Following on from my ramblings last week, I apparently have one fan thinking of me and the way I get my rocks off, ooops sorry about that, I mean my teething issues from carrying stones.

Jed thinks he has found just the place for me to pay a visit and get my well worn gnashers rebuilt (pictured). Now I can dig up rocks on the beach quite happily knowing there is a safety net out there for old dogs like me.
Thanks Jed, this means a lot, as Ralph the cat has been getting a little bit too daring, and with my well-worn teeth, he knows that when I give him a little hurry up, he has nothing really to fear.
This has been very upsetting for a dog of my character and breeding, and there was a thought that I would have to seek counselling as I was loosing my edge.
Well no more, the 'intrepid chocolate crusader” is once again on the prowl, so beware, all you creatures of the night, (including some of the two legged variety, down on The Strand), as my good mate Arnie said, 'I'll be back,” and sure enough…
Mind you, it is getting a little jolly chilly, so I may just bide my time and stay in front of the fire.
Now talking about fires, my good mate Johnny the Aussie Butcher has certainly lit one under his prices this week, there are some quality specials to be had for sure, so get on down to see him and get your teeth into his meat.

Slow roast pork

Ingredients
2.5kg pork shoulder roast
1 Tbsp chilli flakes
1 Tbsp cumin seeds
1 Tbsp mustard seeds
1 Tbsp crushed garlic
1 Tbsp salt
2 Tbsp oil

Method
Preheat oven to 200C. Score the skin of the pork with a sharp knife then pat dry with a paper towel. Mix together the flakes, seeds, garlic and salt and massage into the pork, rubbing in well between the scored lines.
Place pork on a rack in a roasting tray. Insert a meat thermometer into the middle of the meat (avoiding the bone). Drizzle over the oil and pour one cup of boiling water into the oven tray. Place in preheated oven for 30 minutes, then reduce temperature to 120C and cook 3-4 hours until the juices run clear when the meat is pierced or until the thermometer reaches 71C.
Serve with roast vegetables and Brussels sprouts.

Americana

Ingredients
1 tsp bourbon
dash orange bitters
½ tsp superfine sugar
dry sparkling wine
1 slice brandied peach (optional)

Method
Combine bourbon, bitters and sugar in mixing glass. Pour into chilled champagne glass. Top with sparkling wine. Do not stir.
Garnish with 1 slice brandied peach.

Well my good people, that is all from me this week, so take it easy out there and remember, do it to them, before they do it to you.