Today’s Delivery & Tonight’s 3 Course Dinner

Hello Hello!

This week, we decided that we’ll try our veggie and fruits delivery from a new company – Boxfresh

I got the small chef box which costs $40.

The difference here is that from flemingtondirect i usually get the mover’s or standard box, which is more expensive than the small chef box – i decided on the small since we were going back to Singapore soon and didn’t want to have fresh food that we couldn’t finish on time.

 
Other than that, the box is a recycled Styrofoam box which, included in the $40 is a $5 refundable deposit for the box. So this means that i have to keep the box and return it when the delivery guy delivers the next order. Flemington uses a new carton box each time and we just throw that away. I’m not sure which way i like more since the styrofoam box is good as it’s recycled, but it takes up space in my kitchen and my kitchen is not big. but as far as cooking dinner tonight, it wasn’t in the way.

 
The choices are not as customizable as flemingtondirect’s where i could choose almost exactly what i wanted and what i didn’t want.

Boxfresh has a ‘standard’ list for every week and from there, i can choose what fruits or veggies that i wanted or didn’t want. but there are things like potatoes which are not offered this week – whereas i could have potatoes delivered from flemingtondirect in every order.

I got a relatively good variety of stuffs. Just a quick run through.

1 Red & 3 Brown Onions, Basil, 1 bag of Snap Peas, 2 bags of beans, 3 carrots, 1 bag of Baby Spinach, 3 bunches of Bok Choi, 6 Bananas, 2 corns, 3 small & 1 big red chilli, 1 small bag of red grapes, 1/2 pumpkin, 1 head of brocolli, 2 green capsicum and 1 box of oyster mushrooms.

Hmm…. i’m not 100% sure if it is of better value than flemingtondirect’s. I shall have to think about that a bit.

But it is of good quality – the fruits and veggies are fresh looking and packaged nicely.

So, with all these veggies and fruits, i started making dinner.

It has been said that fruits should be eaten first – so i washed the grapes and left them on the dining table so that Fish would be able to eat them once he came upstairs.

Then, i decided, with so much veggies, i should make roasted veggies!

I had to go to the store downstairs to get some cream for the dessert, so i bought some mushrooms and potatoes to add to the roasted veggies mix.

(I had to stop here for a moment – a GINORMOUS spider was crawling on my bed!!!!)

Back to veggies.

Don’t be afraid of roasting loads of veggies at once. Lie your baking dish with aluminium foil – it does not eliminate washing up, but it does make life easier.

Olive oil or Extra Virgin olive oil is essential, so are some dried herbs, salt and pepper.

In this bake, i used:

1/4 pumpkin
4 potatoes
2 white onions
1 carrot
1/2 head of broccoli
9 white mushrooms
1/2 green capsicum

You need loads of oil. A good coating.

All the veggies are hopefully diced in approximately the same size. Don’t dice them the size you want to eat them in, dice them slightly bigger than that as they will shrink.

Give it a good sprinkle of dried herbs – i used dried Italian herbs and dried rosemary. Salt and pepper too.

I wore a plastic glove to mix everything well.

The veggies should be nearly overflowing your roasting pan. Don’t worry. They will shrink. If you look at the picture, it is only half full after cooking.

You have to roast for a long time. and you will need to take it out of the oven to toss and turn a few times. I had to take out the broccoli and mushrooms first as they were browning way faster than the harder veggies.

I started roasting them in a 180 degrees preheated oven. but towards the end, when i knew that the hard veggies were all cooked, i turned it up to 220 to get them to brown faster.

To go with veggies, we decided on a simple spaghetti that is delicious.

At first, i only wanted plain spaghetti, but fish convinced me to go with this – this is one of my favourites.

Simple. 3 ingredients. Spaghetti, chorizo and loads of garlic.

If cooking for one, the oil from the chorizos should be enough. But you might just want to add a little butter or olive oil.

This is also one where i would try switching with kabanas – since i don’t really eat the chorizos as they are very salty. Fish loves them.

Today fish also added chilli flakes. Spicy!

Usually, this would be enough for me, but i was afraid there wouldn’t be enough meat for fish – he makes a lot of noise when he doesn’t get enough protein. So, i bought chicken schnitzel from downstairs and just fried it up.

