Sharon, Georgiana and the bananas

Sharon is enjoying listening to an audio version of the book, Georgiana, Duchess of Devonshire, who flourished and led a life of immense wealth and scandal in the late 18th century.

The book, by Amanda Foreman, received rave reviews and Sharon is greatly enjoying the audio tape version read by Celia Montague. The ISBN number is 0 7531 0691 4. Georgiana's husband, the Duke of Devonshire was one of the richest men in Britain with a vast income and at he married the 17-year-old Georgiana Spencer in 1774. She “could set a fashion simply by wearing a new hat” and she became a leading figure in the Whig Party. “However, public success hid a personal life fraught with suffering. With a husband who was impervious to her charms, she sought comfort in gambling, soon falling into a cycle of debt and dishonesty, eventually forced to leave England for a life in exile.

“After three years she returned, dishonoured and disgraced, but in the face of a collapsing Whig Party, she rose to the challenge, overcoming illness, despair and prejudice to become respected once more. A beautiful and penetrating account of one of the great figures of the late 18th century, a woman whose great beauty and flamboyance combined with determination to play a part in the affairs of the world and made her an icon of her time.”

The West has the Duke of Devonshire, either Georgiana's husband or a previous holder of the title, to thank for bananas. Great lords liked to send to China for wallpaper, particularly for the room in grand houses where the “Chinoiserie” was kept – furniture, ceramics, silver and paintings. One day the Duke was contemplating his new hand-painted wallpaper which had just arrived from Canton. He noticed a plant painted into the design that he had not seen before. He despatched a plant hunter to China to find the plant and bring him specimens for the glasshouses at Chatsworth. The plant turned out to be the banana and soon it had been introduced to the West Indies and South America. Or, at least that is how one story goes.

“This is a great book,” says Sharon. “Mind you, there are lots of names to keep track of. I think Georgiana was an ancestor of Princes Diana. And, of course, I am enjoying it all the more for the fact that it is a true account of those olden days. Thank God it is not like that now. Life is much more free now. Women aren't held back by so many things like they were then. Mind you, give me the ball gowns and the big hair of the 18th century.”

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Does Sharon take sugar in her tea?

Sharon went to the excellent Cinnamon Cafe in Newton Stewart yesterday. She had been invited to join a small bunch of friends who are blind or partially sighted and meet regularly for a chat and a laugh. Of course an enormous Cappuccino, with chocolate sprinkles on top of the froth and a big moist fruit scone with home-made blackcurrant jam was the first thing to be ordered.

“It was so nice to make new friends who share some of the same problems I have. So we were able to talk about things that we all understand without having to explain everything all the time to people who can see. It was so relaxing and we had such a good laugh.

“Everyone who looks after us is to be highly commended but it is nice to be with people like me. We talked about lots of the things that we have to deal with every day but not in a depressing way. Nobody moaned.

“Just because we can't see, and I can't walk, doesn't mean that we can't answer questions and talk. There is nothing wrong with our brains. So, if people want to know something they should ask us directly. One lady said she hated hearing people asking whoever was with her: “Does she take sugar in her tea?” Why on earth can't they ask her directly as she is quite capable of saying yes or no.

“One thing that I find very difficult is when people talk to me without telling me first who they are. Many times I can identify people from their voices but not always. So, for me it is heart warming when somebody says “Hullo, this is so-and-so” before they start talking. I am sure I miss a lot by not being able to see facial expressions but if there is anything untoward you can generally hear it in the sound of someone's voice. So you can keep up a bit. But raised eyebrows and things like are beyond me. I suppose it's a bit my fault as I don't 'look blind' and can't carry a white cane as it would get tangled up in the wheelchair wheels.

“One lady, Charlotte, had brought Major, her lovely golden Labrador guide dog along. I was amazed to see that he just lay under our table for the whole of our gassing session. Although I did manage to give him a few pats. My old Sam the Labrador would never be so quiet for so long. He would have to go round and greet every single customer with masses of tail wagging and generally getting in the way. But, then, he isn't a guide dog – just one of my best friends.

“I can't remember all the things we talked about but it must have been quite amusing because we did have lots of laughs. It was so good to be with people who have disabilities the same as me so I didn't feel as if I had to try so hard. I found it so relaxing. This was a wonderful way to spend a Monday afternoon and I am very much looking forward to our next coffee and cake extravaganza. We're planning outings as well, to Port Patrick and Castle Douglas so that will be great fun.”

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Creehenge and Gem Rock Museum well worth a visit

If you go up to the Balloch Wood at Creetown you will find a set of stones that isn't quite as ancient as Stonehenge but is every bit as beautiful.

“Creehenge” is a stone circle at the entrance to the wood which features seven large blocks of granite that will stand for centuries to come amidst the trees. Balloch Wood has areas that include some of the oldest trees in the country, dating back thousands of years to the times when the whole of Scotland was covered with forest.

The unique idea of setting up the stones attracted a great deal of local support, not least from Galloway Granite which is a long-established Galloway business specialising in architectural and monumental masonry.

