Terrible picture but enough eggplant parmigiana to do for leftovers on for the next two hot days. Got a couple of massive eggplants from the market.

Plus that’s a litre of milk getting an ice bath to cool down after boiling. Then add some yoghurt starter and back in the instant pot to do its thing overnight

sorry*ve been absent from this, for some reason it isn’t showing up on my morning feed anymore and we’ve had some family news to deal with.

it’s the reason I had Woodford Reserve with peach cobbler.

I made a super dooper ham, cheese and salad sandwich cos it’s hot here in Melbourne.

Steamed dimmies on the beach w/ equal parts soy / ricewine vin. and sesame for the sauce. Gonna throw in the first green habanero from the veg. patch just to see what sort of pain I’m in for when they ripen in a month or two.