Watsonia RSL in Watsonia, Victoria | Social club

Watsonia RSL

Locality: Watsonia, Victoria

Phone: +61 3 9435 4233

Address: 6 Morwell Ave 3087 Watsonia, VIC, Australia

Website: http://www.watsoniarsl.com.au

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25.01.2022 Today’s #covidmarshals doing an awesome job! No mask, no entry! Masks are mandatory in all areas of our venue. Please ensure that the only time you remove your mask, is while you are seated to consume food and beverages. #watsoniarsl #staysafe

23.01.2022 Serving lunch and dinner 7 days a week, phone 9435 4233 to make your booking Some of our favourite Members John and Anita enjoying their 2-course lunch. So happy to have them here again. Enjoy

22.01.2022 Watsonia RSL Presents ... Five Questions Friday featuring.... Fiona ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ How long have you worked in hospitality?... I started my first hospitality job when I was 18 at an RSL Club in NSW. I moved to Melbourne and worked in 2 pubs ; The Vaucluse hotel in Richmond, and the good old Croxton hotel. I started working at Watsonia RSL 17 years ago. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What have you been doing while in lockdown? Let's just say I have the cleanest house, car and garden like the rest of Melbourne in lockdown. I have had the sewing machine on the dining table for the last 5 weeks, making masks and cushion covers. I've also crocheted a scarf ( bulldog's colours of course) now I've started to crochet a scarf for my mother but as lockdown has continued it's looking more like a very large blanket. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What have you been watching on tv while in lockdown ? Tv and Netflix are shocking at the moment, but I'm hooked on the block. I'm hoping that the farmers from South Australia win, but I think the Queenslander's will. I've also been watching way too many Renovation shows. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What are your favourite bands ? Anything 80's & Creedence ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What're your Favourite hobbies ? I'm a coin collector, I have been collecting Australian coins for a long time. I would be scared to add up how much I have actually spent on coins.Let's not go there. Other hobbies include Hang gliding, unicycling, surfing, just the usual things. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ And just a little message from Fiona * Hello everyone I hope everyone is safe and well, I'm really looking forward to coming back to work and seeing you all. Take care for now Cheers Fiona ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Thanks heaps Fiona for taking part in our FQF. Fiona has shared a delicious no base Quiche recipe on another FB post so make sure you check it out, it looks really yummy. Stay tuned next week folks for another FQF when we put another staff member under the spotlight. Please take care everyone from the Watsonia RSL team.

22.01.2022 CONGRATULATIONS to the two lucky winners of our Fathers Day Giveaway!

22.01.2022 RSL Pet of the week is ... Bronson ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Gday all !! As you can tell by my huge juicy grin I’m a Staffy and I belong to RSL staff member Amber or as I tell all my friends she belongs to me.... I love my life but it can be tough choosing which sunny spot to sit in or what toy to play with ... no seriously it’s hard going I’ve been helping Amber in the garden during lockdown so I suppose you could say I have green paws now. Well I’m off to have a snooze and hopefully my dinner will be ready when I wake up, so it’s a big woofity woof from me ... This is Bronson the Staffy over and out !

22.01.2022 FATHER’S DAY GIVEAWAY What better way for us to celebrate Father’s Day this Sunday, than to announce a giveaway! We have TWO $50 venue vouchers to be won (one lucky Instagram winner and one lucky Facebook winner) that can be used to spoil Dad when the time comes for us to welcome him back! _____________________________________________________... Follow all of these steps for your chance to win; 1) You must follow our Facebook page 2) Tag Dad, or type his name in the comments _____________________________________________________ Entries close at 11.59pm on Sunday 6th September 2020. Two lucky winners will be announced on Wednesday 9th September 2020 GOOD LUCK EVERYONE _____________________________________________________ *this giveaway is not affiliated with Facebook in any way *winners will be contacted via DM and must claim the prize within 24hrs *entrants must be 18 years or older to claim prize *open to Australian residents only *conditions apply! _____________________________________________________ #fathersday #fathersdaygiveaway #giveaway #win #rsl #giftvoucher #watsonia #watsoniarsl #watsrsl

22.01.2022 Watsonia RSL Presents... Five Questions Friday featuring... Chef Paddy Paddy, where did you start your culinary career ?... My first job as a Chef started at Rosies @ Chevron in the city of Melbourne then I worked for six years at Groove train restaurant. Cooking is my passion !! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ When you are away from the kitchen what do you like to do to unwind ? I read a lot and I love listening to music , my favourite band is Cold Play and favourite song is A Sky Full of Stars. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What kitchen utensil can’t you live without ? My trusty Tongs ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What would your dream job be if you weren’t a Chef ? I’d love to be a Politician. Priminister Paddy rings a bell don’t you think ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What was your first car ? A Holden Commodore V6 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Thank you so much Paddy for taking part in our FQF. Check out Paddy’s delicious creamy pesto chicken recipe that we’ve added to another post on FB Join us next Friday when we put another staff member under the spotlight. Stay safe everyone from the team at The Watsonia RSL

