God Save the King

 TO A FESTIVAL FIT FOR A KING

Hi Everyone,

One of the knights fighting for the King and honour!

Well that is what the advertisement for the “Bruce Festival” said.  Bruce who?, well King Robert the Bruce of course the national hero of Scotland.  He was proclaimed King of Scotland at Scone Castle in Perthshire in 1311.  But here in the small town of Dunfermline, in the beautiful Abbey is where the remains of Robert the Bruce lies.  The Earl of Elgin, Chief of the Family of Bruce and one of the festival’s biggest supporter’s lives just outside of Dunfermline said “It is important that people can sample the harsh touch of medieval Scotland and understand what life would have been like 700 years ago.”  And that is what we did.

We enjoyed a day of watching craftsmen and women do a variety of things.

Basket weaving

This man was making fencing sections.

Calligraphy

Stone carving

Cooking

Blacksmithing

Robb tried his hand at throwing an AXE- he hit the target 6 out of 10 attempts and even cut a piece of the target off- the photo’s don’t do it justice.

The little white thing on the ground is a piece of the target he cut off on one of the throws and in this photo the axe is right in the middle!!

 We attended a concert that was held in the Abby

The final treat of the day was a medieval dinner that was served and prepared as it would have been 700 years ago.

  The menu

 A pottage of barley with wild herbs and nettles served on a trencher

Roast hog from the spit with onion sauce and wild greens salad

Fresh fruits in season and dried fruits and nuts

As you would expect at all good medieval banquets – Claret and Ale will Flow

We enjoyed the meal, tried to eat the bread trencher and found we could if it was soaked in the ale or wine.  I don't know how they could have eaten them without the liquid they were rock hard.

And I close with a quote about Robert the Bruce,

Love from my own King Robert and I

It is in truth not for glory, nor riches, nor honours that we are fighting, but for freedom- For that alone, which no honest man gives up but with life itself.  But from these countless evils’ we have been set free, by the help of him who though he afflict yet heals and restores, by our most tirless, Prince, King and Lord, the Lord Robert.

Thistles- OUCH

On our visits to gardens while here in Scotland we have found planted and cared for lovingly is what we know as an invasive weed- the dearly beloved Thistle.

The flower of Scotland.

And the story goes….

“On a dark autumn night of 1263, during the reign of Scottish King Alexander III, the Vikings came ashore with bare feet to keep their whereabouts unknown, landing in Scotland at Largs, lead by King Haakon IV. History is uncertain if they were intent upon a full invasion of Scotland, or where showing their power by raiding the surrounding villages. Other historians' claim that a fierce storm had driven many of their longboats ashore and they were merely retrieving them.


Many of the castles along the western coast were on guard against such raids and a possible Viking invasion. It was one such watch who heard the cries of pain of the Vikings and their leader as their bare feet walked on thistles. This alerted the Scots in time to see off the Vikings, thus saving Scotland from an invasion and possible Viking rule. The role of the thistle was then understood, and was chosen as Scotland's symbol and emblem.”

The first use of the thistle as the Emblem of Scotland was in silver coins in 1470.

Today the highest order of chivalry in Scotland is The Order of the Thistle which legend says was founded in 809 when King Achaius allied with the Emperor Charlemagne. The Order consists of sixteen Knights and Ladies and a few extras, including the British Royal Family. The Order's patron saint is St Andrew and the primary emblem is the thistle. The motto of the Order is "Nemo me impune lacessit" or, for the Latin challenged, "No one provokes me with impunity". Onopordum acanthium everywhere agree.

We have found that the uses for thistles are varied.  Belhaven Twisted Thistle IPA and Carincorm Blessed Thistle are two beers that are available throughout the country.  Wines and tea are flavored with them and that you can eat the stalks of the leaves. Pottery, lace, jewerly, almost anything you can think of has the beautiful thistle on it.

And you thought it was a weed!!

Love from Scotland,

Dawn

Nearly July and it's a Jinny Joe Day!

After a long break - I am back.

It's Jinny Joe's DAY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

It’s Jinny Joe's day!!!!!!!!!!! (In my world)

Let me explain to you what a Jinny Joe's day is.  A Jinny Joe is a flower, but in my imagination a Jinny Joe’s more than just a flower, they're fairies.  When I was young  I used to make a wish and blow on the Jinny Joe.  Some of your might call it just an old  'dandelion', but I think I’d  rather call them Jinny Joes.  And if you get the chance to read the book, 'If You Could See Me Now' I think that they will always be that to you afterwards.  You see if you wish on a Jinny Joe, your wishes come true!  Here in Scotland we have had a Jinny Joe day everyday for the past two weeks.   So I am going to share all the  Jinny Joe’s we’ve been able to enjoy and my wish is that it is a Jinny Joe day for each of you!

A field of beautiful yellow dandelions waiting for the Jinny Joes to show up.

And they did, out in the fields, and all a long the road.  And when the wind blew ( which is often here in Scotland) all the wishes where on their way.

Here's a poem about the lowly dandelions.

The Dandelions

Upon a showery night and still,
Without a sound of warning,
A trooper band surprised the hill,
And held it in the morning.

