Wild October – Week Four + Three Days!

20161022_075401-2It’s the finale of my Wild October!

Though the weather did not play ball towards the end of the week, I packed as much autumn into the days as I could! This dramatic sunrise was a precursor to what was planned!

Phew, what a week it’s been!

Since our membership for Chester Zoo ran out on the 29th of this month, David and I headed back to say farewell to the red pandas! I snapped the colours of autumn as we took the lazyboat ride in Islands and even some painted dogs got in on the action!

This week the garden was visited by this gorgeous looking robin. Also while walking to get the bus to work, I captured some lovely autumnal sunlight through the trees.

Thursday and Friday was our much awaited short break to the Lake District! For months I have been dreaming and planning two jam packed days! Thursday dawned oppressive and overcast yet we made the most of the day and visited Grizedale Forest.

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Friday turned out to be a perfect day! We took in a white dawn at the shores of Derwentwater and later on the sun put in a show bringing all the autumnal colours to life!

14875907_10154199400664200_679149005_oIn the evening we headed towards Loweswater in the hope of chatching a sunset and ended up playing with more leaves!

There will be subsequent blog posts with more detailed information and pictures re: the lakes holiday coming soon!

Our last day in the lakes was spent around Aira Force and Ullswater!

Rather aptly, I have an autumn birthday, clebrated on the 30th. This year I turned 40! (I still don’t know whether I am happy about that fact or not!) I shared the day with all the people I hold dear in this world, and celebrated by making a video, screaming and splashing about in Derwentwater (as you do)!

Diwali, the Hindu ‘festival of light’, this year was also on the 30th, so I lit a candle or two in honour of the festival.

And finally, the 31st October, renowned throughout the western world as being All Hallows Eve, or Halloween! It is the day when the veil between the living and the dead is at its thinnest.

I celebrated it by dressing up as the devil!

So, that was my Wild October. How did you celebrate yours?

Thanks for reading,

Christine x

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The beginning of…

…my fortnight off from work did not go to plan! Monday morning dawned forebodingly as I found lying at the bottom of the finch aviary my beloved Romeo!

Romeo

Romeo

There was no indication that he was ill. He was a little quiet and fluffed up on Sunday but by the next day David and I were saying our farewells and burying him under the Pieris Forest Flame. 😦

The aviary did not seem to be the same after his little character had gone. Chocolate his mate was quiet and the other finches seemed to know of his absence.

Come Thursday, David and I took a trip to Clipsley Pets and Aquatics in St. Helens and acquired a new friend for Chocolate, a Bengalese called Fudge and a new member of the finch family, Pi, a Cut-throat.

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On Tuesday, I had the urge to cook something. I think it was to fill the void of sadness that Romeo’s sudden passing had left. So I merged a few recipes I found on-line to make a Curry Spiced Red Lentil Soup. The result was not unpleasant, though it could have done with a bit more of a kick. I fixed the recipe in line with this. If you don’t like spice/heat then reduce.

Ingredients

  • 1 litre of vegetable stock. I used reduced salt
  • 300g of red lentils
  • 1 medium onion, roughly chopped
  • 1 small red chilli, chopped
  • One potato, peeled and sliced
  • 2 cloves of garlic, peeled and roughly chopped
  • Tin of tomatoes, drained
  • 2 tbsp tomato purée
  • 2 tsp of curry powder, and one tsp each of cumin, turmeric and coriander
  • 100 ml of milk
  • 1-2 tbsps of olive oil
  • Optional: Some cooked basmati rice to serve

Method

  1. In a large saucepan heat the olive oil, then add the garlic, onion and chilli to the pan. Fry over a gentle heat till soft.
  2. Add the potato, tomato, tomato puree and spices to the pan and fry gently for another 5 mins, stirring regularly.
  3. Add the rest of the ingredients, stirring well, then pop a lid on the pan and simmer the soup for approx 15 20 mins, or until lentils are soft.
  4. Pour the soup into a blender and blend at high speed till smooth and creamy. Alternatively, blend only half the soup for a chunkier texture.

I served with home-made wholemeal bread rolls.

Curry Spiced Red Lentil Soup

Curry Spiced Red Lentil Soup

At the start of the week the weather had been appalling, but nearing the weekend things started to look up! David had also taken Thursday and Friday off from work, so on Thursday we headed to Yorkshire Sculpture Park and the Tower of London Poppies… but that will do for another blog post!