LORN DE JOUR
HE LAST month has been full of excitement and joy as I allowed myself be swallowed up into the world of ‘celebrity’.
T
The new me, columnist for The West Coast Review, following in the footsteps of our extreme- ly dedicated and popular con- tributors.
Then I remembered that I’m not a journalist and I’m not bringing you the news. I have, however, been delight- ed with the response. Thank you.
Aside from this excitement it’s been a traumatic month. Foot and mouth disease, no relation to animals but disconcerting at diagnosis. Two weeks of high
temperatures, mouth ulcers, sleepless nights, should we go to soft play? Should we not? Trips to the out of hours doctor and embarrassment when ex- plaining that CBeebies’ Dr Ranj doesn’t work at Lorn Medical Centre.
Tears (mine) when dropping off my eldest at pre school for the fi rst time at Oban’s Stramash. She bounced off in excitement without even a glance back at her old mum. Soon she’ll be leaving home and I’ll be a with- ered old woman.
I needed a comforting meal to pick me up and, as cabbage is
Lorn de Jour
16
in season, I tried something a bit different.
This time next year they will no doubt be harvesting the veg- etable plot at Stramash and perhaps we’ll be reaping the pre schoolers’ cabbages but, in the meantime, I got mine from Lidl.
The parsley and dill combina- tion is delicious and I always add more than the quantity in the recipe. I fi nd that it’s best with pearled spelt and the pork really needs to be seasoned well.
I like to have it with a delicious fi nd from the Polish section in Tesco. It’s a jar of grated beet- root with horseradish. You can make your own but this one is especially good.
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