Gentleman's Portion

Good living, travel and food


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SALTY ISLAND DAYS

A majestic ferry to Salt Spring Island

A majestic ferry to Salt Spring Island

Diane and I are sitting at our respective desks last year, doing something tedious at our computers, when she exclaims: “Oh, how nice.” A friend, whom she hasn’t been in contact with for a while, has invited us to come and stay for a few days at her house on Salt Spring Island, off the south-east coast of Vancouver Island. Sue has long ago uprooted herself from the Toronto scene and has become a successful real estate agent on this gem of an island. We start planning our trip immediately. Early July suits everyone and we hope the island weather will have improved by then.

I’ve visited Vancouver Island many times, but Salt Spring has escaped me. The island was originally inhabited by Salishan people of various tribes, and first settled by emancipated American slaves in 1858. It was not only the first of the Gulf Islands to be settled, but also the first agricultural settlement in the Colony of Vancouver Island not owned by Hudson’s Bay Company. The Bay still doesn’t have a store there. Salt Spring, cleverly named after the island’s salt springs, was officially called Admiralty Island in 1859, after some naval chappie of the day. It reverted to the current nomenclature in 1905 or 1910, and is spelled as one word or two, depending on who you listen to. The two-word version seems preferred by the locals.

West-coast style living

West-coast style living

And so we find ourselves on the car ferry from Swartz Bay to Fulford Harbour, the sun shining brightly. Sue has very kindly met us at the terminal, as her house is hard to find. “Brilliant weather you’ve brought with you. It’s been raining for weeks,” she says. We follow her off the ferry and around the country lanes of Salt Spring, through the village of Ganges, named after the naval chappie’s warship, and up a lane to a narrow peninsular, with exclusive and private houses. Her very west coast styled house is lovely and, with help from the friendly dog,  she installs us in a lower-level guest apartment overlooking the sea inlet of Long Harbour.

Locals take the ferry for granted

Locals take the ferry for granted

Within minutes of our arrival a sail boat glides by with barely a ripple. During our stay we sit on the deck and watch boats of all shapes and sizes come and go: posh yachts to the outpost docks of the Royal Vancouver YC; power boats and fishing boats; and two or more times a day, a huge ferry, which seems to touch the channel on either side, going to and from Pender Island. We wave at the passengers, but they can’t see us for the thickness of the trees.

Out for their morning walk

Out for their evening walk

There’s a steep path down to a dock, crossed by another path worn through the underbrush by a family of deer. We see them every morning and evening, daintily picking their way through the vegetation, stopping every now and then for a nibble.  The garden, a riot of flowers, is protected by a very high net fence, more than the six feet an adult deer can easily jump. The dog is master of the garden and helps guard the flowers too.

Busy salesperson that she is, our host leaves us to explore the island during the day, and we do, discovering hidden coves, delightful beaches, and spectacular vistas in our wanderings off the beaten track. Each morning we start late with a generous foamy latté and a light breakfast or an early lunch at the Treehouse Café, a charming spot in Ganges, with the tables and chairs scattered around a huge old tree. We’re encouraged not to feed the birds, although Diane can’t help but throw a few crumbs to the sparrows. The centre of Ganges is where all the action on the island happens and, indeed, it is almost exactly in the middle of the island. There’s a good liquor store, this one still government-owned, and all the usual amenities.

Wooden lady restored

Wooden lady restored

We walk down by the docks and there are hundreds of boats moored. We chat with an old salt, busily restoring a lovely wooden sailboat, still mast-less. Later, we see her cruising up the channel behind the house. She cuts through the water cleanly, and I can imagine how beautiful she will look when her mast is up and sails are rigged.

Continuing with the nautical tradition, we check out the giant buoy at the entrance to Centennial Wharf. Once a Coast Guard marker far up the coast, it’s now been adorned with a mural of life above and below the waterline. Of course, there are orcas. How could there not be?

We take our paperbacks, bought for the flight west, into Black Sheep Books and exchange them for more holiday reading material. It’s one of the best second-hand bookstores we’ve visited anywhere, and the lady behind the counter is helpful and knowledgeable. She points me to the large section of nautical history fiction, where I pick up one of my favourite Patrick O’Brian novels, with another yarn about Captain Jack Aubrey and his friend, naval physician and spy, Dr. Stephen Maturin.

There are art galleries galore to explore. Robert Bateman is a well-known Canadian artist and long-time island resident. A gallery is showing selections of his work and signed prints are for sale.

Mouat’s own a whole block and have been here forever, with hardware and grocery stores. Their clothing shop has interesting apparel for women and men. We buy clothes, naturally, since Diane can’t resist a fetching white sweater.

On our last full day on the island, there’s a Saturday Farmers’ Market in Ganges.  We graze through the food stalls, buying dirt covered organic veggies, scrumptious fruit pies, redolent fresh-baked bread and warm hand-sized quiches, which never make it back to the car. We eat them for lunch on the spot. There are artists and artisans and we admire their work, especially a man making complex mats using rope and an endless repertoire of nautical knots. I covet one, but they’re too heavy to fly home with. We walk up the road to The Fishery, a little shack selling fresh-from-the-sea fish and seafood. I can’t resist wild salmon filets, which we pan fry for supper with our colourful veggies simply steamed. Although I personally prefer Atlantic salmon, these Pacific cousins are hard to beat (See my last blog, SALMON, SIMPLY DELICIOUS).

Best friends and a girl's best friend

Best friends and a girl’s best friend

Sunday morning, the weather still spectacular, we leave early for Vesuvius Bay and the ferry crossing to Crofton on Vancouver Island, and a visit with my very oldest friend, someone I’ve known since birth. That’s my next story. As we look back at the island, we appreciate the quiet life our friend has found here, the slower pace, the neighbourliness of the islanders, and naturally, the interesting local politics created when a bunch of independent free-thinkers set down roots, not forgetting the scenery.

If you want to visit Salt Spring Island there are a couple of dozen hotels and B&Bs, most with informative websites. For boaters there are several marinas and public docks around the coast in sheltered creeks.

