I can hold my own in the kitchen but most times it is Mrs NE Liberties that handles things in that department. There was a time, not so long ago truth be told, when we added spices to pretty much everything. Nowadays we seem to prefer plainer fare.
|
View from Castlerock sand dunes, looking over the mouth of the River Bann towards Portstewart. Taken a while ago, using the rangefinder and no doubt some sort of Ilford film. Did you notice how I used a slow-ish shutter speed to catch some movement in the dune grass there. Ah yes, sometimes I actually think about things before I act. Not often enough though, it has to be said. |
Anyway, notwithstanding the above, the other night we had something or other and my wife told me she'd used a little spice from a new jar she had acquired. I looked. On the label was 'Middle Eastern...rub to marinade'. It was pretty good, as it turned out - subtle, which isn't always the case. But it made me smile a little to myself...I wondered if peeps over there in the 'Middle East' have a wee jar with a label on it which says 'Irish' on it. I doubt it.
No, Ireland is a great source of good basic ingredients - particularly good dairy produce, beef, milk etc. All that rain, all that pasture - good for the cows, y'know.
|
Number 3, on Portstewart Strand. Number 3 marks the spot I would head up into the dunes, if that's where the notion takes me on a particular day. After a bit of an up-and-down on the dunes I usually emerge again at Number 5. Snapped on HP5 in a Mamiya 645 Pro TL, which I borrowed for a while. Nice camera, but I didn't really gel with it - couldn't really get used to the handling. I've read that adding a motor-drive grip improves things in that department, but that didn't seem sensible to me, since I don't need the auto-wind feature and it would just add more weight. |
It's a very troubled place, the Middle East, these days. Perhaps it always was. I travelled a bit in that region in me younger days and boy am I glad I did then, because I sure wouldn't be up for it now, in spite of the beauty of that part of the world.
I have a can of "Irish oatmeal" at home. They're little oat nuggets and take a good half hour to cook into oatmeal. Delicious, but you have to choose patience when you want to make it. Regular rolled oats are so much faster.
ReplyDeleteAh I like my oats too Jim, but I have to be in the mood for them...and patience too, as you say!
Delete