(haha.. if you realised, we ran out of paper towels and so i used a brown paper bag instead to soak up the oil)

Lastly, i made dessert – Fish has been requesting this for a long long time. So i made it today.

  
Bread and butter pudding. Only, i used too much butter.. hehe.. i used a tissue to soak up the excess oil.

This is a really quick and simple dessert to make. Only – i didn’t use enough sugar – i don’t like things sweet, but i really should have used more sugar. I’ll make a custard sauce to go with it tml and increase it’s sweetness.

I haven’t found a definitive recipe yet, but i will share when the time is ripe.

Today’s a 3 course meal!

Going out for dim sum tml!! yay! hopefully we can wake up……

Going to cook dinner again on Sunday – making Pork Ribs soup with peanuts and etc…

Till then.. Eat well and Sleep well!

Lasagne!

Last night, i decided to make lasagne and i searched the net a little to look for a cook recipe. and i found Gordon Ramsay’s.

I didn’t have all the ingredients on hand and so i definitely did not use his recipe in the entirety. and the thing is. beef in australia has a gamey taste. So far the normal beef that we’ve tried in the supermarket tastes ok. but i bought angus beef mince that day and used it for lasagne and it was not good.

I hate that gamey taste – which resembles lamb. and i don’t like it.

So, next time, i’ll make this using the other beef mince which has no gamey taste.

It isn’t too difficult to make. and i love love love the cheese sauce. and i love love love instant egg lasagne sheets.

Ingredients

Bolognaise

300g minced beef
2 Kabana Sausages – our new favourite!, sliced and fried
1 onion, diced
3 cloves garlic
1 bay leaf (optional)
1 can chopped tomatoes
1tbsp tomato puree
50 ml milk
Dried Oregon & Dried Italian Herbs
Salt & Pepper

*Other ingredients possible include grated carrots, red wine

Cheese Sauce

25g Butter
25g Flour
300ml Milk
50g Cheddar Cheese (you could definitely use more or less according to taste)
Salt & Pepper

4 sheets Instant Egg Lasagne Sheets (depends on the size of your sheets you may need more or less – or break them up to fit your dish as they should not overlap)

Directions

In a saucepan, add olive oil and diced onions. Give them a while to sweat and become translucent then add in your chopped garlic. Fry till aromatic.

Add in the minced beef. Fry till nicely brown. Add in the tomato puree and the can of chopped tomatoes together with the dried herbs and bay leaf.

When nearly done, add in the milk and take it off the heat. Leave it aside.

Now, in another saucepan, we start cooking the cheese sauce.

Start by making a roux. Melt the butter down and then add in the flour – it does not need to be sifted.

It should form a nice paste. In low heat, add 1/3 of the milk and mix in well. Add the second 1/3 and using a whisk, whisk vigorously to get rid of the lumps. When nearly there, add in the remainder of the milk and whisk again.

Add the grated cheddar cheese. Whisk together into a smooth creamy white sauce. Add salt and pepper to taste.

You should now have a smooth, creamy and delicious white sauce.

Now, to assemble the lasagne.

At the bottom layer, place 1/2 of the meat sauce. A layer of pasta. 1/2 white sauce. the other 1/2 meat sauce. Pasta. the rest of the cheese sauce.

I sprinkled the top with cheese (i used a mixture called ‘pizza plus’). and Japanese panko. Delicious!

Into the oven for 225 degrees for 20-25 minutes.

*****A note on our new favourite sausage.

We love chorizo sausages. but we’ve found a new favourite. Kabana Sausages.

(Taken from ‘Don’ website)

Kabana, derived from 'Klobasa' meaning sausage, is a typical eastern European thin sausage that originated in Poland and Russia. One of our most popular deli products, the Kabana is an icon of the Aussie barbeque platter.

DON^® Kabana has a strong, distinctive flavour characterised by cracked black pepper, paprika and finished with a mild smokiness.

They are most commonly dry to very dry in texture and smoky in flavor. Kabana, unlike other meats such as sausage, are typically eaten alone as an appetizer, and often served with cheese.

Kabana are commonly used as hiking food because they do not spoil as quickly as many other sausages.

(Taken from ‘Don’ website)

It is delicious. As compared to chorizo, it has a less intense flavour – definitely not spicy and has a milder smokiness. What makes it nice is also that it’s not as salty as chorizo. Sometimes, chorizos just get a little too salty, but this is well seasoned and flavoured.

