Wednesday, February 25, 2009
Monday, February 23, 2009
Wednesday, February 18, 2009
Monday, February 16, 2009
Millie Elder, stepdaughter of broadcaster Paul Holmes, today had her hearing over a drug charge further adjourned until next month.
Elder and co-defendant Connor Morris, both 20, faced a count of possessing methamphetamine.
At their latest appearance in Auckland District Court, Morris' laywer Owen Harold argued that there had been insufficient disclosure by the prosecution in relation to a search warrant.
He said there was an issue over whether the warrant was legal.
Elder and Morris were remanded on bail to reappear on March 10.
Elder is due to appear in court again next week over alleged breaches of supervision orders in a separate case.
Elder was sentenced to 12 months' supervision last March after being convicted of possessing methamphetamine and a pipe, and allowing her flat to be used for the consumption of drugs.
She appeared in court in December over the alleged breaches, but the case was adjourned to give her the opportunity to comply with the orders.
Sunday, February 15, 2009
Thursday, February 12, 2009
Tuesday, February 10, 2009
Monday, February 9, 2009
Thursday, February 5, 2009
fixed up looking sharp
Tuesday, February 3, 2009
Monday, February 2, 2009
Sunday, February 1, 2009
Glazed Pork Ribs with Southern Style Barbecue Sauce
2 strips pork spare ribs
1 cup red wine vinegar
1/4 cup honey mustard
1 cup honey
2 teaspoons salt
2 teaspoons ground chilli
2 teaspoons ground coriander
2 teaspoons black pepper
2 teaspoons freshly chopped thyme
1 tablespoon oil
1 large onion, chopped
2 cloves garlic, crushed
1 teaspoon ground chilli
1/4 cup red wine vinegar
1 small cup strong black coffee
300mls tomato purée
3 tablespoons treacle
salt and freshly ground black pepper
Place the ribs in a stainless-steel or glass pan. Combine all the ingredients by mixing in a bowl, pour over the ribs, cover and leave to marinate overnight in the refrigerator.When ready to cook, remove the cover and pour most of the marinade into a bowl. Place the ribs, in their pan, in a 200ºC oven and cook, basting frequently with the extra marinade, about 40 minutes.When removing the ribs from the oven take care to spoon all the pan drippings over the ribs to glaze them. Cut into individual ribs and serve with the following sauce. Serves 4-6.
Heat the oil in a small, heavy-based saucepan and add the chopped onion and garlic. Cook gently to soften then add the chilli and cook for 30 seconds.Add the remaining ingredients and simmer together, stirring frequently, for 20 minutes. Cool, tip into a food processor and blend until smooth. Serve warm.
Large handles of icy lager beer