I’ve found with the latter Wainwrights we have done it’s become a bit of a chore. When you first start on your wainwright adventure you have so many hills to do. All the ones we had left were in the Western Fells which is quite a drive from Kendal. Hindsight is a wonderful thing, should’ve done these when there was more light. Continue reading
A favourable forecast meant a trip over to Wasdale to do Caw fell and Haycock. Ria and Stuart joined us. It is such a drive over to Wasdale but when you have views like this, you know you’re going to have a good day.
Back in January I was having a squiffy Monday dinner out with one of my oldest friend Cate. We were talking about my fabulist and she suggested doing London in style. So we set a date for end of November. Continue reading
I tweaked the recipe as any domestic goddess would do. I like recipes that have 3 of your 5 a day and requires no effort in eating them. Continue reading
Rather than queue up with the commoners to have a drink in the Shard, we decided to book in for breakfast.
The Shard is at 309 metres the second tallest building in England and third tallest in Europe.
A few weeks previously, my friend Dave messaged me and said keep the weekend of the 16th free as its my 60th birthday and would really like to be on top of a mountain to celebrate. I suggested High Crag, Haystacks and Fleetwith as I still had these to do. All we needed was the weather!! Continue reading
Whenever I use mince I always get the best butchers mince I can. My pet hate is springy bits. This is so unctuous and slowly cooked. I split the dish in two to have one in the freezer. Continue reading
This was very simple to make and I served it with a green salad.
2 small or 1 large onion, chopped finely
2 garlic cloves, crushed
3 tbsp olive oil
2 tsp dried oregano
3 x 400g cans chopped tomatoes or cherry tomatoes
1 tbsp sugar
little splash of sherry vinegar
500g chicken breast
125g ball mozzarella
2 good handfuls fresh breadcrumbs
Fry the onion and garlic in the oil until softened. Add the oregano, tomatoes and sugar, a little splash of vinegar and some salt and pepper, add the chicken then simmer for 20 mins until the sauce is really thick and chicken is cooked.
Remove the chicken from the pan and shred with 2 forks then return to the pan. Tip into an ovenproof dish.
Heat oven to 220C/200C fan/gas 7. Tear over the mozzarella in chunks, then scatter over with the breadcrumbs with a bit more ground pepper. Bake for 20 mins until the chicken is piping hot through and the top is golden and bubbling.
This is a delayed blog post as I actually did this back in February. My first foray into racing and because I’ve heard that it’s a good night out, that’s why it made it onto my new list.
Being a social butterfly things need to be booked in the diary. So a date was set and we were venturing to the dogs at Belle Vue in Manchester with friends Alan and Cath. Continue reading
The weather gods have not been playing fair recently which is not good for a fair weather hiker.
But a better weather forecast in the west was perfect for ticking off a few fells. The fells in mind were Grike, Crag fell and Lank Rigg.