Wednesday, 26 October 2022

Really Quick Potato Breadlings

NAME: _Really Quick Potato Breadlings
250g mashed potato only - no butter etc, just mashed spuds
250g AP flour
2tsp instant yeast
milk (see recipe)

24 x mini muffin baking tray, two if you have them.   
Mix the potato and flour in a stand mixer for about 5min using the dough hooks. Add the yeast, mix a bit more. 
(I know, I know, you mix the yeast with some warm water yada yada yada. Do you use your yeast? Did it work last time? Was that last time less than six months ago? It'll probably still work. Or you can use the clever technique in the Notes.)

The first batch was in the oven
about 4 minutes too long. And
yep we ate a few just to test them.

Add milk a bit at a time, you want a consistency softer than bread dough but a fair bit firmer than pancake batter. 

Keep kneading the dough in the mixer for about another 5 - 10 minutes. You want it to start pulling the skirt away from the bowl as it kneads, then it's just about right. 

Whack a tea towel over the mixing bowl and let it sit and rise for an hour or two, in which time it should just about almost sorta double. Oil the muffin tin while you decide if it's about doubled in size or not. Maybe preheat the oven to 220C - 230C about now, too.

Decide "what the heck!" and go for it anyway. Now this stuff will be sticky so - use two teaspoons and try to fill each muffinette spot about 1/2 full with batter then put the tray in the oven for about 10min. They go quickly so stick around and check.

If you only have one 24pc tray then you'll notice you have a lot of batter left, probably enough for another 24pc tray. . . Hmmm . . . When the tray comes out of the oven turn it over. The muffinettes will fall all over the floor, probably should have told you to invert it over a clean solid surface with a tea towel on it. Sorry.

Let the tray cool, oil again, and the remaining batter should fill the tray again. Return to the oven and do it all again.     
Serve warm or cold ad sides or as the carb in a meal. They take only a few minutes for the inside to firm up.

(I made some pulled pork and shredded ham fried with fine chopped onion, some caraway seed, and eventually about a tablespoon of flour stirred in and then splash a bit of water over and adjust until the meat has a slight moist saucy glaze to it. And some sauerkraut in a very similar way. Then we chopped muffinettes in half and used them like baby potatoes as the main carb in the meal.)   
So you didn't keep your instant yeast in the fridge and nothing rose. Add 2 tsp of baking powder and mix that in, then proceed as if the yeast had risen. Or add 3 tsp and some more milk, and fry them in butter in teaspoon-sized portions to make pikelets...    

Friday, 5 August 2022

Mushroom Season

NAME: _Mushroom Season
500g fresh local mushrooms (about 700g if you remove stems, see Notes)
50g salted butter
1 tsp yeast flakes
1/2 tsp Vegemite
2 tsp AP flour
1/2cup - 1 cup water
salt and ground black pepper to season

Slice the mushrooms (with or without stems) and fry medium hot in butter until they start to smell mushroomy then reduce the heat. (Sorry, I don't know a better way to describe this. Cooking fast initially starts browning the mushroom and gives some nice flavour, and you can smell it.)

Keep the mushrooms stirrring for about five minutes then add the flour and stir it into the mushrooms, add water, reduce heat further, add yeast flakes and vegemite, taste and season if needed. 
As a side dish to many meals, or on toast, just get those mushrooms into your belly! Yumm!
Some people find the stems of field mushrooms a bit woody, and yes, if they've lived part of their life in a plastic tray in a chiller room or left to grow too long then they may well be. I often cut half the stems back before slicing, and sometimes, with the store bought white and Swiss mushrooms, the whole stem has to come off. (But don't throw them away! Give them a quick wash/brushoff and freeze them in a ziplock bag to use in a future stock! Don't waste such a flavour resource.)

Thursday, 28 July 2022

No Hope For Food Knowledge

Just Scary News

Seems we're STILL not getting food education right. The only point I disagree with this article on is that I reckon the adults in those kids' lives aren't really a full bottle on food origins either. 

Seeing how mothers go to war with teachers for telling kids that fish come from the sea when she knew for a fact that fish came from the supermarket.

Score one more point for food ignorance.

Game over.

Thursday, 16 June 2022

Recipe/News Roundup 01

Another Block Roundup

Yeehar. This is going to be exciting. Did you notice my enthusiasm? No? Good. This is meant to be my recipe blog and I've been so busy that I've dug up new recipes and ideas to try but haven't had time to truly get into the Cooking Zone and experiment.

