It’s almost time for the Big Trip!
Gun Club Cottage at Tulloch Farm, Across the River Spean
Many thanks to Highland Titles for awarding us the trip as the prize for “Best Blog” in 2012! We’ll be staying in the little cottage in the center of the picture.
We’ll also be attending the Highland Titles “Meet the Neighbors” celebration, with some 75 Lairds and ladies from around the world.
~ Laird Will & Lady Glyn
Three Places named Nevis we look forward to visiting this month, and three Pictures and a Poem:
Nevis the Ben
Nevis the Glen
Nevis the Distillery
In the Highlands be three Nevises,
three Nevises there be,
and each of these three Nevisis
are Nevises we long to see!
One has a river and one has crevasses,
and one has malt whiskey.
There’s adventure in climbing,
there’s poetry in rhyming,
and the river runs into Linnhe,
but what we’re both thinking
is the Nevis for drinking
is most bonnie, by far, of the three!
(C) 2013, Laird Will & Lady Glyn
Looking down on Tulloch Farm, Glen Spean, in the central Highlands. Staying here soon, while we visit our Estate in Glencoe Wood!
The drive to the church was glorious this morning. The skies are a brilliant blue. Fruit trees are in bloom, tulips are popping up everywhere and in the pasture, a colt was racing across the field to his mother. I want to share this prayer for creation by Gary Lawless:
When the animals come to us
asking for our help,
will we know what they are saying?
When the plants speak to us
in their delicate, beautiful language,
will we be able to answer them?
When the planet herself
sings to us in our dreams,
will we be able to wake ourselves, and act?
Love and Peace,
So today we grilled our first steak of the year outside, and thought we’d re-run this recipe from last fall:
Whiskey and Blue Cheese Sauce
Whiskey, Mushrooms and Blue Cheese Sauce for Steaks
A rich and very satisfying sauce for a grilled steak. Add a green salad and glass of wine and you’re all set! (4 servings)
8 ounces baby bella or crimini mushrooms, sliced 1/8 inch thick
1 medium size white onion, thinly sliced
1 clove garlic, minced
2 tbs butter
1 tbs olive oil
1/4 C walnut pieces
1/4 C blue cheese crumbles
Freshly ground sea salt and mixed peppercorns
1 ounce scotch whiskey
Steaks, seasoned with sea salt and peppercorns and grilled to your preference.
Heat the butter and oil together on medium high heat. Add the mushrooms, onion and garlic. Saute until the mushrooms and onions begin to release their juices. Reduce heat to low and cook, gently, for about 45 minutes, or until the onions have nearly dissolved and the mushrooms are browning. Add the walnut pieces and cook until lightly golden. Add the whiskey and stir for about 10 seconds. Add the blue cheese and spoon over the steaks.
~ Lady Glyn & Laird Will