recipe

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Island Blog – Skinny Dip and Washeroo

Work in the best beach cafe ever was dynamic, busy and fun today. I notice the invitation from faces, the longing for recognition and connection. I remember noticing the same whilst welcoming Colonel and Mrs Tiddleypom after their very bumpy traverse along the Tapselteerie drive. That look. It is universal, on any, no, every face. Seen it in Africa, in Glasgow, in the Edinburgh queue for opera, in airport security, in the aloneness of a bus shelter, in the face of a beggar, the face of a starlet, the face of a terribly important high-flying-big earning business man. (There never were women in those so-called elevated roles in my back-in-the-day.) There is a longing for connection, skinny as hec, yes, but the eyes win, every time, no matter the flicking away, nor the make-up. I can dip into that, you who are right in front of me, as I am in front of you.

There’s a lot of dipping around in the wee space where deliciousness is delivered. We dance well, the skinny we of the serving team. We pull back to allow a big tray of quiches, soups, cakes, coffees, teas heading for a big table and zip sideways, which makes sense. Another, incoming tray of clearings, equally requiring the zip thing, and we pull back or lead, doing it for hours. My role, one it seems I have taken over (which might not be right) is the Washeroo. Is this my mother thing, the historical one who believes she is the only one who can wash up properly? Hmmmm

In the Washeroo, I am listening, peeking out to see if there’s a human on the other side of the counter who wants, yes, to order soup, quiche, cake, but more, someone who, regardless of their worldly elevation or wish for it, or feelings of loss, despair, failure, whatever, just wants a “hallo, what can I get you? Yes of course your dog is welcome, please sit anywhere. And they do. I have noticed that folk stay long beyond their food, talking, laughing, feeling happy, welcome. A lot.

The pecan brownies are delicious, the quiche, oh yes, it comes with a fresh salad, the chocolate cake, I’m sorry it’s gone, but there are flapjacks, cinnamon buns, rhubarb crumble slice, lemon polenta, blueberry muffins, and I have to tell you, this baker knows about air in her baking because EVERYTHING is light.

So, the skinny dip in and out of our work to serve the lovely people who come, just them as themselves, and the work within this skinny dip team, is such a privilege. I honestly don’t know that I have ever been in this dynamic before. I haven’t. We are making a new thing.

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Island Blog – Ordered Chaos, Fire and Fun

I shove another full tray of pots, cups, teapots, plates, cutlery into the maw of the crazy fast wishdosher, lift up the done one to dry the constituents whilst they’re still hot. Glasses, cutlery, everything does better with a quick dry. I turn to see the wotwot of the dynamic in the kitchen. Is there space for me to bring clean thingies in, or not? It is definitely a dance out there. I get to the butter pots shelf. I can see there’s a shove-in. I hesitate. I can’t see the back of this shelf. In theory, all the butter, jam, chutney pots, etc are cautioned into regularity. In theory. Actually, to be honest, in a busy fast-moving cafe, there is always a shove-in going on. We work with balance, all of the time, every minute. Someone out there in the thick of orders needs more mugs, cups, espresso minis, than are available in their parking places. I have them, I have them, they are super boiling hot from this crazy fast washing unit, but I have tea towels and I’ll be right there. Same with cake plates, glasses for anything Frappe, soft drinks, just island water. Orders come like bullets. Me, i enjoy the slow, not sure I should, but I do. That’s me hiding in the Washeroo, noisy with pots and busyness. And then comes that lull, the fizz and scoot of the coffee machine making latte, mocha, small, large, americano with hot milk, with oat milk, with nothing, and I do peek out. I do. I am armpit high with suds and soup pans and soap suds, but the immediate is incoming, and right there, just the other side of our flimsy protective walls. I wipe off suds, find my way through steamed up glasses and my unsurety around the paying equipment and smile a welcome. Not just me. I’m just talking about the Sudster in this dynamic. We all smile a welcome. Hi folks, how can I help?

It thinks me, about life.

Today wasn’t a day in the best beach cafe ever. I slowed my feet. I watched the birds on my feeders, felt the heat the humidity in the air, saw the cloud cover, the hunker down of grey and white, the pressure, humid, a standing still. I noticed the effect in the someones I met in the shop, the touristic faces denying access to anyone, a lot of looking anywhere but at another, the sweat beading. It was, ‘a bugger’, as we say up here, not being mincy with wordage. Hot, loomy, a holding, as if in the arms of a big woman you really didn’t want to be held by. And so rare. It’s cleared now, I can feel it, hear it in the music of the dove wings as they ping like regentlessists, up and away and over and back again around the bird seed.