PS: Please leave a comment if you found something useful or interesting in this story. Or please add your own experiences with these destinations for others to share. 


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SALMON, SIMPLY DELICIOUS

Baked salmon with blue spuds and buttered asparagus

Baked salmon with blue spuds and buttered asparagus

Dining out has become a chore, as two Globe and Mail columnists have pointed out. “We’ve become the … casualties of a downtown-hipster scene that defines itself by eardrum-perforating ambience, unchewable house-cured offal, self-taught twenty something chefs with laughable tats and a two-hour wait for unpadded seats at the communal picnic table,” writes John Allemang. Chris Nuttall-Smith adds that people in their 50s and 60s just don’t belong in today’s trendy restaurants. Diane and I do so agree, which is why, when we want to enjoy the company of friends and have a good chat in very comfy chairs, we entertain at home. Dinner need not be complicated. No one expects a self-taught home chef to serve Michelin-starred food. Guests feel free to help serve and clear away, or pour the wine, and their assistance is much appreciated. It’s a convivial scene.

Atlantic salmon served as tender fillets, simply pan fried in butter or baked in a sauce to enhance the flavour, makes one of my favourite dinners. Diane’s as well, and she asks me to serve this at her recent birthday dinner for friends. Fresh salmon isn’t available until later in the summer, but the fish freezes perfectly. Guests are invited and all is well until Diane recalls that the last time we went over to one of our invited couple’s house, the host prepared salmon en papillote. How embarrassing. I look through our dinner book and find the other couple have been served fish here too, though not salmon. Well, there’s nothing for it but to press on and try and make the dinner as different as anything I have made before. One advantage of a dinner book is that one knows exactly who we have had over, and what they were served, and who the other guests were. The disadvantage is that one has to refer to it.

I dig through my tatty, food splashed index card collection and find a recipe for baked Atlantic salmon with lemon, dill and kefir. I’ve only tried this once before and the sauce didn’t turn out well, so I decide simply to use the kefir as a post-oven dressing, topping the dish off with the runny yoghurt-like sauce from a squeeze bottle (one of the same type I use for coulis). The tart kefir topping enhances the rich flavour.

Ready for the oven

Ready for the oven

The advantage of baking over pan frying is simply that everything can be prepared before the guests arrived. The salmon is left sealed under plastic wrap to marinate and can be popped straight into the oven, without all the last minute cooking, splatters and odours associated with pan frying, which must be done at the last minute.

A mild creamy vegetable soup is served first, again easy to prepare the day before and keep warm in a pot on the stove. The salmon is plated with some simply steamed asparagus and boiled tiny new potatoes, something one can leave cooking while attending to guests. Dessert was a made tart, so I dressed it up with fresh whipped cream and a raspberry blackberry coulis (see my blog An Urgent message from the Duchess on December 18, 2012). Perfect.

BAKED SALMON
Serves 6
Preparation time 10 minutes
Marinade time 30 – 90 minutes
Cooking time 25 minutes

Ingredients
6 Atlantic salmon fillets (approx 7 – 8 oz/200 g each)
4 peeled and minced cloves of garlic
2 tbsp olive oil
2 tbsp lemon juice
1 tsp salt
6 sprigs fresh washed dill
1/2 thinly sliced lemon
1 sliced onion
1 cup kefir

Weapons
Baking dish (approx 10” x 12”)
Chef’s tongs
Knives and cutting board
Measuring cup and spoons

Preparation and cooking
1. Wash and dry the fillets. If the fishmonger hasn’t already cut them to size for you, use a very sharp thin knife and slice them into equal portions between 7 and 8 oz (200 g) each, keeping the skin on the bottom, place skin down in a baking dish.
2. Make the marinade from the peeled and minced cloves of garlic, olive oil, lemon juice and salt. Mix well in a cup and pour over the salmon. Slice the onion very thinly and layer over the salmon. Slice the lemon very thinly and add on top of the onion. Wash the dill sprigs, remove most of the stalk and lay on top. Cover in plastic wrap and reserve in the fridge for between 30 and 90 min.
3. When ready to cook pre-heat the oven to 200°C/390°F, remove the plastic wrap and bake uncovered for 20 min. Then discard the toppings and broil the salmon for a further 5 min to brown the top. When you lift the fish out carefully, the skin should stay behind.
4. Plate with veggies and then decorate with a swirl of kefir from a squeeze bottle.

Veggies
I steamed asparagus for 8 min and boiled yellow, red and blue new potatoes for 12 min, drizzling both with hot butter.

Wine
We served a very dry French Chablis, Domaine des Malandes, 2011, which turned out to be an excellent choice.

ABBREVIATIONS AND CONVERSIONS

Recipes can be very confusing for the beginner, especially if you are not familiar with all the various abbreviations, conversions, measure and so on that are used.

When I was writing my cookbook I had, let us say, a heated discussion with an editor about the use of abbreviations in recipes. We are not writing a novel, I argued, so since many of these measure are repeated endlessly, it makes sense to use short forms. I do use several common ones consistently, such as:

oz = ounce(s)
lb = pound(s) (NOTE: lb stands for the Latin libra and, as the plural is librae, the abbreviation for pounds is still lb.)
tsp = teaspoonful(s)
tbsp = tablespoonful(s)
min = minute(s)
hr = hour(s)
F = Fahrenheit
C = Celsius or centigrade (in use until 1948 and on the BBC until 1985)

American recipe books usually have temperatures in Fahrenheit, whereas Canadian and European books are mostly in Celsius, also called centigrade in older books. To compound the difficulty the US uses a different measure to the Imperial volume used in Canada and the UK. Europe has been metric since the time of Napoleon. Converting from one to the other is not an exact science, but below are rough guides, rounded to the nearest 5 units.

Your oven may cook a little hotter or a little cooler, but only time and experience will tell, unfortunately.

