Today’s Treasures – A Day at the Beach

Today’s Treasures

A DAY AT THE BEACH

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Sometimes, our very British weather can be very surprising.  We had planned a day at the beach for ages but for one reason or another it kept being delayed until finally, it was on Halowe’en that we set off for the coast.

It was a beautiful drive through Llangollen – the sun reflecting all the autumn colours, russet reds, green, gold and amber; we stopped for a cup of coffee at Lake Bala and went a walk along the edge of the lake enjoying all the colours reflected in the water.  The sun was shining and there was hardly a breath of wind to ripple the surface of the lake.  Then we drove on through the rolling hills and watery dales of Snowdonia to Barmouth – and found the toilets!  Barmouth was unreal, the sun was so warm it felt like a hot summer’s day but, as it was nearly winter, Barmouth was pretty deserted.  The few people that were about were sitting outside café’s sipping tea and basking in the warm sunshine.

After lunch, we meandered along the beach, picking up pebbles and paddling at the edge of the waves.  Two cups of tea later, we were on our way again heading for Shell Island.  We found the car park and wandered over the sand dunes to the beach.

Last time we came here the wind was howling a gale and we had our coats zipped up to our noses.  Today, there wasn’t a breath of wind and we stripped down to T-shirts, bare arms soaking up the sun.  It was almost warm enough to sunbathe.  The waves lapped onto the beach, seagulls soared lazily above us, and the sand glistened in the sunshine.

Shoes off, we paddled through the waves, a restful, tranquil way to unwind, feeling the sand between our toes and the waves lapping around our feet.

By this time, the sun was going down and we could feel the Autumn chill creep into the air, so donning jumpers and coats again, we set off back down the beach and across the sand dunes to the welcoming warmth of the car and tea and biscuits.

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Today’s Treasure – Boscobel House

Boscobel House, Shropshire

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For my birthday this year we purchased joint (senior!) membership of English Heritage.  One of the first places we chose to visit was Boscobel House in Shropshire – where Charles II famously hid in an oak tree after his defeat at the battle of Worcester in 1651.

You can visit an oak tree that grew from an acorn from that very famous Royal Oak tree.  You can also see the priest’s hole in Boscobel House where Charles II subsequently hid.

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It was a beautiful sunny autumn day.  We declined the guided tour and meandered through the house and gardens on our own, through hazel avenues and around lavender and box formal flowerbeds.  The house has some wonderful old beams and floorboards and there are magnificent views over the surrounding countryside.  The dairy is very well equipped with ancient equipment, milk pails, enamel jugs, wooden butter churns, memories of a by-gone age when everything was painstakingly done by hand.

By this time, we had worked up quite an appetite so, before embarking on the 20 minute walk to White Ladies Priory (which actually took our ambling gait well over half an hour!), we decided to treat ourselves to a late breakfast.  The café is installed in the old stable block and we enjoyed delicious real bacon sandwiches and a proper cup of tea in china cups, poured from a china teapot.

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Thus fortified, we set off the find the priory.  The path goes along the edge of the fields alongside the road so we made a mental note to walk back on the easier terrain of the tarmac.  The priory must have been magnificent in its time (built in the 12th century).  As you can see from the pictures some impressive archways of the church remain – after the suppression of the monasteries most of the convent buildings were taken down.  We imaged the nuns (Augustinian canonesses who wore habits of undyed cloth) at morning prayers, growing herbs, peacefully tending the gardens and watching the sun set on the Shropshire/Staffordshire border.

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Special Sausage Rolls

Special Sausage Rolls and Sausage Plait

These sausage rolls are really tasty and not peppery. You can make this recipe as traditional sausage rolls or as a sausage plait – ideal for parties.

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Ingredients:
1lb (500g) pork sausagemeat
1 medium size onion, finely chopped
4 mushrooms, finely chopped

2 tsp of dried mixed herbs or, ideally, chopped fresh herbs as follows:
1 tsp basil
1 tsp parsley
½ tsp thyme
½ tsp oregano
½ tsp marjoram

1lb rough puff pastry (frozen or you can make your own)
Flour for rolling out pastry
1 egg, beaten
Poppy or sesame seeds

Thoroughly mix the sausagemeat, onions, mushrooms and herbs.

