James is on a Bothy trip with Cornel and Mark to Ben Dronaig Bothy, which is an old stalkers house. James has messaged that compared to many bothies, it is quite well furnished, with a sink, a toilet that flushes if you pour a bucket of water down it, and a wood burning stove with wood kindly supplied by the Attadale Estate.
Yesterday they had a long walk in to the Bothy and then climbed Ben Dronaig, and today they have climbed Bidein a Choire Sheasgaich (aka Cheesecake) and Lurgh Mhor. James has been very pleased to get the chance to visit these remote hills again.
The weather here in Ullapool is delightful and I have been sitting outside the cottage reading, or walking around the village in the sunshine, both days. I picked some wild garlic leaves down in the woods yesterday for a recipe that I’m going to try; cheese and wild garlic scones. The recipe informed me that the leaves are more tender before the flowers appear. Yesterday there were hardly any wild garlic flowers showing but today they were everywhere like little white stars among the leaves, hopefully that means that I managed to gather the leaves at the optimum time. I treated myself to a veggie brunch in the Ceilidh Place today and eavesdropped on the phone conversation of a man at the next table who is currently walking the Cape Wrath Trail. Then I did some grocery shopping on for the ingredients for chilli con carne; James mentioned the other day that he would like some, and I decided also to make and freeze enough for some of our guests over the summer. Much preparation and cooking then took place, followed by much clearing up!
Yesterday they had a long walk in to the Bothy and then climbed Ben Dronaig, and today they have climbed Bidein a Choire Sheasgaich (aka Cheesecake) and Lurgh Mhor. James has been very pleased to get the chance to visit these remote hills again.
The weather here in Ullapool is delightful and I have been sitting outside the cottage reading, or walking around the village in the sunshine, both days. I picked some wild garlic leaves down in the woods yesterday for a recipe that I’m going to try; cheese and wild garlic scones. The recipe informed me that the leaves are more tender before the flowers appear. Yesterday there were hardly any wild garlic flowers showing but today they were everywhere like little white stars among the leaves, hopefully that means that I managed to gather the leaves at the optimum time. I treated myself to a veggie brunch in the Ceilidh Place today and eavesdropped on the phone conversation of a man at the next table who is currently walking the Cape Wrath Trail. Then I did some grocery shopping on for the ingredients for chilli con carne; James mentioned the other day that he would like some, and I decided also to make and freeze enough for some of our guests over the summer. Much preparation and cooking then took place, followed by much clearing up!
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