10 August

The fruits of the sea

If you’re doing the traditional Australian seafood Christmas, working out your menu and ordering your sea creatures in advance, then picking them up on Christmas Eve is definitely the best plan if you’re keen on the popular favourites like lobster and oysters. But you can trundle down to your fishmonger on Christmas Eve and ask what they’ve got that’s good, thus giving yourself an opportunity to work with the catch of the day. Either way, take your esky with you, and make room in the coldest part of your fridge for the incoming fish before you leave home.[1]

10 aug 2016.jpg
Something’s fishy.

Hannah has volunteered to make bunting for her brother’s party. Jeremy insisted that she do it in the colours of the restaurant (orange and green is what he said but terracotta and cactus is more accurate) and she agreed readily but had a devious gleam in her eye. I think she’s up to something.

[1] My cousin Linda still talks about the time her husband left the third tub of fish in his car one hot Christmas Eve and found it again on Boxing Day.

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