A BIT OF FABRICATED, FASCINATING, FRIVOLOUS, FAMILY FUN

Foreword... this fanciful fairytale is my fanciful foray into the world of fantasy...for the fun of it...

On a sunny Sunday afternoon...i.e. September, 9^th, 1990... heralding the culmination of five years of dating...August March married the love of his life, Autumn Spring. The happy young couple left for their honeymoon on the following Saturday.  Having waited five years, and until winter’s end before tying the knot, they inhaled feverishly deep breaths simultaneously, believing a few more days wouldn’t matter before taking the leap.

Together they had three daughters, whom they named...April, May and June.  Coincidentally, each girl was born in the month of July.  Furthermore, each entered the world on a Thursday. 

August and Autumn’s only son, Daymon, was born on a Monday morning in October, seven years after June.  Arriving a little early, he had been due on the Tuesday.

Every summer, from December through to January, before school recommenced in February, once the children were old enough to enjoy the freedom freely offered by the ocean, the family cruised the Whitsundays aboard their yacht, “Sweet November”.   

November had been the month August and Julie realised they liked each other more than as friends. Their mutual feelings fell into place when they shared their first dance at the Friday night Formal.  Forthwith, they knew their futures would be forever forged.  Fortuitously, both teenagers attended Fairfield High School. From across the football field on a Wednesday afternoon their eyes locked.  Henceforth, they had eyes for no others.  August kicked a few goals during the game.  Goals, which not only helped his team win the match, but, also, helped him win the heart of the girl who became the forever after love of his life; a perfect match were they.

At first, flighty flirtation floated freely to and fro between the two. Soon the facts were faced. August and Autumn knew their feelings weren’t featherweight. From a fruitful friendship a firm, forevermore foundation was formed. The fundamental framework continued to flourish.  How frustrating such a perfect formula as theirs isn’t available on the market.  Was it a fluke?  To be fair, firstly, they were fortunate to have met; to have fallen for each other. It was fate...their destiny.  Nothing about their lives...the depth of feelings felt... was a facade.

Blame the above foray on lockdown.  Some would say I should be locked up...barred from my keyboard.  Hold on! I’m always in solitary confinement!  

Perhaps it’d be better if I took up needle-point, crocheting, knitting, quilting, scrap-booking, or building shadow boxes (not shadow boxing). 

Forget all of that!  Who am I trying to kid? This is far more fun...for me, anyway. 

If you have a beef about the fanciful fiction I’ve forced upon you...so be it.   

Sensing your cross words, maybe I’ll stick to crosswords, and keep my nonsensical ramblings to myself. I like to ginger things up a bit; stir things up, so I won’t do the latter. No surprises there!

 Friday!  Does that mean fry-day is on its way?

Ginger Beef Stir-Fry: Cut 700g sirloin into thin strips. Whisk together 5tbs soy sauce, 2tbs rice vinegar, 1tbs grated ginger, 1tbs honey, 1tsp red chilli flakes, and 1tsp cumin; add beef; marinate at least 30mins, up to 4hrs.. In a small bowl, mix 1tbs cornflour with 2tbs cold water, Heat 2tbs veg oil in wok (and 1tbs dark sesame oil if desired), over high heat until nearly smoking. Pat beef dry; separate into batches no larger than what can fit into the palm of your hand. Sauté beef, in batches,until just brown outside, rare inside; about 1min. Transfer to a bowl.  When beef is cooked, put 2-3 sliced hot chillis and 2 thinly sliced garlic cloves into wok; stir-fry 30-45 secs. Add 1-inch knob of julienned ginger; cook for 30-45secs more.  Return beef; add cornflour slurry; add 3-4 diagonally cut shallot stalks; cook 1min.  Add 1/2c loosely packed coriander just before serving, if desired. Serve with steamed rice. 

Fried Steaks with Spicy Blue Cheese Sauce: Combine 1/2c plain flour, 1/2tsp salt and black pepper in shallow dish. Whisk1 egg and 1tbs water together in shallow bowl until blended. Combine 1/2c dry bread crumbs, 1/4tsp salt, 1/4tsp garlic powder and 1/4tsp ground red pepper in shallow dish. Place 4 eye of round steaks, each about 3/4-inch thick between sheets of waxed paper; pound to 1/4 inch thickness. Dip steaks in flour, coating both lightly; shake off excess. Dip in egg wash, then in bread crumbs. Heat 1tbs olive oil in pan over med-heat until hot. Cook 2 steaks at a time until coating is crisp and golden and beef is med-rare, turning once. (Do not overcook.) Remove steaks; keep warm. Add another tablespoon of oil, if needed, and remaining steaks. Sauce: Place 150g blue cheese (such as Stilton etc.) 1/3c sour cream, 1tbs Dijon mustard, 1tsp Worcestershire sauce, 1/2tsp paprika and a good pinch ground cayenne in processor; season to taste’ whiz to combine. Place steaks on plates; spoon sauce over the top; crumble about 50g blue cheese on each.