18.01.2022 Lunch from 11am Dinner from 5pm OPEN until 1am Plus more people are allowed in the venue ... Yippee ... Come in and say G’day we’d love to see you. Bistro bookings are essential 9435 4233

18.01.2022 Celebrating our re-opening! Cheers to everyone who has supported us through the last three days... and also the last 7 months! #goodtobeback #toughtimes #becomeamember #supportlocal #watsoniarsl

16.01.2022 Watsonia RSL Presents .... Five Questions Friday featuring... Bundoora RSL Bowling Centre Greenkeeper Dyson ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~... How did you get into greenkeeping/ How long have you been doing it for and where ? I was always fascinated with how greens were produced on golf and bowls, so after year 12 I did a short horticulture course at TAFE. This led me to 2 weeks work experience on a bowling green, from there that led to an apprenticeship with a contract greens company where I spent 7 year working in the eastern suburbs of Melbourne. I left there in 2002 and took up the full time role at Bundoora Bowls Club and have been here ever since. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What’s involved in maintaining Bowling Turf greens.? There is alot more than just cutting and rolling, an understanding of nutrition, drainage, weather patterns and people skills. The grass is a living organism that gets sick, thirsty and needs TLC. It's a job where you are always learning something new, not just cutting grass. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Whats the best part of greenkeeping? Working outside, I love being in the outdoors, also being able to produce a green that everybody enjoys playing on. Although Melbourne's Weather can be painful. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Favourite Football Team ? There is only one team COLLINGWOOD ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What are you hobbies outside of work ? I love music, all sports and am also the rhythm guitarist in Melbourne Cover band "SHOTGUN LOVE" ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little extra add on to this weeks FQF Dyson wanted to share some gardening tips for plants or grass lawns at home for our followers Main tip is if you want to have a good lawn / plants look after it with regular fertiliser ( Seasol is a winner ) regular cutting ( nice sharp blades )and keep the water up to it when it gets hot. Just like us it gets thirsty A huge thank you to Dyson for taking part in our FQF this week. We hope you all check out next weeks FQF when put another staff member under the spotlight. Take care everyone from The Watsonia RSL Team .

16.01.2022 BINGO IS BACK Every Thursday morning, eyes down at 11am! #bingo #watsonia

15.01.2022 The Watsonia RSL team love their pets and we would love to see our Facebook friends pets , share a photo and tell us all about your pet in the comments. No matter how few possessions you own or how little money you have, the love of your pet will make you rich beyond measure. .. so true !

15.01.2022 Remembrance Day 2020 Tomorrow’s Remembrance Day Service will take place at the entrance to the venue from 10.45am sharp. Please be aware of social gathering restrictions, and keep your social distance. If you would like to donate to this years Poppy appeal, please donate directly to our RSL, or alternatively there will be Poppy’s available for sale at the Service.... To donate directly by bank transfer, please deposit into the following account; Watsonia RSL Sub Branch BSB: 013-333 ACC: 4633-71-211 Thank you once again to Margaret Jorgensen and co. for kindly making our surrounds look amazing. Lest we forget ! #watsrsl #watsoniarsl #remembranceday #2020 #poppyappeal #lestweforget #donatetoday

15.01.2022 Ishie’s Creamy Smoked Salmon Pasta with green peas and Dill. Servings :2 Ingredients...... Thick cream 150gm Garlic pods crushed 3 each Smoked salmon portion 200 gm Green peas 60 gm Linguine pasta 200/300gm Olive oil 3 table spoon Dill hand picked 1 (hand-full) ( Salt and pepper according to taste ) Lemon wedges ( optional ) Method... In a large pan bring some salted water to the boil then add pasta and cook it for 10 mins then drain . Using the same pan on a medium to high heat , add olive oil and garlic until golden brown . Then , add thickened cream, salt , pepper and cook it on low to medium heat for 2 mins then add smoked salmon and cook it for a further 2 mins. Then add green peas and fresh dill after that toss it for few minutes and the add pasta and mix it all well with creamy sauce . Then the pasta is ready to serve . ( note: lemon wedges you can add after platting according to your taste ) Hope you enjoy

