Out of the darkness....

May should have been a wonderful month, with Nerea and Alex’s homecoming, the lengthening days and warmer weather.  But it’s been completely overshadowed by Fiona’s death and  dreadful, world events.  But, even in terrible situations, there can be positivity; the international disgust and outrage, finally, at the brutal murders of women and girls in Pakistan and India, the celebration of Maya Angelou’s achievements and in a local, domestic but no less significant setting, the immense maturity and amazing composure shown by our daughter Nerea in supporting Alex and Bill while managing her own grief.  We’re so very proud of her

“Phileas Dogg – Guide to Dog Friendly Holidays”.

Molly’s photos have now been published in a new book, “Phileas Dogg – Guide to Dog Friendly Holidays”. The book, authored by Attlee the hound, assisted by Jane Common, his human,  is delightfully written with a light hearted, humorous approach and a strong canine focus for any fellow  dogs wanting a decent holiday. Being a doggy diva doesn’t come naturally to Molly but she’s making an effort with her adoring public and is willing to paw print autographs for a small donation to charity. Seriously, it’s a great read and well worth the purchase price if you are a dog owner!

THE TIDE STONE

This weathered, carved stone on the north bank of the River Tyne marked the former tidal limit of the river, 19 miles from the sea. Dated 1783, the stone bears the faint image of the “three castles” emblem of Newcastle and became the boundary for the work of the Tyne Improvement Commission established in 1850 to manage the river which had been “abandoned to itself” by the City Corporation to the detriment of Newcastle’s prosperity. By 1900, when the river had been dredged up as far as Ryton, the high tide mark had moved 1.5 miles further upstream towards Wylam 

The pain and sadness of loss

I feel unutterably sad today.  The grief I’m feeling at Fiona’s death is so much more than I could ever have imagined. Although my heartache is primarily caused by thinking of the pain that Bill and Alex, (and Nerea, who had grown close to Fiona) are feeling, selfishly, I can’t help reliving our last caching adventure together; the laughter we shared with Alex and Nerea, our hysteria at the sheer ludicrousness of rummaging among tree roots, and her overwhelming joy at finding a travel bug.  That her infectious enthusiasm has gone for ever seems impossible and so very, very unfair!

Requiescat in pace, Fiona.

Yesterday, we received the devastating news of the sudden and premature death of a person very special to us. Still reeling from the shock that comes with such news ourselves, it’s hard to imagine the extent of the pain that the people closest to her are feeling.  Fiona had a big heart, a generous spirit and a true sense of fun and adventure.  Sometimes it’s hard to feel blessed in the midst of such sadness and loss so we’re trying to remember that we’re fortunate our lives were enriched by her friendship. Forever in our hearts, requiescat in pace, Fiona. 

Keep in touch

Sometimes it’s easy to make empty but well-intentioned promises to meet up with old friends and then, before you know it, find that months or even years have elapsed without managing to get together again. And so it was with Judith’s mum.  It was hard to believe when we recently met, that it was almost 7 years since we’d last said “au-revoir”, despite being full of plans to meet up again “soon”. Our curry evening was full of laughter and reminiscences but for me, also tinged with an element of regret that we’d taken so long to re-create this opportunity

 

 

Queensberry

The particular challenges of Scottish hill walking shouldn’t be underestimated as there are vast areas of wilderness without any tracks or footpaths making the going underfoot very tough.  Yesterday’s circuit up “Wee Queensberry” and her bigger sister “Queensberry” was no exception.  Although the route began on a rocky track, it soon became a yomp over boggy, tussocky ground with hidden, ankle breaking hollows.  The ferocious wind added to the physical demands of the walk so by the time we stopped for lunch just below Queensbury herself,, we were definitely ready for a breather.  But it was still a great outing!

 

Al fresco dining!

