I've kept a pretty low profile over the last few days as the boss's apprentice has still not forgiven me for eating his ice cream.

See if I care as I know the bosses are back and I do not have to listen to him whinging about my manners (or lack of such). I kept saying to him if you leave it lying around you will lose it. Unfortunately this has not gone down that well. He will recover and soon he will have his own mobile eating machine to worry about which will take a little pressure of me.
Moving right along, the twoleggers have arrived back after cruising the seas for the last two weeks, and what do they have in tow but a Calypso Cruiser. Yep you bet, we have our very own, with guitar under one arm, and his yacht moored in the creek. 'Uncle Art” is going to perform a couple of shows at my favourite watering hole No. 1 The Strand starting this Sunday, and we are going to have an entire week of calypso and Caribbean tunes.
This should be a bit of a hoot with all the dogs and twoleggers being asked to dress up in their best Miami Vice or Che Guevara costumes. (See advertisement in this edition.) This all sounds like a lot of fun to me and it is all about having a few laughs and dancing the nights away. I hope we see you down here and the boss is so excited he has got his best floral shirt dusted off and the Bermuda shorts all ready to go. Mmm Bermuda shorts, are they not the ones that had the rope around the top? Eek!
Right, now on to Johnny Boy from the Aussie Butcher. He has all sorts of chicken specials in store this week and maybe you will catch a glimpse of his drum sticks poking out of his Bermuda shorts. On that note let's give this recipe a whirl.

'Tanned thighs'

Ingredients
8-12 chicken thighs
Salt and pepper
1 cup Worcestershire sauce
1 stick (8 ounces) butter, melted
2 lemons, juiced

Directions
Combine Worcestershire sauce, melted butter and lemon juice in a bowl. Season the chicken thighs with salt and pepper. Place chicken on barbecue and turn as needed. Brush the grill sauce on throughout grilling process and just prior to removing from grill. Serve warm. Serves 4-6.

'Spiced cocoa'

Ingredients
4 ounces bittersweet chocolate, chopped
4 cups whole milk
1 teaspoon cinnamon
4 tablespoons light brown sugar
1 cup brandy
4 cinnamon sticks

Directions
Melt chocolate in a double broiler. In a saucepan, combine the milk, cinnamon and sugar and simmer for five minutes, stirring occasionally. Whisk one cup of the hot milk into the melted chocolate and add mixture back to simmering milk. Whisk well. Add the brandy to taste. Serve in mugs and garnish with a cinnamon stick.
That's all from me this week folks. Try and remember to dust off your Panama and get down to see me over the next week.