15.01.2022 Check out tomorrow night's Parma Menu! Don't forget to book early to avoid disappointment...

13.01.2022 RSL Victoria would like to recognise #NationalDogDay. We thank and remember all of our current and ex-serving canines for their bravery, sacrifices and service. We hope you all give your pup a big hug tonight! Image Courtesy: Australian War Memorial

12.01.2022 Hi everyone in Facebook land, it’s me Wilson Geraghty again ! I just wanted to share my daily exercise routine with you all. I was so exhausted from running around and sniffing trees that I had to go home and have a rest in the sun (see photo in comments ) what can I say it’s a dogs life. Woof Woof until next time

12.01.2022 Watsonia RSL Presents... Five Questions Friday featuring... Chef Raj ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Raj what was your first job ?... I was a teacher and I taught students from Grade 5 through to Grade 8. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ When did you start your culinary career ? I started my training in Queensland for one year , I was strongly supervised with the Chef de Partie of the venue( Italian restaurant). I then moved to Sydney and worked in Italian restaurant (4 years) as a Larder Chef , I was promoted as CDP after one and half years I then worked as a Sous Chef in the same family owned business for one and half year before I left. Within that four years I got my certificate IV in commercial cookery through RPL and also completed a Diploma in Photography. On my fifth year journey in the hospitality industry I got a chance to work for a short time in Jamie's Italian chain restaurant in Sydney CBD. I also worked for a short time in Bicicletta restaurant in Canberra under the Peppers Gallery Hotel for a while. I also worked in another family owned restaurant named The Vintage Pantry Secret Garden in Sydney for about ten months before moving to Victoria. Here in Victoria, I worked at the Kalkallo Hotel for couple of months and I then started at the Watsonia RSL in May 2019 as a Chef de Partie and I am still in that role. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What can’t you do without in the kitchen ? A good pair of tongs and a Chefs towel ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What is your favourite band ? Artic Monkeys ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Favourite Actors ? Tom Hardy and Rajesh Hamal ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Thank you so much Raj for taking part in our FQF. Raj has shared a delicious Asian style Chilli Sasuage recipe which we will put on another FB post so please check it out. Next week we will put another staff member under the spotlight with our FQF ...I wonder who it will be

11.01.2022 Watsonia RSL Presents... Five Questions Friday featuring... Sous Chef Simon Church ... Simon before you started your culinary career what was your first job ? My first job was as a shop assistant selling items such as white goods, fishing tackle, luggage,records(LPs) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Where did your culinary career start ? I trained for 3 years in Auckland New Zealand at a game restaurant. Then off to London to the Connaught Hotel. Sydney called and worked as Sous Chef at You and Me Restaurant , voted Good Food Guide best Restaurant of the year 1985. I got married and moved to Adelaide where I worked in various restaurants and hotels. Having a favourite sport of skiing we moved to Mt Buller and then Mt Hotham for 6 years. Off to Austria for the next 2 years then decided to move to Melbourne and I worked at Crown Casino as Chef de Cuisine for 5 years. I then worked at various ALH Hotels for the next 15 years. Now I’m Sous Chef at the Watsonia RSL ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What was your first car ? My first car was a 1974 Fiat 124S It was sporty very unreliable and it made my mechanic richer. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Your favourite Football team ? All Blacks and Hawthorn ( Go Hawks ) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What is your favourite holiday destination and why ? Most of Europe for its culture, people, food, train travel and scenery. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Thank you so much Simon for taking part in our second FQF . We will put another RSL staff member under the spotlight next Friday ... mmmm I wonder who it will be Please stay safe everyone from The Watsonia RSL team

11.01.2022 Star Pet of the week is ... Tillie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Hi it’s Tillie here and I’m a breed of cat called Ocicat , I belong to Chef Simon. I’m very attentive, inquisitive, athletic and helpful in the kitchen and very cute ,in fact you could say I’m pretty much purrfect .... Would you believe that I have a liking for water... strange for cat hey ? Oh and I also don’t mind being around dogs. Do you know that when I was a kitten I used to watch the footy on the tv and try and catch the football... very clever I think . This is a photo of my beloved sister Hannah and I ( I’m on the right ) Hannah has crossed over the rainbow bridge and I miss her very much. Thank you for reading my story , I’m off to relax in the sunshine.

10.01.2022 MEMBERSHIP RENEWAL TIME Come in and renew your RSL membership today, and take advantage of our wine offer! ** Two bottles (your selection of Shiraz or Sem Sav Blanc) Beach Hut Wines for only $10! **... While stocks last. At time of renewing 2021 membership only. Strictly for take away purposes. Must be 18+ years.