Creetown has a surprising connection with Japan. For many years a Japanese sculptor, Hideo Furuta, worked in the town using the local granite to create his works. A large stone globe he created stands in the centre of the town near the clock tower and there are other works dotted around.

The Japanese connection is continued at Creehenge, or “The Whinnie Face” as it is properly named. The words on the stones are in the Japanese poetry form known as haiku.

Pupils from the Creetown Primary School visited the woods and worked with Galloway-born poet Lucy Burnett. The leaflet distributed at the opening ceremony for the stones explained: “The class had recently been on a visit to the woodland and what they saw, heard, smelt, touched and tasted forms the basis of these poems. While retaining certain traditional features of haiku, such as brevity and a reference to nature/the seasons, a modern flexible approach is taken. Rather than strictly counting syllables, the focus is on the essence of haiku: capturing images in words and creating emotions through these images rather than personal expression. The poems were written by the class as a whole, with fragments of writing by all pupils combined and adapted to create the final poems. The illustrations follow sumi-e principles. This form of Japanese art is often used to illustrate haiku in order to turn the words of the poems back to into the images in which they originated. Copies of some of these poems have been inscribed on standing stones at the entrance to Balloch Wood, Creetown.”

Poet Lucy Burnett explained: “The class took the central concepts of haiku in their stride and were fantastic to work with. Some of the images they came up with were startling. Hopefully the result is a modern, fluid set of haiku which are offered to share our experience of the woodland, or to enhance your own visit.”

Here are two of the haiku on the stones:

animals come out
from hibernation
until grass sways
with the slow wind

light between larch trees
the overlapping echoes
of children's voices

To find the stones go up the road that leads past the church. You will need to leave your car at the bottom of the track where the road runs out as there is no parking. The stones are only a short walk away, although you need a powerful pusher to get up there in a wheelchair.

After the ceremony, Sharon was invited back to the tea and cakes session held at the fantastic Gem Rock Museum at Creetown. This is a must-visit place with an outstanding collection of rocks and gems presented in a fascinating way. Ideal for the family. There is a 4.5 billion year old, three kilogram, meteorite and the fossilised egg and dung of a dinosaur. The “Maverick” gold nugget is one of the largest natural gold specimens on display in the UK.

“Exhibits include world class specimens of fluourite from Weardale in the North of England, an outstanding smoky quartz crystal group aptly named the 'Crystal Crater' found in the Cairngorms Scotland, rare 'nailhead' calcite from West Cumbria, unusual 'Blue John' fluorite from Derbyshire and deep red 'Dulcote' agate from Devon. An alphabet of cut gems on display includes alexandrite, andalusite, aquamarine, beryl and chrysoberyl, diamond, emerald, fluorite, garnet, hessonite, iolite, jade, kunzite, lapis lazuli, morganite, nephrite, opal, peridot, quartz, rub, sapphire, tourmaline, unakite, verdite, Wyoming jade, YAG and zircon.”

The tea and cakes were served in the Prospectors' Pantry where Sharon loved sampling the special home baked Scottish cakes. Her favourite was “Rocky Road” which was absolutely delicious (see picture below). With a name that reflects the Gem Museum's interests it is one of the pantry's most popular items. “People know me and cakes and I am a bit of a gourmet. The Rocky Road was so yummy and it is on my list of all-time best cakes. I will be going back for more.”

For more information on the Gem Rock Museum see www.gemrock.net email: enquiries@gemrock.net. Telephone 01671 820 357. The Gem Rock Museum, Chain Road, Creetown, Dumfries and Galloway, DG8 7HJ. The museum is wheelchair friendly, as Sharon found out as she rolled along the ramps.


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Fishy business in Galloway

Passing through Castle Douglas this week Sharon had a chat with Wyllie who was at his stall in the car park near the tourist information centre. He travels around Galloway selling wonderful fresh fish and seafood from the waters of Scotland.

Wyllie told Sharon all about his great range of food, and she was particularly interested in his home made fish cakes. Meanwhile, the traditional kippers and Arbroath Smokies were interesting the power unit that pushes the wheelchair. However, nothing could be bought that day as an overnight stay in a hotel was coming and Sharon put her foot down at the prospect of sharing a room with a brace of kippers.

However, Sharon was delighted to hear that Wyllie calls to various towns around the region, including Wigtown, which he or his wife visit a couple of times a week. The business is called Ferry Fish and its motto is “First For Freshness No Bones About It.” “Ferry Fish is a family run business in South West Scotland. For the past two decades we have been selling the finest quality fish to households and restaurants. Our aim is to supply you with the freshest Scottish fish, hand-boned rather than machine filleted for a higher quality product.”

For deliveries, the food is only sourced after the order has been placed. So, for instance, if you want a delivery on Wednesday place it before noon on Monday. If you want it for Friday, place the order before noon on Wednesday.