The only downside to using this in place of chorizos is that you lose that delicious looking red oil that comes out of the chorizos. which is also a good thing because kabanas are not as oily as chorizos. If you look at the picture below, you can see that there is no residual oil at the bottom of the pan. whereas chorizos would have a beautiful red oil.

 
I’m coming home soon in 2 weeks and i’ll be eating loads of local foods then! yay!!

See ya everyone!! =)

Spinach, Bacon, Mushroom and Feta Quiche

Ok.

The first time i ever ate quiche was at Corona Cafe – a cafe just across the road. I loved it but it was expensive @ $9.50 per slice (if i am not wrong).

So, after nearly 2 1/2 years, i’ve decided to try this out for myself. and it was a smashing success!

 
I had to go around the whole of Eastgardens to search for a quiche pan. Poor Fish was running around with me the whole time.. =)

Anyways, this is really simple and can be made with ingredients you already have on hand. The only small problem that you might have is not having the puff/shortcrust pastry.

Supposedly, quiches are made with shortcrust pastry, but i couldn’t find a readymade tart case and i had butter puff pastry in the freezer, so i decided to just use the puff pastry.

I had some problems with blind baking the first time, it didn’t work – i’m still having to learn how to do this properly – so if anyone knows, please let me know.. =)

Therefore, i didn’t blind bake – the only problem with not doing this is that the dough at the bottom – due to the liquids, become soggy – but it didn’t bother us, so it was of no problem. =)

The recipe below is not 100% similar to what i made – i used double the amount of spinach and although it was nice, i found the spinach too overpowering and it was really a spinach quiche.. so i decided to cut the portion by half.

Here goes…

Ingredients

250g – 500g English Spinach Leaves – from the salad section (leaves only and washed)
3 XL Eggs
3 slices of Bacon (more or less is up to you)
250g Feta Cheese (mine was a smooth version – but i think all kinds should do)
300ml Pure Cream (way more fattening – i’ve heard you could just use milk or half milk half cream)
8 pieces of white button mushrooms (optional)
2 shallots (or any onion)
2 cloves of garlic
1-2 sheets of Butter Puff Pastry

Directions

Many of the recipes suggest blanching the spinach and squeezing the water out. For me, i decided that this gets rid of too much nutrients and i do not want to use my hands and squeeze water out of my spinach! My hands will smell of nothing my spinach later. So,

1. Chop the onions and garlic finely. Preheat oven to 180 degrees.

2. Fry the slices of bacon in a big frying pan – for later. Fry till the bacon is crisp and delicious! We used Bok’s Bacon, a free range pork that was woodfire smoked. Supermarket bought bacon in Australia is lousy! In Singapore it’s okay though. After they are crisped and cooled, crumble with hands and place aside.

3. In the same frying pan, using the fat from the bacon, fry the onions first followed by the garlic (to ensure they don’t brown since they have a much shorter cooking time as compared to the onions). Add the mushrooms. Add in the spinach in batches – unless you have a really large frying pan – The leaves will wilt and you can proceed to add more leaves until all is added.

4. Keep frying over medium heat, keep frying till all liquid has been evaporated and you’re left with a dry mixture. I suppose with mushrooms the cooking time might be slightly longer for they have a higher liquid content. But it will take max 15 mins. Season to taste.

5. While frying, crack the 3 eggs into a big mixing bowl and add 300 ml of milk/pure cream. Whisk the mixture well. Add in the bacon as well.

6. After Steps 3 and 4 are done, give a little time for 3 to cool down.

7. In the meantime, slice up the feta cheese, which should come in a block. You can place this into the mixture whatever way you like, but i took half and sliced it smaller and added it into the egg mixture.

8. Get ready your quiche pan. Mine is non-stick so it was not necessary to oil the pan. Place a sheet of puff pastry over the pan, and using your fingers, press it down and over the sides of the pan slightly (nice crust there). It is slightly difficult if you’re doing it the first time, but don’t worry, if there are cracks or holes, just take excess pastry and mend it – no one will ever know. After it looks fairly decent, use a fork to prick the pastry all over. I’m not sure if this is necessary since i am not blind baking it – but whatever, it won’t hurt.

9. By now, the spinach should most possibly cooled down and you can add that into the egg feta mixture. Stir well to combine and pull apart some of the spinach as they tend to be tangled all together.

