Omelette. All done on the BBQ. Ignore the spring..

I do have a cast iron stomach and a keen sense of smell @Anna N lol. I'm not overly concerned because the use of my stock will be heated to probably over 65c for whatever it's intended use. I suppose you could always micro wave it to just under boiling to kill any bacteria before use.

Smashed Avocado, Crispy Prosciutto topped with poached egg.