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Beef Wellington the Third

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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…

Comments

  1. I resent that joke.

  2. Angelico Nguyen, Esq., OP says:

    She bakes in beauty, like the pie
    Of cloudy climes and sunless skies;
    And all that’s best of moist and dry
    Meet in her pastry and her eyes….

  3. Jonathan Potter says:

    Today in (royal) food porn.

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