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!