Some more entries have gone up in the DMBLGIT picture gallery today and, given Ed’s traveller status, we’ve decided to extend the competition deadline, so there’s a couple more days for bloggers to send in photos. Last chance – send us your entries by Wednesday April 26th! Or thereabouts…
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Thanks to Matt for letting me know that there’s still somethng amiss in my technical skills…. Hopefully you’ll now be able to view the photo entries here: DMBLGIT. Again, sorry about this!
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Now that you’ve been exposed to my technical ‘skills’, it may not be surprising to learn that my hot cross buns were lacking something, too. I followed a recipe that I downloaded from the internet – probably my first mistake! – and while they turned out perfectly edible, they had a texture more akin to [...]
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Ok, it seems all is ok with the DMBLGIT picutre gallery now – but please let me know if you have any difficulties veiwing the entries via the link at the top left. I’ve uploaded a few more entries this morning… keep them coming!
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Oops – it appears I’m having some technical difficulties with the DMBLGIT picture gallery. Sorry about this – I hope to have it back up and running soon.
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Hello. Kylie here, doing a spot of guest blogging while Ed eats his way across ‘Nam. I’ve uploaded some more DMBLGIT entries today, and there are more to come. In the next day or so I’m also going to attempt to make hot cross buns, which should be a challenge as I suffer from Renter’s [...]
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Three years ago I went on a boozy winery tour with a busload of artist mates. Somehow along the way I managed not only to buy two small olive trees, but also two magnificent French oak wine barrels to plant…
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Three years ago I went on a boozy winery tour with a busload of artist mates. Somehow along the way I managed not only to buy two small olive trees,…
There’s a rumour that Melbourne hospitals lay on extra staff in the Emergency Department at this time of year. Yes, it's tomato season and given our vast migrant population, there…
Making yoghurt at home is really simple and doesn't take much science. Here we make two different styles of yoghurt using both cows' and goats' milk.
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With thanks to the Melbourne Food and Wine Festival.
It's 3.50 on a Friday afternoon. I've just finished a great meal cooked by Scott Pickett at The Point in Albert Park…
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