Gentle encouragement to eat cake

Buds have appeared on the Christmas Cactus.  Initially I thought it was far too early but then I remembered we’re almost a week into November and everything is as it should be.  The weeks will race by now, the calendar already filled with events, classes, meet ups and trips.  Can we carve out a little time to enjoy it all, slow down and appreciate all those things we love on this speedy run up to the festive season?

It’s a big week for politics and I’m torn between focussing on the commentary and hiding away in diversion.  It’s scary, I want to be out in the wild winds or in the ocean forgetting about the terror and catastrophe of our poor wounded world. 

It seems like the perfect time to use the much misquoted Marie Antoinette.  Shall we just eat cake instead?  Shall we look away momentarily, collect our thoughts, ready for protest? Conserve our energy for incoming fiery debates and just for a little while surround ourselves with the people we love, a warming autumnal cake and be glad and happy ?

(whilst always sparing a thought for those who aren’t able to)

I’ve let the week slip by, the children taking priority over the Halloween break.  Surprisingly we packed a lot in and every picture tells the story of a week well spent and a gentle encouragement to try something new, get outside and eat well.

Cheese scone

When we started Ursa Minor at markets back in 2014 one of our favourite bakes was a cheese scone; based on mums recipe which was an adapted version of Delia’s.  We baked them for years, always enjoying converting the unsure.  We haven’t had them for a long while, as more laminated pastries replaced the savoury choices.  But with a few new bakers starting, all with a love of the cheese scone we decided it was time to bring them back.  We’ve tweaked our recipes and amalgamated our efforts, after lots of trials and many cheese scone staff breakfasts we are so happy to have these back in the bakery.  And just like I did at the end of shift back in New Zealand I’ll take a leftover one home, toast it and let a generous blob of butter melt into the cheesy goodness!

Harvest

I don’t know when to give up on the tomatoes, they are still coming. I’ll wait and see.  The beans and basil are over and the pumpkins too.  But there’s still the odd chilli and some rocket, enough to quell the urge to clear it out, imagine still having a salad in November! Growing your own food is magic.

Pint

There is little more to say…it’s the pint with my on true love, where we actually get to properly catch up and squeeze all our news into the hour that we’ve snatched. Quality time, quality company, quality pub.

Sea Swimming

The first time I’ve swam at the Blue Pool, famed by the locals of the village as the best swim spot. A lovely little splash about doing circles rather than lengths.  I keep my swimming gear in the car so I can have an impromptu dip, here the kids messed about at the edge with shells and a poor hermit crab while I congratulated myself for getting in.

Ballintoy to Elephant Rock

One of the most beautiful parts of our coastline is the stretch between Ballintoy and the Giants Causeway, where you can walk the whole way off road.  I often walk sections of it and the kids are great about getting out on the mini adventure too; picnic in the bag and playing ‘boats,’ choose a medium sized rock at risk of being splashed by a wave and hope for the best.   I scrutinise all the details of the landscape; being a nature lover and obsessed with the beauty of this coastline, I notice new landslides, pick up rubbish, listen for the Eider and inevitably shout at the children to leave the sheep and rabbits alone!

Seeds

Seed saving is easy and free! I’ve collected some and neglected others.  Tomatoes and pumpkin have been dried out and stored.  These beautiful sunflowers were happiness givers so we’ll let their offspring have a chance next summer.  Always leave some for the birds if possible. I collected them on my plate after an outdoor lunch.

Ferments

The amazing Dearbhla Reynolds book The Cultured Club is full of incredible recipes for fermented foods.  After a week these were ready to enjoy.  Mostly I just add a spoonful to my meals but the fermented pumpkin might become a secret ingredient in the kids pasta sauce. 

Mushroom at Mount Stewart

We love a trip to Mount Stewart at Autumn, amazing leaves and funghi.  Loads of opportunity for leaf kicking and fighting, acorn gathering and tree climbing.  A picture perfect autumn day but with hidden silent commentary of 3 toilet stops on the way home, horrendous Belfast traffic and wet feet all round. 

Food, Food, Food

The Cake- Adapted from a recipe given to me by Orla, formerly Bacús Dingle

100g caster sugar

150g light brown sugar

3 eggs

1 teaspoon vanilla extract

150g melted butter

150ml Olive oil

2 teaspoons Mixed spice

half tsp ground cardamom

270g Wholemeal Flour

15g Baking Powder

1/2 teaspoon salt

fold following in gently 300g Grated Pumpkin

50g toasted sunflower seed

20g Poppy seeds

Whisk the eggs, vanilla and sugar together until airy then gradually add the oil and butter while mixing.

Sieve the dry ingredients then add the pumpkin and seeds and fold into the wet mixture. Pour into a lined 9 inch tin and bake at 180c for 40 mins. We top ours with a honey yoghurt cream.

Enjoy, have courage, big grá xxx