Sunbiggin

Today we went in search of isolation on the splendid  Sunbiggin Moor, close to Sunbiggin Tarn  This limestone landscape nestling between the edges of the Yorkshire Dales, the Howgill fells and South Eastern Lake District is a beautiful, peaceful spot and yet comparatively close to the M6 snaking its way South to Lancashire.  Today we were treated to skylarks, kestrels, the odd stray sheep and complete solitude. As we dropped down to the lower levels of the moor, we also passed through a glorious wild flower meadow.  A perfect antidote and (prequel, it has to be said), to Olympic viewing

Olympic Spirit

We’ve been getting into the Olympic spirit what with our bell ringing at 8.12am on Friday, marathon viewing of the opening ceremony on Friday night, courtesy of Robin and Cathryn and a viewing fest yesterday.  So it was just as well that we took some fresh air today as, we’ve been glued to the TV all evening.  But what is this verbalising of nouns?  Since when has  “medal” become a verb?  I’ve heard two different commentators use it in the context of “X should medal in this event”.  As far as I’m concerned, the only “meddling” is with our language

Totally brilliant and totally British

Brilliant, bonkers but beautifully British.

Last night’s Olympic opening ceremony was an absolute triumph of British pride, self-deprecating humour and sense of occasion.  After all, there won’t be many opening ceremonies where the reigning monarch “parachutes” into the stadium with James Bond!  The BBC production, starring Queenie herself, Daniel  Craig and  2 elderly Corgis was sheer genius in a ceremony that featured Becks, the Beatles, Bradley, Brannagh as Brunel, bovines, beds and Mr Bean. Maybe you had to be British to fully appreciate the historical, humorous and at times, humbling montage that unveiled last night but what an opening celebration.

Allez Wiggo

And so “Le Tour” comes to an end with Bradley Wiggins wearing the Maillot Jaune.  Maybe it’s an age thing but I felt quite emotional as the fastest Mod on two wheels, Bradley, rode out with Tommy Voeckler (King of the Mountains), Tejay Van Garderen (Young Rider) and Peter Sagan (Sprinter) at the front of the Peloton.  Although the Sky team have been invincible, commanding the race from the outset, there have been moments of sheer brilliance, true sportsmanship and genuine affection.  But for Bradley to be dubbed “Le Gentleman” by the French is perhaps the biggest achievement of all

Lemon Curd

As the fruit bowl was almost empty apart from some tired looking lemons, I decided to remove all the shrivelled grapes and apple stalks that seem to fall to the bottom.  And then came my eureka moment,”I’ll make lemon curd”.  I immediately went to my tatty, stained cookbook to dig out Mum’s ancient recipe for I remembered an explosion of sweet and sharp, smooth but tangy flavours bursting out of her sunshine yellow mixture.  Just 30 minutes later, the house was redolent with citrusy fragrance and I’d a bowl of thick, golden, curd ready to pot up and share. Mmmmmmm

Ingredients

8oz granulated  sugar

4oz  butter, cut into chunks

Finely grated zest and juice of 4 large lemons

4 eggs

Preparation

1 Place the sugar, chunks of butter, lemon zest and juice, into a bowl over a pan of simmering water. Stir with a wooden spoon or whisk until the butter has melted.

2 Whip the eggs lightly with a fork, then stir gently into the lemon mixture.

3. Stir the mixture regularly, for about 10 to 15 minutes, until thick and it coats the back of the wooden spoon. (Remember to check the pan of boiling water below isn’t boiling dry)

4. Remove the bowl from the pan and stir occasionally as it cools. Pour into warm clean jars, seal and cover. It will keep for a fortnight

The Bicycle Repair Man

In an earlier entry, eagle eyed readers may have spotted bicycle brake blocks, reposing on the kitchen counter in a photo shoot, for in our home, such eccentricities are the norm (PLEASE don’t mention the cordless drill saga).  But unlike the aforementioned drill, their residence was short lived for yes,  it’s “bicycle service time” again. Although the brake blocks were for Mr Glis’ bike (I’m a disc brake girl myself), as a daily cyclist, I am hugely fortunate and grateful that he is an accomplished repair man, for it is he who keeps me on the road all year round

Harvest Time

It’s been huge fun watching our “crops” grow in the garden but even better to eat them! For a small space, it’s quite productive and although we only grow enough for a few meals, there’s a real sense of satisfaction when we have a home grown dinner.  Last night was no exception, with chorizo and couscous stuffed marrow, new potatoes and rhubarb.  The day before we’d had broad beans and potatoes with our meal and lunch time salads have been plentiful as the salad leaves have been growing at a rate of knots. It feels like summer has finally arrived

Ingredients

1 large marrow, peeled

100g/3oz couscous

1 lemon, juice only

2 tbsp olive oil

1 red onion, finely sliced

100g/3oz chorizo, cut into small chunks

1 roasted red pepper, finely sliced

2 vine ripened tomatoes, seeded and chopped

1 tbsp parsley, roughly chopped

1 tbsp mint, roughly chopped

1 tbsp coriander, roughly chopped

salt and freshly ground black pepper

Preparation method

1. Preheat an oven to 200C/390F/Gas 6.

2. For the chorizo, pepper and couscous stuffed marrrow, slice the

marrow lengthways and scoop out all the seeds, then place on a

roasting tray.

3. Place the couscous in a bowl along with the lemon juice and enough

boiling water to cover.

4. Cover with cling film and allow to soak for five minutes.

5. Meanwhile, heat a frying pan until hot then add the olive oil. Add the

red onion and stir-fry for 3-4 minutes until just softened. Add the

chorizo and fry for a further two minutes until just crisped and the

juices are released. Add to the couscous, along with the pepper,

tomatoes and herbs.

6. Mix well and season to taste with salt and black pepper. Spoon into

the centre of the two marrow halves.

7. Place in the oven for 20 minutes and cook until piping hot and the

marrow is just tender. 

8. To check if the marrow is done, place the tip of a knife into the side, if

it offers just a little resistance it is done.

Anthony Worrall Thompson