Temperature conversions
0°C  = 32°F (freezing point of water)
85°C = 180°F (stove top simmering point of water)
100°C = 212°F (boiling point of water)

105°C = 225°F (very slow oven)
110°C = 230°F
120°C = 250°F
125°C = 260°F
135°C = 275°F
140°C =285°F
150°C = 300°F
160°C = 320°F (moderately slow)
170°C = 340°F (moderate)
180°C = 355°F
185°C = 365°F
190°C = 375°F (moderately hot)
200°C = 390°F
205°C = 400°F (hot)
210°C = 410°F
220°C = 430°F
230°C = 450°F (very hot)
240°C = 465°F
245°C = 475°F

Weight and volume conversions
1,000 grams = 1 kilogram = 1 litre
4 cups = 1 liquid quart = 2 pints = 1 litre
16 oz = 1/2 litre = 1 lb (dry measure)
2 cups = 16 fluid oz = 1 pint = 500 grams
1 cup = 8 oz = 225 grams
4 tbsp = 1/4 cup = 2 fluid oz = 55 grams
2 tbsp = 1 fluid oz = 25 grams
3 tsp = 1 tbsp

Save this page where you can find it fast for regular reference.

PS: Please leave a comment, if you found something useful or interesting in this recipe. Or please add your own variations for others to share.


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HOT BEACHES, COOL WEDDINGS

Beach 4

Perfect beach for strolling … or weddings

Beach 3

Nigel and a pig enjoying a dip

The young couple walking towards us from the beach at Grand Isle Resort in Great Exuma, look really cute. They’re friendly too. We stop to talk and they immediately tell us their names, Alex and Lisa, in the American style, but their accents say England. “English too?” Alex asks. To people fresh from over home, we seem to have mid-Atlantic accents. “North or south?” he continues. We laugh, as this is a continuing joke with us, Diane coming from Yorkshire and myself from London. Turns out they’re from Manchester, but they’ve been travelling for a couple of years throughout Canada, the US, Central and Latin America and now here in The Bahamas. We meet later over cocktails and they tell us about their boat trip and swimming with pigs, which we are going to do the next day (see my blogs CELEBRATING 12.12.12.12.12, December 12 and EXUMA BLUE, THE COLOUR OF HAPPY, December 22, 2012).

Then we hear about their great adventure. You can read all about Alex and Lisa on their own blog at 2people1life, but here’s the short version.

Beach 5

Diane, Alex and Lisa, serial weddings couple

Everywhere interesting they go, they have a wedding ceremony, and Lisa writes a lovely story about it. Wedding photographers and videographers record the highlights and they are talking to an American television production company about the possibility of a reality series. When they’ve travelled round the world, they’ll pick their favourite wedding destination and return for one last real wedding. I hope the real thing isn’t a let-down after all their exciting, different and unusual ceremonies. The next day they are planning wedding number 34 at Chat ‘N Chill, a resort and wedding destination on Stocking Island, at the other end of Great Exuma. They are going to tie the knot Junkanoo style and Lisa is bubbling with excitement about the day ahead. We promise to catch up with them afterwards, but by the time they get back it’s really late, so we just agree to have breakfast together before they leave for the airport.

While Alex and Lisa were off having another special day of their own, we found ourselves witnesses to a case of bridal panic in Emerald Bay. Everything was ready, the beach setting was gorgeous, the floral arch spectacular, the sun was getting low on the horizon, so why was the bride upset? Apparently the wedding planner had left the specially chosen music in her car and had lost her keys. The guests waited while a runner was sent off in a hotel golf cart to the bride’s quarters to retrieve a duplicate and eventually the proceedings went on. Diane stayed to watch, but I tired of the waiting and repaired to the bar for a “gentleman’s portion” of rum punch.

This got me thinking about beach weddings and their popularity. Lisa tells me that they’ve been married on many beaches — a First Nation’s ceremony on Vancouver Island; in Quintana Roo, Mexico, an ancient Mayan ceremony, with a little bit of dressing up for the tourists; in El Salvador, a sunset ceremony on Valentine’s Day, who could resist; in Chile, at a typical fishing village, Horcon, among the brightly coloured fishing boats; Myrtle Beach, the grand finale of a James Bond themed wedding day; and now Exuma. I’m sure there’ll be lots more to come. When we help Alex and Lisa into the taxi with all their bright Junkanoo souvenirs, we tear up. It’s almost like saying goodbye to our own kids. Diane is justifiably proud of these two young Northerners who had the gumption to pack up and follow their dreams.

Beach wedding 1

Romantic beach stroll

Beach wedding 2

Sailing crew celebrates

A few years ago a gang of us sailors chartered several yachts out of St. Vincent, cruised around the Grenadines for a few days working on our tans and ruining our livers, and ended up anchored in Bequia, where two of our company were getting hitched. Today, happily, they are the parents of rug rats but, sadly, have sold their boat. Their wedding ceremony was held on a beach on the beautiful east coast of the island. The guests had gathered from around the world and sat under the palms while the celebrant read the couple their vows and pronounced them man and wife. Then we were off to the resort for a splendid evening of feasting. Several sailors had to endure the boat ride of shame the next morning, returning to their yachts by water taxi, still wearing gear from the night before.

It was very cool and beyond romantic. It combined all the wonderful and lovely emotions a wedding brings on. And as a bonus, we all got to dip our toes in the warm Caribbean waters.

One day, I thought, if I ever get married again, I shall do so on a beach.

Beach 1In December 2009, I had just such an opportunity, marrying Diane on a beach in Barbados. More accurately we were married near a beach, as the tide had come in and reduced the width of available sand somewhat. Our ceremony took place on the terrace of Cobbler’s Cove. We had not invited anyone to fly down for the occasion, relying on the good nature of my Bajan friend Ian, and his beautiful wife Marguerite, to act as witnesses, best man, matron of honour and so forth. They performed all these functions with their usual grace and charm.  A local musician played “Here comes the bride” on his steel pans, which made a colourful background before the ceremony, conducted by a charming lady magistrate. Because we had relocated from the beach rather late in the day, there was a slight conflict with the manager’s weekly cocktail party. As it turned out we had a modest crowd when we said our vows, who responded with cheers, applause, good wishes, and a few tears. Our champagne wedding reception was thus a freebie, but we did go on to a special dinner in a candle-lit gazebo with just the four of us.

