Tag Archives: Victorian

A Month Abroad, Part 1

It was a great plan.  And, as with so many great plans, things didn’t go exactly as expected.

This all started a year ago, when DH and I decided to explore spending an extended vacation in the UK, Brexit notwithstanding. We’d rent a place with a kitchen so we wouldn’t be dependent on restaurant meals; we’d see friends in London; we’d have a home base from which to explore; and best of all, we’d have direct flights between Austin and London.

We choose Devon, as it’s one part of England neither of us has fully explored, and make our bookings.

Not having a crystal ball, we don’t know that we’ll actually be in Oregon come October since the new house we’re building in Austin won’t be ready until January.  This means we now have to fly to Austin in order to catch our “direct” flight, and of course do the same upon returning. Not to mention the additional cost of hotels, etc.

No matter. We’ve rented a cute little National Trust cottage in Devon (Coastal Cottage #3, which sounds picturesque), described as “cozy” (which turns out to be code for “minuscule”); we have a car with GPS; what can go wrong?

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DAY 1

First clue: the three cottages are at the end of a literal long and winding road: rutted, unpaved, narrow, rocky, passable by only one vehicle at a time and our rental car pretty much takes up the entire width of it. If someone is coming in when you’re going out, one of you has to back up a quarter mile. This will get old pretty damn quickly. As will unlocking the entry gate’s padlock in pouring rain.

Pros: The cottage is nicely equipped with pots and pans, washer-dryer, and a reasonably comfy bed.

Cons: The TV doesn’t work.  There is no Internet. There is no mobile connection so cell phones don’t work either. There is, however, a phone box outside that you can unlock with a key. But let’s say you break your leg falling down the treacherous winding stairs connecting the bedroom and sitting room, and you cannot crawl outside to get to the phone?!? This place is really remote. It is also cold and clammy and there is a fireplace, but we’ll soon discover that when it is warm enough downstairs, it is boiling hot in the bedroom — and not in a good way.

The sun is shining so we head off to explore Peppercombe Beach, which is a short hike.

IMG_0292Beautiful, but the beach is all rocks.

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Pro: We can get Internet service at the closest pub. A pint was never so tempting!

A FEW HIGHLIGHTS OF WEEK ONE

We are intrepid! We are undaunted! We can’t wait to get out of the cottage! We gamely set out to explore Devon and Cornwall — rain and shine.  Some favorite places:

PORT ISAAC (The”Port Wenn” of Doc Martin) is very pretty, despite heavy rain and wind that’s blowing my umbrella inside out. That’s why there are so few photos. Watch the show to see it at its best!

On the way home, we discover Camel Valley vineyard (Cornwall’s largest vineyard), where the tasting room manager is very hospitable and gives us generous pours since we’re the only people to stop by on this rather dreary day.

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THE EDEN PROJECT

One word: incredible.

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The Eden Project, an educational charity, is designed to raise awareness of changes in our environment.

The visitor site in Cornwall, nestled in a huge crater, features a group of massive Biomes, stunningly planted to replicate select environments along with natural inhabitants such as native birds. It houses the largest rainforest in “captivity” and serves as a backdrop to striking contemporary gardens, concerts and year-round events.

CLOVELLY 

Worth a visit if you’re in the area, the village is privately owned and no cars are allowed, owing to its extremely steep cliffside location.  Supplies are delivered on pallets dragged up and down the hill — or on donkeys!

ARLINGTON COURT

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A beautiful stately home built in the 1820s, Arlington Court features carriages, extensive grounds to explore, fancy furniture, and typical crap that rich Victorians used to collect, such as vast quantities of ordinary-looking shells, all lovingly displayed on velvet trays.

I’m particularly fond of the grand staircase…

and the estate’s sheep.

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OUR LOCAL.  It’s not the closest pub, but it’s very welcoming, has good food, and we can sit for an hour checking e-mail with free WiFi and nobody giving us the stinkeye.

IMG_0693Cheers!

First week of October, 2018.

You Say Biscuit, I Say Cookie, We All Say Yummy

IMG-0028This week, I was inspired to bake up some digestive biscuits – probably because I’d been watching “Victoria” on TV. They turned out beautifully and I became curious about their origins.

The first digestive biscuit (“cookie” in American English) was the McVitie’s Digestive, created in 1892 by Alexander Grant, a young new company employee. The biscuit was given its name because it was thought that its high baking soda content served as an aid to food digestion.

I was skeptical – and wondering how many you’d have to eat to get any benefit – but according to LiveStrong.com, “ Baking soda (sodium bicarbonate*) helps to break down fatty substances and food particles, making them easier to digest and calming the turmoil in your stomach.”

In any case, digestives are a delicious, light cookie made with mostly whole-wheat flour for a nice fiber content. I wouldn’t call them health food but when your sweet tooth is calling they probably stack up pretty well compared with other cookies. (I’m talking to you, chocolate chips!)

It’s easy to make your own, and the butter tastes better than the palm oil in commercial products.

RECIPE (Adapted from King Arthur Flour)

Ingredients Click here for measurement by grams or ounces

  • 1/2 cup unbleached all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking powder
  • (my addition: a pinch of salt)
  • 1/2 cup (8 tablespoons) unsalted butter, at room temperature
  • 3/4 cup confectioners’ sugar
  • 1/4 cup cold milk

Instructions

  1.  Preheat your oven to 350°F. Lightly grease a couple of baking sheets, or line them with parchment paper.
  2. There are two options for blending ingredients: Hand method: Measure the flour and baking powder into a mixing bowl. Using a pastry blender, two knives, or your fingertips, rub the butter into the flour mixture. Add the sugar, (salt) and enough milk to make a stiff dough. Gently and briefly knead this mixture on a floured surface until smooth. Food Processor: Pulse the flour, (salt,) sugar, butter and baking powder in a food processor just long enough to create pea-sized bits of butter. Add milk and pulse briefly, just until mixture comes together. Be careful not to over blend.
  3. Roll out the dough to approximately 1/8″ thick, and cut into circles. Traditionally, the biscuits are about 2 1/2″ in diameter (a slightly smaller cookie cutter is the perfect size since they will not spread out much).
  4. Place the cutout cookies on the prepared baking sheets. Prick them all over with a fork, and bake until pale gold, about 15 minutes.
  5. Remove the cookies from the oven, and cool right in the pan. Store airtight at room temperature for up to a week or refrigerate if you like them extra crispy; freeze for longer storage.

YIELD: about 3 dozen cookies. Particularly delicious with a pot of freshly-brewed tea.

*In case you’re wondering: Baking soda has only one ingredient, sodium bicarbonate. Sodium bicarbonate is a base that reacts when it comes into contact with acids, like buttermilk, yogurt or vinegar. Baking powder also contains two acids.