All manner of things went well for the sendoff last night of Aust(ral)ian bro-in-lo back to Upsidedownland (“What do you call someone from Down Under who has a suntan from Down Under?” “Aussie Ozburned”).
In what was a third go around on this sumptious recipe, my sister-in-law Lady Wellington outdid herself – and thanks to the help of my other sister-in-law Lady Duxelles with just the right balance of moist and dry, these two and a third (not pictured – it still had another ten minutes in the oven) were just about as good as could exceed expectations.
Accompanying this beef’s rich pageant, my brother-in-law, the Duke of Hollandaise, added his pedigree to the work of my wife, Mistress Broccoli. And it was all was washed down with a tarry fruity cabernet sauvignon brought to the table by yours truly, the Earl of Carnivor – along with another in honor of my other other sister-in-law Lady Middlesister – who could not be present for the occasion. Brother in law Sir Mashalot also couldn’t be there, although his presence was evoked in spud-acular fashion.
After a reading and buttering of the royal rolls, all and sundry set to for a repast that present generations will be savoring long into the future…