Fascinating to read the stats produced by the WordPress monkeys for views etc of my blogs in 2014. I had not realised just what an effect my bout of ill health had had, especially on my ‘hobby’ blog – that on classic cameras and photography and film. However, I was delighted to see that, for the most part, I had managed to maintain a reasonable presence on the blog/website I do for the village in which I live; as a service to the local community, albeit voluntary, I guess I unknowingly gave that a  lot of priority.

Here are the main points:

menstonvillagewharfedale.com  (An alternative Menston village website. Lovely place, lovely people, in Yorkshire of course)

Lofty in the Wharfe Valley38,000 views; 419 pictures published; busiest day, after I published a post about a local school concert dedicated to Nelson Mandella, had over 1,300 views. This was exceeded over a weekend when we had a classic car show in the village and had several dozen pictures from it on the blog. Almost 100% of the pictures on the blog over the year were taken specifically for and uniquely published on it. (more…)

New Year vies with Easter as the most important celebration in the Romanian calendar, the latter being the most important religious celebration of course. New Year’s Eve, Revelion, is an important date in our home as it is Petronela’s birthday – so ‘open house’ in accord with Romanian tradition. All are an ‘excuse’ for a magnificent feast which would please any Yorkshireman. Our tiny flat was stuffed, as were our bellies, with traditional Romanian New Year dance and celebration music as a background (see video clips links at the end of this post).

Carp skeleton

Eaten – crap remains ;) !

(more…)

Boxing Day was restful: a superb walk up to the Chevin Inn for lunch. Time in the afternoon to watch again some of the great dancing in ‘A Christmas Carol’ at the New Bradford Playhouse by watching my video clips (and later to put some more pictures and video clips up on the net – see below – as promised on the village blog which I edit).

We’ve called in the Chevin many times for a drink when walking back home from Otley Chevin but have never eaten there (though we quite often ate at sister pub The Stansfield Arms when we lived close to it). The food was good – wild mushrooms and gammon steak for Petronela, chicken liver parfait and braised lamb shoulder for me. The young people serving were very pleasant and efficient, and the Timothy Taylor’s Landlord was an excellent accompaniment. All in all a good experience. (more…)

A beautiful crisp, sunny Yorkshire day.

(Click any picture to see it larger)

Breakfast

Roger pouring Freixenet bubbly at the breakfast table

Smoked salmon, scrambled eggs, Irish potato farls and Spanish Cava – Freixenet

Presents, Romanian carols, walk, Betty’s Hot Chocolate (present), Calvados, Queen’s Christmas message, English carols (more…)

Christmas shopping in Leeds yesterday; it’s a great city to shop in. I find shopping on line no fun at all.

Carp for New Year (Revelion)

A handsome 1.5kg carp bought in Leeds Kirkgate market for New Year's eve dinner

A handsome 1.5kg carp bought in Leeds Kirkgate market for New Year’s eve dinner

Although I did a bit of Christmas shopping it was mainly to begin to provision for New Year as it is Petronela’s birthday (so ‘open house’ in accord with Romanian tradition) on New Year’s Eve (Revelion for Romanians, and as big a celebration as for the Scots)  and we have Romanian friends coming to stay. (more…)

Rack of Ballinwillin wild boar

Rack of Ballinwillin wild boar

Venison last year for Christmas dinner so I wondered what I could do for something different this year. I settled on wild boar from Ballinwillin House Farm in County Cork, Ireland. It arrived today, just as requested, brought by DHL (and what an excellent tracking system they have!). There are only two of us so I ordered a four bone rack; it looks great. I especially like the look of that black-speckled skin over the substantial layer of white fat. (I also ordered some belly and both wild boar and venison sausages, so bringing the total cost up to the level meriting free delivery). I will, of course, let you know how it tastes on the day.

A case of stouts and porters (more…)

Tochitura MoldoveneascaBusy times: having ‘retired’ from my part-time job at the end of October, I launched my new business Extraordinary Writing on Small Business Saturday, 6 December. More on this below. More ‘spare time’ seems to mean that I’ve been roped in to more voluntary activities in my village, Menston in Wharfedale, Yorkshire. And, doing more of the everyday cooking, last night I made something worthy of mention I think – Tochitura Moldoveneasca – first time I’ve attempted it; again, more below.

Voluntary activities – eggs to iPads

I was delighted to get a £500 grant from Lloyds Bank Community Fund to set up a project which has two principal aims: to help ameliorate the loneliness of many elderly people; to integrate more young people in our village with the wider community. The £500 will buy a couple of iPads and cover other small expenses for a year.

