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McHenry said..
Backyard looks amazing Nozza!
And how good is Nat!
Thanks for the backyard comment - we did a renovation and pool install about 10 years ago. Probably 5 years too late given the age of the children, but finances always got in the way.
In the process, I have achieved no lawn to mow - we are on a corner block that was chopped up before we bought - ours is the original house on 434m2 of land.[New Scotty attention span, skip on from about there] It would have been great to get the whole block before it was chopped up, but even 21 years ago when we bought that would have been out of our price range. Most of the outdoor space is in the old front yard. With some fencing of dodgy legaity planning wise, we have fitted a pool in the old front yard, with BBQ area and outdoor eating. Back yard is the little bit shown, with another screened outdoor sitting area looking on to it. Everything inside the yard is sandstone paved, and the two nauture strips are mulched and planted with natives. A bit short on car accomodation, but my work car was always a mud encased 4wd you wouldn't bring in to your driveway, and Wife has a garage / car port to park in. Daughters cars in the street, but that is transient until they move out.
And how good is Nat? - I'm cooking stuff I never would have attempted.
(Smells like) Quarantine Spirit Risotto.
My opinion of Risotto is that it was Italian for "Waste of Ingredients", had observed it a couple of times but never eaten it, or been tempted to.
Without totally repeating the recipie, It was for mushroom risotto. I decided to add chicken as I was using chicken stock. To make it even more lefty and touchy feely conservationist, the stock had been made from the remains of the carcase I stripped for last week's "Chuck a Siskie" soup.
Remains below pre conversion to stock.

Ingredients - at Nat said, the is f*** all in it.

Imagine a bottle of white wine standing there. The stock is in the red bowl.
Start of preparation.

Ah, the wine has appeared

Stock is now in a pot warming up. I was surprised you warmed it before adding it, but having never made it before, I'm not sure why.



This is rice in and up to the stock adding bit.
I got the impression this is quite important.
You add a ladle of stock, and stir around until it is absorbed.
Then another ladle full, stir until absorbed.
This takes a while and you have to keep stirring or it doesn't absorb, and sticks like **** to a blanket.
You keep going until all the stock is gone, and it is cooked.
You know it is cooked because as Nat said.... "You've had rice before right? It tastes like that"


Despite by reservations, absolutely delicious.
Took a bit over an hour including the prep, which helped fill in a lockdown day after the hour of skating and the water blasting.
No time to watch You tube videos by blokes who look like they should have moved out of Mum's house a few years ago.