Yes, we’ve been robbed.
It’s probably our own fault though because we didn’t leave the item securely locked up. We left it out on the nature strip so I suppose when you choose to live life recklessly you can’t expect plain sailing.
You see, it was bin night. And the night before I had taken the bin out on to the nature strip so it could be emptied and when I went to collect it the next morning it was gone. My fault for not chaining it to the front fence. My fault for not being more vigilant and staying up all night on bin-watch. My fault for not realising these are clearly a highly desirable item of great value on the black market. Who knew filthy, dirty, bins full of maturing seafood waste sweating in a Sydney summer were so prized. If only I had known I would have graffitied my name on all the bin’s sides.
And the Council wants me to pay $75.00 for a replacement.
I’m not sure I can be bothered.
Perhaps instead I should wait until all the neighbours have gone to bed and then under the cover of darkness just fill their non-stolen bins with my rubbish. But then again, if I’m caught, I would probably be uninvited from the annual Christmas drinks.
I suppose we’ll just have to soak it up, hand $75.00 to the Council and have a replacement bin delivered.
And buy a chain and fix one end of it to the bin and the other to the front fence.
Have you had to chain your bin to your front fence?
Here’s a recipe that requires just a few ingredients and therefore very little waste for a non-existent bin.
Degree of Difficulty: 2/5
Cost: This is a very inexpensive mid-week meal.
- 300gms pancetta cut into batons
- 2 cloves of garlic peeled and finely chopped
- large handful of chopped continental parsley
- 400gms spaghetti
- 4 room temperature egg yolks
- 1/2 cup cream
- large handful grated romano cheese
- pepper to taste
Heat a medium sized saucepan over medium heat and cook pancetta until crisp. Add garlic being careful not to let it burn. Remove from heat and mix in parsley.
In a small bowl combine egg yolks, cream, Romano cheese and pepper. Whisk to combine.
Bring a large saucepan of water to boil. Add 1 tspn of salt to water. When boiling add spaghetti and cook until al dente. Drain and immediately return to saucepan. Add pancetta mixture and egg yolk mixture and stir to combine. The egg yolks will cook with the heat of the pasta.
Divide between 4 pasta bowls and serve with a green salad and bread.