10.01.2022 Watsonia RSL Presents... Five Questions Friday featuring Chef Ishie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~... Ishie when did you start your culinary career ? I started my career as a chef in 2010 after graduating from one of the RTOs in Melbourne, Australia. I then located to Adelaide and worked in a range of kitchens both there and Melbourne. I’ve been a Chef at the Watsonia RSL since 2019. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Is there any parts of being a Chef that you find a challenge ? I enjoy most part of this profession except the long working hours where I need to be away from family for most of the day and night. I am a new dad to a beautiful baby Boy and I miss him so much when I’m working so I love going home and spending time with him. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What would be your dream job if you weren’t a Chef ? If I wasn’t a Chef I would be in Engineering innovating or working on projects. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Besides spending time with your baby Boy what do you like to do in your spare time ? I love watching movies listening to music and travelling, my favourite actor Keanu Reeves. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What plans do you have for the future ? Since the COVID hit, I have commenced the Certificate IV in training and assessment so I can support and shape future chefs. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Thank you so much Ishie for taking part in our FQF and congratulations on becoming a new Dad Don’t forget to check out Ishie’s delicious Creamy Smoked Salmon Pasta with green peas and dill recipe on a seperate FB post. Next week we put Chef Raj under the spotlight. Please take care everyone from The Watsonia RSL team

10.01.2022 Fiona’s NO BASE QUICHE recipe... Perfect for Breakfast, Lunch or Dinner. My Budget friendly go to, that empty’s out the fridge.... INGREDIENTS: cup self-raising flour 4 eggs 1 cups milk 60g butter, melted, cooled 1 cup grated tasty cheese(Any cheese will 2 cups filling of your choice-(a great way to use up any leftovers). S&P METHOD: 1. Preheat oven to 180C/160C fan-forced. Grease a 24cm-round quiche dish or muffin tins. 2. Whisk flour, eggs, milk and butter together. Stir in cheese and filling. Season with salt and pepper. Pour into prepared dish. 3. Bake for 40 to 50 minutes or until quiche is golden and set. Stand 5 minutes. Serve warm or cold with a nice crispy salad.

08.01.2022 We are now open from 9am - 1am 7 Days a week

07.01.2022 The Watsonia RSL team would like to wish everyone a very Happy New Year and hope that 2021 will be a prosperous year filled with health, love and happiness. We look forward to seeing everyone in the new year.

07.01.2022 REMEMBRANCE DAY 2020 The 11th Hour of the 11th Day of the 11th Month marks the moment the guns fell silent on the Western Front after the bloodshed of World War I. Over the past century, this moment has been adopted across the globe as a time to remember those who served and sacrificed in all wars and conflicts.... Remember to Remember Lest we forget.

07.01.2022 Parma nights are back! Who else is excited? Book today to avoid disappointment #wednesday #watsonia #parmanight

07.01.2022 Renew your membership before the 21st of December for your chance to win a Hyundai Venue!

07.01.2022 This weeks star pet is .... Tucker ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ G’day everyone in Facebook land my name is Tucker and I belong to Dyson the greenkeeper at Bundoora RSL Bowling centre. I’m an 18 month old pure breed Kelpie from a cattle farm in Drouin.... My Mum and Dad were both award winning Kelpies but I decided I didn’t want to work on the farm where I was born so I decided to come and live with Dyson. The bowls club is now my playground and I love circling the greens and sitting in the sun, it sounds a lot more fun than rounding up cattle don’t you think ? Thanks everyone for reading my story. Don’t forget to check out next weeks star pet of the week.

06.01.2022 Paddy’s Creamy Pesto Chicken with Penne Pasta. Serves 4 Ingredients... 2 tbsp Vegetable Oil 2 Chicken Breasts, diced 3 cm 2 Cloves crushed garlic 1 tsp Salt 1/2 tsp Cracked black pepper 2 tbsp White Wine 100 grams Tinned Chickpeas 600 mls Thickened Cream 1/4 cup Basil Pesto 1/4 cup Grated Parmesan Cheese 500 grams Penne Pasta cooked and drained 1/4 cup Shaved Parmesan for garnish 4 Leaves of fresh Basil chopped for garnish Method Heat oil in a large pan and cook chicken until it’s golden brown add the garlic ,salt, pepper and mix well then add the white wine and chickpeas stir well. Add the cream and pesto to the pan bring to the boil while stirring with a wooden spoon. Add cooked pasta and mix well then add the grated parmesan cheese , stir well and remove from heat . Serve on a plate with shaved parmesan cheese and chopped basil Bon Appetite everyone and I hope you enjoy my recipe , from Chef Paddy

05.01.2022 Come and have a pot on us, today only, 2 for the price of 1! #letsmelbourneagain Must be 18+ years. Valid Saturday 14/11/20 only. Limit two redemptions per person (shared). While stocks last. Conditions apply.

