1

2

3

4

5

Premier of Queensland

For reply please quote: SHP/LM – TF/9/22340 – DOC/11/123456 All Queenslanders In the Entire State of SUNNY QLD 4000 Dear Queenslanders I don’t know how to say this, but the truth is I’ve been a dick about the whole bikie thing. I’m really just picking on one minority to flex my muscles and show you who is in charge of this state. I have to admit, that I have an inferiority complex, and picking on other people makes me feel LOADS better about myself! And that stuff with the CMC – weird I know! I just haven’t quite refined my style without everyone making such a bloody fuss! Not to mention the slashing and burning I did to Queensland health, community service organisations and the arts. I don’t know where to begin to apologise for that one! I’m sorry. I’m flawed like all human beings, and I need a good kick up the arse so I get my shit sorted. Best wishes, kind regards and much love

CAMPS xx P.S. I hope you love the old Queensland Government logo as much as I do!

Executive Building 100 George Street Brisbane

PO Box 15185 City East Queensland 4002 Australia

Telephone +61 7 3224 4500 Facsimile +61 7 3221 3631 Email ThePremier@premiers.qld.gov.au Website www.thepremier.qld.gov.au

6

7

8

9

10

11

12

13

14

Bad Eggs Derserve Love Too

15

Bad Eggs Derserve Love Too

16

17

18

19

20

21

22

23

24

(This page has been left intentionally blank)

25

26

27

28

29

30

31

32

CHRUSCIKI(POLISH DEEP FRIED PASTRY GOODNESS)

INGREDIENTS200G PLAIN FLOUR3 EGG YOLKS2-4 TBLESP OF PURE CREAM1 TSP OF BAKING POWDER1 TBLSP OF BRANDY OR SHERRY500G OIL SUCH AS SAFFLOWER, RICE BRAN OR VEGETABLE SHORTENING100G ICING SUGARVANILLA SUGARPINCH OF SALTLOTS OF PAPER TOWEL

1. IN A BOWL, MIX THE FLOUR AND CREAM TOGETHER2. MAKE A DEEP HOLE IN THE CENTRE OF THE MIXTURE AND ADD THE EGGS, SALT AND ALCOHOL3. MIX TOGTHER UNTIL SMOOTH, AND THE PASTRY SHINES4. ON A LIGHTLY FLOURED WORK SURFACE, KNEAD THE MIXTURE FOR A GOOD LONG WHILE INTO A SMOOTH DOUGH. YOU NEED TO TRAP AS MUCH AIR IN THE DOUGH AS YOU CAN DURING THIS PROCESS. IF KNEADING BY HAND, JUST KEEP REPEATING A PATTERN OF FOLDING THE DOUGH, FLATTENING IT, FOLDING AGAIN, FLATTENING IT, FOR AT LEAST HALF AN HOUR. IF USING A MIXER WITH A DOUGH HOOK, KNEAD FOR AT LEAST FIFTEEN MINUTES. YOU SHOULD BE ABLE TO SEE AT LEAST SOME LITTLE AIR BUBBLES IN THE DOUGH.4. WRAP THE PASTRY IN CLING FILM AND CHILL IN THE FRIDGE FOR 30 MIN.5. REMOVE THE PASTRY FROM THE FRIDGE, AND BREAK OFF A SMALL AMOUNT AND ROLL OUT ON A FLOURED SURFACE VERY THINLY AND CUT INTO STRIPS - APPROXIMATELY 3X15CM.6. MAKE A LITTLE NIK IN THE MIDDLE OF THE STIP AND THREAD ONE END THROUGH THE HOLE UNTIL THE PASTRY TWISTS AND BECOMES LIKE A BOW TIE. REPEAT WITH ALL THE PASTRY.7. HEAT THE OIL IN A DEEP SAUCEPAN. TO TEST IF THE OIL IS READY FOR FRYING, PLACE A PIECE OF POTATO INTO THE OIL. IF IT TURNS BROWN THE OIL IS READY. THE OIL MUST BE KEPT HOT AND CHANGED IF IT STARTS TO DISCOLOUR. THIS IS DONE TO RETAIN THE GOLDEN COLOUR OF THE PASTRY.8. PLACE A FEW STRIPS OF PASTRY INTO THE HOT OIL - DON’T LET THE PASTRY TOUCH. COOK TILL GOLDEN ON BOTH SIDES. 9. REMOVE FROM THE OIL AND PLACE ON PAPER TOWEL AND ALLOW THE OIL TO DRAIN. 10. CREATE A MIXTURE OF ICING AND VANILLA SUGAR AND USE IT TO COAT EACH PIECE OF PASTRY.11. SHARE EQUALLY WITH FRIENDS AND FAMILY.