We live, all of us, within our attempts to order chaos. We do. Chaos comes in like a wind from nowhere. A teenager turns fury. A mother or father departs. A sibling comes out. A storm barrels in. We lose credit, funding. A dream dies. Taking it way down into the ordinary….. A bus party comes in for cake, no, quiche, no, cold drinks, no, actually, 4 lattes, two with oatmilk, and, oh, look at that raspberry bakeweIl or that strawberry sponge…..or soup, shall we have soup? Eventually, resolution, an order to Initial Chaos and the chance to learn to work with it. Eventually, to have the wisdom to prepare for the next blast. An eloquence of freedom. It’s every day, after all. For all of us.

I know it is easy, my analogy in the butter pot shelf of the cafe, but it still speaks. We can’t make everything perfect, nobody can. All units, all shelves, all plans, all dreams will fall into chaos. But, and this I have found, in the multiple chaos of my life, that it is possible to find new storage for the ‘butter pots’. The bigger stuff, the beyond of any sky, the way forward in a fireball dynamic? No answer. We just have to live it and to bring hope and fire and. fun to the dance.

Just believe it. And, keep going. Chaos gets tired too, in the face of someone who recognises an incoming unfriendly.

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Island Blog – Proud I am

Back from work, a busy day in the best cafe ever, above white sands, above history, the place from where many families were cleared, uplifted, circa 1870’s, homes burned, and then wheeched across oceans , without a change of knickers and with no sanwiches, because, and get this, the landownders thought sheep would be more profitable (and less of a pain in the baxxy). than humans. Folk are drawn here. Yes, there are excellent coffees, soups, bakes, welcomes, but there is a ‘more than’ thing going on here. I can see it in their eyes. They have clocked something, but have no clue what it is. Bus tours arrive, all a-flutter, all unsure about whether to go for banana loaf or lemon polenta cake, or maybe a cheese scone with extra Mull cheese and Mull Seaweed Chutney, or soft sponge with strawberry jam or carrot cake with philly icing, or flapjacks, brownies, focaccia bread…… and there is so much more to invite you in and to make happy you as our guests.

When I move out from the hidey-hole, it is, it is my hidey-hole. I confess, I admit. It is where the non-stop washing up-ness goes on, and my safe place. However I hear voices. There’s a nudge in me. I clock two other servers, but I can tell I need to let go of my comfortable scrubber persona. We are a team, we are few but we are each important, and of value. My listening tells me that a whole tribe has arrived. I pull out from the hiding of this work, and I see a big few, a big queue. I hear ‘Can I help you?’ and a backdrop chatter from those not first in the queue. There is a lifting ahead, a wild scamper, a dynamic. The wee team rises into, not a clearing of humans, but, yes, a clearing of humans. Quick fire, one order, two, three, four, five. We have run out of hooks for the paper choices. No matter. We talk, murmur. This, needs this, that needs that, is there extra cheese, cream, jam? I watch us flow through the small space, moving like dancers, pulling back, moving forward, asking for help, two trays for table 8, is the quiche ready, is there more salad….all of that. Two soups with focaccia, two different soups; two quiches; one warmed cheese scone with extra cheese, two fruit scones with local jam and cream, one elderberry tea, two flat whites, one with oatmeal milk, one salted hot chocolate with marshmallows and cream, one with none of those. We work to make sure that they are served on loads of trays, everything hot, everything timed to work with the dynamic of their group. We fill the water bowl for their dogs. We ask about their little ones, engage with Granny, make sure we make sure that every guest feels like the One.

I am proud to work with the young and intuitive owners, and with the funny, beautiful, crazy, sometimes weary, girls with whom I work. I am granny to them. They lift me, remind me of the feisty woman I am, was, am.

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Island Blog – Adventurers

When an adventurer decides she, or he, is fed up of unadventuring, there’s a thing, a stop, a catch a fear, a big kick-ass scary one. Can I do this? Who am I to think I can? What if I fail. let down, feel stupid, fail, fail, fail? The ‘thing’ brings restless nights and all clothing feels too tight, too awkward in all places where shift and motion was, heretofore, simple. It is as if a new dynamic has infiltrated my boring, and bored self, a sort of dancer, a fluidity promised but without a manual for the new moves. I sort of rush in, awkward, over keen, in the wrong shoes, my body still on its way to here, the here which is now my absolute here. I want to be altogether with myself, to be completely present, even though I know that not just my body but my mind are still both on their way along that winding strip of single-track.

