Welcome!!one!
Buongiorno, bonjour and “g’day”! (don't you like how they're all the same thing? ~ who knew Australian vernacular was so cosmopolitan???).
Also, "a good day to you, sir/maam" for our American pals, "Ni Hao" to China, and "Здравствуй" to our Russian comrades, "etcetera etcetera and so forth"... (for Yul Brynner).
It’s your old pal Kit (Christof) Fennessy here. I've been writing this blog with your help for ten years, and there's over a hundred and fifty recipes, restaurant reviews of Australia and around the world, and general gourmet articles in these pages for you to fritter away your idle hours on.
Want to know more about me? Friend me on facebook, follow me on twitter, or even look up my New Yorker cartoons on instagram! NB; different platforms not all food related)
A big thank you, as always, to my sponsors at
Blue Vapours (use them for all your design and advertising needs - we are waiting for your call!).
Now, what's on the bill of fare today?
I was having a
bachelor’s night the other night, cooking for one while my wife was out, and
think I hit upon the almost perfect bachelor’s entrée while cooking, if you
like a tope and a touch of class without much work.
