Pauly from Paul’s Caul (and various other notoriety) is a great friend and means many other things to me then just cheap “thrills” to say the least, but today I just wanna say thanks to him for the laughs he brings to my day when he sends me a new post. My day usually isn’t short of a laugh or two (mostly at the expense of life, various kitchen crew, waitresses, my boys, my wife, a random hobbit on a street corner… Pretty much whatever (whoever) comes my way) but a laugh with an old friend is always gonna be the best. What am I actually harping on about here? Your guess is as good as mine. Maybe.

Shit I have drunk a lot of coffee this week.

But back to the point, I’m sitting here after work having a beer listening to a couple of backpackers talk about how they have heaps more friends back home, but they still feel like they can hang out more happily with people in old Byron town. I’m thinking they should re-evaluate their lives and their perception of “friends”. And they should just shut up because I’ve had a long day (week) and they’re bothering me. But hey, I’m OK if Mr Eurovision 2012 wants to try and have sex with Mr Pop Asia. It’s all OK. I just like the fact the my friends are my friends, and damn good friends at that.

No more side stories.

The anchovy and caper salsa deserves a moment in the lime light all to itself… So here it is.

Ladies and gentlemen and you smelly little carnies in the back row, please be upstanding and raise your glasses. For tonight we salute the anchovy and caper salsa. Why? You ask. I shall list the reasons in point form.

Actually I don’t think I need to list any reasons at all. Try it and you’ll know what I’m talking about. Or don’t try it and live your life wondering what could’ve been. Just like that girl you were in love with when you were a teenager but never had the guts to ask her out… You know what I’m talking about…

And Pauly, thanks for the cheer.

ANCHOVY and CAPER SALSA (for any meat you want to put it on. Yes I did just say that)
15 anchovy fillets
1/2 cup capers
1/2 brown onion
1 clove garlic
1 cup picked parsley
1 cup good olive oil
Chop or pulse it all together. Eat it. Love it.

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