Here they come again, mmmm-mm-mm
Catch us if you can, mmmm-mm-mm
Time to get a move on, mmmm-mm-mm
We will yell with all of our might
Catch us if you can
Catch us if you can
Catch us if you can
Catch us if you can
Now we gotta run, mmmm-mm-mm
No more time for fun, mmmm-mm-mm
When we're gettin' angry, mmmm-mm-mm
We will yell with all of our might
Catch us if you can
Catch us if you can
Catch us if you can
Catch us if you can
(
https://www.youtube.com/watch?v=8zGvtBCgKeY )
Good morning, everyone! Rush, rush, rush.... Gulping down Taylors of Harrogate's "English Breakfast" tea, eating crab on crackers (clean out the closets and the fridge?) and get the place ready for potential buyers who will be making their second look at the house... a VERY good sign! I've got my fingers crossed. I'd like to have the place sold before we leave.
And it seems someone wants us out of here pretty badly. The delivery man was at the door at 9am with a 'cold pack.' One of our friends sent us a full half kilo of Wagyu Beef! (What you call 'Kobe Beef.") This is the best of the best... Roughly $400 a pound... or the way "I" look at it, $300 for fat plus $100 for meat. Authentic 'Kobe Beef' has only been exported since last year. The stuff sold as Kobe Beef in the US, Europe, and Australia is actually taken from domestically raised wagyu cows crossbred with Angus cattle, to meet the growing demand. Farms in the U.S. and Britain have attempted to duplicate the Kobe style of raising the beef. US meat producers say differences between their less expensive "Kobe-style" beef and true Kobe beef are largely cosmetic, but I disagree. U.S. "Kobe-style" beef tend to have darker meat and a much bolder flavor. Personally, I prefer the US style. In fact, give me a good T-bone cut of Angus beef any day over Kobe fat...er... beef. Beef should NOT be pink!
On the other hand, I won't throw away a half kilo of real Kobe beef... Guess what we'll have for dinner tonight?
Opps! Doorbell! Here they come again....
Stitchawl