10. Pour the mixture slowly into the puff pastry lined quiche pan. Mine was pretty full around 5/6 of the pan and it didn’t over spill when baking, so i think it should be pretty safe.

11. Taking the cubes of Feta cheese, place it all over the top, pushing it slightly into the mixture.

AND… you’re done!

12. All it needs now is to go into the preheated oven for approximately 20-25 mins. But keep an eye on it to see the colour changes till it’s a shade that you like. To test if it’s cooked, use a fork/knife and poke into the centre, if it comes out clean, YOU’RE DONE!

13. Unmold and serve warm.

This can be kept in the fridge for several days and should taste good at room temperature as well.

I apologise for the above pic. I didn’t manage to take a picture of a nice slice. This was a midnight snack and i left it in the toaster for a minute too long, so it is slightly darker in colour. Still tastes really good though and i love puff pastry!

I hope you guys liked the quiche and try it out at home – it really is relatively simple. You can change it anyway you like. Just bacon, just spinach and feta, just mushrooms and bacon.. etc etc.. I will definitely be trying more variations soon!

Happy Belated Halloween and Eat Well Everyone!

Sausage Cheese Rolls & Lasagne

Hello Everybody!

It took a while, but i’m finally blogging about this.

This obviously wasn’t the most perfect looking one.. but aint it looking delicious?

I’m so happy that i am finally able to successful bake bread!

It’s slighly time consuming because of the time needed for it to rise.

Some suggestions of future reference:

- Not use Kraft’s cheese
- Find a better sausage
(Both of these together overwhelmed the bread and was quite salty)

Sausage & Cheese Rolls

This recipe was taken from dailydelicious and adapted for 6 rolls

Ingredients

150g             Bread Flour
2.5g              Instant Yeast
5g                 Sugar
3g                 Salt
15g               Softened Butter – I used salted ones
110g             An egg + Milk
6 pieces       Sausages
3 slices        Processed Cheese Slices, sliced into half

1/2 egg + 1 tsp water (for glazing)

Directions

1. In a bowl, place the flour, sugar, yeast and salt. Mix to combine.

2. Add the egg+milk mixture into the flour mixture and using a spatula, mix everything to combine.

3. It will come together rather messily – but no worries.

4. Take the dough out of the bowl and place onto a floured surface. Start kneading the dough. The dough will be slightly sticky and will stick to your hands and the surface, so remember to keep lightly flouring your hands and tabletop.

5. After kneading for 2-4 minutes, the dough should become much more manageable.

6. Add the butter onto the dough, and continue kneading. Slightly messy as well, but preserve, it will become not messy later.

7. Keep kneading for 10-15 minutes. Knead by using the heel of your palm and your body weight to press the dough down and out, then folding it back onto itself, repeat the down and out action for the entire duration. At the end, your hands and tabletop should be relatively clean from all the kneading. You should end up with a smooth looking dough that is soft and pliable. 

8. Put the dough in a lightly buttered bowl. Place the bowl in a warm area for approximately an hour to an hour and half to rise and double in size.

 

9. After the dough has risen, take the dough and slightly flatten it.

10. Slice the dough into 6 equal pieces., roll into a ball shape and let them rest for another 10 minutes

11. Roll a piece of dough into an oval shape. Checking with your sausage to see how long your dough needs to be. Using a knife, cut both sides of the dough into equal length strips.

12. Place a half slice of cheese on top of the sausage.

13. Crisscross the strips one over the other. Try to press them firmly together if not they might become slightly undone when baking.

14. Preheat the oven to 180 degrees. Place the sausage rolls on a baking sheet and let the dough double in size again.

15. Brush with egg wash.

16. Place into oven for 5-8 minutes. (My oven was too hot and it took really quick – so keep checking on your rolls)

Serve and Enjoy Hot.

 

Lasagne

I won’t be going through the whole process. Just mainly the meat sauce. Measurements are approximate.

Ingredients

500g – Ground beef
1 can – Crushed Tomatoes w/ Herbs
3/4 bottle – Pasta Sauce
1 – Brown onion, chopped
3 cloves – Garlic, chopped
Italian Herbs
Salt and Pepper

Directions

Fry the onions in a saucepan till they are fragrant and soft.

Before adding the ground beef, add the garlic first and fry for a short time (to prevent them from burning)

Add the ground beef and fry till cooked and separated.

