BurbleChaz

We took the short-cut to Williamstown today. By following the south bank of the Yarra and taking the punt across we saved about a mile. The ten-minute wait for the punt meant we didn't save any time, and the obnoxious troll driving the boat significantly reduced the fun factor. He had a nice dog, though.

We rode home along the north bank. It's a bit further, but we didn't have to deal with the punt troll.

After a long ride like that, comfort food is called for. So we had sausage and mash.

Organic sausages, obviously. Gently sauted in olive oil, while the potatoes simmered. Once the potatoes reached the perfect friable consistency, we crushed them gently with finely-chopped garlic, grated New Zealand Colby (like a subtle Cheddar) and a sufficiency of olive oil and butter.

Fine hand-tipped florets of broccoli were lovingly exposed to high-intensity electromagnetic radiation in a confined chamber, while a small amount of Verdelho was seethed down over finely-chopped shallots. After filtering, the reduced wine was gently warmed over a bain-marie, and cold butter was introduced by whisk. This beurre blanc was drizzled over the irradiated broccoli, and served.

Sausage and mash, with broccoli. It's good for you.