Goodbye summer – hello gloom?

The end of summer, when the children go back to school and the days start to shorten, can seem a rather depressing time. You’ve had a lovely summer, you possibly enjoyed a holiday and felt relaxed… so how do you try and hang on to some of those positive feelings rather than slumping into an Autumnal gloom?

Holidays are good for us. Research has shown that taking time off, be it a holiday away, or just relaxing at home, reduce your stress levels and increases your life expectancy. Now is the time to think about how you can make the most of your post-holiday feel-good factor as immediately after a holiday is the perfect time to make changes to your routine. After your holiday, your brain will be freshly stimulated by a combination of novel experience and physical activity (well, for some of us!) and ready for the idea of positive change. So, with that in mind, here are 5 ways to keep the holiday spirit alive.

Beautiful Dartmoor – I’m lucky enough to have this on my doorstep!

1 Be a home tourist

When did you last appreciate the place where you live? Look at it afresh, as if you were a visitor researching a trip… Put your postcode into TripAdvisor or any other travel site and see what comes up –you’ll probably be pleasantly surprised!

2 Savour the small things

I think this is so important and yet we so rarely do it – and I am as guilty as the next person! When we’re on holiday, we slow down and we use all our senses. We may sit and people watch, or be fascinated by the local bird life or just take time to smell the flowers. Perhaps you could find ways to savour your routine in a way that makes it feel less routine? You could savour your shower – treat yourself to

Get to know your garden bird life… Robins are incredibly bold and friendly characters!

a new shower gel, or you could notice the changing seasons on your way to work, or when you walk the dog or collect the grandkids from school. It doesn’t really matter what you savour, just hang onto your holiday habit of savouring a little bit more.

3 Re-evaluate your routine

On holiday, in a different environment, we behave differently. When you come back from holiday, think about the things you didn’t do when you were away. Obviously, these will include doing the washing, cooking and possibly dropping off and collecting children from various places. But what else freed up your time? Be honest… did you watch less TV? Use your phone less? Have a good think and you’ll probably find ways to free up some time to do other things that you

Try putting it down more!

usually say you haven’t got time for!

4 Plan day trips

This isn’t as daft as it sounds. Years ago, I booked a lovely sounding holiday cottage that turned out to be a dive – pokey cottage in horrible setting – ugh! We left early and came home and, so as not to waste our previous week off, we thought about all the things we wanted to visit locally but had never got around to, and went off every day to attractions, or to nearby towns we’d never seen. It was lovely and still felt like a holiday!

Perhaps try more of a Mediterranean diet?

5 Cook with a new ingredient

Bringing home exotic foods or ingredients from holidays abroad (in the days when you were still allowed to!) was nearly always disappointing in the cold light of your own kitchen. But think laterally… if you can’t find a particular spice of pickle in this country to replicate your delicious Greek feast, why not tone it down a bit and simply try to pick one new ingredient to use each week? If you’re stuck for ideas, supermarkets own magazines are always full of new seasonal ideas you can try.

 

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The heat is on… the climate is changing, or is it?

My eye was caught by this video posted on Facebook yesterday – it seemed such a clear and graphic way of showing what’s happening to our climate. The increasing shades or orange and red as we race up to the present day clearly show the increasing temperatures across the world… and it doesn’t even include the scorching, record-breaking summer of 2018!

Temperature Anomalies by Country 1880-2017

Click on the link to run the video and see what happens…

But then I took time to read people’s responses to the post (for once, it was all fairly sensible, with not too many rants) and I started to wonder just how accurate this eye-catching graphic was?

There were comments such as:

“Throughout history, previous climate changes happened over hundreds of thousands of years, not decades.”

“It is cyclical. In medieval times, the Thames froze over in the winter, and we had hot summers. In around 1700s, the same…”

“…it was appreciably colder in the late 1700’s and at the turn of the 20th century, with a warmer period in between. The Romans enjoyed an unusually warm few centuries and the ‘Dark Ages’ were caused in part by a bitter cold century.”

I also noticed that Great Britain is not listed in the countries featured… I know our weather is a bit strange… but did we have to be completely overlooked!? I believe our Met Office is one of the oldest, if not THE oldest, meteorological institutions in the world so we must have more accurate data than most countries.

I find it hard to believe that we are not responsible for causing global warming but, if you look at the history of the Earth as a 24hr clock, humans don’t even appear until 23 hours 58 minutes and 43 seconds! So our impact, although possibly significant, is only a tiny, tiny moment in the lifetime of this amazing planet. So let’s hope this data is not as damning as it seems…

 

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Very berry good!

