Political Caption Competition

20 Comments

1. Your ship has sailed, Chris.

2. Looks better with his big mouth closed. Sounds better with his big mouth closed.

3. For God’s sake, put this blighter back into his pyjamas, pop him in a nice shiny Mercedes complete with camera crew as per Meghan Markle, and whizz him off down Bowen Street this time, pointed in the direction of Wellington Harbour.

4. The tongueless wonder, symbolic of our locally unprocurable lambs’ tongues, ox tongues, kidneys, and sweet breads now gracing dinner tables in Beijing, Boston and Amsterdam, and the Dutch have my hopeful vote if one is to become New Zealand’s future overlord.

   1. Yes the Dutch seem to shine in many ways that I hadn’t realised. I found this good.
      https://www.nzgeo.com/stories/the-invisible-immigrants/

      1. Grey Warbler China, the USA, and the Netherlands are now our biggest export meat markets. Interestingly, a Chinese friend told me that they don’t like the smell of lamb roasting/cooking. I do. There’s much that’s impressive in Holland’s history and culture at many challenging levels; their King has flown, and still may fly as a commercial pilot for the national airline. The post-WW2 Dutch immigrants to New Zealand were conspicuously hardworking and diligent in their occupations and established various niche industries, some of which alas, no longer exist, like handbag making and repairing, overtaken I daresay by cheap stuff from China.

5. Back in 1882, the first refrigerated meat shipment to London, carried 2,226 sheep tongues. Now all the tongues are exported, our kids eat crap pasta, and I am seriously pissed off about this, Chris.

6. Yes, I remember when families could afford a lamb roast on Sundays. Small wonder that Hipkins took sausage rolls to King Charles’s coronation with meat prices the way they are now.

   1. Mince and sausages costing over $20 in my supermarket, lamb roast is a vanishing vision – I wish that Luxon would be the same though he’s tough mutt-on.

      1. No decent sausages in my Wellington suburb. Little, if any difference between prime and premium mince. WW’s meat all comes down from Auckland; NWS has their own butcher, but the choice is limited, presumably governed by demand, and chooks may still have little bits of scaley skin and feathers on them.

         The canned tongues which used to sit alongside the corned beef no longer exist, nor the little bottled fish spreads which were rather nice in a town where decent fish is also rare and the fish’n’chipper a better source of edible fish than the supermarket. Sausage meat on special can be used in many different ways and lends itself to a splendid curry, aided and abetted with any home-grown vege on hand.

         The smell of other people’s roasts on a Sunday can be a lonely sort of smell, and roasting a pork ( conscience-permitting) shoulder chop can provide a reasonable substitute.

         1. You have the sort of useful tips that your namesake would have offered AD. Pork may be imported? Can be as cheap as beef mince. To make the most of it I suggest cooking in closed vessel or a (non-green) roasting bag so that the meat doesn’t shrink. The dripping could be used as spread as in the early 1900s to which era and conditions we will soon be lucky to find ourselves in.

7. Mr Lambasted

8. A lamb without mountain oysters.

9. Hypocrite, when John Bishop, dad of a cabinet minister, is well known for driving around Wellington looking for sausage rolls and even putting to digit to keyboard about it, poor man.

10. Shirt accidentally shows working drawing for new ferry fleet.

    1. Perfect

    2. Tops, put this one up on the crow’s nest where all can see and enjoy.

11. The lamb just got me where the sun don’t shine.

12. God said NO kill me a lamb Luxon said ok

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