Diesel Rogers Dining with Diesel www.sunlive.co.nz

I have been blessed with an appetite to die for and a girth to suit.
The reason I mention this is that the good people at the SPCA are holding a blessing for animals on October 3 at St. George's Church in Gate Pa.

I will probably have to wait outside as I do not think God has lifted the lifetime ban that he placed on me sometime ago, for eating all the dry crackers and generally ruining the after-match function for a few of his flock. And to think I was only trying to help. To learn more, contact Maree on 578 2784.
I really do hope to be there, as food has been mentioned and I will try very hard to be on my best behaviour. With the event being held at a church and all, I also hope someone will have the decency to toss me a few morsels (well, more than a few).
Now on to other things. I am sick and tired of being sick and tired of all the wind. The last time I can remember it being this windy, was the day I ate the apprentice boy's baked beans. He has never quite ‘bean' the same since, as for days afterwards, he kept going on about how his nasal hairs had been burnt. I could not quite understand what he was on about, but I vaguely remember even Ralph the cat disappearing for a few days.
Just goes to show, even ‘Watties' has a major influence on our weather. You also have to feel for those two leggers walking around with dead animals on their heads in place of hair. I hope they have them super glued down, as I can't think of anything worse than following someone down the road, then all of a sudden not being able to see, because a rug resembling a dead ginger cat has blown over your face.
So all you follically-impaired folk that think you have to cover your cranium with fur, get a bloody hat or make sure you have the glue handy.
Okey-dokey, we'll get on to my mate Johnny the Aussie Butcher in Gate Pa. He is making a pig of himself this week, and has bacon on special, cured in his own special way with the recipe, I am told, handed down from generation to generation of good butcher folk. Make sure you see him for all your meaty needs.
Bacon wrapped stuffed chicken breasts

Serves four
Ingredients
4 chicken boneless breasts, skin removed
4 large fresh basil leaves
1 large ball of mozzarella, sliced
12 strips of bacon
salt and pepper
olive oil
toothpicks

Method
Preheat oven to 200 degrees Celsius.
Remove the skin from the chicken breasts. Rub the chicken with oil, salt and pepper.
Place a piece of basil and a slice of mozzarella on one half of the chicken breast.
Fold the other half over top the mozzarella and basil.
Wrap the folded chicken breast with three strips of bacon and fix them to the chicken breast with toothpicks. This will also keep the fold closed.
Place the chicken breasts on a baking sheet and in a pre-heated oven, 200 degrees Celsius oven for 15 minutes.

This dish is ideal served with a creamy tomato risotto.

That's all from me this week my good people. Take it easy out there, and stay away from the beans. It's windy enough.