fortune telling and other things
Posted: Wednesday, 09 August 2006 |
Comments
Nice to hear you are up and running again Scallowawife. I agree this is what blogs are about. & What an experience this summer is being?!! PS Has anyone else noticed that the featured blog on the Northern Isles pages isn't Salmonberry (For the first time since March?)
Herman from Outwith Orkney (but on Ruthodanort's pewter)
There has been a product recall of Salmonberry as it was found that Cadbury's make it. Hope this is the sort of cunsumer information you are looking for in the Nortehrn Isles?
calumannabel from Dept of Rural Health Ness Lewis
Sounds like you'll need a good back to lift all the money coming from abroad. when you are rich will you buy Arnish Lighthouse a biro to replace his cast iron quill?
calumannabel from Location Location
I'm off to the northisles home page asap! I'm all excited noo!
ruthodanort from internet cafe in Stavanger
Salmon berry is, in fact, a very clever developement from Angus, where all the best berries grow. In conjunction with Orkney Fisherman's Society and OFDS, Angus managed to cross a raspberry with a salmon, thereby solving the problem of periodic gluts of both. The product freezes very well and has many uses, not least as a slimming aid and also makes a very dense hedge when planted, although the rank fishy smell can be a bit off-putting to those unused to such things.
Flying Cat from perched on a gut barrel
SB must also be very nutritious - rich in vitamin C and in omega 3 (we could write a poem here) and conform to Atkins Dieters as v little carbs. Another observation, Flying Cat - the rank fishy smell must make a very welcome change from the usual hedge we grow in these northern climes the ubiquitous flowering currant which produces no currant and stinks of....(sorry) cat's pee
scallowawife from shetland
Forget Salmonberry. How about a recipe for bannocks, Scallowawife? I hear it is made from something called bere: I had thought they were made with potatoes. It will be a while longer before I come to your door in search of a five course meal. Wife and I are flying in south of the Border this November (to visit daughter at uni.) and to go to Rome (where an old friend is currently based: none of us is getting any younger). Wife does not evince any desire to face the gales of the NI or WI in winter. Maybe next spring, but in the meantime, how about that recipe for bannocks? Anybody else has a heirloom recipe? Let us have it.
mjc from NM,USA
bannocks: recipes are very varied and we argue for hours on ingredients and method of cooking. this is easy. oven - hot 200 C grease a baking tray place a load of flour into a large bowl. I use SR and add 1 teasp baking powder to 200g add salt. add sour milk/ milk an yoghurt mix till its quite wet - just able to be rolled out using hands. I put flour on a board, place wet dough on top of flour, coat dough with flour and pat with palms of hand till its about 1.5cm thick without handling any more than necessary, cut into squares place on baking tray, bake 12 - 15 mins. if you want to handle less, roll out directly onto baking tray so that it is not moved after cutting. you get a nice soft bannock that way. traditionally you should cook on a girdle, thats a whole new lesson. eat same day with home made blackcurrant jam. bere is barley. use 25% barley/beremeal. it is very healthy. tatties - more of an Irish touch. give my regards to the pope. you can see bannocks on Scalloway school website, if its still there.
scallowawife from shetland
Dear Scallowawife, I feel sure 'stinks' was a slip of the paw, and that you're intention was to say, "the delightfully scented flowering currant, which is so reminiscent of delicious feline secretions." Prrrrrrrrr.
Flying Cat from feeling a bit sensitive
Thanks, Scallowawife. What is SR (line 3)? Again, muchas gracias.
mjc from NM,USA
mjc - SR is self raising - means that it has raising agent (baking powder) in it already. good luck!
scallowawife from shetland
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