6. Jul, 2014

As I drove home from work this evening I thought about the tale I would write for you tonight. I thought about all that had happened to me during this difficult day and searched within myself for something good to tell you.    

     Nearing our home for waifs and strays, I was mesmerised by the red scorched sky, sinking behind the fields in the distance. The trials of the day began to fade by the wonder of it all.

     I sighed as I watched the sky darken, almost as though someone had turned off the light and I switched off the engine. Yawning, I rested my head on the steering wheel and reflected.

    The day had begun with an early morning walk across the cliffs towards Worm’s Head (though I call it Turtle Head) with a flask of my favourite sweet tea tucked inside my rucksack.  An earlier downpour of rain followed by sunshine left the air smelling just as sweet as my tea and the murmur of the sea was my constant companion.   

     Thinking about it now, gave me a sudden thought. How lucky as those who have fresh air to breathe and the freedom to walk where they choose. How lucky are those who can smell the sweet air, feel the sun on their backs and hear the murmur of the sea. I think, very lucky indeed.

     So take time out to smell the air that you breathe and let the rain wash over your face.  Take time out to walk in the park and to sit for awhile and do nothing. It’s called living.

6. Jul, 2014

Thanks to Anna, the 7th Duchess of Bedford, many of our friends and family enjoyed ‘afternoon tea’ at our home for waifs and strays today.

     You see, in the early 19th century, Anna often complained of having a sort of ‘sinking feeling’ around late afternoon. In those days, people usually ate just two main meals a day, breakfast and dinner. Before she completely sunk, Anna had a pot of tea and a snack, in mid afternoon.

     So in the years that followed, the consumption of tea evolved dramatically and ‘at half past three, everything stops for tea!’ became well known around the world. White tea, black tea, green tea and oolong tea are just four different types of tea. It is all in the processing!     

      But sadly, afternoon tea seemed to disappear, but not in the home where I grew up. Living with my grandmother (afternoon tea or light tea as she called it) was a daily occurrence. I would enjoy a small sandwich and an equally small cake, whilst waiting for my father to join us for our evening meal.  

       Today, people tend to have afternoon tea as a special treat, but it is simple enough to do it yourself, on your own kitchen table.  All you need are some neatly cut sandwiches, scones, clotted cream and jam. A few small cakes can be added if you fancy them. A pot of tea and small cups and saucers (can be picked up cheaply from most charity shops) do add to the occasion. As does a tablecloth and a bowl of in-season fruit.

       The final touch was when someone kindly brought a bunch of ‘wild scented flowers and herbs’ from their garden. When putting them into a vase of fresh water, I noticed rosemary, bay, mint, blackberry and wonderful pink roses. This was a wonderful touch to a table filled with simple things. Splendid!

       I have added below, a recipe for scones. You can adjust this by adding cheese instead of sugar, or keeping the scones plain by leaving the dried fruit out.

• 225g/2 cups self raising flour
• 55g/ 2 oz cold butter
• 1 level tsp baking powder
• ½ tsp salt
• 150 ml /¼ pint milk
• 1 egg beaten with a little milk
• Heat the oven to 205°C/400°F/Gas 6
• Grease and flour a heavy baking sheet.
• Sieve the flour into a roomy baking bowl then add the butter, baking powder and salt. Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs.
• Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough.
• Turn the mixture on to a floured board and knead very lightly until just smooth then lightly roll out to 2 cm / 3/4" thick.
• Cut rounds with a 7.5 cm / 3" cutter or cut into triangles with a sharp knife.
• Place on the baking tray and brush with the beaten egg and milk mixture. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen.
• Cool on a wire rack before eating.

Serve with butter, or lashings of jam and clotted cream

4. Jul, 2014

I wasn’t prepared! She was flying gracefully towards me, her wings the colour of autumn shone in the golden light of late afternoon.

     ‘Milvus,’ I whispered, ‘for heaven’s sake take it easy. Give me a chance to reach for my camera!’

     But Milvus kept coming and my heart raced with excitement and an overwhelming emotion slowed me down. My camera, where was my camera? With its angled wings and deeply forked tail, I knew, looking down at the old oak woods of Wales that a red kite, Milvus milvus, was flying up through the valley towards me. I fumbled a not so perfect picture then sat myself down to watch these magnificent birds of prey. I was almost afraid to breathe let alone film them, for three others had decided to fly the sky with Milvus.

      I have always been fascinated with wild life, but this magnificent bird of prey has captured my imagination and a part of my heart. They fly over our home for waifs and strays but they never loiter, they just come and go while I watch in amazement.

     Some of you will know that Shakespeare’s  Autolycus in The Winter’s Tale, warns that when the kite builds, look to a lesser linen.  And perhaps that is so, but these beautiful creatures win brownie points by being carrion eaters and living off road kills rather than killing for their supper.

     Once they were almost extinct, now they soar through the skies, giving magnificent performances, free of charge!

      ‘Fly Milvus,’ I cried later, ‘fly into the sunset!’ Oh how I wished in that moment that I too could fly with her, over the oak woods towards the sun!’