I am no-one's cup cake – unless of course you would like to throw me one. In which case, I will be anything you want.
My chameleon ways and my willingness to adapt were put to the test when the boss and I were invited by the good folks at Carmel Country Estate for morning tea and a natter.

I of course was invited along to charm the residents while the boss did the nattering. I was in no hurry to clamber in the Jeep when departing The Strand. How was I to know morning tea was was going to be provided!
Upon arrival, I could not contain myself; the aromas of fresh baking were wafting. Somebody stop me, (just try).
In we went, with me drooling with anticipation, the attention I was getting paled in significance. Feed me now, dammit, pat me later.
Well out came the scones and cup cakes, and someone tossed me a ginger nut (now the last time I had a ginger nut in my mouth, was some years ago when a marauding tom tried to steal my food) not quite the same as the ones I got here though.
The boss was putting the crowd to sleep with his diatribe, while I did the rounds, putting my handsome head in anyone's lap, special attention for those with a plate of food. The boss and I make a pretty fine double act I can tell you – him entertaining the good folks, and me doing the dishes. It works well.
The tasty morsels were at an end, so it was time for me to go in search of a lamp post as the pressure was becoming unbearable – too much excitement for an old dog. So out the door I wandered, only to be greeted by an expanse of manicured lawn.
I was just eyeing it up when the boss yelled at me to get back. Hell, one spot is as good as another?
Well not quite in this case, as the boss did not want me soiling his reputation, and me wanting to be invited back, a quick search for another location other than the croquet green was urgently required.
Duly relieved and decorum restored, we strolled back inside for the TLC to begin, agh I do love a good scratch.
Now I am always willing to give credit where it is due, and you twoleggers have got it sorted, what a great place to unwind.
Many thanks to Carmel Country for a brilliant morning, your hospitality was tremendous. Anytime you would like me back, just whistle, but please, if I may mention one little thing, next time more cup cakes, and less ginger.
I hope you all have been beating a path down to the Aussie Butchers in Gate Pa, and stocking up on treats, I can recommend Johnny's meat, as I have just demolished a rather large pork bone left over from one of Granny Breeds' great roasts. Cheers gran, but next time try to leave a sample for the Mad German, as I am getting pretty much over having to knaw on the same bone.

Autumn chill roast

Ingredients
1 2kg piece beef bolar blade
Salt and pepper
40g butter
2 onions, chopped
1 carrot, peeled and diced
1 celery stick, diced
2 bay leaves
3 sprigs fresh thyme
125ml dry red wine
400g baby chat potatoes, scrubbed, halved

Method
Rub beef with salt and pepper. Heat half the butter in a large, heavy-based flameproof casserole dish over medium high heat. Add onions, carrot, celery, bay leaves and thyme. Cover and cook, stirring occasionally with a wooden spoon for 8-10 minutes or until vegetables soften. Remove dish from heat.
Meanwhile, heat remaining butter in a large frying pan over high heat. Add beef and cook, turning occasionally for 8-10 minutes until browned all over.
Remove beef from frying pan and place over vegetables in casserole dish. Add wine to frying pan and bring to a boil over high heat. Deglaze the pan with a wooden spoon for one minute then pour into casserole dish.
Cover dish and bring to a boil over high heat. Reduce heat to low and cook, cover for 2 hours 15 minutes, turning 3-4 times during cooking. Add a few tablespoons of water if the beef or vegetables begin to stick.
Add potatoes, cover and cook 45 minutes more.
Serve carved beef and vegetables with sauce drizzled over.

Well that's all my good folks. In the meantime, I'll try to keep off the greens.