Beach 2The wonderful Yvette at Cobbler’s Cove took care of all the details, sending us around town with a driver to get the licenses issued and approved. We had a good laugh when we had to note on one form that Diane was a “spinster of St. Peter’s Parish.” When we had to put down our father’s occupations her dad was declared to be a “cutlery factory owner” and she was peeved she couldn’t come up with a posher sounding title. I pointed out on this island that would probably rank with plantation owner, a lot posher than my dad’s bland “business executive” title.  At a local florist Diane picked out white anthuriums and tiny white orchids for her green and white bouquet.

The morning of our wedding, we had early morning tea on our lanai overlooking the lush tropical gardens, and fed crumbs to tiny honey creepers and Lesser Antillean bull finches. (OK, there was a bird book in the room and I looked them up.) Then we went for a swim on the little reef  off the beach and for a while I floated in a school of round bright blue tangs, more than 50 of them. An enchanting moment and one of the very many happy memories I carry of that magical day of our own beach wedding.

PS: Please leave a comment if you found something useful or interesting in this story. Or please add your own experiences with beach weddings to share.


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GOING HOME

Lewes Castle 2

Built in 1069, still partially standing

Lewes Castle looms so high above the historic market town of Lewes in East Sussex, it’s hard to believe it’s constructed on an artificial mound, made of chalk blocks. It was built only three years after the Normans arrived, by William the Conqueror’s brother-in-law, also William, and 1st Earl of Surrey. The last of his line died in 1347 and is buried in Lewes Priory, another local crumbling ruin, except that one was torn down by Henry Tudor during the dissolution of the monasteries. Although the town was sacked by the French in 1377 and the castle damaged, worse destruction was to come in 1620, when parts of the fabric were removed and the stone sold off. Since 1846 the castle has been owned by the Sussex Archaeological Society which is responsible for restoration, and running the museum and tours. For a ruin, it’s in pretty good shape.

It was my father who first took me to the top of the one remaining tower, a hearty climb, with the reward of a spectacular 360 degree view of the surrounding countryside. I was at a boy’s boarding school in nearby Battle, actual site of William’s defeat of the English. It’s hard to go anywhere in Sussex without bumping into history.

Lewes Castle 1

Early 14th century extension

All around one can look down on ancient buildings clustered in the castle’s shadow, built right up to the walls along Castle Ditch Lane. Leading away from the ditch are a number of steep narrow alleys called twittens, used in the defense of the castle, when large boulders could be rolled down on the surprised attackers. Climbing up one of these lanes from the car park, one can imagine the invaders going down like bowling pins, when the rocks came roaring down, bouncing off the cobbles and banging off the flint walls.

The Barbican is the gate house and in much better shape, with a road to houses behind running through it. The small museum has interesting highlights of the history of the area, the ubiquitous video and a room with dress up clothes for the kid in all of us.

The area draws me back again and again when I’m in England. Mostly because my 96-year-old mum lives there, but also to renew Sussex roots. Mum’s maiden name is Lush (not a reference to her daily medicinal Scotch) and when she signed up as a motorcycle despatch rider during the mid-century disagreement with the Germans, she was known to one and all by her last name. Lieutenant Dad came back on home leave in 1941 and they were married, but Lush stuck as a nickname. In her 10th decade, she drives a Smart car around town, and works a few days a week as a volunteer at the local Red Cross charity shop, where everyone still calls her Lush. She has a town house down by the River Ouse, which occasionally floods, the water so far stopping short of the front door, and a postage stamp garden, where there are always chores for me to do. Lush is that indomitable type of Englishwoman exemplified by Mrs. Crawley in Downton Abbey, and I’m proud to be her son.

Anne of Cleves 1 (6)

Tudor living space

My late father’s grandparents had a farm only four miles from Lewes, in Glynde, now famous for the opera performances at the Glyndebourne Festival. We have never been able to discover the exact location of the farm, but I sometimes visit my great grandparents graves in the tiny dilapidated church in Bedingham. The churchyard has seen better days and someone has been sensible enough to put a flock of sheep in there to hold back the grass and weeds. The ancestors are in a corner surrounded by an almost impenetrable thicket of nettles, so I bring gardening gloves and clippers and hack them back. The legend carved into the stone has almost disappeared, but years ago I brought two of my kids here, so the location will not be completely forgotten.

Glyndebourne is an excellent reason for a visit to the area, if you like classic opera at its finest. The Christie family opened the Festival here in 1934 and 75 years later it’s still a family enterprise. Originally only Mozart operas were presented, but since then the repertoire has expanded to include Britten, Verdi, Rossini and more. The theatre has expanded from the early 300 seat affair to a 1,200 seat opera house 20 years ago. Guests still dress up and come by train from London to Lewes, where there is a coach service to Glyndebourne. I always found it amusing to see the toffs in their tuxes in the early afternoon, hauling picnic baskets off the platform. But the performances are timed to have an extra long intermission so a repast and champagne can be enjoyed in the gardens. The curtain calls last only long enough for the crowd to catch the train back up to town.

The spare room at mum’s is tiny, with a narrow single bed, even worse than the ones at boarding school, so now we elect to stay in a B&B or a hotel when we visit. Recently Diane and I have discovered Pelham House, in a lane off the high street. It’s a gorgeous Georgian mansion with extensive gardens and a fine restaurant. In the friendly bar we’re offered a glass of local sparkling wine. Apparently the area has a similar climate and terroire to the Champagne area of France, and Breaky Bottom winery seems to have got the process down just fine.

We’ll also be back in November to celebrate bonfire night, which in Lewes is a very big deal. The bonfires and fireworks not only commemorate the traditional Guy Fawkes Night, but more importantly the Lewes Martyrs, 17 Protestants who were burned at the stake by “Bloody” Mary, Catholic daughter of Henry VIII. Over the centuries six major bonfire societies have developed to dress up, parade through town, light a huge bonfire on the Downs around the town, and set off the biggest fireworks display. Mum watches the parades from her upstairs living room, but Diane and I will be in the thick of it, to enjoy the throng of smugglers, Mongolians, Greeks, Romans, Tudor nobles, maidens, monks and more dragging burning tar barrels through the ancient streets and carrying burning crosses advising “No more Popery.” Pelham House has a very good bonfire package and we’ve had to book almost a year ahead to take advantage of it.