It looks like a great year for blackberries.

The hedgerows are thick with blackberries already this year, I assume as a result of the rather extreme weather we’ve had of late. There are lots of berries that grow wild in this country – strawberries, sloes and elder to name just a few – and it’s a reflection on our modern lives that the vast majority of us wouldn’t be able to identify them, and certainly not feel confident to pick them! We all got terribly excited about ‘superfoods’ a few years ago and berries are top of the list being high in antioxidants, fibre, vitamin C and flavonoids.

The world-conquering strawberry.

As ever, ancient man (and woman of course!) knew all this and berries have been a valuable food source for humans since before the start of agriculture. They were a seasonal staple for early hunter-gatherers for thousands of years. In time, humans learned to store berries so that they could be used in the winter.

Berries began to be cultivated in Europe and other countries. Some species of blackberries and raspberries have been cultivated since the 17th century. The most widely cultivated berry of modern times, you won’t be surprised to hear, is the strawberry, which is produced globally at twice the amount of all other berry crops combined.

Rowanberries – impossible to miss even by the most shortsighted bird!

As ever, Mother Nature has got it all cleverly worked out and when ripened, berries are typically of a contrasting colour to their background (usually green leaves), making them visible and attractive to animals and birds. This is essential as it’s how the plants’ seeds get dispersed to produce new plants and so keep the growing cycle going…

As well as the old favourites – strawberry, raspberry and blackberry – there are plenty more berries out there! Here are a few more:

  • White and Golden Raspberry
  • Dewberry
  • Elderberry
  • Lingonberry
  • Cloudberry
  • Gooseberry
  • Cape Gooseberry
  • Mulberry
  • Loganberry
  • Tayberry

Fresh raspberries – so delicious!

What a gorgeous sounding list! The last two are especially interesting as they are ‘hybrid’ berries – hybrids of other berries, created by planting fruit cross-pollinated by two different plants. In the late 19th and early 20th century, botanists went on a bit of a hybridizing craze, crossing berries in the Rosacea family (like raspberries and blackberries) to try to come up with berries that had the best qualities of both parents.

Loganberry
Legend has it that the loganberry was accidentally created in the late 1800s in California by Judge J.H. Logan. Judge Logan planted an heirloom blackberry and a European raspberry next to each other. The plants seemed to grow well together, and with a little help from the birds and the bees, they cross-pollinated. Loganberries have a deep red raspberry colour and the size and texture of a blackberry. The vines, which lack the substantial thorns of a blackberry, have dark green fuzzy leaves. Unsurprisingly, the loganberry taste a little like a raspberry and a little like a blackberry!

Tayberry
Tayberries are a more recent cross between raspberries and blackberries, developed by the Scottish Horticultural Society in the late 1970s and named after the river Tay in Scotland. The Tayberry also tastes of a cross between raspberries and blackberries, but it is larger and sweeter than Loganberries. Tayberries have a naturally high level of pectin, so they’re perfect for jam and pie filling. Yum!

Elderberries – lovely when ripe… posionous when not!

Fruity facts:

  • If you feel you’re lacking in vitamin C, reach for the strawberries. Just nine provide you with your whole recommended daily allowance!
  • Did you know strawberries are powerful teeth whiteners? They contain Vitamin C which helps fight plaque.
  • Strawberries were regarded as an aphrodisiac in medieval times and a soup with the berries, borage and soured cream was traditionally served to newlyweds at their wedding breakfast. I don’t think I’ll be trying that recipe anytime soon!
  • Blackberries, raspberries and strawberries are all part of the rose family. So next Valentine’s Day, consider giving a bunch of berries instead.
  • Everyone knows blueberries are great for humans, but did you know you can freeze them and give them to dogs as a crunchy, healthy treat?
  • While many berries are edible, some are poisonous to humans, such as deadly nightshade. Others, such as the white mulberry, red mulberry, and elderberry, are poisonous when unripe, but are edible when ripe
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Pearls of wisdom

Surely one of the most popular embellishments for card makers – pearls manage to be pretty and elegant without being overly showy, classy rather than brash I always think! Of course, the pearls we use are synthetic, but a real natural pearl is a thing of extraordinary beauty.