To continue with the theme of heralding summer, we’ve just enjoyed our first outdoor meal (fell- walking packed lunches excepted!).  Inspired by Saturday Morning Kitchen again, we jointly prepared asparagus with grapefruit and then sat in the garden with our new camping table and a small glass of chilled white wine to enjoy lunch “al fresco”.  The birds were twitter-pating and the distant bells from either the cathedral or a local church were ringing, no doubt celebrating a marriage on a sunny afternoon.  It was a welcome half hour of sheer indulgence at the end of a very busy week

Warm white asparagus salad with grapefruit zest vinaigrette 

Ingredients
1 free-range egg
1kg/ 2lb 4oz white asparagus, peeled and woody ends discarded
1 white grapefruit
1 tbsp Dijon mustard
1 heaped tbsp mayonnaise
6 tbsp sunflower oil
1 tsp chopped chervil leaves
sea salt and freshly ground black pepper
To serve
griddled green asparagus
chargrilled bread

Preparation method

1. Bring a pan of water to the boil over a medium heat, add the egg,
return to the boil, then turn the heat down to low and simmer for 10
minutes. Drain and refresh under cold water, then crack and peel the
egg. Finely chop the cooked egg and leave to one side.
2. Divide the asparagus into four equal-sized bunches and tie each
bunch with kitchen string to secure. Bring a pan of salted water to the
boil over a medium heat, add the bunched asparagus and simmer for
5-8 minutes (depending on the size of your asparagus) until tender,
but with just a little resistance when pierced with the top of a knife.
3. Grate the zest from the grapefruit, reserve a pinch and put the rest in
a small bowl. Peel the grapefruit, then take out four segments, cut
each one in half and leave to one side, juice the rest of the grapefruit,
pressing it through a fine sieve into the bowl with the zest. Add the
mustard and mayonnaise and whisk together until well blended, then
whisk in the sunflower oil in a steady stream. Stir in the chopped egg
and chervil and season with salt and pepper to taste.
4. Remove the asparagus from the pan and drain briefly on a plate
lined with kitchen paper or a clean tea towel. Remove the string and
put the asparagus onto four serving plates. Spoon the dressing over
the top and finish with the reserved grapefruit segments and a
sprinkling of the reserved zest.
5. Serve with griddled green asparagus and chargrilled bread
.

(Although I adore grapefruit, I’m no longer “allowed” to eat it because of its reaction with one of the tablets I take so although we made the dressing with a small quantity of juice, that could no doubt be  substituted for a mix of orange and lemon juice. I also swapped the flesh for green grapes which worked fairly well)

A scarlet woman

Summer has arrived, heralded by the painting of my toe nails.  Despite living in one of the wettest but most beautiful parts of England, I love warm weather and occasionally wish that I lived somewhere warmer and sunnier.  But I don’t, so in the spirit of celebrating the small things, I decided to prepare for baring my large, ugly feet to the sun’s rays with a coat of bright red nail polish.  Although not particularly identifying with the common beautification routines shared by most women, I do have a secret love for painted nails peeping out of open toed sandals!!

Welcome home!

Nerea and Alex are home after their winter wonderland sojourn in Canada and it’s been a marvellous life changing experience for them. Despite Canada being an English speaking country, and a recognisably tolerant one that embraces diversity too, there are cultural differences between our two nations and lifestyles, providing an awareness of difference that can only be a positive experience that broadens knowledge and encourages acceptance. She and Alex have plans for further travel (once funds allow) before finally settling down to regular life. Maybe it’s an unconventional approach to adulthood but I admire and respect the uniqueness of that!  

Prep dishes and other non essential washing up!

Andy prepared a delicious squid dish last week, and having arrived home very late and quite exhausted that evening, it was so welcoming. It was something that we’d seen prepared by Ken Hom on Saturday Morning Kitchen and being “fish eaters”,  had captured our attention. Andy is a much more meticulous cook than I am so is invariably the butt of good humoured jesting.  I mean, really,   besides  Andy and pretentious chefs on TV programmes, who actually uses prep dishes? But unnecessary washing-up aside, it was a simple but incredibly tasty dish which will be featuring on our menu again

Stir-fried squid with chilli and basil 

Ingredients

450g/1lb squid, fresh or frozen (defrosted if frozen)

175g/6oz fresh or frozen petit peas

1½ tbsp vegetable oil

4 tbsp coarsely chopped garlic

3 tbsp finely sliced shallots

2-3 small red Thai chillies, seeds removed, chopped

1 tbsp fish sauce

2 tbsp oyster sauce

2 tsp sugar

handful fresh Thai or ordinary basil leaves

Preparation method

1. Using a small sharp knife, split the squid’s body in half. Remove the

transparent bony section. 

