It's been a great summer – I've been just like a social butterfly, only without the wings and maybe about 42kg heavier.

My lazy, hazy days around the beach have been sublime and lots of my friends in the neighbourhood have been enjoying a dip in the estuary to take the heat off the day, then the odd nap under a shady tree.
Recently though, the antics of one of the neighbour wags left the rest of us speechless.
Oko (his owners must have left the L from the front), the border collie, felt the need to demonstrate his see-sawing abilities.
If I had my way, the only plank he would be walking up and down on would be attached to a boat. He thinks he is pretty smart though, and even I, gazing on from my spot in the shade, was pretty impressed with his ability to round up the oyster catchers (bird variety), and I expect he even had the flounder sorted out.
Now all the time this was going on, I kept the ladies amused with tales of my adventures and bravery.
Next thing you know, Buddy (he of questionable lineage) decided to get in on the act and was sitting on the bank, yapping his head off (actually I was wishing this would happen) telling everyone we were stupid.
Go, Buddy, the neighbourhood needs a verbose, opinionated, noisy canine on a soapbox that no one actually listens to, but is bloody annoying all the same.
I have included a picture of another local called Toby getting an early morning kiss from me, now this is not what it seems, and to be perfectly honest is more something Oscar would enjoy.
If any of you good four legged critters out there would like to provide me with a picture or two of your summer fun, I am sure I can get my good maaaaaaate Johnny the Aussie butcher to put up a six pack (not my abs) or two for the best.
Now on to the man in question, Johnny, get on down to Gate Pa and sample his wares as I can tell you he has the best meat around.

Finger lickin' ribs

Ingredients
1 kg pork spare ribs
2 Tbsp grated fresh root ginger
2 Tbsp onion, peeled and diced
2 Tbsp tomato paste
2 cloves garlic, peeled and chopped
1 chilli, deseeded and chopped
1/4 cup sweet soy sauce
Juice and zest from 1 small orange
1 cup water

Method
Place all ingredients together in a saucepan, mix well and bring to boil. Simmer for 15 minutes. Allow to cool, cover and keep in refrigerator until required.
Barbecue the spare ribs on medium heat, baste with the remaining sauce.
To serve, separate the spare ribs into portions, individual ribs or leave in whole pieces. Serve in individual bowls with a napkin and finger bowl.

Orange oasis

Ingredients
3oz fresh orange juice
1 ½ oz gin
1 oz cherry brandy
Ginger ale
Orange slice for garnish

Method
Pour the gin, brandy and orange juice into a cocktail shaker with ice. Shake well and strain into an ice filled highball glass. Top with ginger ale and garnish with an orange slice.

Take care y'all, and see you next week, I am keeping my rear to the wall as Oscar is about, and he's been watching a DVD called 'Deliverance.”
And I don't think it's about a grocery boy.