There were four 8-part series (2002, 2003, 2004 and 2007), a tele-movie (2005), and a feature film (2012)."
It was my pleasure Monday afternoon of our Australia Day long weekend - 26th to 28th January - to spend time with some very nice people. A couple of new faces (bodies attached) attended. Made welcome they were, of course.
My old, not new, face lit up when I saw the arrival of three jubilant guests of the canine kind. The joyful trio, Angus, Percy and Jimmy had a ball – as in a wonderful time. Not an angry growl was exchanged. Their drink of choice was water.
There was no actual ball, but Percy, the beautiful little Frenchie, minus a beret, did have a bone. Ignoring all others, he openly relished munching on his treat in front of his new buddies. I’m sure I heard him mumble a few times, in between slobbery chomps – “Let them eat cake! This is my bone!”
Angus is an adorable black and white Cavalier King Charles Spaniel, owned by my Scottish neighbours on the property adjacent to this one. Jimmy is full of joy – he is a light golden Border Collie. He is such a happy dog. Often I see Jimmy and his owners as the trio stroll along this lane. They live on the lane that runs parallel to this one, beyond the treed acreage. And, Percy, the cheeky little eight-month old tan French Bulldog is owned by people who used to live in the neighbouring lane, but now live just off the mountain a bit...not far away.
Animals have an innate capacity to warm one’s heart...they do mine, anyway.
My two cats, Remy and Shama, make my waking up each morning worthwhile. Without fail, they have a lot to say, not that they do anything exciting during the night, other than sleep and dream, but they instigate a conversation the moment they notice I’ve stirred and opened my eyes. (They allow me to share their bed).
I’ve a sneaky suspicion what they’re animatedly saying is...“Whoohoo! She’s alive!” Happy in the knowledge they’re okay for another day.
During the just over 16 years they’ve been part of my life they’ve still not learned how to chop up their meat, open a can or a packet - or fill up their water glass. Yes...glass! They will only drink water from their special glass Powers Beer stein tankard on “our” bedside table!
Somewhere along the line I think I’ve spoiled them...just a thought...
The newcomers to our exclusive enclave where only the uniquely unique inhabit were asked to get their visas stamped upon entry to the Aussie Day gathering. Once vetted, they were allowed to remain. Never fear...we released them later.
This year’s shindig was a repetition of a great idea carried forth from Australia Day 2018. Last year’s successful soiree was the brainchild of nice neighbours up the end of the lane.
Because that festivity was a grand success, in early January this year some revellers who’d attended the inaugural street party began beating the drum - chanting, even - suggesting another was in order. No good, sensible request goes unnoticed or unconsidered; and nor it should. Obediently, the beat of the drums was heeded. All in attendance were glad they partook; particularly Percy, Angus and Jimmy.
The six degrees of separation principle came into play during a lengthy chat I had with a lovely couple I’d not met before. Percy, as I learned, is their pup.
Ages ago I wrote an article for our local rag up here on the hill, and below in the valley, describing an incident – a surprise I received when I was about to climb into my car en route to our local IGA supermarket.
As usual, I was lost in a world of my own, but I was jolted back to reality when I came up close and personal, eyeball to eyeball, with two Great Danes...of the four-legged variety. They’d snuck up behind me. Needless to say, I got the shock of my life.
Both dogs were as big as my car!
As the conversation between the very nice couple and me progressed I discovered the Great Danes, one of which has since, sadly, passed away, belonged to the couple - Percy’s “parents”.
And that’s the big and the small of it; the short and the tall of it!
Both dog breeds Great Danes and French Bulldogs are beautiful – magnificent creatures. And, of course, so are the lovely Border Collies.
Our Aussie “bash” was a fun arvo. Thanks to the nice folks in attendance.
It’s noice to be noice. It’s noice to mingle with noice people - and noice dogs...
Roasted Beef Marrow Bones: Chop a large onion; place in roasting pan with 1 garlic knob; cloves separated and peeled; add 6-8 marrow bones; add 4 slices fresh ginger and melted ghee; season with salt, pepper and dried oregano. Roast in preheated 230C oven, 30mins; serve as appetiser or snack.
Marrow Bones au Gratin: Use one beef marrow bone per person; have them cut horizontally – bones, not guests. Mix breadcrumbs with chopped thyme, rosemary, sage etc; season; add chilli flakes, if desired. Put bones on a foil-lined baking tray; cover with breadcrumbs; no need to oil them. Cook in oven, 20-30mins at 180C, fan-forced. Serve with slices of toasted sourdough.
Maitre D’Hotel Butter T-Bone Steaks: Season T-bones. For butter: Combine, ½c softened butter, 2tbs finely chopped parsley, 2tsp lemon juice, 1/2tsp Dijon, 1/4tsp salt, 1/8tsp freshly ground black pepper, and pinch of cayenne (optional). Mix thoroughly with a fork; scrape butter onto baking paper/plastic wrap. Roll up and twist ends to form a cylinder. Chill a couple of hours until firm. It can be frozen up to a month. Set up grill for cooking over direct high heat; oil the grates. Drizzle steaks with a little olive oil; lay them on hot grill; cook 3mins; rotate steaks; cook 3-5mins (for med-rare). Flip; cook as desired. Serve topped with a couple of slices of Maitre d’Hotel Butter.
Coffee-Rubbed Tomahawk Steaks: Combine 3tbs med-ground coffee beans, 2tbs salt, 1tbs each - paprika, brown sugar, ground garlic, onion powder, mustard powder, and cumin, 1/2tsp chilli powder and 1tsp black pepper; store until ready to use. Generously coat 2x500g bone-in rib-eye steaks (5cm thick) with salt; place onto roasting rack; leave uncovered in fridge overnight to dry and cure. Bring to room temp before cooking. Dust steaks liberally with coffee rub; drizzle with a little olive oil. Cook over hot coals/grill to preferred doneness.