2. Wash the halves thoroughly under cold running water and then pull

off and discard the skin. 

3. Cut the tentacles from the head, cutting just above the eye. 

4. Cut the squid meat into 3.5cm/1½in strips. 

5. If you are using fresh peas, blanch them for three minutes in a large

pan of boiling salted water, drain and set aside. If you are using

frozen peas, simply thaw them and set them aside.

6. Heat a wok or large frying-pan over high heat until it is hot. Add the

oil, and when it is very hot and slightly smoking, add the garlic and

stir-fry for one minute, or until lightly browned. Remove with a slotted

spoon and drain on kitchen paper.

7. Add the squid to the pan and stir-fry for one minute. 

8. Tip in the shallots, chillies, peas, fish sauce, oyster sauce and sugar

and continue to stir-fry for three minutes. 

9. Add the basil and give one last stir. Turn the mixture onto a platter

and garnish with the reserved fried garlic.

I must do better

Despite having plenty to write about, I can’t believe how difficult it’s been to put the virtual pen to paper, recently. With Nerea’s recent return from Canada, a very demanding schedule at work and several personal commitments, I don’t seem to have had the time to scribe anything.  And I’ve been surprised at how frustrating that’s been. I enjoy my drafting my whimsical musings, despite their lack of artistic or literary merit as it helps fulfil my determination to celebrate the small things, be that baking an old, favourite recipe, sharing a geocaching adventure or simply admiring a beautiful view

A Geocaching Convert

I have created a geocaching monster!   Some months ago, Alex’s mum, Fiona enquired about caching so eventually, we arranged to go on a caching outing when she and Bill returned from their Canadian adventure!  Her injured foot was no deterrent as she and I set off the long way round to take in the caches on the Black Path in Gelt Woods.  Within minutes, it was evident she was a natural. By the end of the evening, she had 4 caches in the bag, twigs in her hair and an order for a new GPS! Now there’s no stopping her

The Awful Hand

Kirriereoch

On the approach to Tarfessock

“The Awful Hand Range”, conjours up such a vivid picture of a wild, untamed, inhospitable landscape, it had huge expectations to live up to, yesterday. But, we weren’t disappointed, for the massif of 5 finger- like spurs running off a linear ridge in the Galloway hills is well named.  The terrain, peppered with lochans,  is rough and unforgiving but all the more beautiful for that. Buffeted by fearsome westerly winds, we made a circuit of the two middle fingers: Tarfessock and Kirriereoch via Carmaddie Brae where the far ranging views of Shalloch on Minnoch,  Merrick, and Corserine were simply stunning

Heading onto the fell

Tarfessock Summit

Down to Carmaddie Brae

Looking back to Tarfessock and Shalloch on Minnoch

Kirriereoch Summit

Carnirock Stone

Camping Table

I know I have an impulsive nature so often ignore my instincts for a more considered approach but this week, I capitulated  during an overnight stay in Skipton.  My spontaneous purchase was only a camping table but it was similar to one that we’d seen on a campsite but hadn’t managed to buy anywhere.  While returning from a geocaching walk, I noticed a closing down sale in an outdoor shop. There in the window, was the table we wanted.  Despite travelling by train, I returned the next morning and bought it for £10 less than the normal price. A bargain!

Tiree cups and Rings

As my knowledge of cup and ring markings was limited, before visiting Tiree, I undertook  a little research and discovered their widespread proliferation across the country. It’s remarkable that they can be 4000 years old, created during a time when extensive travel was uncommon and yet bear similar characteristics.

Left there by retreating ice age waters, the Ringing Stone on Tiree’s  Atlantic coast  has superb markings.  At that site of ancient ritual, we rapped on the boulder with a stone to hear the metallic sound before examining the deep cups carved into the surface.  What secrets that rock must hold!