Category: Dessert

Future Classics – Australian Table – August 2001

Remember how I said I had a fab idea for a whole new series of blog posts whilst on holiday?  Here’s the thing, along with hundreds of cookbooks, I also have a huge collection of food magazines, most of which sit on shelves in my back room doing nothing.  Once a year, I grab a handful of the oldest, take them on holiday and cut out the recipes I want, throw away the magazines, and cook the recipes over the next 12 months. 

Vodka With Crushed Limes2

Crispy Duck with Green Pancakes2jpg

Currently I have a few mags from the late 1990’s but they are most from the early noughties onwards.  So they are not quite but well on their way to becoming formally vintage.  My thought on holiday was….”These are the things that will shortly become the vintage recipes of the future.  So, instead of ripping them up, I’m going to start cooking from them.  Once a month, I’ll revisit one of these magazines, cook a thing or two and decide if these are future vintage classics – or just junk taking up space in my backroom.  Here are the early years to 2013:

Magazines1And here are 2014 to the present day:

Magazines2so, to start, we are stepping back in time 15 years to the August 2001 edition of Australian Table:

Australian Table August 2001 I also thought it might be fun to revisit some of the content of these magazine as well as the recipes, so without further ado, here are the:

Flavours of The Month – August 2001

This section spoke about what was in season.  I thought I might give it a little Retro Food For Modern Times Twist!

Sweet Potatoes

Huh….my plan here was to insert a recipe or two from the blog.  However, apparently I have made nothing with sweet potatoes. I’ll link to some recipes  below.

Baby Bok Choy

Or anything with Bok choky.  What have I been cooking in for the last four years? 

Cumquats

Hooray – Finally!

Click here for my Four Kumquat Canapés For Four Food Heroes recipes

Pineapples

Melbourne Cup Crab and Pineapple Appetizer and MC Cocktail

Pineapple soufflé

Movies of The Month

Oh man.  August 2001 was a GOOD month for movies!  I would quite happily watch Bridget Jones’s Diary or Along Came a Spider today.  I don’t recall ever seeing Evolution but I am definitely putting that to rights, pronto.  I know it’s probably a little late with the picky picky however, Australian Table, I would like to point out that the chocolate-voiced, sloe-eyed maverick investigator is actually called Alex Cross.  The ACTOR is Morgan Freeman.  And what a difference a letter makes.  Slow-eyed which I typed at least a dozen times in the above paragraph makes you sound like you should be taking special classes.  Sloe-eyed…hello sexy!

Movies - August 2001

Music Of The Month

Well, I guess you can’t have it all.  I listened to none of these at the time nor do i have any real desire to seek out any of these.  Maybe the Elvis Costello.

Music August 2001

The Food

I chose two recipes from an article on fool proof party food starting with:

Vodka with Crushed Limes

Australian Table August 2001These are my flavours…this was so good!  Tangy, sweet delicious!

Crispy Duck with Green Scallion Pancakes

Crispy Duck with Green PancakesNo, these are my flavours!  Spicy, seductive!

Australian Table August 20012

Berry and Rhubarb Crumble

This recipe came from an advertisement for a 3 in one hand blender.  Crumble is pretty much already a classic but the addition of rhubarb instead of the more traditional apple?  Genius!

Rhubarb and Berry CrumbleRhubarb and Berry Crumble Recipe

Everything I made from this mag was SUPER! My view is that this is a definite future vintage classic!

I hope you’ve enjoyed this little walk down memory lane!  I’ll be back in a couple of weeks with a mag from September 2001.  I hope it’s as good as this one!

Have a great week!

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Bourbon Brigade Pudding

Coming back to Melbourne in winter after a tropical holiday has been a shock to the system.  I’m not sure if it is the cold or getting back onto germ-laden public transport but I have come down with a whopper of a cold.  Sore throat, blocked nose, and a head that feels like it is about to explode.  When I have not been in bed this weekend, I have been craving comfort food and what better way to rally one’s flagging spirits than with a Brigade Pudding.  And not just any Brigade Pudding but a Bourbon laced Brigade Pudding!  Because alcohol kills germs right?