receipes

for the

people

33

CHRUSCIKI(POLISH DEEP FRIED PASTRY GOODNESS)

INGREDIENTS200G PLAIN FLOUR3 EGG YOLKS2-4 TBLESP OF PURE CREAM1 TSP OF BAKING POWDER1 TBLSP OF BRANDY OR SHERRY500G OIL SUCH AS SAFFLOWER, RICE BRAN OR VEGETABLE SHORTENING100G ICING SUGARVANILLA SUGARPINCH OF SALTLOTS OF PAPER TOWEL

1. IN A BOWL, MIX THE FLOUR AND CREAM TOGETHER2. MAKE A DEEP HOLE IN THE CENTRE OF THE MIXTURE AND ADD THE EGGS, SALT AND ALCOHOL3. MIX TOGTHER UNTIL SMOOTH, AND THE PASTRY SHINES4. ON A LIGHTLY FLOURED WORK SURFACE, KNEAD THE MIXTURE FOR A GOOD LONG WHILE INTO A SMOOTH DOUGH. YOU NEED TO TRAP AS MUCH AIR IN THE DOUGH AS YOU CAN DURING THIS PROCESS. IF KNEADING BY HAND, JUST KEEP REPEATING A PATTERN OF FOLDING THE DOUGH, FLATTENING IT, FOLDING AGAIN, FLATTENING IT, FOR AT LEAST HALF AN HOUR. IF USING A MIXER WITH A DOUGH HOOK, KNEAD FOR AT LEAST FIFTEEN MINUTES. YOU SHOULD BE ABLE TO SEE AT LEAST SOME LITTLE AIR BUBBLES IN THE DOUGH.4. WRAP THE PASTRY IN CLING FILM AND CHILL IN THE FRIDGE FOR 30 MIN.5. REMOVE THE PASTRY FROM THE FRIDGE, AND BREAK OFF A SMALL AMOUNT AND ROLL OUT ON A FLOURED SURFACE VERY THINLY AND CUT INTO STRIPS - APPROXIMATELY 3X15CM.6. MAKE A LITTLE NIK IN THE MIDDLE OF THE STIP AND THREAD ONE END THROUGH THE HOLE UNTIL THE PASTRY TWISTS AND BECOMES LIKE A BOW TIE. REPEAT WITH ALL THE PASTRY.7. HEAT THE OIL IN A DEEP SAUCEPAN. TO TEST IF THE OIL IS READY FOR FRYING, PLACE A PIECE OF POTATO INTO THE OIL. IF IT TURNS BROWN THE OIL IS READY. THE OIL MUST BE KEPT HOT AND CHANGED IF IT STARTS TO DISCOLOUR. THIS IS DONE TO RETAIN THE GOLDEN COLOUR OF THE PASTRY.8. PLACE A FEW STRIPS OF PASTRY INTO THE HOT OIL - DON’T LET THE PASTRY TOUCH. COOK TILL GOLDEN ON BOTH SIDES. 9. REMOVE FROM THE OIL AND PLACE ON PAPER TOWEL AND ALLOW THE OIL TO DRAIN. 10. CREATE A MIXTURE OF ICING AND VANILLA SUGAR AND USE IT TO COAT EACH PIECE OF PASTRY.11. SHARE EQUALLY WITH FRIENDS AND FAMILY.

receipes

for the

people

34

end

35

36