On a lovely warm Thursday evening the weather gods smiled on Jim and broke the pattern of wet BBQs with just a couple of drops of rain. Although a few came prepared with umbrellas and even a poncho was seen. Some 40 plus Probus members attended and enjoyed a wonderful spread of barbecued sausages, salads and sweet treats. As always there was plenty of chat and laughter. Ilsa rose to the challenge of trying every one of the sweets. Never a problem. Our President Gary spoke and thanked Jim and Joan for hosting, those who cooked the sausages, onions, made the salads and sweets. A most enjoyable evening and with dishes washed, leftovers distributed and the tables and chairs packed up by the many willing hands, we drifted off home. Thanks again to Jim and Joan for all their efforts.
Wendy Crawford Oct 2025
The BBQ was so successful, we have received two reports – thank you to Wendy and Michele, and to Janette for photos.
Loud laughter. Sparkling conversation. Delicious snags and salads – and even more delicious cakes, slices and delicacies. Yep, another fabulous Beaumaris Bay Probus Club event.
Thank you so much to Joan and Jim for hosting another flavoursome evening at their apartment block. We really do appreciate their efforts in providing a very luxurious venue for our sausage sizzles.
Judging by the noise level all those present had a terrific time catching up with people they hadn’t seen since the day before at the Probus meeting! Some of us were treated to a nameless (and dare I say shameless) teller of sausage jokes – luckily I can only remember 2 to pass on to you. How do sausages write poems? With a lot of meat-a-phors!
What do sausages like to read at night? 50 Shades of Grill!
Our thanks as always to Geraldine and all the other generous providers of good things to eat. You would be amazed at the number of sweet tooth members who quickly masticated their way through the sausages and salad to be able to taste test the array of slices and cakes. And of course many thanks to our energetic cooks (Michael, Bill and John) who cooked and plated 96 sausages in record time.
Michele Backholer