Well dammit!. I had a strong conversation with them on departing the mother ship. Ready? I asked. Steady? Shall we? It doesn’t seem to work that way and not just because this old adventurer is arriving in the right tee-shirt and on time. None of us here really know how we will work together. We have never been squished into a cannon of lunch blast, folk arriving hungry, asking for vegan, asking about allergies, about takeaways. Asking for 6 soups with sourdough, for quiche with bits, for two cheese scones with extra cheese, for fruit scones with jam and cream and for many more combinations. I watch the new owners work with kindness and can-do. I watch my co-workers welcome old and young, dogs and babies, serving with smiles and spectacular baking. I am proud to be one of the team. Very proud.

Back to the adventurer. She, me, has been very spiralled, very tired. This is not my point. Of course she is. She is old and has sat on her skinny butt for, what, almost four years since the only himself she will ever want, decided to die. I talked to his photo today. I do often. He believed in me. You can do anything, he said, and more than once, and I could and I did, I did, I did. Still am, mate.

Right now I have strawberry jam a-boiling for the Calgary Cafe – so worth a visit, and a mushroom risotto. I’m also prepping a Pasta Puttanesca. I love the story in that dish. All those women, the adventurers, who chose to work on the streets, had to, to feed the ones they loved, and then, in the rejection and cold of the night streets, the kindness and respect they found.

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Island Blog – Lucks Penny and a Mouse

There is a time in my day which isn’t what it was. Once, it was flaming chaos. Now it is chaos for endless others, but not for me. The time spans, approximately, the 4.30 to 6pm tilt towards lunacy. It was home from school, food preparation, feeding dogs, lambs., children, workers. It was welcoming guests back home all drippy, flush faced, possibly contused, all requiring reassurance, warm guidance, hot bath, drying room, dinner by the fire. All of that. I don’t miss it, but I am so glad I was there with the drippy, questioning, angry kids, food, endless food, thing.

That thing is no longer active. And, does anyone get this, it’s a huge empty space? Oh, we fill it with rememberings but there is small, if any, gravitas in rememberings. None of us want to go back, to relive, but and, that but is a butt in my thinking, there is an empty. In approaching this, I know about fixing. I know about that Elastoplast being totally inadequate when faced with a scarple of a wound. And I don’t just talk of my long family experience. What of the loss of a relationship, the abandonment? What of parental rejection? What of a whole lot more? The Gap is there. What we did, once. What filled this space, gone. It is scary, and we have to fill it all by ourselves. Well, that is so shit, btw. I recall running like a hare through the tilt towards lunacy, knowing that, eventually, it would calm, to a degree. Food. Always works.

So what to do, what to think, as that damn gap moves ever closer, as the clock ticks on? Well, I am no guru, but, I have found that being thankful for the laugh memories in my life, pulling them up, has changed my thinks. We did have such fun, such naughtiness, such crazy. Such lucks penny.

Today, I went to pull out a big pan to cook a curry. I pulled out the drawer. A wee mouse, raised, terrified, looked at me from within the big pan. I pulled back, whispered, I mean you no harm. She, it will have been a ‘she’, (only the ‘Shes do the hunting, just saying) rose up, her wee paws held together. A few seconds before she took off. Obviously, I scoured the pan and cooked on, but there was a gift in that encounter, and I call it lucks penny. Which, I have learned in this island place means a gift unexpected. I like that.

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Island Blog – Diversifly

Moving on from the Accept and Adapt thingy, I have thought many thinks about how I might diversify. As I very gradually learn to accept and to adapt to this new loneliness, my search for how to make something of this apparent nothing has led me to a new light. Instead of dreading another long evening alone I whittled the stick of it down to a fine point. As late afternoon draws near, as I watch other people slow into a time shared, heading back to wherever together, exchanging laughter and conversation, I come back to where I sit here watching them. Although I still yearn for what was and will never be again, my inner imp sniggers at me, taps at my brain, asks me (with rolling eyes) when I plan to get off my ass and take some action. My start point may appear to be so not what I want, it is, nonetheless, my start point. I must diversify, I must find a something to replace a someone, something that absorbs me and that moves the minutes along in a happy and engaging way. By this time I am too tired to read, not very interested in television and my eyes are done with sewing. So what to do? I ask my inner imp. What do you love to do? I answer her. Cooking, I said, but…….

But nothing, she snorts. I wish I could snort as she does but I am unpractised and she has turned snorting into an art form. My resistance stands firm. There is no point cooking, I whine. Cooking for one small eater is hardly worth the bother. Pshaw!! she says as I knew she would. If, she continues, you want to diversify and you love cooking then what is there to lose by trying it out, at this very time? It will take your eyes off imagining that the whole world is happy and content with their own lives and curve you gently back into your own. Your investment in your own life can only bring you joy, even if you cannot see that yet, and it will tell you that you is important. Okay, I say. Maybe. I go to my fridge at the lonely time and turn back to her. There’s nothing much in here I say. Oh, fiddlesticks! She is right behind me. I see mushrooms, an ancient lime, natural yoghurt, that jar of capers, an onion and two old apples that look like they were born in 2020. Bring them into hope. Invent. Think. Diversify.

