The comedic wit of shaun micallef can never be surpassed

100g butter

300g peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla extract

1 1/2 cups self raising flour

When you cream the butter, PB and sugars together until light and fluffy, just add the egg and vanilla beating them in too. Then mix in the four. Chill the mixture for 2 hours in the fridge, then with a soup spoon, scoop out the mixture and roll into roughly 33 balls. Press them with a fork and cook in a preheated 190°C oven for 13 minutes. They will be squishy when you take them out, so carefully slide each cookie on a cooling tray.

While waiting for the cookie dough to chill, wash up the dishes that you had neglected the night before. Also it would be a great idea to generally tidy up the house for when your parents get home tomorrow.

When it is too late to go visit your grandfather, pack your bags as if you were going to be out all weekend and head to Bargo and visit your Aunt Maureen.

If time permits, catch up over tea or coffee, sample the Peanut Butter Cookies and talk about your recent trip to America.

Over a hot stove, steam some fresh vegetables from your aunt's garden as dinner and proceed with more conversation about family, spirits and the future.

Then play Bananagrams on repeat after putting on a second jumper to avoid the Bargo chill.

While driving home because it is too late to go anywhere else, try to get rid of the excess PB cookies by informing the local youth in the area of their existence. If no luck in free distribution, keep for tomorrow.

Fruit of the Moment: Poached? Egg