We support the Waterloo Bonfire Society which meets at The Lamb of Lewes, a traditional pub, though more popular with the young and noisy music loving crowd than I would like. This year, Diane and I will dress as smugglers, the original costume adopted by the once illegal Bonfire Boys to avoid being recognized by the forces of law and order. The Waterloo crowd wear wide red and white striped sweaters to distinguish them in the parades. A local lady is going to knit ours this summer.

Anne of Cleves 1 (2)

Anne of Cleves cook’s collection

Another of my favourite pubs is The Snowdrop Inn, over the river in Cliffe. It’s name doesn’t celebrate the tiny spring flower but a disastrous avalanche in 1836, the worst ever in English history. Cliffe, not unsurprisingly, has a huge chalk cliff, visible for miles around. An unusual accumulation of snow slid down onto the cottages nestled below and crushed the occupants. The pub had become a bit run down over the years. I recall one winter visit where the ice machine had broken. Insisting on ice for my Scotch, the bartender just went outside and broke an icicle off a drainpipe. However, two chaps from Brighton bought the place in 2009 and have brought it back to life, winning awards for pub food and beer in 2012. Tony and Dominic source all their food locally and even raise their own pigs on a local farm. Not your usual pub fare. The beer is excellent too. In addition, they host gatherings of the South Street Bonfire Society, founded in 1913. This is their 100th anniversary and we’ll be looking out for their brown and cream smuggler’s uniforms in the parades.

Anne of Cleves 1 (4)

Espaliered quince tree

A further Lewes link to the Tudors is to be found at the Anne of Cleves House, a 15th century timber framed hall. The house was given to Anne by Henry VIII after their unconsummated marriage was annulled, due to her ill-favoured looks. It’s a good name to bring in the tourists but she never actually visited her property. Nevertheless, the house provides a great snapshot of life in those times. I love the kitchen with its collection of weird iron implements. In a back area is a fascinating display of cannons and cannon making equipment. The garden features a few rare trees from Elizabethan times and an espaliered quince tree. If I ever find a quince at the fruit market, I’ll make some quince jelly.

Pells Pool

Contemplating dad by the pool

The Pells Pool, built in 1860, is the oldest freshwater lido in England. It’s been rebuilt since then, but the water still comes from a freshwater spring. There’s a gentle walk down to the river and along the banks that takes you between the lido and a decorative pond, fed by Pell Brook, where ducks and moorhens roost on little artificial islands away from predators. My dad loved to walk this way and a commemorative bench in his name has been set up at the north end. I always sit there and take a quiet moment to remember him, though his ashes were scattered thousands of miles away off the tall ship Tenacious, in the Atlantic near the Canary Islands. That’s a sailing yarn for another day.

PS: Please leave a comment if you found something useful or interesting in this story. Or please add your own experiences with these destinations for others to share.


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LIBYAN GRUB: WHO KNEW?

DSC00916

Shakshuka served traditionally in a hot skillet

We are off to Edward Levesque’s Kitchen for brunch on a Saturday not long ago. I had a yearning for a favourite tomato and poached egg dish, which I knew from past experiences I could enjoy there, and was feeling too lazy to cook myself. Actually hung-over would be more accurate, having been trying out far too many Scotch-based cocktail recipes at The Oxley the night before, where mixologist Josh is looking for a perfect recipe to name “Gentleman’s Portion” (see my April 5, 2013, blog entitled Cocktail Hour). We drive down to far Queen Street East, topless of course (see my April 17, 2013, blog entitled Going Topless) as the day is bright and sunny, though still early spring cool. We don’t have long to wait and get a fine table at the back.

We both order our favourite poached eggs in a tomato basil sauce. I ask our server what the dish is called. “Poached eggs in tomato basil sauce,” she replies. The name and origin of this Mediterranean-style dish is on the tip of my tongue, but I can’t quite recall it. Too many little gray cells damaged the night before, I suppose. After we’ve enjoyed the un-named dish, I chat with Chef Edward Levesque on the way out. I ask him the same question. Same answer. He tells me that he got the idea when he was working for Michael Carlevale at Black and Blue, though the dish was never on the menu of that long-gone steak spot. When he opened Kitchen, it was one of the dishes he wanted to cook. It’s still name-less.

He mentions a similar preparation is in Yotam Ottolenghi‘s new cookbook, Jerusalem, which gets me on the right track. Ottolenghi is one of the bold new breed of London-based chef’s who opened his first eponymous spot in Notting Hill for take-out food only. Now he’s a star with four restaurants, books and television appearances galore. In the sixties I lived in a mews cottage nearby, just off the famous Portobello Road, so I know the area well. In those days there were only pubs, and the grub was uniformly dreadful, but since then the whole neighbourhood has been thoroughly gentrified. Yotam is Israeli-born to an Italian father, and mixes up Mediterranean fare with his own unique flavours. I read on. Ah ha, the dish is named shakshuka. Mystery solved.

I believe I first had shakshuka in Benghazi, capital of the eastern province of Libya, one of the odd places I lived in as a child, following my dad’s career wanderings around Africa. Not a fun place to visit at the moment, apparently. It turns out this dish indeed has Libyan origins. A well-travelled friend tells me it’s also served in many varieties at Dr. Shakshouka (sic), a quirky restaurant in old Tel-Aviv, which serves Kosher Libyan fare.

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A non-traditional side of bangers

Edward Levesque offers his version of this dish (in addition to the tomato and basil sauce base) with a delicious spicy Italian sausage, marvellous home fries and chunky corn bread.

