When the boss said he was looking forward to Sunday School, I had visions of purity, holiness and some nice stories involving dudes with long hair, beards and comfy sandals roaming around the desert; turning water into wine and breaking loaves.

It took me a while to realise that isn't quite the same Sunday School he had in mind, at No.1 The Strand's new bar and restaurant with live music on a Sunday afternoon.
The Holy Ghost is not the spirit at work in the 125-year-old bonded warehouse, that is now stocked with so much fine wine, there's no need to make it from water. The loaves and fishes are on the menu alright, and for a few shekels, Sunday schoolers can partake of a feast of wines, beers and platters of biblical proportions.
The menu has been fine-tuned, in fact it's been chewed over more times than the old soup bone at the back of my kennel. (I was hoping that slinky, gorgeous little whippet from up Cliff Rd might like a gnaw on my bone. I bet she really does whippet.)
The wonderful aromas wafting from the restaurant kitchen have been driving me crazy. I've had to enjoy from a distance, being banished to the courtyard deck.
You'd think they'd avail themselves of my vastly superior sensory skills to help critique the menu. Ah well, I guess there's always the soup bone.
But getting back to the live music thing, we are blessed with John Michaelz and Derrin Richards laying down the groovin' sound this Sunday from 2pm. For all you cats wanting to chill out, my Strand digs are the place, man. (Not that we encourage cats, unless they're the edgy sort who like having a whippet on their tail. Oooh, that sounds gooood.)
Of course, 1 The Strand is dog-friendly, with a sheltered courtyard where me and my mates – and the fine lady pooches of this lovely city – can lax back and be cool cats, in the hip musical sense, you understand.
Ah, it's a tough life. But we all have our crosses to bear.
And speaking of bear, give that Big Johnnie a hug for me when you're next at the Aussie Butcher in Gate Pa. He sure knows how to keep a dog happy, with that last bag of bones. (I shouldn't really talk about the whippet like that)
This week he's doing breasts and thighs again. There's only so many clichés a dog can work into one column, so we'll leave the rest to your imagination.

'Marinated Barbecued Chicken'

Ingredients:
2/3 cup sugar
2/3 cup reduced sodium soy sauce
½ cup lemon-lime soda
½ cup lemon juice
2 tablespoons garlic powder
1 teaspoon pepper
½ teaspoon salt
8 bone-in skinless chicken breast halves
2 tablespoons barbecue sauce

Directions
In a bowl combine the first seven ingredients. Pour 1-1/2 cups marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from chicken. Add barbecue sauce to reserved marinade.
Grill chicken, covered, over indirect medium heat for 35-50 minutes or until a meat thermometer reads 170 degrees, turning and basting occasionally with marinade. Before serving brush with remaining marinade. Serve with a crisp green salad and crunchy bread from Bakers Delight.

'From Russia with Love'

Ingredients
2 oz Absolut Vodka
½ oz Lime Juice
Lime wedges

Directions
Pour vodka and lime juice over crushed ice in a tall glass and top up with ginger beer. Garnish with lime wedges.
Or, simply order one from barman Mike at No.1!