Sausage Rolls
Roll out the pastry to an oblong about 5 mm thick.  Spread the sausagemeat in a long roll down the centre of the pastry.  Brush one edge of the pastry with beaten egg, fold over the pastry to form a long roll.

Cut the roll into 35mm lengths and place on a baking sheet lined with baking paper.  Brush the rolls with beaten egg.

Cut small slits in the pastry with scissors and sprinkle with poppy or sesame seeds.

 

Sausage Plait
Roll out the pastry to a rectangle.  Mark into thirds lengthways.  Spread sausagemeat evenly over middle third.

Cut pastry either side into strips (see photo) and fold strips alternately over sausagemeat to form a plait. Seal ends with left over strips, brush with beaten egg and sprinkle with seeds.

Bake in oven 230C (220C fan oven) for 10-15 minutes until the sausagemeat is cooked (maybe a little longer for sausage plait).

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Pastry:
8 oz (250g) flour
6 oz butter or butter/lard
Water for mixing

Rub 4 oz of the butter into the flour until it looks like breadcrumbs.
Add water and mix to rolling out consistency.
Roll out pastry to a strip, mark into 3 and spread rest of fat on one third in small pats.  Fold into 3, roll out gently to a strip again and fold into 3, then roll out to the shape required.

 

Rose Hip Syrup

 

Rose Hip Syrup

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Any sort of rose hips will do – all are edible – but I used all wild rose hips.  Cultivated roses have bigger rose hips.  You can pick rose hips in batches and freeze them – in fact, tradition advises gathering rose hips after a frost. The reason is that the frost breaks down the cell walls of the fruit, thereby giving more liquid once the fruit is cooked.  But hips are much easier to pick when they are hard – not squishy – so freezing them for 24 hours is a much better idea.

Rose hips contain a lot of vitamin C – but this is easily destroyed by heat so most recipes suggest cooking the hips/pulp twice over for a very short amount of time.

(1 kg) rose hips, minced (I chopped them in batches using the chopper/grinder device with my mixer).
(3 litres)   water
500g sugar – brown or white

Mince rose hips then put immediately into 2 litres of boiling water.  Bring to the boil again then remove from the pan and leave for at least  15 minutes.  Strain through a jelly bag/muslin/linen  (I used an old cotton pillow slip placed in a sieve over a bowl).  Leave to allow most of the juice to drip through.

Reserve juice and put pulp back into the saucepan with 1 litre of boiling water.  Reboil briefly and then leave to stand for 15 minutes – as before – pour into the (same) jelly bag and leave to drip through.

Because rose hips have fine hairs that are a serious irritant, I always strain again to make absolutely sure I have removed them all.  So strain again through a clean piece of muslin or pillow slip folded over in a sieve.

Pour the strained rose hip juice into a large saucepan, add 500g sugar, heat slowly and stir until dissolved. Bring to the boil and boil for 3 minutes.  Pour into warm sterilised bottles* and seal and label.

Use within 4 months and refrigerate once opened.

*To sterilise bottles and tops, wash in warm soapy water and rinse well, then put on a tray in a low oven (120°C Gas ½) to dry out and heat up.

Rose Hip Syrup has a unique taste – described as ‘warm, floral and fruity’ on the River Cottage website.  I quite like it poured neat onto ice cubes – like a liqueur.  It’s also good with lemonade and as a hot toddy diluted with hot water.  It’s very high in vitamin C (rosehips contain twenty times more vitamin C than you find in oranges) – ideal for keeping winter coughs and colds away.  During the war – when there were no oranges – children were given rose hip syrup from the Ministry of Health and even after the war, as a child, my mother gave me a teaspoonful of neat rosehip syrup every day.

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Betsy saved me from a Rat!

Betsy Saved Me from a Rat!

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Well it wasn’t exactly life-threatening – but she saved me being really scared by a rat.  As usual she came with me to let the ducks out and she followed me into the rabbit shed – where she pounced on a rat and quickly killed it.  It was probably half dead from poison or she would never have caught it – she is getting on a bit!  But it was dead very quickly and I didn’t have to kill it.  Horrible things.  Always makes me think of the poem:

Rats, they fought the dogs and killed the cats and bit the babies in the cradles, and ate the cheeses out of the vats and licked the soup from the cooks’ own ladles…

Shropshire might not be as bad as Hamelin, but we don’t have a Pied Piper to lure the rats away and, in the past, I have had problems with rats eating tiny baby rabbits.  Finding half eaten babies in the morning is not one of my fonder memories!   After persevering with rat traps for ages, we finally had to resort to rat poison – you can buy packets of liquorice smelling poison that you don’t have to open but just place in the boxes.  The council used to come out but they don’t any more – although you can still get advice from your local council.  They provided us with safe rat poison boxes which are placed along the rat runs.  I keep an eye open for any rat droppings which act as a reminder to put poison down again.  It doesn’t matter how careful you are with never leaving food lying around, rats always find a way – and they cause so much damage eating holes in everything too.