However, you'll still get a giggle and some inspiration from the bunch of food links I've collected and curated over the last year or so.

Today the "Enjoy!" comes first. 

A few recipes to start off with, and now a story that I've heard with a dozen variations but always the same message - we're becoming "food dumb."

Can't Possibly Be True

In a study published in the December issue of the Journal of Environmental Psychology, researchers from Furman University asked children ages 4 to 7 to identify whether certain foods come from plants or animals, and which things were OK to eat. The results were shocking, as reported: About a third of the kids thought eggs came from plants. Forty percent thought hot dogs and bacon were vegetables. Almost half thought french fries were animal-based. More than a third thought chicken nuggets were plant-based, even though the word "chicken" is right there in the name. Another third said fish were not OK to eat. Seventy-six percent said cows were not OK to eat. We have some work to do, folks. [, 11/10/2021],OK%20to%20eat

A few more recipes:

One-pan teriyaki beef and rice recipe 

5-ingredient Spanish chicken 

Best "Cheeseburger" Pie - Comfortable Food 

And now a big block more of them: 

How to Cook Lupin Bean Stew | Miss Kabaki

30 Delicious Recipes for Your Bread Machine  

Jamu (Indonesian Turmeric Ginger Drink) 

How to Make Ginger Switchel 

Philly Cheese Steak Casserole Recipe 

Crockpot Little Smokies - Simple Joy

Cowboy Caviar Dip - Simple Joy  

I'm not sure how many links is too much. I think this already is, but I'll welcome discussion.

As you probably know by now, I'm not a chef and the closest I got to commercial cooking was helping a then-local food co-op with preserving excess foods. My real passion is writing up good recipes (and please note the fact that I've included the above links based only on me wanting to check them and develop "my style" recipes based on them) and the rest of my passion is writing about unjust and fraudulent food practices and politics, unjust politics, the state of the planet and the mountains of waste we've wastefully created, technology both good (I praise and extol that kind) and bad (where I just tell you why I think it's bad and then hope everyone boycotts it) and how to use technology to recover from the waste and weather problems we're having.

If you want to see what I mean, dive into the Footnote just below. 


In addition to writing these articles I'm also experimenting with ways of recycling waste that can be done at the cottage industry or community hub levels, not so much because it'll magically convert 100% of local waste into recycled useful articles, but because people who are doing these sorts of activities are likely to talk about them to people in their community, and so raise even more awareness of the issues and dangers.

So please - if you can at all spare some time, take a look at my News Stand where you'll see live updated links to everything I publish; And take some time and share the links to the News Stand and this article with your friends and readers. 

Take a subscription to my weekly newsletter where you'll receive the same information; 

Or maybe contact me via the webform; Or email me;

You can also donate either directly or at my Ko-Fi page for the price of a coffee, or even make a regular monthly donation there.

All donations are put towards keeping these websites online, and for developing devices, machines, and techniques to easily and safely recycle materials on a tiny scale.

Friday, 3 June 2022

An Overlooked Anniversary

I've just noticed that give or take a few months, TEdAMENU Tuckertime is over fifteen years old! 

That is all. 

Sunday, 22 May 2022

News Special: Food Shortages Are Coming

The Food System Is Set To Implode

Many small things are coming together to collapse the food system. That's the chatter coming in from all over the place. Get ready for 'shrinkflation' and inflation and outright stock runouts. Maybe this is a good time to get gardening, too, and I have one tip for you to get up and running quickly here.

This is a break from the usual recipe format, I'll put food news and occasional 'linkdumps' of food/foodie links I've been following here now from time to time, so I'll also have to go back and tag all my old posts and set up the search facility on the blog.

George Monbiot has a good explainer here, which I highly recommend. Various others have article explaining shrinkflation (where an item is quietly downsized but the packaging - and the price - remain the same, and sometimes the price even goes up. 

As discussed in that article above, food's grown into a monopoly or duopoly in many cases, with the various players all connected, colluding, and collaborating. In the middle of last century the various food corporations managed to drive a wedge between their customers and their suppliers. The disconnect left us with people unable to tell if chicken was an animal or vegetable, people swearing that fish didn't come from the sea but from supermarkets, and in general most people can no longer tell a mallow plant from a lawn any more. 