We were not waked by bugle-notes,
No cheer our dreams invaded,
And yet, at dawn, their yellow coats
On the green slopes paraded.

We careless folk the deed forgot;
Till one day, idly walking,
We marked upon the self-same spot
A crowd of veterans talking.

They shook their trembling heads and gray
With pride and noiseless laughter;
When, well-a-day! they blew away,
And ne'er were heard of after!

Helen Gray Cone [1859-1934]

So Make a Wish!

Love to all,
Dawn

The color yellow.  It can't be made from any other colors, it is known as a "primary color" one with which we can create other colors but nothing can create it.  The sheer number of shades and the number of shapes that abound have taken the breathe away from this city girl and she is so enjoying country life.




The heads of the daffodils are hanging low and it seems early spring has passed us by.

but nature has given us yet another burst of yellow.  This time a beautiful mixture of dandelions, mustard, buttercups,gorse and a number of flowers that I don't know the names of.  I don't which I have enjoyed more, what man has planted or what God did!

A Weed is a flower in the wrong place by Ian Emberson

A weed is a flower in the wrong place,

a flower is a weed in the right place,

if you were a weed in the right place

you would be a flower;

but seeing as you’re a weed in the wrong place

you’re only a weed –

its high time someone pulled you out.

Poor Robb gets yelled at to pull over or turn around all the time so that I can take photo's as we drive down the road.  Not always an easy thing for him to do, fortunately he is enjoying the flowers as well.                

I am not sure if they are growing the mustard as a crop to harvest or as a soil additive and are going to turn it under.  But we've all heard about "English Mustard" and just maybe it doesn't come from England after all!

This is one of my favorite quotes, by one of my favorite authors, Sir Arthur Conan Doyle and though he is talking about a rose (also my favorite) I think it stands for all flowers.

"Our highest assurance of the goodness of Providence seems to me to rest in the flowers. All other things, our powers, our desires, our food, are all really necessary for our existence in the first instance. But this rose is an extra. Its smell and its color are an embellishment of life, not a condition of it. It is only goodness which gives extras, and so I say again that we have much to hope from the flowers."

Love to all,
Dawn

April 21st (More about our trip to Europe)

Well Robb had told me all about the town where the Renewable Energy Trade Show was being held and I assumed we would be in Husum and found all about the town and even posted some photo's.  But that isn't where he made reservations for us to stay!  We stayed in a small village about 30 miles from Husum called Tonning.

This is the hotel we stayed at, it was called Gashaus Lexus and was right across the street from a canal.  I tried to get a map to show you but I couldn't "cut and paste" one, so you'll have to look up one for yourselves.  Robb booked this hotel because it has a restaurant attached to it and he felt it would be easier for evenings.  Unfortunately, he forgot to ask if the restaurant was open, it wasn't!  They opened it in the mornings for our breakfast but it hadn't open yet for the season. So much for that plan.

The trade show was an all day affair and we had to be there until six in the evening.  This didn't leave us any time for exploring as most shops were closed by the time we were finished for the day.  On the first night back we had planned on dinner at our hotel, but after discovering that it was closed started walking around and found a lovely seafood restaurant for night number one.  Dinner was wonderful, we had clams with bacon and Parmesan cheese, a really different presentation and about a pound of clams, no shells.

Night two, we were very tired but walked around the village square and found a Greek Restaurant open.  We had a lovely dinner that began with a glass of Quzo that was given to us.  The menu was in Greek- translated into German.  Could we read it? NO, and no one spoke English.  But because I love, love food, I was able to pick out Greek foods that I had read about in books and we ended up with a wonderful dinner.  So much food in fact that we took some home and had it for lunch the next day.  We had the first glass of ouzo, wine with dinner and at the end they brought us out another glass of ouzo!  It was a good thing that we only had to walk to the hotel.

Just in case you need translations our napkins had some for us.

NE= Ja                                           = Yes   My English translations
OCHI= Nein                                   = No
MALISTA=Jawohl                          = Yes
KALIMERA=Guten Morgen            = Good Morning
KALISPERA=Guten Abend             =Good evening
KALINCHTA=Gute Nacht              = Good Night
JA SOU=Hallo                                 = Hello
TI KANSIS?= Wie geht es Dir?        =How are you?
ISSE KALA?= Geht es Dir gut?        =Are you well?
PINAO= Ich habe Hunger                 =I'm hungry
DIPSCHAO= Ich habe Durst            =I'm thirsty
POLI OREO= Sehr gut                     = Very good
EFHARISTO=Danke                        =Thanks
ENA USO= Ein Ouzo                       = An Ouzo
JA MAS= Prost                                 =Cheers
TON LOGARIASMO= Die Rechnung =/The Statement (or check or bill)
PARAKALO= Bitte                             =Please
S'AGAPAO= Ich liebe Dich                 =I love you
M'ARESSIS= Du gefallst mir                =I like you
ANTIO= Auf Wiedersehen                   =Goodbye

The next night we walked the village again, this time stopping in an Italian Restaurant.  We experienced the same odd sensation of not being able to converse with the waiter, but have eaten more Italian foods and could easily pick out what to eat.

