Castlegreen Allotments

After four years on the waiting list I have finally taken the tenancy of an allotment at Castlegreen Street, Dumbarton. As can see from the photographs it has been a bit negelcted and is in need of some TLC. However, I am really looking forward to getting it in to shape and growing some organic vegetables. With a bit of luck I might get some late summer crops: beetroot, lettuce, sprouts, turnips & leeks this year.

Easter at the Trossachs

Spent a lovely weekend in the caravan at Callander with Lou and grandaughter Molly. The weather was magic and we managed to get lots of walking in. You cannae whack Scotland when it is like this.

On route to the Bracklin Falls

Found this grave by the roadside. I presume

Apache was a horse or pony.

Bracklin Falls Callander

Bracklin Falls

Sir Walter Scott on Loch Katrine

Loch Katrine through the trees

Loch Katrine

Back home in the garden

Pasta & Tomato Sauce

This simple but tasty tomato sauce is cheap to make and can be used as a basis for many meals but on this occasion is served with penne pasta. To intensify the flavours cook slowly for about an hour.

Ingredients: Tin of tomatoes; 2 red onions; garlic; fresh basil; salt & black pepper & olive oil.

Chop onions and garlic and fry gently in olive oil for about 20mins. Stir regularly so that the onions & garlic remain translucent. Add tomatoes, salt and black pepper and simmer for another 30 mins. Add chopped basil just before serving.

I have used basil here but any selection of herbs is ok. Chillies also work well.

Chickpeas, Tomatoes, with Fresh Chillies

Ingredients: Tin chickpeas; large red onion; cherry tomatoes; two cloves of garlic; red and green chillies; olive oil.

Fry onions, garlic and chopped chillies in olive oil until soft. Add cherry tomatoes and chickpeas and continue to simmer over a slow heat until cooked. Serve with rice or pitta bread.

Roast Potato & Tofu Salad

Funny how leftovers can actually turn out tastier than the original meal. This salad was made up from potatoes & tofu left over from a previous meal. They had been roasted in olive oil with some dried chillies. Stuck for something to take to work for lunch I just tossed them in a bowl with some salad leaves and hey presto a tasty lunch.

No More War

When the first reports of the shootings in Ireland came through at the week-end my first reaction was one of dismay and horror at the futility of it all. However, I was heartened to see the people in the North turning out in their thousands, united against violence and was reminded about this poem by Adrian Mitchell.

No More War: Adrian Mitchell

As War eats more and more of its victims
Growing huge and strong on foreign flesh
Quiet ladies and gentlemen in grey suits
Will ask you to learn the killing trade.

Maybe you’ve got no hope of work
And the Army sounds like a steady job
And you’ve seen Ross Kemp in Ultimate Force
Wasting the terrorists. Tell them: No.

As War multiplies and War and its children
Start to devour our own parents and children,
Your friendly postman will hand you an order
To leave your home and go learn to kill.

Its simpler to go when you’re told to go.
Maybe you’re worried what you’re family will say.
Maybe you’re frightened by their prisons
Designed for crushing men and women. Tell them: No.

Prepare you’re defence. Explain to them peacefully
Why you refuse to kill or die for them.
Call you’re witnesses - Martin Luther King
Or Ghandi or Jesus or Buddha
Or your own loving heart.

Leek & Potato Soup

Leek & potato soup is cheap, nourishing full of flavour and only takes 30 minutes to cook

Ingredients: 3 leeks; 1.5lbs of potatoes; large onion; clove of garlic; tsp mixed herbs; chopped parsley; bay leaf; vegetable stock; salt & pepper to taste.

Chop leeks, onions, garlic & potatoes. Gently fry leeks, onions, garlic and mixed herbs in a little olive oil for a couple of minutes until soft. Add vegetable stock, potatoes, parsley & bay leaf and bring to the boil. Season with salt & pepper and simmer for about 20mins. Remove bay leaf and liquidise using a hand blender before serving with crusty bread. Enjoy.

Early Morning Meditation

Decided on an early sit this morning. Read these words from the Buddha before settling down on the cushions:

"This intent concentration on in-and-out breathing, if cultivated and developed, is something peaceful and excellent, something pleasant in itself and a pleasant way of living also. Not only that, it dispels evil unskilled thoughts that have arisen and makes them vanish in a moment.

It is just as when in the last month of the hot season the dust and dirt fly up and suddenly a great rain lays it and makes it settle in a moment."

Followed the session with a hearty breakfast of vegan sausages, mushrooms and fried tomatoes with lashings of hot toast and peppermint tea.

Later on in the day, I went for a long walk along the River Leven with my dog Lennon to work off the effect of the fry-up and to make room for vegan Sheperd's Pie. This version is made with soya mince instead of lentils and served with brussel sprouts:

Baked Potato, Coleslaw & Beetroot

Baked potato is a simple meal that I always enjoy -I should have it more often. It is served here with a dollop of vegan margarine, home made coleslaw and fresh beetroot. The coleslaw is made with shredded white cabbage, spring onions, grated carrot, chopped garlic and vegan mayonnaise.

Dhanakosa Retreat

Dhanakosa In The Snow

I have just spent a magical weekend meditating, walking, eating good food and discussing the Dharma with friends at Dhanakosa http://www.dhanakosa.com/ on the shore of Loch Voil, near Balquidder, home of Rob Roy McGregor.

Shrine Room At Dhanakosa

Shrine At Dhanakosa

Dhal With Rice, Garlic Nan & Salsa

Ingredients:
1 Tin of Green Lentils
1 Tin Chopped Tomatoes
1 Large Onion
2 Cloves of Garlic
Tbs Coriander
Tsp Turmeric
Tsp Cumin
1/4 tsp Ground Ginger
1/2 tsp Chilli Powder (adjust to taste)
Coriander Leaves

Fry onions and garlic until soft and golden. Blend with a hand blender and then add spices and fry for a few minutes. Add lentils and chopped tomatoes and coriander leaves and simmer for at least 30 mins. Serve with rice, garlic nan and salsa made from finely chopped onions, cucumber red and green chillies.

Chase Away Those Winter Blues

The Maid of the Loch basking in the winter sun

Loch Lomond from Balloch Park

Nothing like a daily dose of Mother Nature to chase away the winter blues followed by a heart warming bowl of Tuscan bean soup and dumplings:

Ingredients: barlotti beans; canneloni beans; tin of chopped tomatoes; onions; garlic; leek; carrots; turnip(swede); lemon juice; mixed herbs & a bay leaf.

Fry the onions; leek and garlic in olive oil until soft. Add chopped carrots; chopped turnip and mixed herbs and sweat down for a further five minutes. Add chopped tomatoes, beans, bay leaf and about a pint of vegetable stock. Season with salt and black pepper add lemon juice and bring to the boil. Turn down the heat and add dumplings and simmer until light and fluffy.