Brigade Pudding 3To quote The Rolling Stones “You can’t always get what you want, but if you try sometimes, you just might find, you get what you need”. Such was the case with the recipe for Brigade Pudding.  There I was flicking feebly through the A-Z of Cooking, trying to muster the energy to get out of bed / the house / my sense of lethargy.  And to quote Marcy Playground (who knew illness would bring out my musical side, or maybe it was those weeks of Balinese cover bands).

“And then there it  was, Like double cherry pie, Yeah there it was, Like disco superfly, ”

Right in the  sweet spot of L (Leave it to Cook) in the A-Z of Cooking, Brigade Pudding.

Definitely what I needed!

Brigade Pudding 4Not even the Lemon Pond Pudding debacle of last year was going to stop me from making the Brigade Pudding.  Yes, the number of suet puddings I have made  to date is 1 and the number of failures I have had making suet puddings is also 1 but due to that disaster and a yet untouched bottle of fruit mince from a Christmas hamper I also had all the ingredients for the Brigade Pudding in the house.  No need to shop!  Yay to making food in one’s pyjamas! Yay to comfort food!  Yay to The A-Z of Cooking providing just what you need!

Brigade Pudding 1I am not sure which Brigade, if any, the Brigade Pudding was named after.  I did some cursory research but please see above for head that feels like it is about to explode.  What I can tell you is that it consists of layers of  apple and fruit mince sandwiched together by layers of suet pastry and then steamed to pudding perfection.  I added a little Trans Atlantic twist to my Brigade Pudding by adding in a good splash of bourbon into some warmed golden syrup to help give that  lovely shiny glaze and also allowed my apple and fruit mince to soak in another good splash of bourbon whilst the pastry chilled in the fridge.

Brigade Pudding RecipeThe verdict?  The Fussiest Eater in the World who grew up with stodgy British suet puddings loved it!  My opinion was not quite so positive.  Personally, I found the suet pastry  a bit heavy going.  I would have preferred the apple, fruit and bourbon mix with a lighter sponge pudding. He also liked it as is,  whilst I really thought it needed a little something-something to go with it.  Custard would have been super but we didn’t have any.  What we did have some was some of Sabrina Ghayour’s Pistachio, Honey and Orange Blossom Ice Cream which gave it just the lift I felt it needed.  Pudding perfection!  I also love that combination of hot pudding and cold ice cream! So good.

Bourbon Brigade Pudding
Serves 6
A lovely old fashioned British Pudding. Perfect comfort food for a winter night!
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For The Pastry
  1. 200g self raising flour
  2. pinch of salt
  3. 100g shredded suet or butter
  4. water
For The Filling
  1. 4 tbsp golden syrup
  2. 1/4 cup bourbon
  3. 200g mincemeat
  4. 3 large cooking apples, peeled, cored, grated
Instructions
  1. Sift the flour and salt into a bowl and add the suet or butter. Rub in well then add enough water to make a soft dough. Leave this to chill in the fridge for around an hour.
  2. Put the golden syrup in a small pan and gently heat with half the bourbon. Set aside.
  3. Take your pudding bowl and place it on a piece of baking paper, small side down. Trace around the bowl and cut the paper to size. Then, turn it over so the widest part of the bowl is on the papder. Cut three circles this size. You will now have one small circle and three large. Trim two of the large circles down so you now have four circles of varying sizes.
  4. Mix the mincemeat, the apples and the rest of the bourbon and allow to sit for half an hour so the flavours can develop.
  5. Grease the pudding bowl and our the golden syrup & bourbon mixture into the bottom, swirl around so it coats the sides.
  6. Now, roll pastry out thinly. Using your paper circles as templates, cut four circles from the pastry. Place the smallest in the pudding bowl and top with a third of the apple and mincemeat mixture. Repeat until all the apple is mixture is used, topping with the largest circle of pastry.
  7. Cover the basin with greased paper and foil tied on with string.
  8. Steam over boiling water for 2.5 hours.
  9. Serve with custard or ice cream.
Adapted from The A-Z of Cooking, 1977
Adapted from The A-Z of Cooking, 1977
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 Have a wonderful week! 

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Speedy Soufflé for Valentines Day

I made my very first soufflé.  For you, for Valentine’s Day.  

And it’s filled with passion – fruit.