Looking up the spelling of Hamelin, I found the poem – I didn’t know that Robert Browning wrote it and it has a different ending to the fairy tale I knew.  It’s one of the poems on this website if you want to read it for yourself.

“Calling at: Machynlleth, Caersws, Aberystwyth, Borth, Dovey Junction, Harlech.”

“Calling at: Machynlleth, Caersws, Aberystwyth, Borth, Dovey Junction, Harlech.”  Shrewsbury station – travelling on the train to Birmingham I have often wished to be going the other way to these strange-sounding names by the sea.  Today my wish has come true and we are getting the train to Harlech and travelling through the Welsh hillsides, along the coast to visit Harlech Castle.

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The train pulls out of Shrewsbury station and soon we are passing cornfields, golden in the early morning sunshine, some of the wheat has been cut leaving bales, straw blocks, dotted around the fields like faceless dominoes.  Other fields have plastic wrapped silage bales, scattered like alien larvae; gone are the days of haystacks that we used climb up and slide down, landing in a giggling heap, then scrambling up for another ride.

It’s not long before we arrive at Welshpool, the trees and bushes grow so close to the train tracks that they sometimes brush the windows, then the rails rise above the surrounding countryside and reveal magnificent views stretching to distant hills, the foothills of misty mountains beyond.  The tracks are patterned in pink and yellow with willowherb and ragwort – and Himalayan Balsam, an alien invader from another part of the world that smothers everything in its path but still our native bees love it and it makes beautiful honey.  We pass Welshpool Cattle market, the empty car park waiting for market day – sheep, cattle and pigs all arriving to be sold on – for breeding – or butchers.  Then on to Caersws, past the coal merchants, cars waiting at the level crossing for the train to pass.

Grassy churchyards, isolated standing stones, relics of an ancient past, of others that have lived and died without seemingly leaving a mark.  The landscape becomes wilder, fields criss-crossed with hedges, tiny foals stretched out lazily in the sun, sustained by mother’s milk, they have no need to constantly chew the grass.  Scalped, a hill devoid of trees, ferns shrinking from the sunlight, with no respite until the saplings grow again, shading, cooling the earth beneath.  Bracken, meadowsweet, willowherb, lining the tracks, viaducts crossing deep valleys, rocky streams tumbling down hillsides to valleys below, bounding towards the sea.  Anticipation mounting as the children become aware that the train is nearing its destination and the seaside is imminent.

The river meanders through the fields leaving shingly beaches and deep pools on the bends, under the willows where pike and perch are lurking, stalking unsuspecting minnows darting from the shallows.

Then the train travels right along the edge of the sea, the waves breaking along the shore, to the Barmouth estuary, the railway bridge crossing the river – with magnificent views out to sea and inland to Snowdonia.

Until we finally reach our destination – Harlech castle towering above us, guarding the coast and watching over Snowdonia, history unfolds within its towers and castellated walkways.

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Trains travel this route regularly from Shrewsbury to Pwllheli and you can alight, wander around one of the places en route and hop back on the next train home.  A great day out!

Pumpkin Pie?

Pumpkin Pie?

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I didn’t intend to grow enormous pumpkins because they are totally unmanageable – I just wanted some large enough to make Jack’o’Lanterns for Halowe’en and some to store for the winter to make spicy pumpkin soup (see recipes) to warm us up on Bonfire Night and to cheer us up for December lunchtimes.

Pumpkins must love rabbit manure because this is the result!  I do admit that I did dig quite a bit of manure into the pumpkin patch.  Fortunately, not all of the pumpkins are this big but it’s going to take all the boys to lift this, a saw to cut it in two – and probably all day hollowing it out, taking out the seeds and cutting the flesh into manageable chunks for soup!

