Those Russian girls really freak me out. The new visitor next door has been throwing Hershey's Kisses through the hedge and she's beginning to win me over.

The boss had to make a quick decision recently (talk about Russian things) and headed for the hills for a weekend in the bush. As my magnificent girth has been expanding so much, after another couple of days I surely would not have fit in the truck. So off we went.
We were met upon arrival by Huff, a miniature German (don't mention the war). Talk about east meets west. My bloody compass was so confused and I kept tripping over the little tyke. Really, after putting up with my crazy cuzz Ady, a rest from the Germanic influence was required. I thought Huff was my side kick, not a back kick, or drop kick. Us blokes have to stick together, you crazy European! At least Olga, the Russian bitch from the salt mines gave me treats. All you give me is grief. Never mind Huff my man, I will forgive you.
I hope Olga has gone by the time I get back home.
Now on to some sad news, it was with a tear in my eye that the boss informed me that ‘Kashin' the elephant had passed away. Now not being mean or anything, I am only trying to protect my brothers in ‘Jaffa' land, but Kashin would feed the all of South Auckland for a week. The problem would be trying to find a skewer big enough. Or a barbecue pit for that matter.
No offence Kashin, but it is the law of the jungle. Dingo Deans would love a little bit of animal wisdom in his team right now. As Olga said to me through the hedge, 'it's not size that matters Diesel.” She has a point though.
Now on to my great mate Johnny the Aussie butcher in Gate Pa. Every week he proves a point that he has the best meat in town. This week he has specials in store to die for. Ooops, sorry Kashin.

'Apricot pork'

Ingredients
1 Tbsp oil
4 pork scotch fillets
410g canned apricots, drained,
reserve juice
2 tsp soy sauce
2 spring onions, sliced
1 Tbsp corn flour
2 Tbsp water
1 Tbsp tomato paste

Method
Heat oil in a pan. Add the pork and cook five minutes on each side, remove and keep warm. Add the apricots, soy sauce and spring onions. Mix the corn flour with the water and add to the apricot mixture in the pan with the reserved apricot juice and tomato paste. Return pork to pan, cover and simmer 15-20 minutes. Add more water if necessary. Serves four.

'Apricot kiss'

Ingredients
2 oz apricot brandy
1 oz Scotch whisky
½ oz sweet vermouth

Method
Pour ingredients into an ice-filled old-fashioned glass. Stir gently and serve.

Alrighty, that's it from me. I will catch you next week.