Add in the can of crushed tomatoes and 3/4 pasta sauce.

Simmer for a while and do a taste test. If necessary, add more pasta sauce for flavour. Add Italian herbs for flavour as well and salt and pepper as necessary.

Simmer for as long as you can, or until the liquids have reduced – you don’t want a watery lasagne.. do you?

You’re done. Just layer the lasagne and bake in the oven.

 

To this, i also added roasted eggplant. A favourite in our family. Just slice eggplant into rounds, place on a baking dish, drizzle liberally with extra virgin olive oil. Sprinkle a good amount of Italian herbs, pepper and salt on each eggplant. Roast in the oven on 180 degrees for as long as necessary. I just kept them in there, slowly roasting while i made the meat sauce. Just check back to make sure they don’t burn. VERY DELICIOUS.

Enjoy everybody!

Next up! Taiwanese Mince Meat Sauce. Simple and Delicious over rice or noodles!

Rice-Cooker Claypot Rice, Scones & Chendol

Tonight’s dinner was Claypot Rice!

It was using a recipe that came with my rice cooker’s manual. The rice cooker that i have here in Sydney is the exact same one as the one back in Singapore.

A few days ago, my dad told me about him cooking claypot rice and tasted good. So, today after thinking for eternity, claypot rice came to my mind.

It was EASY, FAST & SIMPLE.

Basically, it makes use of the casserole setting on the rice cooker.

Directions

Wash 3 cups of rice and start cooking it.

Sliced 300gm chicken breasts/thighs – we marinated it in soya sauce, oyster sauce, cooking sake, a little sugar, sesame oil and white pepper.

Sliced 120gm of lup cheong (dried sausages) – don’t slice tooo thinly because they shrink. Also this way too little, next time i will use 200gm instead

Sliced ginger – also don’t slice thinly esp if you don’t like biting into ginger because they shrink

2 cloves of crushed garlic

• When the rice cooks and beeps, it is the sign to add the ingredients in. I added the ginger and garlic and lup cheong to form the first layer. After that, i added the marinated chicken all over on top. Also, fish said to add more oil, so i added ard 2 tbsp of olive oil. Then continue the cooking process.

We had no vegetables to add to the claypot rice so i just steamed a bowl of corn kernels while cooking the main dish. 

 
This was my bowl after adding dark soya sauce and a little more olive oil. On the top left hand corner, fish made a dipping sauce for the chicken. He’s just really good at making sauces.

It was good, nice and really quite delicious. We finished it all up and had brownies with ice cream for desert.

 
I made scones or otherwise called biscuits. They were really nice and tasted good though i really have to make these again. I’ll try it again with buttermilk and use lesser baking powder.

Guess what’s this?! A huge lump of coconut sugar. We had a huge huge pack of coconut milk and decided that we shall make chendol. I melted the coconut sugar with a little water and while melting, i cooked red beans in water and some of the coconut sugar. After that, i also marinated the red beans in coconut sugar.

This was our dinner – i think last friday. It was just a simple simple dinner of baked beans, fried spam, leftover soup and onion egg. The three of us LOVE fried onion eggs.

After cooking onion eggs a few times, i’ve realised that the best onions to use and still the big brown onions. I tried it with big red onions which work as well but the onions when cooked tend to turn grayish – so i still prefer using the brown onions. Also, it requires an amount of oil.

Firstly, i fry the onions in oil with a little salt and let it sweat and softened and brown a little. In the eggs, add a good amount of soya sauce. Then just pour the beaten eggs over the onions and wait till it fries and browns – the difficult part comes in the turning of the eggs!

Anyway, i really had fun making all these dishes and sometimes it really is very difficult in thinking of dishes to cook for dinner. Hope you guys are having a way easier time!

Hungry for…..Chicken Parmigiana!

Tonight’s dinner was relatively quick but much washing up and trouble.

                            Not the prettiest picture – i know..haha

Ok..Here the recipe goes..Really simple.

Ingredients (Serves 3)

600gm Chicken Breast
1 jar of Bertoli Grilled Summer Vegetables Pasta Sauce
Mozzarella (As much or as little as you like – Fresh, packaged..whatever)
1 egg
Panko Breadcrumbs

Directions

The chicken breasts i bough were from Lilydale – Free Range Chickens. There were 2 breasts but they were relatively large and fat so i sliced each into half and got Fish to pound them to thin the breasts out.

