Cevaps (a dying art revived)

Anny’s learning the old art of making Slovenian Cevapcici before Christmas

Easter Sunday

We hosted Easter Sunday at our place this year and while the families went to church John got things ready at home. Anny took Clancy and he asked questions and was intrigued by the whole event. We had brunch, drinks, swims and an Easter egg hunt and all the kids had a great time, as did the adults.

Gang blong Vanuatu

We caught up with some old friends from Vanuatu, Mike and Camille who now live in Bussleton WA and Phil and Emma who live in the Dandenong’s VIC. We met for a 715 breakfast after Gerome’s 40^th, in St Kilda where we were staying. We were not firing on all cylinders, but it’s always great to catch up with the guys.

Gerome’s 40th

One of the main reasons for travelling this time was to attend Gerome’s 40^th. It was held at Jacques Reymond restaurant in Prahan, Melbourne, (www.jacquesreymond.com.au). Gerome has an extensive cellar and provided the wines to which Jacque Reymond created a Degustation menu of nine courses. We started with old vintage Dom Perignon and just got better from there. The whole event was fantastic.

Headed to Australia

We are headed to Australia for two weeks with one week in Victoria and another in South Australia, returning to Cambodia on the 23^rd of February.

Hot Frogs

Vuthy, our Tuk Tuk driver, and I had been talking about Chilli Frogs legs, a local dish he says is well accompanied with beer. He promised to bring me some. This morning his wife cooked the dish and as the Cvetko's piled into the Tuk Tuk at 7am he pulled out the dish and gave it to me, and asked if we wanted to try some. Anny had forgotten I mentioned this earlier in the week and only realised as the miniature (look like tiny legs of lamb) pieces came closer to her mouth that she was about to eat frog for breakfast. Not happy Jan! Anyway, they tasted good and are currently in Anny's work fridge, so I am looking forward to Chilli Frogs Legs and Beer when she comes home. I'll take a photo at the market next week so you can see what they look like in their raw state.