Well, I told you there are strange happenings down here, what with shagging in the park, and now a bald camel outside a local café.

I couldn't quite figure out if the camel required one hump or two, so I tried to give it two. The boss had to haul me off the thing, as he tried to explain to me that it was wooden. Now I have had my wicked way with some wooden bitches in my time, but this was taking things to the extreme!
After being bought up to speed with a short history lesson about these things, I feel a little better. Maybe I should have asked it for a date first? But by the time I had walked around it and still go no reaction, I thought it was better to do what dogs do best, so up went the old hind leg. That's what I think about you – ignore me at your peril!
Every thing else is moving along at a relaxed pace down here, which suits me fine, as in this heat who the hell wants to do anything except lie in the Sun knawing on one's bone. Oops excuse me, that does not sound quite right, agh what the hell, what ever floats your boat, I say,
Now onto my best mate Johnny the Aussie Butcher, in Gate Pa. Johnny has all sorts of goodies to put on the barbecue, and since the weather is going to be superb, get along and see him and stock up on all you meaty needs for the long weekend.
Well that's it for me folks. Take it easy all you good people out there. Cheers all.

'Great Southern Man'

Ingredients
1 ½ pounds rump steak, about 15mm thick
1 clove garlic, minced
2 teaspoons dry mustard
¼ cup whiskey
2 tablespoons butter
Salt and pepper to taste
Preparation:
With a sharp knife score the flank steak, about 1/8 inch deep, making a diamond pattern. Mix garlic, mustard and whiskey together. Place steak and marinade in a resealable bag and refrigerate overnight. Remove steak from refrigerator and preheat grill. Grill about 3-5 minutes. Brush with butter periodically. Slice into strips, across the grain and serve.
Serve with this great Greek salad and crusty bread from Bakers Delight.

'Greek Salad'

Greek salad, or horiatiki salata, is a rough country salad of juicy tomatoes, crisp cucumber, sliced red onion, green pepper, crumbly feta cheese and plump kalamata olives. Serve this delightful combination as a side dish or as a light meal with some crusty bread.

Ingredients
3 tablespoons extra virgin olive oil
1 ½ tablespoon lemon juice
1 clove garlic – minced
½ teaspoon dried oregano
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper and extra for garnish
3 tomatoes – cut into wedges
¼ red onion – cut into rings
½ cucumber – sliced into thick half-moons
½ green pepper (capsicum) – julienned
120gms feta cheese – cut into small cubes
16 kalamata olives
Method
Place the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw top lid and shake to combine. Place the salad ingredients in a large bowl. Pour the dressing over the salad and toss gently to combine just before serving. Garnish the Greek salad with a little freshly ground black pepper.