The Raw Prawn

So, for those who don't know, I have a new roommate. Those of you who know Paradoqz know that's he's a random Russian, who is doing his best to misuse his accent to trap Australians for his deviant Cossack pleasures.

He lives with me now. Listen, oh Man, and tremblingly obey.

However, the lad has little in the way of cooking skills. Actually, he's got little in the way of reheating skills as well. Therefore, I'm indulging by making dinner today. As most people know, I love to cook. One of my favourite pastimes, in which people seem happy to indulge me. Can't imagine why.

So, what's on the menu today?

Lemon basil prawns - a sort of delicate marinade of lemon, dill, fresh julianned basil, dijon, and rind. Flash fried in white wine and pan seared with some cracked pepper. And these are gorgeous black tiger prawns, hung fat and juicy like you'd imagine the member of a god.

Four cheese pasta - a creamy blend of fortina, mozzarella, parmageon, and provolone cheeses, with a dash of pepper and oil, tossed with linguine and served hot. Serve the prawns on swekers beside the pasta.

Add the Australian white wine and it's off to the table. I'm getting hungry already.