Photo Challenge: H2O – ‘Wild’ Swimming!

via Photo Challenge: H2O

Here goes: I’m going to use this challenge to indulge in some reminiscing. You are all probably getting a bit fed up with this subject. It seems of late, I just have a one track mind… that track is my wild swims!

On my Facebook page, in the past week I posted some pictures highlighting some of my ‘favourite’ swims. So I thought, on my blog I could expand on the theme. So forgive me for indulging… just a little bit! 🙂

Actually, it’s quite difficult to chose an actual favourite, out of the six swims I have done between May to September. I asked David what swim/location he enjoyed the most. We both agreed that Rydal Water had a special charm. Perhaps the low lying mist and the fact that it was early in the morning added to the magic.

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Rydal Water

My very first swim in Derwentwater, has to hold a special place in my heart. I remember being excitedly nervous, but determined to make my dream a reality! I even amazed myself that day!

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Facing Blencathra, Derwentwater

I am already planning on revisiting the shores of Derwentwater again for my birthday treat this October. I secretly can’t wait!

My most epic swim has to be in Wast Water! With giants such as Yewbarrow and Great Gable watching over me, it was scenery to inspire! It was also my longest swim of 20 minutes, though the shivers on shore later were fierce! Wast Water is a place I most definitely want to revisit.

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Wast Water

Another place I want to revisit is Buttermere, my favourite lake! The time we visited, it was a cool, drizzly June, definitely no sign of summer! I also suffered the disappointment of not swimming in Buttermere’s ‘sister’ lake, Crummock Water that day. Now having swam in Rydal Water and Grasmere, another two lakes adjacent to each other, I can safely say I will return to Buttermere!

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Buttermere

Grasmere had a lot to live up to after my magical swim in Rydal Water! I think the whole experience of bagging two swims in one day was quite overwhelming for me! The late summer light on Grasmere made the scenery look like an oil painting!

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Grasmere

The coldest swim I’ve experienced, has to be my only tarn of the season, Easedale. You expect a glacial tarn to be colder than the lakes, but with the weather turning as I slipped into the silent waters, it didn’t help with temperatures. It made for a very moody, thought provoking swim.

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Easedale Tarn

So that’s me all reminisced out! Well, not really… I can go on and on! 🙂 One thing is for certain, I am very happy to have discovered this new hobby. It gives a different element to walks in the countryside, of being totally immersed in the landscape, not just teetering on the edge!

My hope for the coming year: is to continue to enjoy walks/swims around the Lake District and to bag a few swims in Snowdonia too! The Miner’s Track(though it’ll be tough) has Llyn Glaslyn as its jewel and I want to revisit where this passion all started, Llyn Idwal.

I’d like you to come with me on my journey. Perhaps I can inspire you to try wild swimming? We will learn many things along the way and perhaps it will lead to a journey of self discovery?

Thanks for reminiscing with me.

Christine x

H2O

Autumn Light.

For the past few weeks now I have noticed a change in the light.

Afternoon autumn sun flooding the dining room

Afternoon autumn sun flooding the dining room

The shadows have become longer. The sunlight during the day has become more stark, almost piercing. The seasons are changing without us hardly knowing! Autumn is arriving, creeping silently into summer. The days are becoming shorter. Soon it will be night by 4pm! For now, I am valuing every minute of light. Savouring the last bloom of flowers and the remaining buzz of bees before nature slows down for winter.

Part of me wants to mourn the loss of the light, but autumn brings its own pleasures. Like the frenzied activity at the bird feeders and the Sedum finally flowering after budding for so long!

Bird feeder

Bird feeder

Sedum and Honey Bee

Sedum and Honey Bee

 

 

 

 

 

 

 

 

Today I have been making ready the house for autumn and the coming winter. The windows got a good clean and the voiles have all been washed. I have also changed the bedroom curtains from the sky blue to the teal in preparation for the darker evenings to come.

Picture from 2013

Picture taken 2013

Come the evening, I was busy in the kitchen making a, Peruvian Quinoa Stew(serves 3 people).

Ingredients:

  • 15og of quinoa, rinsed well
  • 200 – 250 ml of water
  • 1 onion (white) diced
  • 2 cloves of garlic sliced
  • Olive oil for frying (I use lower fat olive oil)
  • 1 celery rib chopped
  • 1 carrot sliced
  • 1 bell pepper (any colour)
  • Handful of green beans, chopped. You can use any variety of vegetables
  • 200ml of vegetable stock (I used reduced salt)
  • 400g of chopped tomatoes
  • 2 teaspoons of ground cumin
  • 1 teaspoon of chilli powder (I used medium)
  • 1 teaspoon of ground coriander
  • half a teaspoon of cayenne pepper (put more in if you like heat)
  • 1 teaspoon of dried oregano
  • Fresh, chopped coriander for garnish, if preferred. (I left out)

Method:

  1. I rinsed the quinoa. Placed it in a small pan with the 200ml – 250ml of water and cooked, over a medium heat, for about 15 minutes or until soft. Then I set aside with a lid on the pot to absorb the remaining water.
  2. While the quinoa cooked, I had a second pan on the hob. I chopped and sautéed the onions, then added the garlic in a little olive oil for about 5 minutes over a low to medium heat. It may have taken a little longer for me as I was busy chopping the other vegetables while the onion cooked.
  3. Then I peeled and sliced the carrot. Washed and chopped the celery. I added both to the cooking onion and garlic and cooked for a further 5 minutes, stirring often so nothing stuck or burnt to the pan. It took longer as I had the hob on a lower heat.
  4. After chopping the bell pepper and green beans, I added them to the pan with the other vegetables and then added the tin of tomatoes, along with the spices (cumin, chilli powder, coriander, cayenne and oregano). I let them blend together for just a few minutes and then poured in the stock. I covered the pan and let simmer for about 15-20 minutes, maybe longer, until the vegetables were tender
  5. After everything had cooked I stirred in the cooked quinoa, warmed it up again, and adjusted the salt to taste.
  6. Add chopped coriander if needed. (I left out)

While the quinoa had cooked and the vegetables were simmering in their covered pan. I stood by the sink and washed the knives and measuring jugs used in the preparation. I gazed out of the window and cherished the bird antics going on before my eyes.

I counted up to 17 Goldfinches at the sunflower and nyger seed feeders. Amongst them were still some babies flapping their wings, begging! Pigeons pecked at the off-casts the Goldfinches threw out and the visiting Dunnock hopped among the vines of the climbing Passion Flower snatching at insects!

I am happy to report that the Sparrows are still visiting in numbers. There were at least five on the feeders and I watched on as three Sparrows had discovered my ground cage feeder and were happily guzzling the dried meal-worms I had left out for the Dunnock. A Sparrow and Starling fought for the right to feast on the fat block sitting in the Laurel bush. The Sparrow won!

The meal finally came together. I must say the spices were rather muted, maybe some more or an added chilli could have helped? It was however a filling and healthy meal, though my mum disliked the quinoa ‘tails’!

Peruvian Quinoa Stew

Peruvian Quinoa Stew

And also:

I have done some more research on quinoa and its ‘tails.’ The seed is from South America and was the staple diet of the Incas. The tails are not tails at all, actually they are the endosperm of the seed. The nutrition or power house for the growing seed, much like the albumin of an egg. According to BBC Good Food, quinoa, is a complete protein, meaning it has all nine amino acids. It is a fantastic wheat free choice and is highly digestible. It has twice the protein content of rice and barley and is also a good source of calcium, magnesium, vitamin E and dietary fibre.

The health benefits speak for itself. I think I’ll be cooking with this little seed a lot more in the future! 🙂

Have you eaten any good meals with quinoa? I would love to know your thoughts on this super seed!

Christine xx