Happy birthday to me

Today is my birthday.

Last night I got enough beer into my belly to give me one hell of a head ache. I quite literally feel like I did get older last night. The boys were up at 5:30am (yeah, there’s a 5:30am now) hiding my presents which in turn meant that I was up shortly after, questioning what ungodly soul would make a 5:30 in the morning on a mans birthday. One’s birthday should include a clause that omits times like that and possibly moves straight onto a 9:30 or even 10:00. Was it the Myans? I told myself right there and then that I would investigate further…

I guess I should start at the beginning.

Yesterday I invited a few friends over for dinner and quite possibly a drink or two. We cooked an absolute cracker of a meal, and when I say “we”, what I actually mean is that I put the pork in the oven when I left for work. It would be correct to say that even our friend Scotty did more work than me. Jen had him rolling tortillas like a small Mexican grandmother by the time I got home from work, but that’s what you’d expect if you rock up to a birthday dinner at 1:30pm… at least 3 hours early, right? Claiming ignorance, or stupidity, or something? But the best I could figure is this was only going to benefit my situation. With the preparation for the meal all but complete, I could get started on a crispy cold birthday drink. On with the day.

It was my birthday and I felt not even a small urge to shed a tear.

And that, my friends, is where the details start to get a little sketchy. Photo diary from here I think.

Greg tried to camouflage    himself with the table cloth. Chameleon skills
A lovely afternoon for some corn chips and salsa. Greg tried to camouflage himself with the table cloth. Chameleon skills
Too many good things on one table; 12 hour shoulder of pork with beer and spices, chicken mole, red rice, corn with cheese and chilli powder, home made tortillas, guacamole, pickled 'slaw, salsas, pickled chilli... some recipes will follow
Too many good things on one table; 12 hour shoulder of pork with beer and spices, chicken mole, red rice, corn with cheese and chilli powder, home made tortillas, guacamole, pickled ‘slaw, salsas, pickled chilli… some recipes will follow
Emma is going to be happy with this one. She's been keen for a mention/photo/song dedication on this blog for a while. She's on the left with her "I'm in the photo" face on
Emma is going to be happy with this one. She’s been keen for a mention/photo/song dedication on this blog for a while. She’s on the left with her “I’m in the photo” face on
There it is folks
There it is folks

SAMSUNG CSC

Finish the night with a croquembouche so every body knows you're a boss
Finish the night with a croquembouche so every body knows you’re a boss

Right now all I have left are the memories of a swell night of eating, drinking and all round merriment, a cracking headache and a brand spanking new MacBook. So I’m going to go out on a limb and see if I can predict how the day shall go from here; I will lay in bed or possibly on the couch. No, let’s do bed today and then I can really look like a little girl, I will watch some cooking shows, eat more of last nights dinner, drink some coconut water because I am convinced it has the power to make me feel better, have a little snoozey, try to write some witty words that will camouflage themselves cunningly inside my brain so I can’t find them, then I shall repeat this scenario until I come good. Hopefully that will be today. The big problem for me seems to be that as soon as I start to feel a little better, a little more like I could possibly conduct a legible dialogue, or maybe that I should get up and go and give those carnies a damn good flogging, the bloody thing is back. BAM! In the face like a bitch. Like the woman scorned she demonstrates her wrath upon me, and like a bad acid trip it just keeps coming back around again. And it’s only bloody 10am.

I truly have to get on with my tasks for the day…

But before I do that I think that I’ll check my facey, see how popular I am and all that and this is what greets me. A message from my mate Jaz. It made me smile and it is what I shall leave you with today; “Happy birthday Graeme! I’m glad I know you because you’re Graeme, but also because you’re ginger and its my goal in life to know as many gingers as I can. Thanks for being my friend and being ginger hehe”…

Amy and Justin come to stay… part 1

I’ve been a little MIA the last few weeks. Partly due to the fact that the holiday time is a guarantee of a good ass raping every day for a month if you work in the hospitality industry, partly due to the masses of friends and family we have had stop by in between times, and partly due to my flashbacks from ‘Nam… black helicopters in the sky. No wait up, that was just the channel nine traffic report guy.

Our home is always up for a bit of a shindig with some old friends. Maybe a beer or a sangria, some good food and a heaps of unadulterated stories about the good old days. Other times we’ll just poke fun of the carnies we keep in a cage on the verandah. Funny little carnies. Eat your cabbage. Eat your damn cabbage!

One such couple was Amy and her new Canuk husband Justin. They are in Australia for their honeymoon. Although Justin is Canadian and Amy seems to end every sentence with “ay” after living over there for 8 years, we thought it would be nice to welcome them into our home, and treat them like one of our own. We had some beers and ate a heap of food. Justin played guitar and we sung late into the night very badly (gotta apologise to the neighbours for that one). I even took the spy camera in the teddy bear out of the spare room so they could get a good nights sleep… well that’s what I told them anyway. The footage will be up on you tube soon!!!

The first night they stayed we enjoyed a Mexican feast featuring all our favourites that I have told you how to cook previously through the technology that is blogland and more specifically, this blog; chicken mole poblano, avocado salsa or guacamole, tortilla, tomatillo salsa and corn rice… which I think I owe you a recipe for. And you shall find said recipe if you are not too lazy to get to the end of the page.

put your guests to work. Amy made the avocado number...
put your guests to work. Amy made the avocado number…
el time to eat
el time to eat

CORN RICE for a heap of boarder jumpers

4 cups cooked rice

2 cobs sweet corn, charred, cut from cob

2 tablespoons of what I like to call “mexi seasoning”

  • Mix it up plenty good, season and eat

MEXI SEASONING

¼ cup ground dried chilli

¼ cup dried thyme

½ cup dried oregano

1 cups whole cumin, roasted and ground

Good food, good company, good shit!