LAST-TO-POST #13 Calling all Posting Gals and Guys of the Lasting Kind.....

[franandaj]

We were up in Hollywood this evening and drove past the Pantages. Shrek the musical is opening there on July 12

I have to find out if it has opened anywhere else beforehand. Fran wanted to get tickets, but if its sucky, I don't want to waste our money. Nothing at the Pantages is Cheap!

 

[franandaj]

The core group of 10 is very cliquey but I tend to ignore that and focus on the food. I share what I want and move on. The recipes are interestiing and occassionally, I get to snark with one or the other. It's a thread that always moves so I don't even try to keep up with the comings and goings of everyone. I'm still working out who's who as they all refer to each other by their first names. I'm still Princess on there.

So do they post any pictures or is it all discussion? I think the lack of pictures is what threw me off...I'm a visual kind of gal you know!

 

[Gisele]

Last...... OK maybe.... and hello to you too PrincessinOZ and everyone.... I wish that everyone would stop by my weather thread as often as you feel like it, or are OK bored... for I would love to read about the weather in different parts of the Land Down Under, by those that actually live there. Instead of my having to rely upon the weather channel all of the time. Or other second, third etc sources. Like the t.v. weather report. Which when it comes to forecasts quite often is not accurate. I like to write about different things too. So really it is a combination short story/weather update thread. Leaning more toward the weather. Really anything can be posted there that will be of interest. Grazie

 

[queenie82]

Checking in Last...
I'll go track down you weather thread. You can never believe weather reports for Sydney.
I listen to the news on the radio when I wake up and the guy is funny as he gives the 'official' report then gives the 'looking out the window' report

 

[PrincessInOz]

So do they post any pictures or is it all discussion? I think the lack of pictures is what threw me off...I'm a visual kind of gal you know!

One other person is starting to. I'm about the only one that does the visual show and tell.....and if you sign up; then there'll be 2 of us.

 

[Gisele]

That is funny about the different weather reporting versions that your local guy gives Q82.

 

[Gisele]

Oh and LAST! Ha.....

 

[PrincessInOz]

Oh and LAST! Ha.....

Not anymore!

 

[Gisele]

L a s t i n g..........

 

[PrincessInOz]

Okay, Poster Guy(s) and Gals....my dinner is ready at LAST! And it smells divine!


Be back later....hopefully with pictures.

 

[skiingfast]

Goodnight over here as well.

 

[Gisele]

L A S T I N G and S U R V I V I N G.

 

[PrincessInOz]

Back to LAST.

Good night North America.

 

[Gisele]

L a s t i n g ....

 

[PrincessInOz]

My turn at last.

 

[PrincessInOz]

Fish Pie


Today was one of those Saturdays where I go to the Vic Market; and the snapper looked fantastic. I decided to get something even though I wasn’t sure what I was going to cook with it. It wasn’t till after breakfast that I decided to make a Fish Pie.

My starting ingredients:

• Snapper, 400 g
• Raw Prawns, handful – peeled and deveined
• Carrot, 1 – diced
• Leek, 1 – finely sliced
• Spinach, 100 to 200 g – wilted in hot, boiling water and then chopped
• Potatoes, 4 – boiled for mash
• Eggs, 3 – hard boiled and cut into quarters
• Milk, 450 ml
• Butter, 50 g
• Flour, 2 tablespoon
• Salt and Pepper

I didn't have any herbs; otherwise I would have added some to the dish. Wish I had thought of making the pie earlier so that I could have picked up some dill at the market.




Pre-heat the oven to 180 C.

Gently poach the fish in the milk for about 2 minutes each side, until the fish starts to flake apart.

Remove fish from the milk. Flake the fish with a fork. Reserve the milk for later.

Fry the carrots and leeks for about 4 minutes and reserve for later.

Heat the butter and the flour together to make a roué. I chose to use the frying pan for this.

When bubbling, add the reserved milk and quickly whisk to mix it all in to avoid lumps.

Continue heating on a low flame and stirring until the white sauce thickens. I like to cook my white sauce until I get to this consistency. Remove from heat.

Add the flaked fish, the cooked vegetables, the wilted chopped spinach (with all water squeezed out) and the raw prawns to the white sauce.

Mix together and then add the eggs. Gently combine so that the eggs do not break apart.

Place the fish pie filling into an oven-proof dish. Put the mashed potato over the filling and make a pattern using a fork.

Cook in the oven (180 C) for 30 minutes or until the potato is browned.

Serve with whatever sides you like.

My dinner!

 

[queenie82]

Interesting....


I just stomped straight through your TR
































I'm LTP

 

[PrincessInOz]

I saw....I'll get round to posting on my TR at some stage; at least there's side visual stimulation for the readers. Wading through Boston pictures and trying to remember....


Oh...and I'm taking a turn at last.

 

[kimmar067]

Last...... OK maybe.... and hello to you too PrincessinOZ and everyone.... I wish that everyone would stop by my weather thread as often as you feel like it, or are OK bored... for I would love to read about the weather in different parts of the Land Down Under, by those that actually live there. Instead of my having to rely upon the weather channel all of the time. Or other second, third etc sources. Like the t.v. weather report. Which when it comes to forecasts quite often is not accurate. I like to write about different things too. So really it is a combination short story/weather update thread. Leaning more toward the weather. Really anything can be posted there that will be of interest. Grazie

.... didn't know we HAD a 'weather thread'...

 

[PrincessInOz]

.... didn't know we HAD a 'weather thread'...

You ever visit Disneyland?......the Disneyland Board, that is.....quite a community bored (smaller...much smaller) there too. Gisele and SkiingFast have moseyed along from there.