The traditional recipe calls for the addition of chopped green bell peppers and a lot more spices, served piping hot at the table in a cast iron skillet for you to serve yourself. When the kids were growing up, this was a dish we were often served for Sunday brunch at the in-laws, and we made it at home on request in a much milder version. Some recipes call for yellow or red bell peppers, or spinach, or other seasonal vegetables. It’s best made when glorious scented fresh plum tomatoes are available, the riper the better. Some call for different spices: chili pepper, cayenne pepper, paprika, cumin, coriander, parsley or cilantro. A French version just has a piperade of onion, fresh tomatoes and bell peppers as a base, but then they make a big mess by scrambling in the eggs. Mexico offers huevos rancheros with different spices and a fried egg topping.

The recipe I like best of all the ones I’ve cooked has tender baby zucchini in the sauce, and that’s the version I’ll offer here for your weekend brunch pleasure. As a special Brit treat, add bangers and crusty homemade toasted and buttered brown bread on the side. Of course, you can use a different sausage, or none at all if you are cooking Kosher or vegetarian, but the juices add their own unique flavour to the dish.

SHAKSHUKA
Serves 4
Preparation time
Cooking time

Ingredients
1 28 fl oz (796ml) can peeled plum tomatoes, or equivalent fresh ripe plum tomatoes blanched and peeled
2 small zucchini
1 large yellow onion
2 finely chopped garlic cloves
1 cup roughly chopped basil, washed and stemmed (a whole 40 g package)
2 tbsp olive oil
4 fresh free run farm eggs
6 drops Tobasco or chilli sauce to taste
4 English bangers, or sausages of your choice
salt and pepper

Weapons
large cast iron skillet
chef’s tongs
slotted spoon
wooden spoon
knives and chopping board
cork heat mat for table

Preparation and cooking
1. Prick the bangers with a fork to prevent bursting and fry in a heavy skillet. When thoroughly brown on all sides, remove from  the pan and reserve in a warm oven. Leave the fat behind and add a little olive oil.
2. Peel and chop the onion finely and sauté until tender and translucent, but before it browns. Lower the heat and add the washed, topped and tailed, but not peeled, coarsely chopped zucchini. Add the finely chopped garlic. Cook slowly until the zucchini is starting to become tender, about 8 min. Stir frequently to prevent sticking and burning.
3. Add the whole can of tomatoes, including all the juices. Smash up the tomatoes with your wooden spoon until they are a mush. Strip the basil leaves from the stems, wash and dry, then chop roughly. Stir in. Add 6 drops of Tobasco sauce, or more if you are brave. Cook another 10 minutes, check the seasoning and add more spice or salt to taste. Add up to 1/2 cup of water if the sauce gets too thick.
4. Make four dents in the sauce with the back of the spoon. Break a room temperature fresh egg into each depression and poach for about 5 min. TIP: If you prefer your eggs less runny, simply cover the pan with a lid while they cook.
5. Grind black pepper over the eggs (optional) and serve steaming at the table in the hot skillet. TIP: Don’t forget to protect the table surface with a cork mat.

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Individual portions of shakshuka

Serving suggestions
Present the bangers hot in a side dish, or drop them around the edge of the skillet.
For a variation, serve in individual baking dishes. In this case poach the eggs separately in hot salted water and scoop onto the top before serving.
Accompany with toasted and buttered crusty fresh brown bread (see my February 9, 2013, blog entitled One of Life’s Great Pleasures, for my brown bread recipe).
The only thing to drink with this is a Bloody Mary, well spiced and doubled up on the vodka.
 
PS: Please leave a comment, if you found something useful or interesting in this recipe. Or please add your own variations for others to share.


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SAILING TO THE EDGE

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40 foot charter catamaran

We’re in Placencia, Belize, in Central America for our one week catamaran charter along the largest barrier reef outside Australia, with a few days either side for exploration ashore (see my blog of April 21, 2013). The chain of coral cayes and reefs stretch 350 miles from southern Yucatan to southern Belize. Cousins from Calgary and Toronto and their spouses and partners are joining Diane and I, along with professional sailor Kat, who we’ve brought out for the first few days until we get used to handling the boat. As it turns out the marina staff will drive us on and off the dock, so no risk of banging into other boats here. Apart from that it is open water with little to hit except sand bars and coral reefs.

On departure day, Kat and I attend the skippers’ briefing and draw up our sail plan, while the rest of the gang hit the small local supermarket for provisions. Our boat is a Robertson and Caine built Moorings 4000, which means it is about 40 feet long and nearly 20 feet wide — a pig to sail. It has four cabins and two heads with showers in the pontoons, but the key advantage of a cat is the huge main cabin and galley in the bridge between. The boat allows plenty of room for our group of seven. At the back there is a large deck with seating under a hard Bimini top, critical in the relentless sun, and a raised steering platform. In front, aft of the self furling jib, is a huge net strung between the pontoons and the best place to sunbathe and watch the waves. With Kat’s help, I will be able to overcome its sailing deficiencies and enjoy a good ride.

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Kat’s Katamaran Kruise krew

We chug down the muddy lagoon on the mainland side of the peninsular and are in crystal clear open water in minutes. Our first overnight stop is Lark Caye (spelled key in Florida, cay in The Bahamas and quay in Toronto, another of those quaint English language spelling anomalies). It is a mangrove covered island. After dinner I distributed our custom designed team T-shirts, decorated with signal flags reading O and P, with the legend “Kat’s Katamaran Kruise” in a logo on the sleeve. The signal flags indicate “officially pissed,” the normal state for sailors off-duty, and a good excuse for being silly. We have several excellent cooks on board so I’m excused galley duties to concentrate on taking over as skipper when Kat leaves after a couple of days. Exiting Lark Caye, the water is so clear it looks dangerously shallow. Individual coral heads seem determined to rip our hull open as we pass overhead. But the depth sounder shows a good 12 feet below the keel and we are quite safe.

Over the next few days we sail up the protected inland channel visiting coral atoll jewels such as Cocoa Plum Caye (an indifferent dinner ashore), South Caye, Quamino Caye, North West Caye, Cat Caye, North East Caye and No Name Caye. Unlike the crowded sailing spots in the British Virgin Islands and the Grenadines, these cayes are almost deserted. We see perhaps half a dozen other yachts the whole week. We return to base to drop Kat off, as she is skippering another charter in the Windward Islands, and effect some repairs. We have been hit by a really big following wave, which broke one of the dinghy davits. Repairs will take more than a day. No problem, they give us another boat. We swap over our gear and head back out, this time to Ranguana Caye.