Last year I dried pumpkin seeds on baking paper in a slow oven and they were really tasty – they made a great substitute for peanuts and I served them in bowls with olives.

 

Glorious Autumn

Glorious Autumn

What a surprise!  One damp and dreary early Autumn morning I stumbled out to feed the chickens and was suddenly stunned wide awake by this beautiful bright blue flower positively glowing – Morning Glory!  It’s supposed to be really easy to grow but I nurtured tiny seedlings that struggled to survive and, when I finally planted them out they just sat there and refused to climb up the bamboo wigwam – until I got bored waiting and forgot all about them – until this morning!  Every morning since there have been new flowers – they love the early mornings and close up later in the day – hence the name.  It’s a type of convolvulus – our native white version can be a troublesome weed as it chokes other plants – hence its common name – bindweed.  All of the plant is poisonous as it contains tropane alkaloids – especially the seeds – but this flower certainly brightened up my morning.

Today’s Treasurers – Stalybridge – an Amazing Train Journey

There are some amazing train journeys from Whitchurch Railway Station.

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One Friday morning, I was travelling by train to a conference in Wakefield.  It was a long journey and I had to change trains 3 times so I was not looking forward to it – I thought it would be really boring – how wrong can you be?

I got off at Stockport to find that I was getting the one train a week to Stalybridge. Evidently it was featured on Paul Merton’s TV programme about ‘Request Stops’ – except there are no request stops on the Stockport to Stalybridge weekly service – as the train has to run at least once a week by Government decree and the train has to stop at every station. It’s mainly a freight train line but has to have at least one passenger train a week in order to stay open.

I was about to get on the train when someone said:  “I hope you’re not planning to come back on this train.”  Puzzled I asked why:  “Because it only goes one way once a week.  If you want to get back to Stockport you have to go via Manchester.”  The speaker got on the train with me – and I discovered that most of the people on the train were travelling for fun – I was probably the only person for a long while who had actually used the service to get from ‘A’ to ‘B’.  One of the passengers was a member of ‘The Friends of Denton Station” who told me all about it along with the conductor who nearly featured in Paul Merton’s programme – but it was his brother who was the guard on the train that day.

The little old train rattled along the track – brushing past overhanging brambles, trees and shrubs, purple with buddleia – it was like going back in time.  I got off at Stalybridge and ran to the other platform where the TransPennine Express was waiting – which brought me rapidly up to date – until I got to Huddersfield and climbed aboard another little old train that took me to Wakefield Westgate.

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So the train journey that I thought was going to be really boring was really interesting.  The scenery from the TransPennine Express was absolutely stunning, rolling hills interspersed with Yorkshire stone villages, old mills and brick chimneys, the railways often follow river valleys and travel alongside canals busy with barges wending their way through locks – so there’s lots to see.

We went under Yorkshire stone bridges, soot blackened from long forgotten steam trains; through cuttings with blasted rock faces, past towering walls, painstakingly built brick by brick, now pink and white with valerian and daisies.  History unfolded before my eyes – labourers laying the rails, stokers shovelling coal on steam engines, bricklayers, stonemasons, signalmen – their presence is still felt in the very fabric of the railways and their ghosts still haunt the train tracks – and the train to Denton station which is often called ‘The Ghost Train’ as it is the least used track in Britain.

New Zealand White Rabbits 3 weeks old

Eny’s latest litter are just 3 weeks old

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They will be ready for new homes by the end of October – there are 9 babies. They all survived which isn’t always the case with NZ Whites. They can be very sensitive to their surroundings, they don’t like changes, different people, strange noises – some breeders have a radio on all day so the rabbits get used to different sounds. I leave the shed door open all the while so the rabbits can see what’s going on outside and get used to different noises – so my rabbits are used to different things and the babies are too.

I’ve had problems with new does, sometimes it’s because they are new mums with their first litters and they really don’t seem to know what to do!  I have had stillborn and abandoned litters, and often the babies manage to get out of the nest box somehow so every morning and night I check properly that there are none getting cold away from the nest.

Many people have solved the problem with crossing NZ Whites with Californian rabbits.  They are also white but with black tips to their ears – they are a large breed but generally not quite as big as NZ Whites.  They are however far less sensitive and traumatised, they seem altogether a much hardier breed and if you are breeding meat rabbits would be an ideal solution.