(Which is sad because mallow is a widely-growing plant that likes disturbed poor soil so it's a good fit for cities and in fact grows in a lot of them, it's nutritious, and can be cooked with like a spinach or other green - for free. You can see how well this plays to the Big Food playbook, can't you? On the way to the supermarket, to pay a dwindling supply of your income, to an ever-wealthier supermarket corporation, for ever-more-expensive spinach, you walk past three mallow plants and perhaps even kick them over because "damn weeds"...)

Is It A Purge? A Purification? (Spoiler: Nope.) 

It seems like everything's come together in an almost-too-perfect storm: COVID, hyperinflation, food systems under attack, and monkey pox. "Them" seem to be trying to kill us, starve us, give us one weird epidemic after another . . . But it actually IS a perfect storm. And it's mostly come about due to some very different reasons than we may be thinking.

It would be easy to blame our exploitation of the Earth's resources - without remediation or seeming care for the consequences - for the problems. After all, it's our craven greed that got us into contact with bats and monkeys carrying odd viruses. Isn't it? 

I'm convinced it's the very very VERY VERY large wealth inequality in the world today. 1% of the population hold somewhere between 70% and 80% of all the wealth in the world; Then a small middle class owns 80% of what's left; and then the lowest and largest segment own just a few percent of the world's wealth. 

It kicks everyone's survival instincts into high gear - "must on more! Must own more!" and that breeds greed, and that means we must use whatever means are at our disposal including dishonesty, exploitation, and killing others (including the planet) to survive. In a bit of a remarkable study I've read about, justice appears to result in a world where everyone can have enough. I can't locate that study but it'll be one of those in the table on the latter page.

Our survival imperative is to survive long enough to pass on our genes to a new generation. In the world that has existed until very recently, that was fair enough in a number of ways:

  • There were plentiful resources but it was hard for a single person to get enough.
  • There were plentiful threats to survival and therefore massive overbreeding was needed.

But we're now in a situation where everyone on Earth can have any resource they need. There are fewer and fewer existential threats to our existence. (Except ourselves...) But the old ways of thinking still rule us, and so we have inequality and injustice.

Because deaths are more common if you're of lower economic status, you need to breed more offspring in order to ensure your genes survive. But whereas before, this meant you had more peoplepower for gathering resources, now you have fewer resources so each person has less. 

In short: If everyone had been prepared to live a modest and adequate life, we could all have lived on the production of the world. There's more and more clean energy coming online, we waste more food each year than could comfortably support the entire poulation and overconsume the rest so that it feeds only a small upper percentile, and everyone is looking over their shoulder because for sure someone is coming after our share...

All because we still think we are the most unique and fit-to-survive organism on the planet.

What's The Solution?

You're not going to like it. Give up the idea of fast foods, give up on owning a car or a house or a boat, forget mindless seasrching for that one perfect entertainment. Give up on unbridled greed for money.

Instead, look forward to free housing, free food, free transport anytime and anywhere you need it for any purpose whatsoever, turning your hand to anything you feel you have a knack or talent for, and forget about a system that created a world where over half had to live in abject horrible conditions to give you a fraction - a mere fraction (less than 16% of the world's wealth overall shared between 30% of the population) - of what's in the first paragraph.  

Well - let me correct that. McDonalds and Wendy's and Subway et al feed a relatively huge portion of that middle income band and a smaller portion of the lowest. But the 1% - aside from a few notable exceptions - don't eat junk food like that. But if you could have great tasting healthy food without the hassles, I imagine most people wouldn't be too put out by those big food chains to subside into the background.

But - right now - we can already get a taste for this. Form a 'community dinner club' locally - everyone chips in some amount for fresh food, some for the energy cost, and some for the cooks. You name the cooks, the buyers, wait staff, and recipients. Food ingredients are kept all around the community, brought to whoever's the cook place for the day, the people nominated as staff for the day get busy cooking the meal(s) and the person whose home is being used for cooking gets a bit to put towards the energy bill. 

For maximum economy see if anyone can grow some ingredients, and buy them for the cooperative. Everyone gets meals for the family, fresh and tastier than fast food, and no doubt also a lot cheaper. And that's how food would work in the future, except for the part about money.

Because, given the choice of working for money and working for a community, I'd rather work for the group. If I was good at putting up housing, I'd ask someone who's good at drawing house plans for a plan, then ask the guys down at the hardware for all the bits, then go and find a group of us and make a house.

The guys down at the hardware would ask the guys at the fittings factories to send more hardware and fittings, and someone that enjoys driving a truck could sit in the mostly self-driving delivery truck and deliver all the stuff.

If someone wanted to create art - create art! If someone wanted to go fishing - go fishing! And so forth.