Our last night we went back to the seafood restaurant where our waiter spoke a little English and enjoyed another wonderful fish dinner.

We never were in town when any of the shops were open and never saw any of the town except to drive through to and from.  Not my idea of visit to the town of Tonning.  Our travel ways have to change a little in order for us to enjoy our "free trip abroad" while Robb works.

Love to all,
Dawn

April 18th

A Sunday afternoon walk around beautiful St. Monans and the DOORS.  Now in the United States, doors are almost always the same size.  But over here doors are purpose made to fit the opening between the stones or bricks.  It makes for a wonderful stroll through town to see all the differences.

My last blog was mostly words and few photo's.  This one is mostly photo's and few words.  Enjoy our walk with us.

I wanted to show the varitey of doors, large and tall, big and small that dot our village.                                                                                                                                                             

I had either Robb or myself stand next to the doors so you could get a better idea of how short or tall they are.

The houses have been built over the centuries and a lot of in filling between empty spaces has taken place.  I couldn't really figure out which houses are the oldest, but some have been here for a very long time.                                         

 This red door shows you a double door.  Our door is like this, there is an outside door, with mail slot and and inside door with mail slot.  The outside door is left open if you are "at home" and would like company.  If both doors are closed you are either gone, or don't want any guest.

This house above has one of the biggest doors in the village and this next picture is one of my favorites.

A house with doors for either the short or the tall.  Who could ask for more?

Our door, number 27
 Hope you enjoyed the walk.

Love to all,
Dawn

April 15th

Oh What a night...!  Robb saw an advertisement for a Champagne Dinner at a little restaurant about five miles from here.  What caught his eye was that this dinner was held on April 15th, our wedding anniversary.  Ever the romantic and knowing my love for the bubbly he made reservations months ago for us to have dinner.  Now I admit I am a foodie, and love nothing better than eating my way through life, but this was even better than I could have expected.

THE PEAT INN, FIFE

The Peat Inn is owned by award winning Chef and columnist Geoffrey Smeddle and his wife Katherine. With Geoffrey at the heart of the kitchen and Katherine’s warmth and care filling the restaurant, they have been successful in building on the very fine reputation of one of Scotland’s most cherished destinations.
The Inn has existed on this spot since the 1700s. Today, this award winning restaurant with rooms continues to welcome guests who appreciate the special and very personal experience which is the hallmark of The Peat Inn.

Some of the Awards they have received are

 

• AA Restaurant of the Year 2011
• Three rosettes in the AA Restaurant Guide
• Awarded one Michelin Star in the Michelin Guide 2010
• 6 out of 10 The Good Food Guide 2010
• Hotel Review Scotland - The Scottish Restaurant with Rooms of the Year 2009
• Hotel Review Scotland - Lunch Excellence Award 2009
• 5 Star Restaurant with Rooms, Visit Scotland 2010

This was one of those dinners where the wine is included in the price, most assuredly beyond our means in the normal way of things!  Since we paid one price for dinner including the champagne it wouldn't have been possible to taste these special blends otherwise.

Before the meal began we gathered, rather closely, in the lounge and learned about four different types of champagne.  We sampled two "non-vintage" (aged over a minimum of 15 months)  and two "vintage"
(aged over a minimum of 3 years).  Since my exposure to Champagne has only once included a bottle of Dom Perignon but mostly the inexpensive bubblies at the local market this was a heavenly experience.  One of the bottles we sampled of a vintage can be purchased locally for a mere £143.00 or in $'s about 230.00 per bottle.  This dinner far surpasses my Chocolate Cake and Champagne that I love for my birthday.

The Menu for the night was.                                                                            
Aperitif with canapes
Champagne Charles Heidsieck Brut Reserve NV -   Store price  £ 33.99
Champagne Charles Heidsieck Brut Reserve Rose NV- Store price £ 54.39
Champagne Charles Heidsieck Brut Vintage 2000 - Store price  £ 64.69
Champagne Charles Heidsieck Blance des Millenaires Brut Vintage 1995 -Store price -£143.19

Olive oil poached cod, parsley puree and salad of young parsley and clams
Champagne Po/Roger, Blanc de Blancs (100% Chardonnay) Brut Vintage 1999 -Store price £55.65

Poached langoustine, braised calamari, spiced mussels, purple sprouting broccoli
and warm cucumber
Champagne Thienot Brut Rose Reserve NV -Store price £38.99

Roast Saddle and confit flank of lamb with wild garlic, artichoke and rosemary jus
Champagne Michel Drappier Brut Vintage (jeroboam- four bottles in one) -Store price £30.00

Pineapple parfait with coconut sorbet and pineapple jellies
Champagne Louis Roederer Carte Blanche Demi-Sec NV-Store price £35.00

Coffee and Petits Fours
Served with Charles Heidsieck Brut Vintage 1989 (jeroboam) -  no price given!

One of those times when the parts come together and made the whole so much more Memorable. 
Oh what a night...

CHEERS!

Love to all,
Dawn