I soften the onion in olive oil, add the mushrooms, chopped apples and seasoning and let the lot simmer. I am absorbed, thinking outside my box, engaged. I add veg stock and a few capers, the juice of the lime and turn down the heat. People still wander by, wave, move on into their shared evening but I don’t feel sad. I am completely involved with what to do next with this flavoursome concoction. Serve with rice, reduce the liquid, add a tin of butter beans, what? Once the ingredients are softened, I decide. Soup it will be. The flavours float through the house, the punch of mushrooms eased and tweaked by the tang of lime, the snatch of capers, blending in a way that surprises me. My olfactory senses are dancing, alert, lifted. Once combined, I blend the mix, add seasoning and stir in two tablespoons of natural yoghurt. It smells heavenly. Once slightly cooled I taste. It is divine and who would have thought it? Later, once cool, I taste again. The lime and apple have challenged the mushrooms and facilitated a conversation. I hear it, smell it and taste the unity. This is as delicious cold as it is hot. I am overly chuffed enough to make a decision. Cooking will be my activity when this lonely time barrels in. It doesn’t matter that there is only me to taste whatever I prepare. I can deliver to neighbours, I can share and I will. This is not important but I is and I will build me a new way. I check recipes for inspirational combinations but I know I won’t follow them word by word. I am too flighty for such. I am more ‘bird by bird’, cooking spontaneously, using ingredients that challenge each other, not for domination but for conversation.

And so I am learning to diversify. No, more. Diversifly.

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Island Blog 108 Left Over Right

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Last night we had Leftovers for supper.  Actually, to be honest, we often do.  I have never been that sort of a cook who follows recipes, noting down what I might need in order to cook a certain dish and then trotting off to buy it.

Is this, I wonder, because I am too lazy/impatient to don my prescription specs and follow a recipe?

Could be.  I remember once thinking I was dutifully following one cake recipe when I was,in fact, following two.  I did wonder at the imbalance and curio-factor of blending two unlikely bed mates into one cake, but the wild and colourful in me rose to the occasion with a skip of excitment.  The cake, or cakes, arrived as one rather wonky lump, listing dangerously to one side and quite impossible to present on any level surface. I make up my own recipes now.

Back to last night.  Well, first I must open the fridge.  I creep up on the door and swoosh it open suddenly.  This is an old tactic and can often prevent anything escaping.

Aha!  I say with a cook’s gleam in my eye.  Opportunity presents itself and I grab it quick and hold on tight.

Next, onions.  I always need onions and garlic and I rarely run out of them because they lie artfully arranged in a nice basket from Portugal and in full view.  Any old vegetables, chopped, julienned, grated, diced, depending on what lies floppily inside the salad drawers.  Olive oil, infused with whatever I can more-or-less identify as herbs in the herb garden.  I know I should know which is which, but the voles have shifted the labels around.  Big pan, light on, favourite wooden spoon ( I never cook with metal weapons) and off we go, but to where is quite another thing.

As each ingredient is added, the house fills with tempting aromas that  join together in a rising sound wave until I turn down the heat.  As one animal now, it simmers and softens into a harmonious chorus.  Now, what would lift this dish?  I taste a little and let my instinct guide me.

What?  Mint you say, and dark chocolate and fresh nutmeg?

Never doubt that voice.  It’s not a left brain thing.  This could be casserole or cake.  Just don’t argue.

I comply and taste again.  Delicious.

I notice 3 old bananas hanging on the banana hook, all in a big brown huff.  What can I do with you I wonder?  I check the fridge – a tub of elderly natural yoghourt, lemon juice, and in the drinks cupboard which is still called that even though it isn’t any more, I find a teaspoonful of banana liqueur.

I chop the bananas and fry them in butter, adding a spoonful of wild honey and the liquer.  Whizzed up in the whizzer to a fine  puree, I add three serving spoons of yoghourt.  Meanwhile some almonds have been toasting in the oven.  I pour the mixture into two glasses, top with toasted almonds and pop them in the fridge, which is empty again.

Or is it?  One woman’s empty fridge is that same woman’s chance to shine. It’s all about self belief and no 24 hour shop down the road.

In that famous parting line from Fanny Cradock’s tv series, spoken with such confidence and encouragement into a thousand homes by her husband and assistant, Johnnie…..

May all your doughnuts look like Fanny’s.