Due to the stress of too much boating and duck shooting, the boss decided to abscond for a few days earlier this week.
Now this is all well and good, but never a thought was spared for his faithful hunting companion (namely me) who had to do all the bloody work, as outlined last week.

His holiday worked out pretty damn fine though, as I got to stay at Grandma's house. I have even spent some time in town with the apprentice and the ‘Mad German', which was very cool, as we got to check out life on The Strand and keep all the local bitches in line. Ady kept hiding behind me, as those alley girls can be pretty mean when another bitch comes on the scene, but everything worked out just fine.
It was great to see The Strand has not changed a lot since I was last down here, with the juvenile two leggers still managing to cause sleepless nights for law abiding citizens who live in close proximity.
I know Ady is ready, willing and quite able to tune a few of them up.
But I digress, as after our night sleazing around, it was time to hit the sleep button, and as Ady jumped onto the apprentice boy's bed, hell I thought, why the hell not, and jumped up there as well.
As you can possibly imagine at 11pm, having a 40kg lean mean loving machine (namely me) jump on you is cause for a few tasty words from the book written by that ‘Hairy Scotsman' Billy Connelly. Then, to make my presence even more subtle, I also tried to get under the duvet too. Now as you can imagine, this did not work, and when the apprentice boy said to me none to subtly that he was going to go and sleep on the couch, I knew my stay was not going to last more than one night.
So after being kicked out the next morning, it was back to Grandma's and the kennel, damn! No worries. She had picked up a bone, from my good mate Johnny the Aussie butcher in Gate Pa that was so big, I am sure it was left over from a moa.
The boss is back now and all is good with the world, and thanks Johnny, that bone was the best.

Quick chicken marinade

Ingredients
¼ cup Dijon mustard
2 Tbsp fresh lemon juice
1 ½ tsp Worcestershire sauce
½ tsp dried tarragon
¼ tsp pepper
4 boneless chicken breasts

Method
Remove skin from chicken breasts. Combine the first five ingredients and spread on both sides of the chicken. M
arinate at room temperature for 10-15 minutes or for several hours in the refrigerator.
Bake at 190C for 25-30 minutes, or until juices run clear.

Warm ‘n' toasty

Ingredients
30ml bourbon, 7ml fresh lemon juice, 7ml grenadine, Hot water to fill

Method
Pour bourbon, lemon juice and grenadine into an Irish coffee glass. Fill with hot, but not boiling, water. Garnish with a cinnamon stick and an orange wheel.
Alrighty my good friends, that is all from me this week, and remember, do it to them before they do it to you.