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Long time between drinks with Perth having a bye last week. Swans have looked great so far. Two great games between these two last year. Yes we were ok against WP but this week is very big for the Dees me thinks.

Moody in I would say for Hug or Richardson or Florio.

How did the Bush pull up. If he pulled up well he should be better this week. Serviceable enough on his return.

Deckers is the big one. If we are only playing one ruck he must be 100% injury free. Looked very proppy after the game last week. Where is Eyers at?

Lesson and Florio have to impose themselves more. 40+ game players in their 4th year the pair of them. Both just put their hands on someone in a tackle instead of putting the opponent into the ground. Gotta get a lot more white line fever from the both of them.

Here is an old recipe my granny used to make. I will be cooking it up on Saturday......Enjoy

Black Duck Soup


Serving Size: 8 Servings

Ingredients:


18 Black Duck(s)

1 Inch Fresh Ginger, cracked

2 Tablespoon Soy Sauce

8 Cups Water

1 Tablespoon Corn or Peanut Oil

2 Cloves Garlic, finely chopped

1/2 Inch Fresh Ginger, peeled, finely chopped

1/2 Cup Sliced Onion

3 Cups Fermented Mustard Greens

2 Teaspoon Soy Sauce

2 Eggs, beaten

2 Cups Chopped Celery with Leaves, separated

Directions:

1. Cut the legs and little scrawny arms of your black duck. Pull all feathers off and chuck in a big pot. Cook duck with the cracked ginger, soy sauce, and 8 cups water in a covered pan over moderate heat for 45 minutes or until duck is tender. Remove the duck and shred it. Reserve the broth and skim off the fat.

2. Heat the oil in a large pan and stir fry the garlic, chopped ginger, onion slices, and chopped celery stalk over a moderate heat for 2 minutes. Add mustard greens and soy sauce and stir fry for a moment. Add the eggs and mix together slowly until the eggs set.

3. Add the reserved duck broth, bring to a boil, and simmer for 5 minutes. Add the celery leaves and stir a minute to blend flavors.

4. Serve on a warm spring day in April with cold beer.

Thems fighting words Lucifer. Strongly suggest you don't serve ur granny's recipe with a dose of Yellow footy or you'll come up short again.

Lucifer wrote: Here is an old recipe my granny used to make. I will be cooking it up on Saturday......Enjoy

Black Duck Soup


Serving Size: 8 Servings

Ingredients:


18 Black Duck(s)

1 Inch Fresh Ginger, cracked

2 Tablespoon Soy Sauce

8 Cups Water

1 Tablespoon Corn or Peanut Oil

2 Cloves Garlic, finely chopped

1/2 Inch Fresh Ginger, peeled, finely chopped

1/2 Cup Sliced Onion

3 Cups Fermented Mustard Greens

2 Teaspoon Soy Sauce

2 Eggs, beaten

2 Cups Chopped Celery with Leaves, separated

Directions:

1. Cut the legs and little scrawny arms of your black duck. Pull all feathers off and chuck in a big pot. Cook duck with the cracked ginger, soy sauce, and 8 cups water in a covered pan over moderate heat for 45 minutes or until duck is tender. Remove the duck and shred it. Reserve the broth and skim off the fat.

2. Heat the oil in a large pan and stir fry the garlic, chopped ginger, onion slices, and chopped celery stalk over a moderate heat for 2 minutes. Add mustard greens and soy sauce and stir fry for a moment. Add the eggs and mix together slowly until the eggs set.

3. Add the reserved duck broth, bring to a boil, and simmer for 5 minutes. Add the celery leaves and stir a minute to blend flavors.

4. Serve on a warm spring day in April with cold beer.

Whatever you do don't stir it with a large WOODEN SPOON ???

Oh DW dont worry there will be plenty of leftovers for you dont worry you won't miss out!

And if there's any yellow footy on Saturday the coach will have more to worry about than black ducks I give you the tip!

A huge game on sunday. Hopefully Moody will be back and Leyendekkers is fit. I doubt if Bateman will be right to go and Hodge still a fair way off. We had some real under performers in the midfield against WP. If we don't improve in that area then Elari, Riggio, Faulkner will be a problem all day. Hug and Richardson well off the mark last game. Possibly bring in Lynch who has been very good in the ressies and maybe even Tim Hunt as an onballer.

The defensive match ups will be interesting. Risol on Carey, Kane or Busher on Gaeppen. I would play Cale Morton up forward again alongside Stack and Bevan. Jarryd Morton doing well in defence. Perhaps Mitch should be used mainly in the midfield.

Noel on a wing!

Nah, Noel can start in the ressies.

Busher should be played in attack.

Lucifer wrote: Here is an old recipe my granny used to make. I will be cooking it up on Saturday......Enjoy

Black Duck Soup


Serving Size: 8 Servings

Ingredients:


18 Black Duck(s)

1 Inch Fresh Ginger, cracked

2 Tablespoon Soy Sauce

8 Cups Water

1 Tablespoon Corn or Peanut Oil

2 Cloves Garlic, finely chopped

1/2 Inch Fresh Ginger, peeled, finely chopped

1/2 Cup Sliced Onion

3 Cups Fermented Mustard Greens

2 Teaspoon Soy Sauce

2 Eggs, beaten

2 Cups Chopped Celery with Leaves, separated

Directions:

1. Cut the legs and little scrawny arms of your black duck. Pull all feathers off and chuck in a big pot. Cook duck with the cracked ginger, soy sauce, and 8 cups water in a covered pan over moderate heat for 45 minutes or until duck is tender. Remove the duck and shred it. Reserve the broth and skim off the fat.

2. Heat the oil in a large pan and stir fry the garlic, chopped ginger, onion slices, and chopped celery stalk over a moderate heat for 2 minutes. Add mustard greens and soy sauce and stir fry for a moment. Add the eggs and mix together slowly until the eggs set.

3. Add the reserved duck broth, bring to a boil, and simmer for 5 minutes. Add the celery leaves and stir a minute to blend flavors.

4. Serve on a warm spring day in April with cold beer.

As long as your guys don't choke on it Lucifer