Droving on a Sunday morning

The plan for the day was set on Saturday when the bloke down the road rang Kim and said the “boys” were locked up in his holding yard after they decided to take a wander to discover what was on the other side of the fence.

So we set off to walk them up the road to the home paddock. The neighbour said he would help, so I stayed at the home paddock gate to make sure they didn’t keep going and head off down the road.


They should be coming any minute……..


Here they come.


“Blimey,” Badger said “its a long way to walk especially uphill!!!”


Of course they didn’t want to go in the right direction…..the garden next door looks like it may need a bit of a trim.


But being the good lads, they kept on walking up the road. At one point it looked like they were going to veer left and try to get past me, but a stern look and a wave of a stick, they trotted in through the gate. Home at last.

Spicy couscous with char grilled vegetable


  • 1 1/2 cups vegetable stock
  • 1 cup couscous
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 cup currants
  • 1 teaspoon olive oil
  • 1 Zucchini sliced
  • 1 Capsicum sliced
  • 1 Brown Onion sliced
  • Roast pumpkin chopped
  • 1 long red chilli, deseeded, thinly sliced (optional)
  • Juice of 1 lemon


  1. Bring stock to the boil in a small saucepan over high heat.Image
  2. Place couscous, cumin, coriander and currants in a large, heatproof bowl. Image
  3. Season with salt and pepper. Mix ingredients. Pour over boiling stock. Stir with a fork. Cover with plastic wrap and stand for 5 minutes or until stock is absorbed. Image
  4. Remove plastic wrap, stir couscous gently with a fork to separate grains.
  5. Slice the zucchini, capsicum chilli and onion. Heat oil in a frying pan over medium heat. Add the zucchini, capsicum, chilli and onion. Cook until vegetables are soft.Image
  6. Roughly chop roast pumpkin.Image
  7. Spoon couscous onto plate.
  8. Add char grilled vegetables and pumpkin.
  9. Squeeze over the lemon juice. Serve.Image