Author: Ning Xue

08/10/2020

Today we moved some more stuff to Mustang. Most of the kitchen stuff is in place.

Had family size pizza tonight! Saved some for lunch tomorrow.

06/10/2020

Had a bit post birthday blues(could write a blues song). Especially a little grumpy before lunch, but it got better right after meal. Bob left a lot of canned food in Mustang, enough to last a while.

In the evening, Bob called to say he was going to buy the boat ‘Hurts so good’! His intuition was right on the mark. She’s the one to put down the deposit. Asked if he was going to change the name of the boat, because it is the name of a terrible song, he said yes and the easiest way is to cover ‘hurts’ and it would read “so good”! Not a bad idea.

I made stir-fried noodles with the leftover ribs and prawns from last night. They were delicious but the noodles were a bit too mushy.

05/10/2020

Birthday today. I’ve decided to stay at yesterday’s age forever, so every year from now on it will be last year’s age.

I made a bowl of longevity noodles for lunch to start the celebration, with chicken stew from last night.

In the afternoon, we went onshore and saw a little brother and little sister fishing at a small pier. Sister:”you didn’t catch any fish.” Brother: “Why are you talking so negatively.” I was amused these words came from a little boy. The boy reported his results to us when we returned: two small fish, one was released, the other died and was fed to seagulls….

In the evening, Chef Ning cooked up her signature prawn dish: first take off the head of the shrimp and fry it with onion, ginger and garlic, then add cooking wine to make a red sauce, add soy sauce and other spice to taste and put it aside, then start to fry the prawn with garlic, and finally pour the sauce back into the pan, add starch water to thicken the sauce.

Second main course was a rack of slow cooked ribs bought from Coles, just added some garlic and chilli on top to roast in oven. It came with nice smoky flavoured sauce. It was as tasty as TGI Friday’s famous fibs.

Third dish was pan fried asparagus. It was also fried just right.

Then there was a dessert, which was half melted and had the texture of chocolate mousse.

Finally, there was a swing version of the birthday song with a candle blowing session.

Perfect.