I'm making grilled orange terriaki glazed chicken thighs, fried rice and gingered carrots.

Meat from the crocs is sold at the farm. It's OK, but I wouldn't go past a steak to get to it.

Wedding Venue is a new direction for the farm, but it was OK except for the occasional waft of 'eau d'effluence'. They're beautiful creatures.

They are much closer to perfection than we are. :shrug:

Considering their design hasn't changed all that much since their prehistoric ancestors, you might be right on that. Alligator tail tastes kind of like turkey to me. I had it once while visiting South Carolina before moving there. I agree, I'll stick with beef. After all, it's what's for dinner.

I think I'll make a haddock chowder, once I get back from choir practice.

My haddock chowder last night was fantabulous.

Tonight I'm roasting a chicken!

I found an even better link... this is what we have locally: Yumminess!

Though I must say I haven't had it with hot sauce before.

Guess what I have a taste for again? :bite:

Neige or Lil? Who doesn't?.....oh wait, you meant food......

I had a sandwich. Wasn't that hungry for an appropriate dinner.

I had a chicken, bacon and tomato sandwich.

Probably not much.

I had a big lunch at the Glenti, a big Greek themed weekend event here in Darwin.

Mmmmmmmmm souvlaki, baklava, and my new favourite, an un-named hot Greek

custard pie (with millefois). Factor in some 4.5% beer and a pint of Guinness on the way

home and I'm probably not eating much tonight.

Which leads me to ask... What alcohol percentage is Australian beer, normally???

Don't know - going to a party, so I guess it will be nibbles.

Full strength beer is 4.5 to 5%, midstrength is 3.5 to 4% and lights up to 3%. The Guinness runs at 6%, but a pint of Guinness here is 20 ounces (like Canada), not 16.

I believe, like American brew, the Kunuks call that beer "making love in a canoe".

It's fucking close to water. :cheers: