Shiverpool – Ghost Bus

This weekend we made use of the competition prize I had won during the Royal Liverpool Philharmonic‘s most recent prize draw on Facebook. So David and I wrapped up warmly and made our way to the Suitcase Monument in Hope Street to embark on the Shiverpool Ghost Bus.

Shiverpool bus tour

It was a clear, yet windy night, perfect for haunting stories and ghostly apparitions.

When we got to the monument there were already lots of people waiting for the bus which arrived a little late, (typical of the buses in Liverpool!) :p However it was nice to listen to the harmonious bells of both cathedrals, at opposite ends of Hope Street ringing into the dark evening as we stood waiting.

In hindsight perhaps I should have booked a tour on a weekday as town on Saturday became busy with revellers and the roads chocked with traffic.

When the bus finally arrived it was a red double decker and looked impressive.

Shiverpool Ghost Bus

Our tour guides for the evening were a duo of ‘brother and ‘sister,’ both lightly joked with the passengers who were all asked to go upstairs on the bus. This was by no mean feat with heels and an ankle length dress which I wore. The staircase was narrow and the steps uneven and in darkness was a bit of a safety hazard! The deck below was commandeered for a hen party from Ireland who held the tour up by 10 minutes!

While the bus waited for the late comers, the tour guides bantered with the passengers, asking where everyone lived. David and I had been the last to go upstairs and ended up seated at the back! We were, on more than one occasion singled out as a couple on a date. Apparently ‘I had made an effort’ on my toilette. Why thank you! 🙂

David and I have been on many ghost tours while holidaying in Edinburgh so the Shiverpool Ghost Bus had a lot to live up to!

The tour took us around the beautiful Georgian Quarter of Liverpool, visiting Rodney and Huskisson Street. The guides spoke of George Huskisson who was the first person to be killed by a steam engine at the Edge Hill trials and unknown to me Huskisson Street was also the home of Florence Maybrick who was charged with the death of James Maybrick, A.K.A. of Jack the Ripper fame.

The 90 minutes or so of the tour flew by and unfortunately the stories the guides narrated were rattled out at such a lightening speed that come to recap the experience, I am finding it hard to recall some of the tales. One such story, as we pulled alongside the leafy Falkner Square was about child murders and witches.

The tour was punctuated by the appearance of ‘ghosts’ who seemingly had come to life as the stories were recounted. The first appeared while we were parked outside St Bride’s Church, off Catherine Street. It was of a young bride to be, who was buried alive in the grave yard. The actor was dressed in white with a veil covering her face. She silently walked around the bus before being scared away by the tour guides. The creepy part of these ‘apparitions’ was looking out of the back window to see them just standing on the pavement silently watching as the bus drove off!

There was however a downside to having other actors joining us along the journey. This was, that while they were terrorising the passengers, as in the case of an angry drunkard tearing through the bus, you didn’t get to hear the story. So I missed a lot of the narrative due to this.

One good thing that came from the tour was a greater appreciation of the city and it’s architecture. Liverpool is indeed beautiful! The bus drove past the Anglican Cathedral, the biggest in the UK, and took us along the waterfront to see the Albert Dock and the Three Graces all lit up!

At one point in the tour we had to get off the bus. We all stood huddled together outside the iconic Royal Liver Building whose clock face is bigger than the Elizabeth Tower clock, ‘Big Ben‘. Here, outside the old insurance building, the guides told us a tale of poison and fraud. The silliest part of the night was when one of the guides got a gentleman to re-enact the symptoms of arsenic poisoning! Chronic diarrhoea and all!!

However let’s not forget that the tour tickets were free and it was something different to do from the usual humdrum routine of a Saturday night. It’s just sad that the stories were really not that engaging, nor scary enough! We have been on better ghost tours!

One-pot Curried Quinoa with Butternut Squash with Chickpeas

I had recently seen a recipe on the blog Oh My Veggies that looked absolutely delicious. Oh My Veggies is a blog based on vegetarian/vegan recipes using fresh, seasonal vegetables.

I have been wanting to try butternut squash for some time and decided that the time was perfect!

David was not so sure, but he ate the final result!

One-pot Curried Quinoa with Butternut Squash and Chickpeas

Ingredients: makes 4

• 1 tablespoons olive oil
• 1 medium red onion, diced
• 2 teaspoons curry powder
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• 300-400ml of light coconut milk, (I just used skimmed milk)
• 150 ml of water
• 100g of quinoa, rinsed well
• Salt, plus more to taste
• 450-500g of  butternut squash
• 2 mixed peppers (I used red and yellow)
• 150g of frozen vegetables, I used peas and green beans
• 1 400g can of chickpeas, drained and rinsed

Method:

1. Add the olive oil to a large pot over medium heat. When hot, add the onion and saute until translucent and tender, 3-4 minutes.
2. Stir in the curry powder, ginger, turmeric, and cardamom. Sauté for 30 seconds, until fragrant, stirring constantly.
3. Add the coconut milk, water, quinoa, butternut swuash and peppers, and 1 teaspoon salt, scraping the bottom of the pot to remove any stuck bits. Bring to a boil and then lower heat to a simmer. Cover and cook for 15 minutes.
4. Stir in the frozen vegetables and chickpeas. Return the lid to the pot and cook for 5-15 minutes more, or until the quinoa is tender and most of the liquid has been absorbed.
5. After the quinoa is done, turn off the heat and let sit, covered, until the vegetables and chickpeas are warmed through, 5-6 minutes.
6. Taste and add additional lemon juice and salt if desired. Garnish with parsley and serve (optional). I missed this part altogether

One pot curried quinoa with butternut squash and chickpeas

I am thankful for David and my mum for attempting to eat my creations, though a few days later, mum said that she would not eat the butternut squash stew again. 😮

David’s Cooking…

On Saturday David chose the recipe for the evening meal. Spicy Mexican Bean Burgers. I am not keen on moulding food into shapes so come 4pm when we started the preparation in earnest, David took the lead. I was left to trim the salad leaves! The ingredients made 4 but David managed to make three large burgers from them.

Spicy Mexican Bean Burgers

Ingredients:

• 1 tbsp olive oil
•  1 red onion, finely chopped
•  3 spring onions, thinly sliced
• 2 garlic cloves, finely chopped
• 1 large red chilli, deseeded and finely chopped
• 1 tbsp Cajun spice
• 2 x 300g tins mixed beans, drained and rinsed
•  1 large free-range egg, beaten
• 100g fresh breadcrumbs (50g)
• Below are optional: we never used them
• Small handful of fresh coriander leaves, finely chopped
• Juice of ½ lime
• 150g feta, crumbled
• 8 slices Monterey Jack cheese
• Toasted burger buns, guacamole, rocket, chopped tomatoes and sour cream to serve

Method:

1. Heat 1 tbsp olive oil in a pan, add the onion and spring onion and fry over a gentle heat until softened but not coloured.
2. Add the garlic, chilli and Cajun spice, then fry for 2-3 minutes.
3. Tip into a bowl, add the beans and roughly mash.
4. Leave to cool slightly, then add the egg, breadcrumbs, coriander and lime juice (if using). Season, then mix well to combine. Gently stir in the crumbled feta (if using). Wet your hands slightly, then shape into 4 large burgers. Double the ingredients if want to make 8!
5. Chill 4 of them in the fridge for 30 minutes.
6. Heat the remaining oil in a frying pan over a medium heat, add the burgers and fry for 3-4 minutes on each side until golden brown.
7. (For surplus, freeze until solid, then pack into a plastic container, seal and freeze for up to 3 months. To cook from frozen, heat oven to gas mark 6/200 degrees oven and cook for 20-25 minutes.)

Spicy Mexican Bean Burgers

We served the burgers on toasted sesame topped buns with low fat cheese slices and lots of salad. The meal was rich and filling, though ultimately healthy!

David can cook again, it was a great success!! 😀