Passionfruit Souffle 3Passionfruit Souffle 9

I’m not sure why it has taken me so long to make a soufflé.  I have some vague childhood memories of eating cheese soufflés and them not being very nice.  Then again, I ate nothing for two years except vegemite sandwiches so my judgement was possibly awry.  But those memories and the soufflé’s reputation for being notoriously temperamental might be the reasons I have stayed away.  After all, the soufflé come with more rules and regulations than the driving handbook:

  • Don’t beat the eggs too little
  • Don’t beat the eggs too much
  • Don’t fold the egg whites too roughly
  • Don’t open the door of the oven
  • Don’t make loud noises or sudden movements
  • Don’t look it directly in the eyes

Etc, etc.

What they don’t tell you is this.  You can have a decent souffle cooked from scratch and on the table in less than 20 minutes. So let’s get started. 

Butter and sugar coat your soufflé dish.  When you butter your dish, brush the butter from the middle of the dish to the rim and then up the sides of the dish.  This creates tiny channels that helps the soufflé to rise.   Seriously this works.

Passionfruit Souffle

When you are ready to start mix your egg yolk, half the sugar and the passionfruit juice in a bowl until light and creamy. 

Then mix your egg white and sugar to soft peaks.

Passionfruit Souffle 5Then fold the yolk into the white.  Gently does it here.  A little streaky is fine.  Then pour into your prepared soufflé dish.

Passionfruit Souffle 6

Now, into a preheated oven for 12 minutes.  So we’re not tempted to open that door and ruin our “ahem” hard work, let’s talk about romance.  After all it is Valentine’s Day.

The last few Valentine’s Days I have given you some horror stories.  Not so this year.  This year we are talking about two very special romantic moments in my life. 

Let’s start with my first ever boyfriend.  We started going out when I was 15 and he was 16.  There was a local park we used to frequent to get away from prying parental eyes and ears.  So, one Sunday afternoon we rode our bikes down to said park and headed towards our favourite bench to have a kiss and a cuddle.  We had not been there long when, from down the hill we heard some children screaming “Help, help, Angus has fallen in the lake”. 

Passionfruit Souffle 7Well, he took off down that hill, and jumped in, fully clothed  to save what we assumed was a drowning child.  Turned out Angus was a labrador puppy who had been quite happy paddling around in the shallows and had not even noticed the distress of his young owners. Semi disaster averted and there was a little swoony dripping wet with tight tshirt moment.  Made only more adorable by the squirming puppy in his arms!

Young love.  My hero.  And a puppy.  Life did not get much better!

Passionfruit Souffle 8So move forward…..a few decades years to the fussiest eater in the world.  A few weeks ago we were walking the dogs by the lake and noticed that one of the ducks had become entangled in some fishing wire and was only able to move in a tiny circle.  And cue the second Mr Darcy moment of my life. 

Passionfruit Souffle 11

Not only did he jump into the lake (it was only calf deep so no wet shirt here) but he unwound the fishing line from the duck’s leg then we noticed there was also some line knotted around it’s beak and neck. It was really knotted and tight he ended up having to bite through it!  It was both amazing and kind of gross.  That lake water is pretty dirty and I was expecting him to get sick from swallowing even a little bit of it. (He didn’t). 

These moments may not have involved hearts and roses but for me were two of the most generous spirited and selfless acts I have seen.  And that is true romance!

Passionfruit Souffle 10

OK, our 12 minutes is up and the soufflé is out of the oven.  Quickly dust with icing sugar, add a  dollop of passionfruit pulp over the top and serve immediately.  Your souffé will start to deflate from the time it comes out of the oven so speed is of the essence here.

Passionfruit Souffle 9

Have a wonderful Valentine’s day!  And don’t forget to spare a moment to moment to say thank you to the everyday heroes in your life, the people saving dogs and ducks and generally making the world a better place.  If you have a spare 15 minutes  why not make them a soufflé?

And then tell me when the love heart lollies of our childhood took a step into the digital age?  Not only are they now using Twitter….

Passionfruit Souffle 12

But also Tinder!

Passionfruit Souffle 13

Swipe left on that!