If that sounds a whole lot like a fairy tale to you, it's because we've had the fairy tale beaten out of us. Deliberately, because to some people there's never enough, and it's never enough to have enough, you also have to have extreme 'have-nots' to compare and measure yourself against. If you think hard enough, I'm sure you can think of several billionnaires who could end world hunger and housing shortages using just a tenth or a quarter of their enormous fortune that they'll never ever use - and aren't doing it. 

The fact that this attitude is prevalent at all strata of human society doesn't mean it's right - it just means the top 1%'s propaganda's still winning.

Stuff to be aware of: Living in the country and a breadbasket region as my wife and I do, we don't have as many worries sourcing food. And the region is still sending as much of the produce to the city so everyone has enough.


When the pandemic created chaos in the supermarkets, the people from the city would basically send 'raiding parties' down the coast and buy everything out from under us. That's set to start becoming a feature of food shopping here when this particular famine hits. One person hoarding triggers hoarding behaviour in others. And then the few that have held back must hoard too or starve. And THAT is also all down to money, greed, and the imperative to survive better than anyone else, at any cost

And funny, but 'famine' is going to be the exact right word to use, and as mentioned elsewhere in this article, climate change has been one of THE triggers for this FoodApocalypse. The Climate Food Apocalypse of the Early Anthropocene, it'll be called in the history books. IF we have anyone left to write history books, anyway. 

Also funny is that every famine has come down to our actions or inactions. Here's a site where you can make a difference.

There ARE things we can do now - I'm not going to make this a huge long article, but I hope it's given you some news about food that's becoming important and will become VERY important VERY soon. If you can help in any way, get in touch with me. If you have a crop going to waste let people around you know and let them come pick some up for others to use to survive on.  Use every buy-swap-sell page, every social media, every noticeboard, but don't let a largely engineered food shortage develop.

And I'm writing this stuff up here and on my other blogs, and will help coordinate efforts where I can.

So please - if you can at all spare some time, take a look at my News Stand where you'll see live updated links to everything I publish; Or take a subscription to my weekly newsletter where you'll receive the same information automatically once a week; Or contact me via email; Or donate either directly or at my Ko-Fi page for the price of a coffee, or even make a regular monthly donation there. 

Sunday, 17 April 2022

Korean BBQ Hoki Poki [tm]

NAME: _Korean BBQ Hoki Poki

I invented it so I get to name it and this sounds so 'shonky-Aussie pretending to know Korean' that I knew I had to almost trademark the name... 😁 It was just a recipe that I pulled out of my hat at the last moment and it came out glorious. Do you hate recipe blogs that go into five pages of some ripping yarn before the recipe? So do I - so here's the recipe already. (Oh and a pic... )
Forgot to take a pic before we devoured it...
500 g Hoki fillets (see Notes) 
150 - 200 ml Korean BBQ Sauce
Medium/large brown onion
pinch of powdered ginger
4-5 cloves garlic
3-4 tbsp peanut oil (see Notes)
Salt as per Method
Juice of around 1/2 a lemon

Cut the fillets crosswise into slices about 4-5cm wide and place in a bowl. (I buy frozen fillets and only partially thaw them for this as it gives firmer chunks. Fresh Hoki would also be firm enough for the recipe.) Drizzle the BBQ sauce over and stir pieces about to coat evenly. Return to this periodically as you prepare the rest of the recipe.

Peel and cut the onion into fairly chunky pieces, close to 1cm is good. Peel the garlic cloves and make chunky cubes around 4-5mm by slicing lengthways to that dimension, then cut the slices lengthways and then cut the sticks into cubes. Gently fry the onions until glassy, add the garlic and keep frying until some browning takes place then lift it out and set aside. 

Lift the fish pieces out of the sauce and allow to partially drip off then fry until the sweet BBQ sauce starts to develop light brown spots then add back the onions and garlic, sprinkle the powdered ginger over. Reduce heat, cover with a lid and let cook very gently for ten minutes or just turn off heat and stand for about 20 before serving.
We served it with a fried rice with fresh garden veg, instant winner dinner for three people. 
I use ALDI frozen Hoki skinless Hoki fillets, and about half a pack feeds three people with rice additional. I also only half thaw before proceeding as per method as it results in much finer portions, see Method.

Peanut oil is good but vegetable oil will do. Peanut has a better smoking point and I find it releases out of foods better than most other oils and fries cleaner.

