The Day After New Years Eve and I Am Out

I think this is my 500th Post and it is a good time to leave my posting.

Last night Diane made a perfect New Years Eve meal for us so ending with this wonderful meal could not be more appropriate. We went to Southlands yesterday arvo and bought some fresh fruit and vegies as well we stopped at the Monger who had some large Marron from our Southwest. For North American readers they are freshwater crayfish and they are only found in the southwest of Western Australia (not all fresh water crays but the ones that live here in WA.) Our monger sold us a dozen Tasmania oysters and two of these delicious Marron. I like Sydney Rock Oysters or S. Australian or Albany Oysters from here in Western Australia. The oysters that I don’t care for are the “plump” ones from Tassie; the other ones are less “plump” and a person can taste the difference immediately. Diane likes the plump ones and I prefer the “lean” ones. Usually our sources here in WA receive the lean ones so Diane and I trade back and forth between the two so that each one of us gets their favourite.

We ate the oysters “natural”; I just put a pass (a very small movement) of Louisiana Hot Sauce over mine; the Oysters disappear down my throat so they are a great beginning to our marine meal.

After the oysters the Chef brought out some fresh and tender Asparagus that she put a slice of prosciutto around that gave the vegetable a flavouring as it heated in a frying pan.

The monger gave Di directions for cooking the crays: “Bring a large pot of water to the boil; add the crays, after the water returns to the boil, boil for ten minutes before moving them into cold water.” They were cooked perfectly! While they were cooling Diane made a simple sauce of a small amount of fish stock boiled down to which is added cream and your choice of fresh herbs; this mixture is heated until it is a consistency to your liking and poured on the crays after they have been reheated but no more: they cannot be cooked any more.
With the crays Diane made a side of rice.

We drank three fourths of a bottle of Vernaccia di San Gimignano from the Fattoria Abbrazia Mote Oliveto foundata nel 1340. It is one of the many inexpensive yet delicious white wines from central and southern Italy and Sicily.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s