Little more than a few shacks

Ranguana Caye

This turns out to be the highlight of our trip. The caye is a private two acre island, managed by Robert’s Grove Beach Resort. Cook Pat is reputed to be the best in southern Belize, and her husband Ernest, a fine bartender. The dining area is sandy floored under a palapa. The cook shack has a generator, where Pat whips up food for the three guest cabin occupants and visiting sailors on a beat up electric stove. We sample two types of chicken, conch fritters, fried green bananas, coconut rice and shrimp and drink lots of rum punch at the bar.

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Cook Pat shares the secret of conch fritters

Our first night on two anchors is lumpy, and when the wind swings around they get tangled up, so after all the other boats leave, we decide to move into more sheltered waters and pick up a mooring buoy. As I’m now officially skipper, the tricky manoeuvre is my responsibility with two guys and three ladies to offer advice. The cat, which normally handles well with an engine in each pontoon, is acting up. Only one propeller is functioning and getting a 20 foot by 40 foot bathtub to go where I want it in a 23 knot cross wind, between some very close coral heads, takes all my patience and then some more. Eventually we pick up the buoy and make fast. The weather is deteriorating so that makes the decision to stay an easy one.

We have a dinghy and the barrier reef is less than half a mile away. We can hear the surf. One of the party has brought Scuba gear and checks the anchors and mooring buoys as well as swimming with friendly dolphins. Their presence means there are no sharks around, so swimming is safe. Just in case, I wear a shark’s tooth given to me in the British Virgin Islands more than 40 years ago. The good luck talisman clearly works and I have bought another one in Placencia village for Diane.

The caye is perhaps 200 yards long, with a population of several dogs. Diane feeds one, named Goldie, and I scratch her tummy, so we’re her new best friends. When Diane gets attacked by a greedy pelican, Goldie sees her off. Good dog. We spend our extra day lazing in the hammocks along the beach and looking for shells. Ernest collects coconuts from the trees and cores the meat out with a peculiar machine. As soon as he’s done hermit crabs come scurrying out of the shadows to scrounge the left overs. Pat shows Diane her secret recipe for conch fritters and makes us fresh bread and coconut cream pie to take back to the boat. It’s an idyllic couple of days at the edge of the reef and a paradise to wait out the stormy weather, which quickly passes.

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Queen Cayes, a picture perfect spot

Our final visit is to the Queen Cayes, a popular tourist spot, with two large toilets on one tiny coral atoll. A smart idea when parties of 50 or more snorkellers come for a BBQ. We are blessed by being one of only two boats in the sheltered lagoon. The park rangers lift $10US each for an overnight stay. The snorkelling and diving are perfect with clouds of coloured fish in the water. Pelicans, boobies and frigate birds perch in the palm trees and a small pod of dolphins play in the water. After the weather of the past few days, it was a pleasant change to have a flat calm overnight, but that means no wind for sailing on our last day. So we motor home on a peculiar course determined by our one engine. When we return to base, it appears one of the propellers has snapped it’s retaining pin and spun off. No problem, they say. The insurance covers it, fortunately.

We head ashore for a few days to get our land legs back and then home to the cold, another great cruising experience over — until the next one.

PS: Please leave a comment if you found something useful or interesting in this story. Or please add your own experiences with these destinations for others to share. 


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AT THE END OF THE ROAD

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Tiny plane, big bumps

Travel to smaller countries, dare one say third world, can be an adventure in itself. Flights seldom go direct and Belize is no exception. We endure the dreadful turmoil of Miami International Airport, though it turns out to be worse on our return journey. Coming off our plane we are directed to put our luggage in a particular spot by a really large Latino woman. She’s got curly orange hair and long painted talons in clashing red. She bulges out of her uniform in all the wrong places. Without hesitation, we put our bags where she tells us. Not there! There! She screams. I hope I never have to go through MIA again. Indeed, this may be the last trip I make where I have to change planes. It’s a thought.

Outbound, we stay at Belize City airport no longer than necessary and find our way onto our six-seater puddle jumper. I enjoy little planes, even though they react to every puff of wind. I can see the wings and the propellers. I can talk to the pilot. We are low enough that we are in touch with the ground. As we fly south along the coast, the spectacular 350 mile long barrier reef draws a distinct line across the horizon. The crystal clear water is every shade of blue and green. I can hardly wait to jump in.

Tropic Air delivers us, after a bumpy ride through the clouds, to the grassy strip in Placencia. The runway crosses the main road down the peninsula and the locals know when not to risk a crossing.

We are spending a few days in the village before picking up our chartered catamaran for a week cruising the lagoon inside the barrier reef, second only to Australia’s Great Barrier Reef. The taxi drops us under “The Tree of Wisdom,” the only landmark the hotel has given us. Placencia is a backpackers’ haven, the end of the road, if you can call it a road. Some parts of it are no better than a river bed. Apparently the government has promised a new road. They’ve also promised a new airport. The locals don’t seem to rely much on government promises.

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Afternoon excercise centre

One benefit of visiting the former colony of British Honduras, is that everyone supposedly speaks English, except for our taxi driver who speaks a patois that is almost impossible to understand. I don’t think the Brits did much for the education system before they left. Or the roads. Or the phone system. They left the beaches alone, thank goodness. They’re perfect.

We haul our bags along a path between some shacks until we come to the main drag, another sidewalk that runs from one end of the village to the other. It’s just over a kilometre long, about a paved metre wide, and according to the Guinness Book of World Records, it’s the narrowest main street in the world. There are gift and clothing shops, restaurants and beach bars along its length, but apart from no cars, it doesn’t have much to recommend it.

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Sand, shade and warm water

We check into the Seaspray, on the beach with a small snack bar attached, picked somewhat at random from Trip Advisor. Our room is primitive, with a king size bed and a small balcony with a hammock. The sheets are well worn polyester. Less good for sleeping. The sand is golden. The sea is luke warm. There are palms for shade. North of the village are some bigger hotels, one owned by Francis Ford Coppola, with film star prices. But we want to be close to our charter base, so the village is it.