Tuesday, 29 March 2022

Garden Stuff Quiche

NAME: _Spinach'n'Stuff Quiche

A quickie quiche

garlic chives
a carrot 
(I don't grow those, had to use a supermarket one, and everything below this is store-bought as well.)
sheet of puff pastry
a tomato (optional)
cream cheese
grated cheese
salt and pepper to taste
(See Notes: for why this is so open ended.)   
Cut the stems out of the spinach, silverbeet, and rocket leaves. Wash everything and shake dry. Chop all the stems into 1cm slices and throw in a frying pan (I had the wok out and used that, it's hardly critical) with about a tablespoon of olive oil, start on low heat. 

Meanwhile, chop all the leaves up and get them ready to go, grate the carrot into longish shreds. About now I generally sprinkle a bit of water over the stuff in the pan and let it evaporate, then add the leaves and carrot, toss everything until it starts to wilt, sprinkle a bit more water. When the desired wiltedness is reached (hint: I prefer a bit of body left in the veges, you may, too. Keep an eye on it.) turn off the heat and move the pan to the side, put a lid over and let it cool down./

If you want to save time, then while the above is happening, use your second pair of hands to line a pie dish with baking paper and then the puff pastry, and then put it in the oven at about 190C long enough to part bake the pastry. Take it out at that stage but leave the oven on. 

In a bowl mix about four eggs, two spoonfuls of cream cheese, and a spoon of thickened cream.  Mix well or even use a mixer. Salt and pepper to taste can be added at this stage, also your grated cheese. Adjust the cheese mix to taste (I generally use a few spoons of tasty cheddar and about half as much parmesan) and mix that into the egg with a spoon, then still with a spoon mix in the wilted vegetables and fill the pastry with the mixture.

If you're wanting to make a nice appearance, slice the tomato into 2mm thick slices and dot them around on top of the filling, and then, also optional but highly recommended, a light sprinkling of some more of whatever cheeses you used. 

Put back in the oven and give it 25 - 35 minutes until it gets browned on top, leave to cool and set for 10 - 15 minutes before cutting and serving. 
A few extra leaves of rocket on each plate make a nice touch.
I found that for two of us, the vegies I collected were under a kilo, and what I had was just what I picked before cooking. One pack of frozen spinach would do much the same thing and not need pre-preparation. But not taste half as nice... 

I had a dozen leaves and stems of an Asian spinach of some sort with leaves + stems being some 15cm in total, some young leaves of silverbeet about the same size, a few of rocket, and a single bunch (one plant) of garlic chives.

The pie filling mixture generally doesn't need much seasoning, but you may want to try different cheeses depending on the green ingredients. I had garlic chives to impart a strong flavour. 
Today, I'm going to ask you to please visit one of my other blogs and have a read:
PTEC3D Blogger is about 3D printing and recycling 
TEdADYNE Systems read about EVs and AIs and techie stuffs
TEdALOG Lite II a general sort of blog 
The Body Friendly Zen CookBook more focused on sustainable and renewable
O Hai Corona WP health and freaking out about the 'rona
Grumpy Old Guy Substack pretty much what you may think it is . . .
or subscribe to a newsletter at

I wouldn't normally ask but I'm hoping that by getting a bit more of a readership I can afford to cover the server fees and materials costs for the recycling project and traffic will help. Also you can directly donate or do a monthly donation at HTTP:// 

And as always,


Saturday, 12 March 2022

Sourwhat? And is it an animal?

I'm going to make a few people who've perfected their sourdough skills over the last two years, angry. Probably. But I have a bread maker machine, it's 15 years old or more, and it still hasn't taught me any of the breadmaking skills i acquired myself - but is used quite regularly in our house. And we buy bags of premixed bread mix for it. There. I've 'fessed up. 

And fair enough - I can bake bread in the oven using more traditional techniques, and the only problem with my sourdough is that I always kill it because I'm scatterbrained and forget it. I could put it in a more prominent position but then I'd lose some of my valuable kitchen real estate for other cooking & processing projects. 

I'm going out on a limb here but: the bread machine's electric, I don't need to run my gas oven for an hour to make a loaf. We'd pay between $3 and $8 for a loaf of bread depending how 'artisanal' the originating company imagines itself to be, and the bread mix works out at $1 a loaf. The loaves keep much better than store bought if wrapped in a clean tea towel and then sat in a bread bin, it's a far better size than commercially-baked loaves for two of us, and it works out that we get between six and eight weeks' worth of bread on demand out of each bag.