If you have been to see Mama Mia II (like me!!), you will know there’s a scene where a young suitor opens an oyster for his beloved (no names, no plot spoilers!) and there just happens to be a great big pearl nestling in it! In reality, finding a pearl in an oyster is very rare… but in fiction, of course, anything can happen!

So what is a natural pearl? I always think it is incredible how they are produced… Pearls are made when a small object, such as a grain of sand, is washed into a mollusc. As a defence mechanism to an irritant inside its shell, the mollusc creates a substance called nacre (mother of pearl). Layer upon layer of nacre, coat the grain of sand until the iridescent gem is formed. The ideal pearl is perfectly round and smooth, but many other shapes, known as ‘baroque’ pearls, can occur. The finest quality natural pearls have been highly valued as gemstones and objects of beauty for many centuries. Because of this, ‘pearl’ has become a metaphor for something rare, fine, and valuable.

The most valuable pearls occur spontaneously in the wild, but are extremely rare, which is why they command such high prices. These wild pearls are referred to as ‘natural’ pearls. Cultured or farmed pearls from pearl oysters and freshwater mussels make up the vast majority of those sold. Imitation pearls are also widely sold in inexpensive jewellery – I think most of us of a ‘certain age’ probably own a string, but their iridescence is poor compared to genuine pearls.

Pearls are cultivated primarily for use in jewellery, but, in the past were also used to adorn clothing – think of the Elizabethans and their bodices encrusted with pearls. They are also been crushed and used in cosmetics, medicines and paint formulations.

Whether wild or cultured, gem-quality pearls are almost always pearlescent and iridescent, like the interior of the shell that produces them… hence the rather lovely term ‘mother of pearl’ as found inside the mollusc’s shell.

Cultured pearls are formed in pearl farms, using human intervention as well as natural processes. As with natural pearls, the initial formation of cultured pearls is the response of the shell to an ‘irritant’ – a tissue implant. A tiny piece of tissue (from a donor shell is transplanted into a recipient shell, causing a pearl sac to form into which the pearls structure starts to form. There are a number of methods for producing cultured pearls and one is by adding a spherical bead as a nucleus and most saltwater
cultured pearls are grown in this way.

So what makes pearls so beautiful? The unique lustre of pearls depends upon the reflection, refraction, and diffraction of light from the pearl’s translucent layers – the thinner and more numerous the layers in the pearl, the finer the lustre. So it’s the overlapping of successive layers causes the iridescence that pearls display. So now you know!

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Sundays in rural France…

Time for another of Tina’s travel blogs, written by Tina Dorr. It’s fun to hear how different Sundays are in France, I wonder what our Sundays might be like if the shops and supermarkets weren’t open?

“Now that we live in rural France, we get to experience a completely different way of life that has its own special pace. It is very relaxed, and family orientated and, wherever you go, the roads are pretty clear and the scenery, beautiful.

Sundays in France are family time, a quiet time where shops are closed (unless you live in a tourist town) and people do things ‘en famille’. Sometimes, it is as simple as having friends and family round for lunch or going for a bike ride or, in the summer, it can be driving out to one of the many man-made beaches which children love.

One of the big things on a Sunday is going to a Vide Grenier, which means ‘empty attic’ and these are like car boot sales, except in France, whole streets are closed off to accommodate the many stalls and food vans.

At a Vide Grenier, you can find real treasures, such as antiques, furniture, toys, clothes, flowers, books, handmade carvings, soap and so much more. If you allow yourself a few hours, you can peruse the stalls, barter for goods, stop for a drink (beer seems very popular!) and have something to eat, which is usually sausage in a baguette or some chips. Entire families come along and leave laden down with their bargains. The Vide Grenier is truly a fun occasion; often having fairground rides, hook a duck, ice cream and candyfloss stalls too.

If you want something more relaxing to do, then the man-made beaches are beautiful. You can swim, sit on the sand, go for a boat ride, and with some, there is even pony riding and biking. There is always a nice café offering some shade, cool drinks and snacks, where you can sit and people watch.

Apart from the beach, they all have some sort of playground for the youngsters for when they tire of the sand. We took our little granddaughter to one at a place called Sillé-le-Guillaume which as well as the beach and all the other things mentioned, also had a petite train that takes you for a ride around the area, and the whole thing is surrounded by beautiful forest.

Once everyone has enjoyed their time, eaten their picnics and the day has drawn to a close, most people head home for dinner. In France, the main meal is always eaten at midday and so many restaurants don’t open in the evenings on a Sunday.”

 

 

 

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