Don't let anyone fool you - there are hills in Dayboro! Lots of them, the pack got to know them quite well.
The (very) recent rain also raised the level of the river - we got to check that out.
It raised the level of the grass - we got to check that out - lots of wet feet!
And it provided plenty of very dead cane toads for Kelly to admire.
Some of the braver hashers braved the chilly waters of the pool before a very lively circle.
Some of the charges included Rumour monger charged for boasting - to the extent he has his middle name written on his shoes! there was a very spurious charge involving not calling on when trail was found - just as these hashers were called 'witches' the heavens opened up..... hmmm.
Some good jokes, and as can be expected, some great food.
As our most recent overseas import - Kelly was educated in more ways of the Aussie bush with lessons on snakes, frogs, spiders, etc....
Our next run is scheduled for Gung Hay Fat Choy - the year of the Tiger AND Valentines Day participants are encouraged to purchase red undies to wear to the run. This will increase your luck factor for the coming year.... hmmm. Can't promise there wont be spot checks to see if you have heeded the advice...
And for those who were interested in the Green Mango Chutney recipe...
Kokub's Green Mango Chutney from Pakistan
3 cm piece fresh ginger, peeled, chopped
3 cloves garlic, peeled
1/2 cups white sugar
1 teaspoon salt
1/2 teaspoon dried chilli flakes
1 teaspoon cumin seeds
2 cardamom pods
4 cardamom seeds
1 cinnamon stick
5 whole cloves
1 cup white vinegar
5 black peppercorns, crushed
1. Place the mango into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste and add to the mangoes. Stir in the sugar, salt, chilli flakes, cumin, cardamom pods and seeds, cinnamon stick and cloves. Cover and leave to stand at room temperature overnight.
2. The next day, place the pot over medium heat and cook, stirring occasionally for about 30 minutes or until mixture begins to thicken. Stir in the vinegar and peppercorns and cook for 1 minute more. Cool before filling into sterillised jars.