What a bone of contention – this daylight saving nonsense.

Crikey this Weekend Sun is well read, if you didn't already know it. I was hanging around the office when the last edition came out, complete with a whoopsy on the daylight saving instructions. Well, they had a 50-50 chance of getting it right; like when you have to toss up whether to chase the Ginger Bastard; or run. You never know which is the right decision until it's too late. Anyway, the phone lines were jammed with calls and the email overloaded as thousands of you kindly pointed out the error in the daylight saving notice.

Obviously, yes the message was wrong. You should have been instructed to have put your smoke alarms forward an hour and changed the batteries in your clocks. Or should that be put the rubbish out a day early and set the alarm clock for smoko?
The upside is, several thousand workers across the Bay of Plenty had a great excuse for being two hours late for work on Monday morning and their pooches got an extra long morning walk.
I was late – not because I believed the notice to be correct, but as the last dogsbody to check the page, was too embarrassed to show up for a few days; plus, being so exhausted from a weekend of replying to queries about what to do with your clocks.
Here's some of the unfortunate side effects:
Alan Baker had trouble getting his cat to wake up.
Two councillors called to report mayhem across the city.
Mrs Waddell's pussy nearly starved. (I have not seen a picture yet)
I nearly starved,
I was so, traumatised, I headed to Johnny's shop in Gate Pa, only to find the doors locked. Now I am in dire need of counselling, maybe Mrs Waddell's pussy can help.
Anyway the boss and I finally got in and annoyed the hell out of him, which is always good.
Make sure you also get along to the Aussie Butchers in Gate Pa and stock up on all your meaty needs. He has a great selection of frozen seafood available as well.

'Moroccan beef'

Ingredients
1 Tbsp oil
500g diced beef
1 onion, peeled and diced
½ tsp ground cumin
½ tsp paprika
1 carrot, peeled and diced
12 dried apricots, diced
300g can chickpeas
1 cup beef stock

Method
Preheat oven to 160C. Heat oil in a frying pan and brown diced beef. Remove to a casserole dish. Add the onion, cumin and paprika to the pan and cook in remaining oil until lightly brown. Scatter over the lamb. Add carrots, apricots and chickpeas (including liquid from the can). Place casserole dish in oven. Bake for approximately 1½ hours until beef is tender.

'Allegheny'

Ingredients
1oz bourbon
1oz dry vermouth
1½ tsp blackberry brandy
1½ tsp lemon juice

Method
Fill mixing glass with ice. Add bourbon, dry vermouth, blackberry brandy and lemon juice. Shake and strain into a chilled cocktail glass. Garnish with a twist of lemon.
Well folks that's all for me. I am off to wax my 'Speedo” line, ooops my surfboard, or I was, until I realised the impending destruction of our coastline was a little over the top. Hell, I make a bigger wave when I fall into the bath.
A different story though, for my cousins in the islands. My condolences.