Another relatively early start as we had to swing by Penny's place to pick up the dumb waiter, and then had to get to Inglewood in time for me to get the pork (and fat) that I'd ordered for making the salamis.
Arrived in Inglewood around 11, unloaded the ute, got the pork, visited the op shop ladies and Denise, picked up the fixed brass bed head, and re-assembled the little yellow room - whew!
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| fixed |
Claudia, Reese, and Ethan (in Viking horns) arrived about an hour later, round 12 - and we had some lunch soon afterwards.
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| Ethan the viking |
And then we watched Fraser's Nimmitabel slideshow, (very enjoyable) and they played some music, and had a fire upstairs while I pottered around
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| setting up #1 |
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| setting up #2 |
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| thinking |
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| crawling |
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| tickling |
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| playing #1 |
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| playing #2 |
Went up to St Marys around 5.30, as Terry had asked if we could go there about an hour earlier to help set up.
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| the set table |
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| Me & Terry |
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| more setting up |
Claudia gave Ethan a little bit of food, Reese introduced him to some "life sized" Christmas bears, and then they made up a little bed for him up on the stage. He just curled up and went to sleep - priceless!
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| Ethan, friend, and Reese #1 |
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| Ethan, friend, and Reese #2 |
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| Nighty night |
Dinner was great as always :- Prawns in garlic butter plus a home baked bread roll for entree, jacket potato, peas/corn, force meat, beef and turkey for main, with home made plum pudding and white sauce, and trifle for dessert. Yum! There were 22 of us there - Maile & David, Nicole, Damo & Jerry, Jan & Geoff, Chrissie & Mark, Bruce, of course Terry, and a few others. David & Arlene were in Hawaii awaiting the birth of their 2nd grandchild.
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| dinner table #1 |
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| dinner table #2 |
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| dinner table #3 |
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| dinner table #4 |
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| Bruce telling a story |
So, once again a good night was had by all, and Reese drove us home.
Sunday, and we had a late-ish start. And then up to Terry's by 10am for our salami making. We all went - with Claudia and Reese more watching than participating.
Was lots of fun. First task was to cut the bits of fat and any gristle etc off the pork, and then to weigh the pork and fat at to get the right proportions ie 70% meat with 30% pork. Terry had recommended that we use disposable gloves in order to keep it as sterile as possible.
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| cutting off the fat #1 |
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| cutting off the fat #2 |
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| working it all out |
Next up was the mincing of both, and then the mixing in with herbs and spices. I'd bought enough pork for Justin and I to make 3 small salamis each - so he made chilli, red wine, garlic, and pepper (and salt), and I made paprika, garlic, red wine and salt & pepper.
Then into Terry's Kenwood - as per last time when we made sausages I pushed the meat through, Terry caught it in the sausages skins, and Justin tied them off
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| adding to the sausage maker |
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| the finished product |
Ethan played for a while
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| playing #1 |
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| playing #2 |
Claudia, tried putting Ethan to sleep again - but wasn't as successful this time
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| not quite sleepy yet |
And once it was done, Terry gave us a glorious lunch of his fabulous cheesy lasagne
And then back home, as Claudia and Reese had to get back to Melbourne. And we hung the salamis in the cellar - should take 2-9 months depending on how cured or hard we want them. I'm very much looking forward to sampling them
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| hanging salamis |
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