In a baking dish, pour the jar of sauce into it and even it out.

In 2 shallow dishes, crack an egg in one and the breadcrumbs in the other. First, i seasoned the chicken with just salt and pepper. Heating an amount of oil in the frying pan, then taking a piece of chicken, dipping it in the egg then the panko breadcrumbs then into the hot pan. Do this with each slice of chicken. When they’re cooked, place them into the baking dish on top of the sauce – overlapping if necessary.

Easiest part – Sprinkle as much mozzarella as you like over the top and send it into the oven on around 220 degrees for around 10 minutes – till the top cheese is bubbly and brown and the sauce bubbles a little.

Enjoy!

To go with this, and since i had a few potatoes lying around – i had brushed potatoes which means it came with soil on it – so i washed it all yesterday and peeled off the skins.

I decided to make wedges.

These are really simple too. I just sliced the potatoes into wedges, rubbed chilli powder, BBQ seasoning, salt and pepper and olive oil onto them, then into the oven they go around 220 degrees for around 20 minutes or so. I think i added too much chilli powder..haha..

Have Fun Cooking and Eating!

Dinner dinner and more dinner…

Well..we’re very much into cooking our dinners these days and here’s what we had for the past 2 days!

Days Days Ago

We cooked chicken bake rice. Using a can of Campbell’s Chicken Soup. Smoked Chicken. Corn Kernels. Bits of Carrots. Herbs. Seasoning. Breadcrumbs.

Yesterday

We had a relatively not so healthy meal. We had baked beans fried with spam and corn kernels.

I also cooked a simple soup with just corn and carrots. It was naturally sweet and relatively nice and light.

And..homemade roasted potato chips!

Just these with plain rice cooked in our new rice cooker!

Today

Today was a little more elaborate. Fish marinated chicken thighs and we roasted them in the oven.

We had loads of potatoes left over from yesterday..so we roasted them today.

Since we also had carrots left over from yesterday, Fish roasted them with small tomatoes and marinated them with Italian vinaigrette.

The chicken was relatively moist and had a real good flavour. We reckon that tonight’s dinner only costs us around $10. Also, we weren’t tooooo full.

I made barley water too!

Have a great dinner!

Food, Pretty Pictures and Razer!

Guess what Fish bought me?!

A Razer Moray. It's a gaming brand but still i really like it!

If you noticed, there is an airplane attachment as well! So i can bring this on the plane to use as well! Yay! Happy Happy!

Fish came over today and we cooked indian food. Butter Chicken and Palak Paneer.

The recipes are not strict and we just kept changing as we went along so i think i won't provide the recipe but if any of you are interested, let me know.

Sorry that the pictures weren't the best - just a tad lazy. =p

Butter Chicken is basically a sauce with tomatoes, spices, cream and butter.

Palak Paneer is a vegetarian dish made up of spinach and paneer (cheese). I made the paneer myself and it was really easy.

Indian cooking requires much much spices and since i didn't want to buy all the different kinds, i bought a mild curry spice from a brand i don't remember =)

They tasted really great and basically really easy to cook - just the spices are a little troublesome to purchase.

A few weeks ago, Fish also came over and for New Year's Eve, we made Mac and Cheese which everyone really loved. This was my 2nd time making this dish, the first was at our place in Sydney.

Beautiful colours yea?

That's Shi Min putting on the breadcrumb mixture with cheese and that's the final product before going into the oven!

That's the final Mac & Cheese. On the bottom left is deep fried popcorn chicken that we bought frozen from the supermarket. The one at the top is Fish's creation of Cheddar Sausages wrapped with a slice of bacon. It's really rich and good - maybe just a tad too rich. =)

I'm not sure where i placed my recipe but i'll post it once i find it.

I tweaked the recipe by adding Johnsonville Sausages and tomato paste which gives it a slight tangy taste to counteract the creaminess of the original - which can sometimes be too overwhelming and quick to get sick of. This way, everyone can eat more without getting sick of all the cream and cheese. Oh, and the recipe called for parmesan but the supermarket somehow had none of those and so i replaced it with romano which seemed to work perfectly well. 

Okie then..that's all for today. I know i haven been posting regularly - i'll try to do that more often. Can't wait for the day i return to Sydney!