Passionfruit Souffle
Serves 2
A delicious passionfruit souffle that can be on the table in about 15 minutes!
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Prep Time
4 min
Cook Time
12 min
Prep Time
4 min
Cook Time
12 min
Ingredients
  1. 1 egg, separated
  2. 21/2 tbsp caster sugar
  3. 1 can passionfruit in syrup, you will need 1 tbsp of syrup
  4. icing sugar to dust
  5. melted butter to grease the souffle dish
  6. 1 8cm souffle dish
Instructions
  1. Preheat your oven to 180C.
  2. Butter the souffle dish, spreading the butter from the middle of the dish up the sides. Scatter a tablespoon of sugar into the dish tipping it all around the insides until it is entirely covered.
  3. Strain the passionfruit syrup into a dish, you will need a tablesppon of liquid. Reserve the seeds for later.
  4. Place the syrup with the egg yolk and half a tablespoon of sugar into a bowl and beat with an electric beater until light and creamy.
  5. In a separate bowl beat the egg white to soft peaks, then add the remaining sugar, a little at a time until the mixture is glossy and holding it's shape.
  6. Using a metal spoon, fold the whites into the yolks. A light touch is needed here, you want to keep as much air in the mixture as possible. It is better to have the mixture a bit streaky than to have it over mixed!
  7. Spoon the mixture into the prepared dish to just below the rim then run your thumb around the rim to totally clear it of any sugar, souffle mix etc that will prevent rising.
  8. Pop the dish onto a baking tray and bake for 12 minutes.
  9. Do not open the oven during this time.
  10. Remove from oven. They are done when a finger touched lightly on the top comes away clean but there is still a slight wobble in the middle.
  11. Quickly dust with icing sugar and add a dollop of the reserved passionfruit seeds and some additional syrup.
  12. Serve immediately.
Adapted from taste.com.au
Adapted from taste.com.au
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

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White Chocolate and Raspberry Tim Tam Cheesecake

White Chocolate and Raspberry Tim Tam Cheesecake

Back in….oh I don’t know, JULY my mum posted a recipe on my Facebook page and said, “This is what you are making for Christmas Day Lunch”.  Which is fine, it certainly stopped me from disappearing down the rabbit hole of suitable dessert recipes – which is all too easy for me to do. 

There was one minor problem though.  The recipe was a Tim Tam Cheesecake.  So what’s the problem I hear you ask?

I love chocolate. 

I love cheesecake. 

I do NOT like a chocolate cheesecake.  I really do not like chocolate cheesecake. Even the thought of it makes me a little nauseated. 

White Chocolate and Raspberry Tim Tam CheesecakeLuckily I had a good 5 months to think about how I could fulfill the brief of both a Tim Tam Cheesecake and something I would want to eat.  

Eventually,  I came  up with the idea of using the White Chocolate Tim Tams.  I also substituted raspberries for the chocolate in the filling.

And voila…

White Chocolate and Raspberry Tim Tam CheesecakePeople loved this.  And, having the biscuits like that around the outside, made it super easy to cut and serve!

Oh, and if you noticed a familiar name on the plate, it was painted by my mum.  If you didn’t, here it is again:

White Chocolate and Raspberry Tim Tam Cheesecake5And yes, we may have some fancy pants hand painted serving platters but when it comes to dishing up, we’re not afraid to use disposables.  Life’s too short to be doing dishes on Christmas Day right?

White Chocolate and Raspberry Tim Tam Cheesecake3The Tim Tam Cheesecake is easy to make, looks very special, and tastes deee-licious!!!!

If you are not averse to a regular chocolate cheesecake, here is the recipe I based my cheesecake on:

https://au.lifestyle.yahoo.com/new-idea/recipes/r/24716105/tim-tam-cheesecake/

If you cannot find Tim Tams, (poor you!!!!!) any similar style biscuit could be used.  Here is a link to a description of a Tim Tam:

https://en.wikipedia.org/wiki/Tim_Tam

And here is a recipe to make your own:

http://www.sugarhero.com/homemade-tim-tams/

Ok, now that you have your Tim Tams, and you will need three packs of them, put a pack of them (after removing the wrapper) in your food processor and grind them down. The original recipe called for some butter to be added to the crumb crust.   I did not need any.  Between the cream filling and the white chocolate on the outside and possibly that I made it on the hottest day of the year, the processed Tim Tams did not so much make a crumb but, for want of a better word, a thick sludge, that could be pressed into the pan base without adding butter.  And believe me, this is rich enough without more butter. 

