Parsley and Mint Vinaigrette
Tonight I learnt that bogan moths get trapped in Sydney at this time of year on their migration from Canberra to god knows where because of the city lights. They have a boogie on down here coz they are motivated by procreation.
Makes: 1 cup
Preparation: 10 min
Cook time: zilch
Ingredients:
150 ml of Sunflour oil
3 tablespoons of white wine vinegar
1 tablespoon of honey
2 handfuls of flat leaf parsley chopped
2 handfuls of mint chopped
Tonight I am making this vinaigrette to serve with Roasted pumpkin and carrots, asparagus and Kangaroo. I will use a blue gum honey to match the roo.
1. Mix ingredients and blend
Tonight I challenged my dinner guests to serve the best food arrangement so that it would appear credited in chewlog. Te he.
Alex was so damn pleased with his arrangement. Jimmy showed his years in “the” kitchen… and well.. I hope you see my photography improve. But I have to say chewlogging as the meal is served challenges me because all I want to do is to chow down.
So creativity flared and after dinner we painted. I decided that Alex’s piece was about the responsibility of being a boy, the responsibility of being a man- as with the men before him. Jimmy authored a little bit about multiple paths and all of the journeys within them. Jimmy obviously forgot his shoes. And mine… It was agreed that there was a strong theme loosely around menstrual flow but none of us felt qualified to comment further.
