A Break from Busy
Come to Alba with us
The past few weeks have seemed particularly busy, although I find myself thinking that thought frequently these days; I see the calendar marked with future birthdays, work commitments and special dates of gigs and weddings. Exciting but full. June is such a beautiful month, the garden is really coming into its own and there are more visitors around our coast, creating a welcome little buzz and a feeling of holiday.
The recent warm sunshine and the excitement of the kids finishing school have reminded me of my own childhood; memories of sports day and school trips culminating in a sort of celebration of the start of summer. Mum seemed to always have a bowl of chopped strawberries out on the kitchen table for a snack or summer dessert and long days were spent playing in the garden or down at the beach. With the great weather we’ve already had some lovely sea swims, summery meals in the garden and lots of barefoot, sun cream and ice cream.
Being outside, no matter the weather, is central to my feeling of well-being, or what I perceive to be essential for my positive mental health. It can be the perspective I need, the calmness I crave or the quiet space for creative freedom. I will always make time for a bit of fresh air, no matter the weather, an urge inherited from my granny who loved a walk in the woods or a wind whipping wave watch. For me a gentle walk, a swim or a cycle (not a triathlon!) is a tonic. I want the tranquility, no podcasts or music, I like the solitude, it helps clear my mind and I enjoy scanning the countryside for plants, birds, changing weather or maybe ideas. I love being out and about with the little darlings too and find a different sort of happiness watching them discover the landscape and its treasures.
As we race through the seasons I find it more and more important to try and take extra time to appreciate the changes. I seriously lament over the fact that I only made 3 batches of elderflower cordial this year, with life getting in the way of intention and now the blossom is over. I try to make a conscious effort to notice everything, placing myself in the moment as it helps me to recall the feeling at a later date if anxiety comes calling.
Live in each season as it passes;
breathe the air, drink the drink, taste the fruit,
and resign yourself to the influence of the earth.
HENRY DAVID THOREAU, Walden.
Right at this moment the strawberries are delicious and must be eaten at every opportunity. In summer I’m happy to make the most of fruit from further away- beautiful Spanish apricots by the boxful are in the bakery and we’ve been complimenting their tart juiciness poached in elderflower syrup and paired with strawberries. They are delicious to the point of feeling totally spoilt.
Currently we’re on our holidays, I’ve had my morning coffee outside whilst watching the fast moving clouds over the Three Sisters in Glencoe. Our rented house is in the trees with a balcony framing the most incredible view. We had a fairly epic journey to get here (we left home at 8.30am and arrived almost 12 hours later) and the children love the novelty of a different house; games of hide and seek, bunk bed delight and dens and spaceships have been made with the sofa cushions. There’s a certain amount of flexibility required when we‘re all together travelling with no timetable; the inevitable multiple toilet stops, hunger, VERY early mornings, and potential bad moods. But them commenting on the cloud shadows on the mountains, spotting waterfalls, exploring the back garden and splashing around in Highland pools is pure joy.*
Aside from strawberries and cream at every chance I love a strawberry shortcake, which is essentially a scone in this case. Only myself and Dara were eating this so it’s a perfect dinky little portion. And since we are in the stunning setting of the highlands I grabbed a couple of things to place this sweet dessert in its surroundings; Bog Myrtle and Heather. Also this is very easy and quick but delicious to put together if you’re short on baking equipment on your hols! Top with any summer fruit you like.
Strawberry shortcake
Ingredients
Fresh strawberries
150ml double cream; I flavoured mine with an overnight cold infusion of bog myrtle to give a hint of peppery pine. Alternatively add a splash of booze or elderflower cordial when whipping.
First chop a large handful of washed strawberries and sprinkle with a heaped teaspoon of caster sugar.
85g plain flour
30g butter
25g caster sugar
Tsp baking powder
35g cream
Preheat your oven to 200 degrees.
In a medium bowl rub butter and flour together with the tips of your fingers until breadcrumb texture, then add sugar and baking powder. Mix briefly then pour in the cream and mix in with a butter knife. Scrape out onto counter and bring together using your fingertips, roll or flatten out into a round about 2cm thick. Place on a lightly buttered baking tray and bake for 12 minutes. Leave to cool slightly then top with your softly whipped flavoured cream and the strawberries.I sprinkled over some pretty heather flowers. Eat immediately.
*Dara has a video of me and the boys swimming whilst Easkey is wailing to go home! Balance
The elder is budding to berries now and I’ve only got 1 pesky bottle of cordial left! Enjoy the rest of your holiday adventures. Trips away really are very different with children!