bacon snacks

[katieandtomcook]

There comes a point when you just love someone. Not because they’re good, or bad, or anything really. You just love them. It doesn’t mean you’ll be together forever. It doesn’t mean you won’t hurt each other. It just means you love them. Sometimes in spite of who they are, and sometimes because of who they are. And you know that they love you, sometimes because of who you are, and sometimes in spite of it.

[katieandtomcook]

[katieandtomcook]

[katieandtomcook]

Hehehe

[katieandtomcook]

and maybe this

[katieandtomcook]

and do this

[katieandtomcook]

A few more turns and we get to hang out again

[katieandtomcook]

Today was a little butt. We can’t seem to find common time.

I love you lots cutiebutt. We’ll figure it out. 

[katieandtomcook]

I’m gonna start posting all the things I don’t want to send you while you sleep in here and see if you notice

[katieandtomcook]

I made this yesterday, forgot the tamarind paste and, having no idea how it would have affected the meal, put a couple of bay leaves and birds eye chillis in there instead. Garnished with a liberal amount of lime juice, a little rind, and crushed peanuts fried with salt. It was amazing.

(via massaman beef curry recipe | use real butter)

[hoppip]

Chatting on the tumbler: a love story

[staff]

A few weeks ago, messaging launched to just a handful of you. You started messaging other Tumblrs, which gave them messaging. And they started messaging other Tumblrs, which gave them messaging. And so on and so on. And: 

You’ve collectively spread messaging to almost 1.5 million other Tumblrs. 

Most of you respond to each other within 24 hours.

Messaging will be turned on for everyone really soon.

Two of you are apparently cats.

Also, there are about twice as many messages being sent as there are posts being created. Weird! 

Anyway, good job. If we could click your heart, we would. 

[fencehopping]

There’s something satisfying about watching a ravioli rolling pin.

[virtualbuoy]

Need

[katieandtomcook]

we made pulled pork. we learned from our mistakes with the rub but lots of things went well.

- rub - paprika, chili, garlic salt, some cloves of grated garlic - made rub twice then made a third rub with really cool things like orange juice, lime juice, allspice, cinnamon, sugar, cumin - next time, make more of the this last rub, would be better if meat was sweeter - cooked it in toms baby grill, man the meat came out well - made a tray out of tin foil, should use there or four sheets for this as will be cooking meat for a few hours - place meat in foil and poor beer around the outside, don’t cover meat with more foil, just close grill - check after an hour, if there’s little liquid at the bottom, put more beer in, I think I used about three bottles in total - cook for about 6 hours (90 minutes per pound is the rule, w had 1.7kg) - last time I poured liquid in, I melted honey in a bit of hot water and poured it over the meat and around it; for the last time, don’t pour the beer on the meat as it may wash off bits of the rub, after an hour once it’s cooked, pour the beer on the rub because it’s a bit more cooked in - eat with horseradish and pickles if not too hungry - east in a wrap with picked radishes and tomatoes and red onion otherwise

we ate it with Dwayne, Dale, Madi and chief

[katieandtomcook]

at the supermarket: “Time to make something new for a delicious romantic dinner for me and the tom”

20 minutes later: “what the fuck is cilantro”

[katieandtomcook]

toasted sandwiches: hot English mustard, shaved ham, and pimento stuffed green olives, with a side of mild mustard and sliced gherkins. om nom non nom

[katieandtomcook]

yesterday, we ate really good chicken wings. we got a kilo of just the double boned ones for $12 a few weeks ago, which added up to just over forty. so, yesterday we ate the last twenty. one batch was half and half honey and soy; the other batch was five grated garlic cloves, a birdseye chili and one of the long red chillies, salt and olive oil. baked them for about 30 mins on 210ish, then opened and poured out excess juice into a bowl. flipped and cooked for a further 20 on the other side, set heat to max and cooked top again quickly for five mins. then went to white night. one year anniversary of doing a thing. tom vomited in the bathroom and nearly got kicked out.

[katieandtomcook]

today we made bacon snacks. that means we got spare ribs, cut them into tiny snacks size pieces, coated them in spices and fried them. today, we used paprika, BBQ bush blend, fresh grated garlic and dill. I didn’t think the dill made a difference but tom did.

before that, we went for dinner to the Robert Burns hotel in collingwood. we got chorizo on a stewed apple mash and cheese and ham stuffed croquettes to start; then we had a tuna salad with a tummy sweet balsamic dressing; for main course we ate two different types of paella - seafood (prawns, clams, mussels, calamari) and rabbit and chicken. we were going to have a salted caramel day but they ran out so we had churros. tom for a coffee with condensed milk on the bottom and we discussed earring a tube of condensed milk - the recommendation was no.

I still don’t think we needed the dill.