I call the project ‘Teaching grandmother – from eggs to iPads‘. A small team of youngsters will teach elderly people first how to Skype on the iPad so they can talk to distant relatives and friends; second stage will be how to use search engines; third stage will be how to shop on line. At each session each youngster will have two elderly ‘pupils’ (I know of the advantages of learning in pairs from my English teaching days; also, my time installing ‘obsolete’ donated computers in Romania and teaching teachers and pupils how to use them gives me a good grounding even if the technology is, let’s say, a little more advanced! We didn’t even have Windows in the Romanian schools then, let alone an Apple OS).

I did apply for enough to buy six iPads but the final stage was a public vote on the four projects short-listed. At the time I should have been campaigning for votes I was pretty seriously ill so couldn’t do it. We came fourth. However, we’ll set up as a ‘pilot’ project and if all goes well look for more funding to expand in the future.

Tochitura Moldoveneasca

If you subscribe to the ‘healthy eating’ bibles look away now!

Principal ingedients for the tochitura: belly pork, smoked sausage, smoked back fat, onion and garlic. The sprigs of (Romanian) thyme are my own contribution to the recipe.

Principal ingredients for the tochitura: belly pork, smoked sausage, smoked back fat, onion and garlic. The sprigs of (Romanian) thyme are my own contribution to the recipe.

One of the best meals I ever had in Romania, more than once, was in a school canteen – in a high school where I taught English and where I met my wife – Liceul Mihail Kogalniceanu in Miroslava village, Iasi ‘county’. I’ve eaten this dish many times elsewhere but it has never compared and that’s not surprising because if you look it up in a recipe book or on line there seems to be little agreement about the recipe. Many times it is made to end up as more like a kind of stew or casserole, but it should be (in my opinion) very nearly ‘dry’ – just a little zeama (juice).

Because my Romanian in-laws brought two important ingredients when they visited, I decided to have a go based on how I thought the school cook might have done it. I was delighted that it turned out to be pretty good (though not quite up to the standard of the ‘school dinner’).

An important feature is that there should be plenty of fat in the meat, either by using a ‘fatty’ cut (eg belly pork) or by mixing lean (eg shoulder) with fatty. Of course, the better tasting the pork the better tasting the tochitura; it took me months to find good tasty pork in the UK. Two other important ingredients are good smoked sausage and smoked ‘slanina’ (back fat). The latter two, home made and smoked, were brought by my mother-in-law. Other than that there are just onion and garlic, salt and pepper. It helps to have garlic from Botosani in the far north east of Romania – one clove will do the job of ten bought in the UK (and has an even better taste).

The finished tochitura, with mamaliga, fried eggs and cheese (Feta in the absence of Romanian fermented sheep's cheese).

The finished tochitura, for two, with mamaliga, fried eggs and cheese (Feta in the absence of Romanian fermented sheep’s cheese).

So, the smoked back fat is sauteed a little, the chunks of meat added, browned then water added. Simmer until the meat is tender. Add the sliced onions and garlic, salt and pepper. Simmer for another ten minutes. Now I had to be inventive to get the almost dry, caramel covered meat I remember from Miroslava. So, I removed the meat, browned it again in a very hot pan with a bit of the fat. Skimmed the remaining liquid (a lot of fat now to be removed), reduced it to a thin layer in the pan then added back the re-browned meat.

It should be served with mamaliga (firm cornmeal ‘porridge’), a fried egg and fermented sheep’s cheese (cas framantat). I didn’t have the latter but my wife doesn’t like it anyway so she had cottage cheese and I had crumbled Feta cheese (vaguely similar). Pickled peppers, cucumbers and green tomatoes (gogonele) are a perfect accompaniment.

My new business – Extraordinary Writing

Having ‘retired’ from employment, and loving to write, I’ve decided to try to add to my meagre pension by writing, specialising in writing news pieces and features for companies or other organisations (for placement in the Press or house magazines) or writing, editing and producing newsletters and house magazines.

I’m not sure how I had the audacity to choose the name I did, with so many ‘extraordinary writers’ among the bloggers I read regularly, but I did.

First step was to make a simple website and I made this ‘live’ on Small Business Saturday – ie last Saturday. If you would like to have a look at it go to:

http://extraordinarywriting.net

I had landed my first job, to write, edit and produce a regular newsletter, by Monday :) .

 

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