The procedure for handmade bread, on the other hand, uses the gas oven as previously mentioned, a stand mixer that I have to find room for and then wash and put away plus a bowl and a proving basket, it's dependent on the vagaries of the weather and temperature, and therefore I don't do it as much and then without the good old Breville we'd end up buying commercially baked bread.

Okay - enough of that. I've said my piece, and with all sorts of  stuff getting expensive due to climate and pandemic it's a viable option for saving a few bucks that I thought I should point out.

Now on to another thing that worries me - the way we've become and are becoming disconnected from our food sources and food knowledge. I present just one story from News Of The Weird:

Can't Possibly Be True

In a study published in the December issue of the Journal of Environmental Psychology, researchers from Furman University asked children ages 4 to 7 to identify whether certain foods come from plants or animals, and which things were OK to eat. The results were shocking, as reported: About a third of the kids thought eggs came from plants. Forty percent thought hot dogs and bacon were vegetables. Almost half thought french fries were animal-based. More than a third thought chicken nuggets were plant-based, even though the word "chicken" is right there in the name. Another third said fish were not OK to eat. Seventy-six percent said cows were not OK to eat. We have some work to do, folks. [, 11/10/2021]


By the way, NotW is a great source of off-the-wall and offbeat news, almost as good as going to my News Stand and subscribing to a newsletter there so you can keep up with ALL my blogs and posts. 


Saturday, 12 February 2022

Ted's Secret Shish Recipe

NAME: _Ted's Secret Shish Recipe

I grew up for four or five lovely years on Bahrain island and enjoyed the food - a lot. We left when I was almost nine but the flavours stayed with me. Then a few weeks ago we were walking through our local Coles supermarket and saw these electric shishkebab makers and spouse asked me "Would you use one of these?" She's really lovely like that - because she knows anything cooking-related she presents me with ends up making our dinners deliciouser and deliciouserer, to paraphrase Alice.

I checked it out and liked it. But. Price. Ack! Not what I'd spend on a whim, so I said something like yes I would but I was expecting something half the price mumble mutter mumble greedy bas....ds. . 

The following week I went solo shopping and there was the rotisserie - AT HALF PRICE! 
So you bet I grabbed one and brought it home cos - sign from the Gastronomy Gods, people! I was meant to have this thing!
Then I got busy and this is the result - these yummy shish, and this recipe.

(Also, we went back the following week and they were back to their old price... I think maybe someone at the shop overheard me and decided to give me a chance... Curioser and curioser...)

1 level tsp cooking salt 
2 tsp sugar (raw if you have it, or use honey even) 
1/2 tsp ground coriander 
1/2 tsp ground cumin 
1/2 tsp mustard powder 
Take about 4 large cloves or 6-8 small ones, mash really fine, needs to make about 1 level tbsp and a bit more, two normal spoons(ish)
(optional) 1 tsp powdered dried mint
1/2 cup - 1 cup water
1/4 cup white wine vinegar (or malt, or brown, just not that white distilled rubbish)
about a tbsp of lemon juice.
Last Add:
1 cup olive oil.

In a suitable sized bowl put the salt, sweetener, coriander, cumin, mustard powder, and garlic (and mint if using) and fork mix together until well combined, add the water and vinegar, stir again until well combined. Add a cup of olive oil and mix well again. 

Best for chicken or other poultry but I suppose you could also marinate beef, veal, pork, or what have you.

Marinate your shish-sized chunks in this for from one to 24 hours. Refrigerate if doing anything longer than about two hours, it'll quite happily keep in the bowl, just cover it to prevent the fridge smells getting in.

See the photo above, I like the thin slices of corn, red pepper / capsicum, and red (or white) onion squares. Put an onion square near the top and the flavour will run down. Marinate the vegetable ingredients if you like but only long enough to coat them - ideally do that right as you're ready to thread the skewers. Really get some caramelisation on the pieces, it's delicious! Serve over rice with a small salad with a nice vinegary dressing. 
Makes enough for a kilo or two of chicken thigh cubes.


Just a quick update:

TEdAMENU Tuckertime is going to get some regular updates again as I find more time to record and post recipes. 

I haven't stopped cooking, just run out of time to do the actual recipe blogs. Also, there are a dozen other web properties I'm operating and I have to divide my time among them, and then there are RL things like plastic recycling, making machines for that, 3D printing, electrnoics projects, etc. 

I'm just sorting out my workflows now (after 25 years you'd reckon I would have had this sussed, but no...) and some semblance of regularity should return to the diet... 


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