White fish on offer includes cod fillets skinned no bones, haddock, halibut fillets or steaks, and plaice fillets. Farmed sea bass is always available while wild sea bass can be supplied from May to September. With oily fish there are whole salmons or no-bones fillets, steaks, and trout. Herrings, mackerel, tuna, swordfish steaks and anchovies. The list of shellfish includes dressed crabs, crayfish tails, fresh mussels, prawns, white crab meat, and cooked crevettes. There is plenty of smoked fish to choose from, including naturally smoked haddock, Tarbet kippers “the best ever”, Finnan haddock, Arbroath smokies and smoked mackerel. In the luxury goods section you will find smoked salmon, hot smoked salmon, marinated herrings in a variety of sauces including dill, sherry, honey mustard and dill, and “plain – luxury”, and even caviar.

www.ferryfish.co.uk enquiries@ferryfish.co.uk Telephone 01671 820 748

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A touch of luxury with quail eggs

When it comes to tasting a bit of luxury quail eggs fit the bill perfectly. Sharon went for her Saturday roll in the sunshine around Wigtown market and spotted the last box of the eggs at the stall run by her friend Richard.

She bought a dozen, together with a selection of the fresh green vegetables that are appearing with the arrival of Spring. She made another visit to the new delicatessen which has opened near to the County Buildings for a bright red pepper and a courgette, two of her favourite veg.

She had decided on a stir fry for dinner. Here's what to put into into the wok:

One small onion
One small courgette
Half a red pepper
Mushrooms
Green vegetables
Mango
12 quail's eggs
A scatter of salt
A little oil

Boil the quail eggs and shell, put aside. Chop the onion, courgette and red pepper and gently fry in a little oil. In went a couple of roughly chopped mushrooms for a minute or two, followed by the green vegetables. The greens were spinach, rocket and purple sprouting broccoli. A bit of salt. Then chop up mango (use tinned). Finally, add the boiled quail eggs. Serve with plain boiled rice.

The quail eggs came from Glenkens Eggs, Trochie Farm, New Galloway, DG7 3SD. Telephone 01644 420 471.

As we were unaccountably out of aspic, we were unable to make the ultimate luxury dish – quail eggs in aspic. Readers, of course, will have this essential item in their larders. Trochie Farm explains how to make this aristocratic dish.

Boil the eggs, shell and slice in half lengthways. Place in china pots. Decorate with shrimps or prawns. Mix aspic with a little sherry and add to pot. Set in fridge. Garnish with parsley and serve.

This should be a very good season for upper class food – if the number of cocky cock pheasants wandering around the country roads and in the hedgerows is anything to go by.

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Galloway beef is best

It's a fact – Galloway beef is best. Who says so? James Mackintosh who is the executive chef at the Masonic Arms at Gatehouse of Fleet.

James knows what he is talking about as he is devoted to food and learned his craft in places such as the the Restaurant Andrew Fairlie at Gleneagles Hotel, which is Scotland's only two-star Michelin restaurant. When asked if Galloway beef is better than the nation's famed Aberdeen Angus he reply is immediate – yes it is.
There is something about the grass and weather in Galloway, he says, that just makes for beautiful beef. Certainly, the area has always been known as prime cattle country and its breed features a distinctive mid-section white stripe which has led to the name Belted Galloway.

One of James' signature dishes is his beef daube. He travels to his favourite abattoir to select the beef for the Masonic Arms. The daube takes two days to make and it is finally braised in an alcohol reduction for eight to ten hours until it is meltingly soft. It is served with roast salsify, spinach and caramalised spinach puree. For steak lovers there is an eight-ounce rib-eye and a 16-ounce sirloin, Galloway beef of course, served with a range of sauces.

James' menu features dishes that meld local ingredients into tempting creations. One of the starters is a haggis and tattie scone tower with Drambuie sauce. Lovers of seafood are well catered for and on the day that Sharon called in the daily fish special was halibut, served with vegetables Dauphenoise, confit beetroot and wilted spinach.

James runs the Masonic Arms with his partner Danielle and she is equally enthusiastic about good food, the couple having met while working at an outstanding restaurant.

Although there the signs of the Freemasons are engraved in the door to the pub, the Brothers no longer meet there. The restaurant is open and light while the bar offers treats, including a guest beer from the Sulwath Brewers, of Castle Douglas. When Sharon visited this was John Paul Jones traditional ale, named after the founder of the US Navy, a local man. The heraldic arms above the door are intriguing.

Masonic Arms, Gatehouse of Fleet, Open noon to 2pm and 6pm to 9pm. Telephone 01557 814 335. www.themasonic-arms.co.uk

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Toffee sauce is easy

Sharon so enjoyed the toffee sauce that was poured over her pear pudding at lunch during her Newton Stewart Hospital visit last week that she rolled around to the kitchens in search of the recipe.

The cheerful ladies there insisted that there wasn't really any recipe – they just made it on autopilot.

The ingredients couldn't be simpler: brown sugar, evaporated milk, margarine, cornflower. The girls said that all you do is mix the first three ingredients together in a pan over a low heat and then thicken with the cornflower.

That's it. All the best recipes are simple.

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