Saturday arrived and I headed off to Perth, this time the sun was shining and the car reported a steady 22 degrees, which actually had me reaching for the aircon switch. If I told you that the heat was different here you would not believe me but suffice to say it is a bit humid. We get most of the weather from America and just now they are having bloody awful weather so a rich moist bank of cloud had made its way to our fair shores giving me the false impression that I was in a warm but humid climate. I did call Michaela later on and she had a chuckle that I had the air on and it was only 22, no doubt we’ll dine on it for a while. I headed out in the avo along the back roads and I was disappointed to see the leaves falling off some trees, a sure sign that Autumn is on its way, mind you it is crisp in the mornings getting down to the odd 5 or 6 a bad sign this early.

Sunday came and I had an evening with my old mate Graeme and his wife Marion, I was pleasantly surprised to see a couple of bottles of ringbolt from Margaret River on the table hinting that we might just have a good night. Graeme lives on a cliff and there is a good hundred foot drop at the back of his house, needless to say you have to be a wee bit careful. We settled in to a nice evening of catching up and before too long a bottle of west cape howe appeared, I was just thinking this is too easy when Graeme remarked that they were having a party on September the 5th. Each year Graeme asks me to cook a BBQ for him and the guest list hovers around 30, with variations from pork, beef to chicken and god forbid, bloody vegetarian sausages. I mean why bother its hard to know when the buggers are cooked honestly I would rather eat chicken! Meat is very expensive over here and Graeme does not scrimp, the best sirloin that I usually marinate in a huge commercial pot followed by free range chook and dare I say the best vegetarian rubbish money can buy. Last year I nearly had to introduce orders as I had so many fussy eaters, however I did have a mild success as one of my friends, a vegetarian, whom I had not seen on 20 years asked for a bit of steak as the aroma was just too good. So there we have it I have a plan now all I need to do is contact Jimmy the butcher, place the order and sacrifice a lamb to ensure sunshine.