i love cephalopods!
I’m pretty sure the dinosaurs died out when they stopped gathering food and started having meetings to discuss gathering food
A bookshop is one of the only pieces of evidence we have that people are still thinking
i love cephalopods!
Current Cars:
2013 E3 Maloo, 350kw
2008 RRS, TDV8
1995 VS Clubsport
Previous Cars:
2008 ML63, V8
2002 VY SS Ute, 300kw
2002 Disco 2, LS1 conversion
both!
amazing animals. taste great too!
Current Cars:
2013 E3 Maloo, 350kw
2008 RRS, TDV8
1995 VS Clubsport
Previous Cars:
2008 ML63, V8
2002 VY SS Ute, 300kw
2002 Disco 2, LS1 conversion
No threat here. Fisherman grab them all the time![]()
I can't even pronounce it!!!![]()
(REMLR 235/MVCA 9) 80" -'49.(RUST), -'50 & '52. (53-parts) 88" -57 s1, -'63 -s2a -GS x 2-"Horrie"-112-769, "Vet"-112-429(-Vietnam-PRE 1ATF '65) ('66, s2a-as UN CIVPOL), Hans '73- s3 109" '56 s1 x2 77- s3 van (gone)& '12- 110
I've just bought a new squid jig, a silver lining in every cloud!
From the Doyles fish cookbook;
Calamari deluxe
1kg squid, cleaned & skinned.
1 cup of olive oil
1 large clove of garlic
salt & pepper
1/2 teaspoon dried mixed dill & basil or oregano
1 cup of sauterne?
500gm ripe tomatoes or 1 drained can tomatoes
2 teaspoons chopped parsley
small squares of bread fried in olive oil for croutons
wash squid, pat dry, cut into rings. Heat oil in heavy frying pan or saucepan, add garlic, cook for two 2 minutes. Discard the garlic; otherwise it will mask the real flavour of the squid.
Fry squid in oil for about 3 minutes or until transparent, season with salt and pepper [ fresh ground for better flavour] , add herbs & & cook slowly for another 3 minutes. Add tomatoes, parsley, & sauterne ? , put lid pan on , simmer for further 4 minutes. serve with croutons.
The old Shorncliffe pier was always been good for squid, almost time to check out the new one.
I’m pretty sure the dinosaurs died out when they stopped gathering food and started having meetings to discuss gathering food
A bookshop is one of the only pieces of evidence we have that people are still thinking
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