On a recent walk through the Birks of Aberfeldy after 2 days with Steve and Kathy in the honeymoon suite.
Mezmerizing. Recalling vivid memories of 2 school trips to the Victoria Falls, The Niagra Falls in Canada with Jan and Gail. Various falls in South Africa and some in Scotland such as the Kilt Falls that tumble over a cliff into the sea on a Skye coast. Salmon leaping up falls such as Shin Falls - etc.
Acutely aware of the beauty and power of Creation and the wonder and power of our Creator!
Sunday, 18 May 2014
Tuesday, 13 May 2014
Birks of Aberfeldy
Daintiest little woodland flowers at the end of April this year - delightful in mosses and alongside the Falls.
Lady
Lady, the osprey, who stands in her giant nest and looks out to the blue skies. Having confounded the experts by not only living to the age of 26, against the eight years' lifespan the bird was thought to have, but also by producing 48 fledglings, she is now waiting for Him – a 10-year-old male with whom she mated last year.
Advertisement
He is due to land any day after a 3,000-mile migration back from west Africa. Ospreys mate for life so, if he has survived, he should be on his way. But if he doesn't get here within the next few days, Lady is likely to presume him dead and move on to another male. In her lifetime, she has already outlived two mates.
"The interest is huge," said Cheshier, 25, from the Scottish Wildlife Trust's Loch of the Lowes nature reservation outside Dunkeld, an hour's drive north of Edinburgh. "Lady is a star attraction and also very important. She has been coming back to her nest here for 19 years, but last year she was very ill and we all thought she was going to die, so no one imagined she'd be back this year."
Lady survived her near-death illness and arrived back from her African winter late last Monday night. She is not chipped or ringed, so it wasn't until later, when the cameras got a look in her eyes, that the rangers were sure the remarkable raptor had returned.
"She has a unique defect in the iris of her right eye – it looks like a lightning bolt," said Cheshier. "It was amazing to see her come back; she is bucking every trend, rewriting the books."
Since her return, Lady has been helping herself to the loch's supplies of perch and trout, even visiting the nearby Tay to catch herself a salmon, tidying up the nest, and waiting. Meanwhile, she is being closely watched by experts and fans. On the branches around her are positioned discreet cameras trained on the nest, one for day and one for night, and two microphones that pick up every ruffle of her feathers and her occasional piercing hawk cry. Live pictures are being eagerly watched around the world. Last year 33,000 people viewed the webcam online, but this year 120,000 have viewed the Lady of the Loch.
"We will have the computer on all day in the background, just having a look every now and again," said Jenny Hillier, up from Southampton with her husband, Pete, on a short break to see the bird. "We followed her on the webcam last year and the year before, but assumed she'd be dead. It's amazing she's back."
Pete Hillier has been writing about their trip on a wildlife blog to envious bird lovers around the country. "It's quite something to see her – I think it's the age of her, and the fact you can see her so close up here, that makes her so special," he said.
Colin and Dorothy Wilson from Dunfermline, Fife, are rooting for Lady, taking a detour from their spring break to make a pilgrimage to the nest. "We were here last June to see her and then we heard she hadn't been so well, so we were astonished that she was back, and we had to come. It makes such a difference to be able to see wildlife like this," said Dorothy.
Two other diehard osprey fans, Alan Barraclough, 77, and Hazel Studham, 74, have come up from Cumbria to see Lady. "She's a very special bird; we didn't think she'd make it through the winter. I hope her beau turns up," said Studham.
Smaller than an eagle, larger than a hawk, the osprey disappeared as a species from the UK in 1916, when the last pair was killed by egg and bird hunters such as Victorian collector William Dunbar, who guiltily wrote to a friend that their obsessions "had finally done for the osprey". Even when they returned in the 1950s to recolonise old haunts, their small numbers remained under threat, especially from postwar pesticides such as DDT.
But now the osprey's tenacity gives real encouragment to environmentalists. Roy Dennis, a conservation veteran and honorary director of the Highland Foundation for Wildlife, said Lady's return was an astonishing feat. "It's a real emblem, the osprey. People can see it [while they are] having a picnic on the side of a loch and you'll see one dive in, so it's very visible, distinct and identifiable, unlike a lot of birds.