White Chocolate Cheesecake CrumbSpread your Tim Tam “crumb” mix into the base of your prepared tin.  Open another pack of Tim Tams and press these into the base, standing them up to line the sides of the tin.

White Chocolate and Raspberry Tim Tam Cheesecake BaseThe filling is a fairly standard cream cheese, white chocolate, and cream affair.  The raspberries not only add colour but they help to cut through the somewhat cloying sweetness of the white chocolate.  

An additional bonus of this wonderful dessert is that you need to make it the day before.  So, on the day of your festivity, all you need to do is slice and serve.  One less thing to stress over on the big day is a huge bonus in my book!

White Chocolate & Raspberry Tim Tam Cheesecake
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Base
  1. 3 x 200g packets White Chocolate Tim Tams
  2. up to 50g unsalted butter, melted
Filling
  1. 2 x 250g blocks cream cheese, at room temperature
  2. ¼ cup caster sugar
  3. 2 x 180g blocks white cooking chocolate, melted
  4. 300ml tub thickened cream, whipped
  5. 250g raspberries, frozen are fine just thaw them out beforehand
Base
  1. Line a 24cm round spring form pan (base measuring 22cm) with cling film, extending over the outside of pan.
  2. Process 1 pack of Tim Tams in a food processor until finely crushed. If you need to add butter to help the mixture stick together (I didn't) add it a teaspoon at a time until the mixture holds together.
  3. Press evenly over base of prepared pan.
  4. Line side of pan with Tim Tams.
  5. Refrigerate.
Filling
  1. Beat cheese and sugar in a large bowl of an electric mixer until light and fluffy.
  2. Beat in cooled melted white chocolate.
  3. Don't worry if the mixture looks curdled, keep beating and it will come right. Continue to beat until smooth. Fold in cream until just combined.
  4. If using frozen raspberries, drain off any excess liquid from the frozen raspberries. Lightly fold the raspberries through the cheese mixture.
  5. Spoon into the prepared pan. Smooth over top.
  6. Refrigerate, covered, overnight.
To Serve
  1. Remove side of pan. Slide onto a serving plate.
  2. Cut between biscuits into slices.
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 I left the top of my cheesecake unadorned because I liked the swirly, splotchy look of the raspberries.  If you wanted to be really fancy you could decorate with more cream, raspberries or crumbled Tim Tams.

Enjoy!

Have a great week!

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Sussex Pond Pudding

In a weird coincidence, the last three cookbooks I have read have all contained recipes for Sussex Pond Pudding. I had never heard of such a thing  before and suddenly, it was stalking me!  The universe was absolutely, positively telling me something.  And I took that message to be that I should make one.  Because that’s what the universe does right?  Offers a gentle guiding hand to point you in the direction of where you need to be going. 

But first, somewhat of a digression.  The cognitive bias that had me seeing Sussex Pond Pudding everywhere has a name – The Bader-Meinhof Phenomenom.  It occurs when a word, name or thing comes into your attention and shortly afterwards it reappears with what seems like greater than normal frequency.  I’d love to know if, after reading this any of you randomly hear the words Bader-Meinhof or Sussex Pond Pudding over the next few weeks.   Let me know if you do. 

My most recent sighting of a Sussex Pond Pudding (kinda makes it sound like the Loch Ness Monster) came from Big Table, Busy Kitchen by Allegra McEvedy.

I find Allegra McEvedy immensely likeable and all of her recipes that I have tried have been successful.  She describes the Sussex Pond Pudding as follows:

“This classic English Steamed Pudding is definitely of a superior nature to most of it’s steamy brethren…it’s the only steamed pudding I ever make and I need to make it at least once a winter”

High praise! 

The next reference came from  The National Trust’s Complete Traditional Recipe Book by Sarah Edington.

She offers some the following explanation of the name.

“Sussex and Kent extend their rivalry to puddings – the most famous being Sussex Pond Pudding and Kentish Well Pudding.  The former consists of a suet crust enclosing butter, brown sugar and a whole lemon, and in the latter currants are added.  Either way, when the pudding is cut open, a rich sweet syrup, the well or pond  – oozes out.”

