Pork pies

It’s been a long time between drinks, eh? I’m back, bitches! Yo, ho, wassup bling yo and all that. My desire to write has finally returned, albeit the skills side of things is a bit rusty. Going for quantity over quality is probably the way forward for now, so you’re going to have to put up with drivel like the above (or more of the below, depending on whether you like my style) until I regain my awesome writing powers.

What’s been happening? Well for one thing, I’m now married since the last time I posted. Jenny is wonderful. Life is good. What more needs to be said? There was a time when I really wanted to write to chastise the not-insignificant number of people who piked on our wedding reception, and I may still return to that topic in the future (maybe a 1-year anniversary blog post or something) but for now you have the benefit of a busy work schedule to thank for not having to endure that particular diatribe.

Lastly, pork pies. I picked up a couple of these on special from Coles the other day. Given my love of pies, I figured these little gourmet numbers should be pretty good, their being made out of pork notwithstanding. But no, they were horrible. If you’ve ever had those “Little dragon dumplings” in any restaurant that serves Northern Chinese cuisine, you’ll have an understanding of what the filling is like. A salty chunk of minced pork, “soup” and all (you know, that volcano-hot liquid that squirts right to the back of your throat when you bite into the thing, and burns all the way down your oesophagus), except that it’s wrapped up in pie pastry instead of, um… the Chinese dumpling pastry. I can only describe the overall experience as “yumcha pie”. Suffice to say I will be sticking to your good old regular Aussie meat pie from now on.