Yes, I am continuing on my ‘intense’ coffee streak.

As I explained yesterday today is a public holiday. St George’s Day, the world appears dead outside and it’s 10am. I heard the breadman tooting his horn, but apart from that; nothing!

Even Lixo knows it’s a holiday, after breakfast so far he has slept on the clean washing, he has slept under the coffee table and now he is sleeping on the sofa; he’s a cat, he does a lot of sleeping and he does it well.

Conundrum_red_Wine_zoomI have been rescued from a conundrum.

Not that type of Conundrum, I would hardly need rescuing from that, unless I over-imbibed.

Back in February I lamented about not being able to add one of my favourite widgets, Feedjit, to my WordPress blogs.

Well, last night I got a comment from a kind gentleman, Dante in Italy, who recognised my plight and gave me the link to his post on how to. If you have a need, check his post out, it has an obscure link to Feedjit that works. I promised him an honorable mention in dispatches to go along with my OBE… Other Bugger’s Efforts

I was testing my camera out the other day, and happened to point it at my modest wine rack.

No Conundrum here

No Conundrum here

Pity, I would like some Conundrum.

It has two more bottles on top now. I got a couple of sweet wines for my ex yesterday. She has this nasty habit of taking my good dry wines and adding sugar to her taste. Disgusting habit, I would much prefer that she pick her nose, or something similar than abuse a good dry wine.

She is coming over next Sunday with the whole famn damily to cook Feijoada for lunch.

Image credit - www.canindesoares.com

Image credit – www.canindesoares.com

Now feijoada is a typical Brazilian dish, usually served on Fridays or Saturdays. It’s difficult to explain to a palate not from Brazil. Black baked beans, with meat.

Now it’s the meat that’s the problem. Much of the meat used would make the average western stomach heave with disgust. Pigs ears, trotters and tails for example, they are salted and are actually quite tasty. Other meats include bacon, smoked calabresa sausage, salted pork cuts and ribs.

Almost always served with rice and couve (kale).

Meanwhile, my lunch today will be much simpler. Curried chicken on rice; which I really must consider making. It will be a heavy curry which will necessitate retiring to the botequim for beer o’clock afterwards; and that is probably where I will stay for the rest of the afternoon basking in the sunshine although the air temperature is cool.

 

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