The final book (which was actually the first book I read containing those three words was Laurie Colwin’s Home Cooking.  Which you can read more about here.

You may have noticed that thus far, you have not seen any of my photos of the Sussex Pond Pudding.  I thought I would intersperse my pictures with Laurie’s commentary.

By the way, Laurie Colwin calls it Suffolk Pond Pudding.  For the sake of consistency, I will refer to it as Sussex Pond Pudding throughout.

But first.  Can we talk about suet? OMFG – was a more disgusting substance ever invented?  This has to figure right up there with the civet pooping coffee and that bird embryo they keep getting people to eat on Survivor and The Amazing Race.  I had to look it up because I was actually not too sure what it was.  I wish I hadn’t

Suet – raw beef or mutton fat, especially the hard fat found around the loins and kidneys. 

I am really sorry British people who eat this stuff all the time but that is just disgusting.  Raw sheep kidney fat.  Exactly what I want in my sweet pudding. 

Turns out you can buy (fake?) suet in the supermarket and it looks kind of like breadcrumbs of butter.  So not as bad as you might think.  Just try not to think where those buttery breadcrumbs come from. 

And that pastry?  Was a bastard of a thing to make.  And I was not at all happy with the finished product. It was very both heavy//thick and fragile.  Getting it to line the pudding bowl was a nightmare. 

Suet PastryAnd now, over to Laurie Colwin.

“Sussex Pond Pudding although something of a curiousity sounded perfectly it splendid….it never occurred to me that nobody might want to eat it”

No one wanted to eat mine either.  The fussiest eater in the world took one look at it.

“What is that?”

It’s a Sussex Pond Pudding”

“It looks disgusting”

He comes from Kent.  Maybe I should have added currants.

Suet Pastry2Back to Laurie:

“My suet crust was masterful.  When unwrapped from it’s cloth, the crust was a beautiful deep honey colour”

Mine too, at least at the bottom, which became the top where all the butter and sugar had soaked into the pastry.

Sussex Pond Pudding

“My hostess look confused.  “It looks like a baked hat”, she said.

“It looks like the Alien,” my future husband said.

“Never mind, ” I said.  “It will be the most delicious thing you ever tasted”. 

Sussex Pond Pudding2

“I cut the pudding.  As Jane Grigson had promised, out ran a lemon-scented buttery toffee.  I sliced up the lemon which was soft and buttery too.  Each person was to get some crust, a slice of lemon and some sauce.  What a hit!  I thought.  Exactly the sort of thing I adored.  I looked around me happily and my happiness turned to ash”

The buttery lemony sauce was by far the best thing about this .  It was actually quite delicious.  And the soaked buttery pastry was not awful either. 

Sussex Pond Pudding4My host said: “This tastes like lemon-flavoured bacon fat”

“I’m sure it’s wonderful, ” said my hostess.  “I mean, in England”.

The woman guest said “This is awful.”

My future husband remained silent.

Mine did not taste like bacon fat, maybe because I used the fake supermarket suet. If you got it in the right ration of sauce (lots) to pastry (not much) it was actually not too bad.  It was not the “weird inedible sludge from outer space” Laurie Colwin describes however it is also not something I will feel compelled to make at least once a year like Allegra. Or ever again. 

Although I am going to have to find something to do with the rest of that suet!

Sussex Pond Pudding5I guess that sometimes, instead of being that gentle guiding hand, the universe is a smartrase little jokester who is six steps ahead of you laying down banana peels for you to prat fall on. 

And then, just as you are shaking your fist at it, it gives you a little wink and a grin and holds out its hands in a let’s be friends gesture.  In my instance, remember a couple of weeks ago  I said this:

I have a real hankering to go back and watch some early XFiles. I have yet to scratch that particular itch but it’s there….

And lo and behold, I was flicking channels on Saturday night during an ad break in, ok, I admit it, The Hunger Games and look what was on my telly:XfilesJust a couple of minutes before this scene Mulder was examining Scully’s butt for alien probes.  It was AWESOME!  I can’t wait for next Saturday!

Have a great week!

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