We’ve been off on holiday this week, but the weather’s been manky so don’t have many pictures to show you…. Spent the first couple of days applying for jobs, seems like there’s no time to get things like that done during term time. We had one pretty nice day on Tuesday so went and climbed Ben Vane. It’s one of those hills that looks quite small from below but actually has about ten false summits so you end up pretty grumpy by the time you do get to the top! It was a nice scramble though and we even got a bit of sunshine.
Went up to Inveraray on Friday. We’d been up in February for our anniversary and climbed Ben Cruachan in the snow. Ben Cruachan has a hydroelectric power plant inside it (!!) and we went on the guided tour of it this time round. Very strange being right inside a mountain! Also had a look round that Castle in Inveraray, lovely grounds too but sadly it was tipping it down.
Very Disney Castle-ish and pretty inside too. We stayed at the Brambles B&B which was really lovely, really good breakfast in the morning too! Then we climbed Beinn a’Chochuill and Beinn Eunaich the next day. Would have been a lovely walk if it hadn’t been for the rain, wind and fog! Not many pictures sadly given the weather conditions but we did catch a glimpse of two curious sheep right near the summit of Beinn Eunaich:
And I released a new knitting pattern this week!
Felted Lace Wrap is a quick, easy lace knit that works up fast in worsted weight yarn. The wrap is lightly felted to soften it up and give it a fuzzy, worn-in look. You can find it on Ravelry, Etsy and Craftsy.
Yarn: Croft Wools Aran weight Gotland yarn, one 250g skein. Available by mail order from http://www.croftwools.co.uk/wool.html
Gauge: 14 sts = 4” with 6.5mm / US 10.5 needles before blocking.
Needles: One 40” 6.5mm / US 10.5 circular needle.
Extras: Two stitch markers
Dimensions: 16” x 60”
Long weekend for Glasgow schools this week, so I had Friday and today off. D managed to get time off too so we went up north for a bit of fresh air and exercise!
On Saturday we went up Buachaille Etive Beag. It’s one of my absolute favourite hills. Amazing views and a beautiful airy ridge for really not much effort at all. And the weather was gorgeous, maybe a tiny bit hazy but a perfect temperature. Great walking weather! Here’s some pics:
We stayed in a “microlodge” at the Blackwater Hostel in Kinlochleven. They’re a bit like a cross between a shed and a barrel, but with two beds, a telly, kettle, microwave etc. All you really need and very reasonably priced.
Next day we climbed the “three Sgurrs” at Ballachulish. The weather this time was immaculate. I don’t think I’ve ever climbed a hill in better conditions. From the top we could see all the way out to Jura, to Skye, we could see munros in Torridon, and beautiful views of hills nearby. Wonderful views to the Mamores, we’re planning on doing the ring of Steall in the October holidays now.
An auspicious start to the day with a field jam-packed with sheep:
A scramble up the spur to the first top, Sgurr Bhan:
Then round a breathtaking ridge to the first munro top, Sgurr Dhearg:
Here’s the panorama from the top, absolutely unbelievable! (You can click it for a better view.)
Down to the low point, then a bit of a scramble up to the final top:
What a walk! Feeling pretty sore today!
We went back to stay with my parents in St Andrews this weekend. It’s my birthday on Tuesday so we had a family weekend at home to celebrate. Checked out the new wool shop in St Andrews (I forget the name but it’s on Bell St if anyone’s visiting and wants to seek it out). They had a lovely selection of undyed alpaca and handknitted scarves. Really cute soft toy alpacas too, would make a lovely present for a knitter’s kid! Bit on the pricey side, but it is St Andrews so I’m sure they can find plenty of people who can afford it. And I think the rates there are horrific so fair play to them…
Didn’t spend long in town, but I’ve got lots of lovely pictures of windswept beaches for you! On Saturday we walked along the West Sands in St A’s. The tide was right in, and it was overcast but the sea was amazingly calm. There was a huge flock of sanderlings flying in unison which was very pretty. Here’s a couple of pics anyway….
Sunday was much sunnier, and we headed out to Tentsmuir forest for a walk. It’s a pine forest just north of St Andrews by a huge beach. You see lots of seals there in Summer, but at the start of Autumn, it’s just amazing for finding mushrooms!
Here’s a small sample of the mushroom pics!
Here’s a nice foresty pic:
And some of the beach:
Knitting-wise, things have been a bit up and down! I knitted up as much shawl as possible with my gradient yarn from the last post, but there just wasn’t enough for an anywhere near decent shawl. Back to the drawing board and I think I’ll knit up a hat with it instead. Got an interesting idea for a twisted rib hat that I think will look nice with the colour change…. More on that hopefully next week!
I try to eat vegan twice a day, partly due to eco-friendliness, partly because I love veg and partly to try to lose a bit of podge. Anyway, I think my vegan recipes are pretty damn tasty so I thought I’d share one….
For the noodle salad:
Half a pack vermicelli rice noodles
1 desertspoon sunflower oil
2 tsps sesame oil
1 desertspoon soy sauce
1-3 tsps thai red curry paste (again to taste, depending on how spicy it is)
zest and juice of 1 lime
salt to taste
1 ripe mango
1 red pepper
About a third of a cucumber
1 pack of fresh coriander
3 or 4 spring onions
For the tofu:
1 pack tofu
Half a head of broccoli
3 or 4 spring onions thinly sliced
1-3 tablespoons green curry paste (depending on how spicy it is, I used tescos own and it was pretty mild.)
sunflower oil for frying
soy sauce to taste
First prepare the salad. Soak the rice noodles in boiling water for three minutes until soft. Drain and toss with the sunflower oil. Mix the sesame oil, soy sauce, thai red curry paste, lime zest and juice and salt to make the salad dressing. Peel and slice the mango into chunks; slice the pepper, cucumber and spring onions and roughly chop the coriander. Mix all of the above together in a serving bowl and check for balance of seasonings. Chill until you’re ready to serve.
For the tofu: Cut the broccoli into small florets and the tofu into chunks. Heat the oil in a pan over a high heat and add the tofu, broccoli and thai green curry paste. When the tofu is nicely browned and the broccoli is tender, add the spring onions and soy sauce. Give it all a good stir and serve immediately with the salad.