05.01.2022 Sorry we don't have any daily Bistro special offers at the moment but we do have a delicious NEW Menu with all your mouth watering favourites plus more!! Bookings are essential PH: 9435 4233 * No Budget Busters * No Parma Night... * No Kids Eat FREE * No Special Sunday Roast * No Members Bar specials * Sorry Children's play area is currently closed See more

05.01.2022 Sous Chef Simon’s Best Risotto Recipe Risotto History... In the 18th century, the first recognised area planted with Arborio rice was in the feudal region of Lomellina in Italy, now the region of Lombardy. In old Milanese dialect, risott means hotchpot or jumble.... Risotto is popular for its versatility and ease with which it assimilates many kinds of ingredients ie. Savoury or sweet. Best Risotto Recipe Hints ... The rice ..... Purchase the best Arborio rice you can afford. The stock.... A good stock will determine the taste of the final dish. The cheese....Parmesan of course, once again purchase what you can afford. Classic Risotto with Parmesan Cheese ( 4 serves ) Ingredients... 2.5 ltr good chicken stock 50 gm unsalted butter 1 brown onion chopped very fine 400gm Arborio rice 125 ml white wine Salt and pepper For the finishing touches 75 gm butter ,( cold ) cut into small dice 100 gm grated parmesan cheese Method... Chicken stock on the heat Heavy based pan on low heat Add butter to pan and melt Add diced onion and soften without colour Add rice and stir until transluscent ,no colour Add wine and reduce till almost dry At this point, gradually add hot stock, stirring constantly until all stock used.Rice should be runny but not sloppy ( approx. 17 min) At this stage remove from heat and test rice. Nb rice will be very hot,let cool slightly be tasting Grains should be plump and tender , and have a slight firmness to the bite When you think it is done ,not too runny ,we can now finish Add the remaining butter and cheese stirring vigorously until incorporated The Risotto should rest for a moment and then ready to plate. ENJOY!! * Any inclusion of your favoutite ingredient into this basic recipe will work.

05.01.2022 Our power is back on, and we’ll be open from 4pm

04.01.2022 Raj’s Asian style Chilli Sasuage recipe. Ingredients: 500 grams any meat sausages (I have used frankfruts) 1 Red Onion diced chunky ... 1 Capsican (any colour ) 1 Carrot sliced thin 2 cloves Garlic roughly chopped 1 Large Tomato diced chunky 2 pieces Chilli Coriander- a little chopped for garnish Seasonings : 20 ml Tomato Sauce 10 ml Soy Sauce Cracked pepper- a little Chilli flakes- as per taste 1/2 Tsp Cumin Salt- as per taste 2 tlbs water Method: Heat Oil in the large pan and shallow fry the sausages until golden brown and cooked through , put the sausages aside and remove excess oil. Then in the hot pan add the other ingredients one by one, start with onions, garlic, capsicum , tomato then carrots and stir it for a while after that add cumin powder, salt, cracked pepper, soy sauce, tomato ketchup, chilli flakes and the water. Reduce the heat and stir . Add the pre cooked sausages into the pan and toss it well. Check the seasoning. Don't let the veggies to go soft, they taste better when crunchy. After checking the seasoning your dish is ready to plate. Garnish with the coriander and enjoy it with a chilled VB.

04.01.2022 Unfortunately we are closed due to a power outage. We will update when we know more. Sorry for the inconvenience!

02.01.2022 Char-grilled prawns Skewered prawns | Mint | Salad | Camembert | Rice w Peach & Ginger Dressing! #watsonia #watsoniarsl #saturday #dinner #prawns #seafood

01.01.2022 Watsonia RSL Star Pet of the week is... Aldo ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Hi everyone my name is Aldo and I’m a 4 Year-old long-haired Chihuahua.... Fiona from the RSL is my Nana and I love going to her house and having sleep overs. But my favourite thing is the food Nana Fi gives me , she cooks me lamb's fry, pate, cabana, steak & silverside...lip smacking Now don’t let my tiny stature fool you folks I’m a ripper of a guard dog , I think you hoomans call it Little dog syndrome. I’m not the boasting type but I suppose you could call me King Aldo ... no seriously please do. Well I’m off to keep guard of the backyard and to steal socks ... yes I’m not afraid to admit that I’m a sock thief. Thanks for listening to my story and don’t forget to check out next weeks star pet