"It's a great ambassador. But the reason osprey came back is that the habitat and the food supply are still here. It's the persecution of the species, the shooting, that has stopped. With some of our other birds, it will be harder as their habitat is going. If Scotland isn't becoming entirely the nature reserve of the UK, then it's certainly its lungs – the successes with sea and white-tailed eagles, red grouse are great, but we need to do more for conservation, encouraged by these successes."
But as Dunkeld's aged raptor enchants wildlife lovers around the world, Dennis thinks Lady may have a wait ahead of her. "I was out checking on osprey nests near me today and of 12 only two birds had returned. The weather hasn't been so good and the closest of the tracked males is still in Spain, so it's early days," he said. "It could be another three or four days."
Friday, 9 May 2014
Joane's Scones - must bakes
SCONES;
4 cups selfraising flour
4 Tblespoons butter
¼ t salt
2 t sugar
1 cup Buttermilk (or you can use normal milk if you don’t have buttermilk)
¾ cup ice cold water
METHOD
Rub butter in to the dry ingredients
Mix buttermilk and water together and mix in lightly with a fork.
Don’t over mix but get all the dry ingredients wet.
Pat this ball of dough on a lightly floured board keeping it thick about an inch thick at least. Cut with biscuit cutter and place on floured baking tray. Paint with a mixture of egg and milk for browning purposes.
Bake in very hot oven 220deg for plus minus 15 min.
Makes about 16 scones.
Serve with butter, jam and cream or cheese.
Thursday, 1 May 2014
Soffritto and Tuscan Soup.
We have potatoes, carrots, onions, courgettes and celery in the home. So, googling those ingredients together with "soup" took me straight to a Tuscan Soup Recipe on the BBC Good Food page. I thought: maybe there's something new I can learn - and sure enough there was!
Soffritto! What is that? Well here's an explanation and now to the kitchen to start the slow-fry of the....Soffritto for....the Tuscan Soup, which all sounds pretty easy!
Soffritto comes from the Italian verb soffriggere, which means to brown or fry slightly. Many Italian recipes begin with a soffritto, a lightly fried mixture of herbs and vegetables.
The components of a soffritto can vary. A favorite combination of mine is finely diced onion, carrot and celery, slowly sauteed in olive oil. Others may include garlic, bell pepper, and many variations of aromatics such as rosemary and thyme. Soffritto is the base for many delicious pasta sauces, risotto dishes and stews. In Italy, soffritto is so commonly used, it can often be found in grocery stores.
Soffritto! What is that? Well here's an explanation and now to the kitchen to start the slow-fry of the....Soffritto for....the Tuscan Soup, which all sounds pretty easy!
Soffritto comes from the Italian verb soffriggere, which means to brown or fry slightly. Many Italian recipes begin with a soffritto, a lightly fried mixture of herbs and vegetables.
Creating a flavorful soffritto requires fresh ingredients. Nor can you rush the cooking time. You want to cook the veges slowly over a medium heat, about 10-15 minutes. You will know it's done when the house begins to fill with wonderful aromas.
The idea of using a fragrant soffritto as a base for adding flavor to dishes is not unique to Italy. In France, it's called mirepoix, and in Spain it'ssofrito.
So, the next time you're in the kitchen frying up a pan full of finely diced veges, show off your cooking prowess by announcing "the soffritto is almost done!" Like me, your family and friends are sure to scratch their heads!
Ingredients
- For the soffritto
- For the soup
- 200g/7oz carrots, chopped
- 200g/7oz celery, chopped
- 200g/7oz potatoes, chopped
- 200g/7oz courgettes, chopped
- small piece of rind from a ham (optional)
- 1.5 litres/2¼ pints stock (vegetable or chicken stock are both fine)
- 2 tomatoes, peeled and chopped, with the juice and seedssqueezed out
Preparation method
- For the soffritto, heat the olive oil in a large saucepan and gently fry the celery, carrot, onion, garlic, rosemary and bay leaves until golden, about 15 minutes.
- Remove the rosemary sprig and bay leaves and season with salt and freshly ground black pepper.
- To make the soup, add the carrots, celery, potatoes and courgettes and cook on a low heat for 10-15 minutes, stirring continuously but gently. Add the ham rind at this stage if you are including it (remember to remove it before serving the soup). Season with salt and freshly ground black pepper to taste.
- Add the stock and cook over a low heat for another 20-30 minutes. Add the tomatoes and continue to cook for another 10 minutes. Serve.
Subscribe to:
Posts (Atom)