We’ve brought Kat with us. She’s a highly experienced professional sailor with a lively sense of humour. She’ll help me get accustomed to driving our chartered catamaran, which is a bit like a large motor home, but all that is available for hire here. Kat and I walk down to where the Moorings base is shown on the map, only to find that it has just moved to the upscale hotel strip, a taxi ride north of the airport. So much for our carefully laid plans.

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Happy diners at Rumfish

Apparently a storm took out all the docks, so they’ve moved to a new marina on the lagoon. Returning from the largely abandoned native fishing boat docks, we pass several cheerful ladies cooking over BBQs made from cut in half oil drums. Normally, I never eat street food in the third world, but the ladies assure me the fish is fresh caught and fresh cooked, and very cheap. I buy a snack size container of spicy fish and it is delicious. Another lady is selling homemade coconut macaroons. I can’t resist, but save these for later.

Diane and I, along with Kat and another friend in our party, who has flown in a day earlier from Calgary, meet up and head for a very late lunch and early cocktails at the Cozy Corner beach bar, then stagger back to Seaspray for a long nap in hammocks under the palms. In the evening we wander along the sidewalk and discover The Secret Garden, which is both a restaurant and a spa, an odd mixture. The staff seem to be Canadian and they are very friendly, like everyone in Placencia. We are introduced to a popular fish called a snook, caught locally and quite delicious. We have it grilled with veggies and feel very healthy.

Once the rest of our crew has assembled, cousins from Calgary and Toronto, we head out for a celebration dinner. There’re lots of places to eat in the village, but Rumfish y Vino is highly recommended. Diane immediately spots red and white pasta sauce on the menu, a sure sign of the Philadelphia influence, and sure enough one of the American owners is from there. The place is upstairs with a balcony to watch the passing scene below. Our first table doesn’t suit and they are obliging in moving our group of seven. Diane has more snook and veggies and I try snapper Napoleon, an interesting preparation piled up with some sort of deep red potato-like substance at the bottom. Whatever it is, it’s delicious. Rumfish imports its own wine, so I buy a case of a good white for our sea voyage. After dinner, Diane and I sit on the beach under a canopy of stars with our feet in the lukewarm water. Very romantic.

I’ll write about our sailing experiences in another story, suffice to say we had a lot of fun and survived.

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Maya Beach

After our week on the water we need a few days to get our land legs back. This time we choose the Maya Beach Hotel. Owner and chef John is an Aussie and his wife and co-owner Ellen is American. They offer us a warm welcome. Breakfast, lunch and dinner in the bistro are delicious. John has cleverly taught local cooks to prepare a few dishes very well, and the quality shows. We hardly leave the property to try anything else. Our room looks over the sea, above the restaurant, with a wide open balcony. The rest of our gang have booked in at a villa on the property and we join them for a BBQ one night and a dip in their private pool.

Kat is long gone, to another charter, and the cousins have decided to take a run up river. It sounds very buggy and as Diane is seriously affected by bug bites, we book a trip inland to the Cockscomb Basin Wildlife Preserve and Jaguar Sanctuary. We don’t expect to see a jaguar, which is typically nocturnal, but we are promised plenty of wild life including macaws, great curossows and keel-billed toucans.

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The closest we come to a sighting

We leave early and the first leg of the trip up the peninsular is brutal on the van springs, and our bums. In places the road has boulder size rocks everywhere. Near the new airport there are occasional signs of road construction, mostly large earth movers parked on the side of the road with the driver enjoying a smoke break. Not much actual work going on. Not much progress on the promised international airport. Check your listings ’cause if they ever do fly in here direct it will be a marvellous way of avoiding Miami airport. The long-term idea is to attract the European tourist. Eventually we meet up with the fully paved Southern Highway. What a relief.

Along the way we see endless orange and banana plantations. All the oranges go to concentrate, our guide tells us. Bananas grow in blue bags to protect them from bruises and insects and all ship by Fyffes to the UK. Later in Placencia, we watch a banana boat leave Big Creek deep water harbour, a big Fyffes logo painted on the funnel and I’m reminded that pre-WWII my grandfather was shipping manager for the line. He arranged for my teenage dad to travel as supercargo around the Caribbean on company ships. For a moment I’m sad that I never really knew my grandfather. He was killed by a bomb just before my second birthday.

At the Maya Centre Village we buy tickets to the park. Then we take an even worse track into the reserve. We pass a Caution Jaguar Crossing sign. It’s the closest we come to seeing one, but I take a picture and send it to our Jaguar dealer in Toronto. Not sure he appreciated the humour.

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Final celebration

Basilio, our guide, gives us perhaps too much information on the flora and fauna and we don’t see much of anything before we break for lunch. We enjoy baked chicken, rice and peas and salad under a palapa. Then we change into swim suits for tubing. I’ve been white water rafting before and this is nothing like it. We get our bums into large black inner tubes in the South Stann Creek in ankle deep water and drift off, sometimes scraping bottom. No piranas or crocs in these waters. It’s a magical drift in refreshing water along a lazy river through a lush rain forest. Every now and then we make a faster run down a rapids, occasionally steering around deadheads. About a mile downstream there’s a rope across the river marking the end of our trip. Truly a great gentle experience. On the way back to base we pass a pretty 30 foot waterfall, where the adventurous ones take a dip in the icy pool. Not me. Back at the van, we find Diane has been eaten by bugs. The bug spray has washed off. Apparently I’m immune. Not one bite.

We check in with the cousins. They’ve seen a few birds, a lot of bats and a couple of crocs.  The macaws, great curossows and keel-billed toucans have been marked by their absence.

Placencia was a pleasant interlude, by no means a luxury holiday, but priced right, with wonderful sailing, snorkelling and diving. For the latter reasons I’ll go back, but not for the toucans or the polyester sheets.

PS: Please leave a comment if you found something useful or interesting in this story. Or please add your own experiences with these destinations for others to share. 

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