01 April 2011

Rainy Day Sherkin


The past couple of days have been windy,

foggy,
misty.  
And rainy. 

Should I be surprised?  Probably not.  And yet due to the beautiful weather we’ve been enjoying up until this point, I find that I am a little. 

But rainy days are certainly good things. 

They are wonderful for growing vegetables and especially wonderful for tucking in newly sewn beet and parsnip seeds.  And baby onion bulbs.  


They’ll cozy down in the soil under their blanket of drips and drops and be enjoyed in a myriad of ways this coming summer and autumn.  It’s too bad we won’t be able to watch their growth or savor them ourselves, but Kathy and I have taken pride in our involvement in this critical phase. 

We have carefully weeded the beds, turned the soil, formed the rows, placed the seeds inside and closed the earth in around them.  We won’t have the opportunity to help them along beyond this stage, but I’d say they have a rather sturdy foundation upon which to grow.  And grow.  And grow. 

As it turns out, rainy days are also good for other things. 

Like walking. 

Although to be honest, I took my rainy day walk after the droplets had ceased from falling.

I love how rain withdraws scents: of earth, of new growth and here—of sea.  I had hoped to capture these smells through a few photographs… 




…but I’m not convinced I did so.  Perhaps these things are best, if only, enjoyed by becoming completely consumed by time and space.  Acutely aware.  Be here.  Now. 

Which is exactly why I stepped off the road, tromped through the tall grass and stood out on a bluff over looking the ocean.  To watch with fascination as the silvery clouds gave way to the sun, who eventually surrendered to the clouds again.  An extraordinary occurrence that happened quickly and quietly.  I would imagine that in a place as dynamic as Sherkin Island, Clouds and Sun have learned how to dance with one another.  How one responds when the other dips, how the other responds when one twirls.  It is an astonishing duet to observe.  



And if rainy days are especially good for another thing it would have to be this: 

Baking. 

It happens to be one of the more serious loves of my life.  And I’m most excited to report that I have something new to add to my repertoire.  Fiona shared her recipe for Flapjack with Kathy and me.  Flapjacks?   No.  Flapjack.  Singular.  It is perhaps described best as crumbly, chewy, oat-y (Is that a word? It is now.)  And if you like to bake like me, you’d rather I stop describing it and get on with the recipe.  So here it is.  And as with all things food related, Flapjack tastes best in the presence of good company.  I hope you’ll find someone with whom to cozy around the table, something hot to drink in hand, to delight in Flapjack together.  Even if it’s not—but especially if it is—raining.

Fiona’s Flapjack

1 lb. porridge-style oats OR 1 lb. mixture of porridge-style oats and muesli*
10 oz. butter
4 oz. sugar in the raw
2 cerealspoon-fuls Lyle’s Golden Syrup
Bit of lemon rind
Squeeze of lemon juice

Pre-heat oven to 400*.
In a saucepan over medium heat combine the butter, sugar, syrup, lemon rind and lemon juice.
Stir until the butter and sugar have melted.
Remove the lemon rind and chop finely.
Add the oats or the oat/muesli mixture, stirring to help the oats absorb the liquid.
Add the chopped lemon rind.
Press lightly into a greased 9” x 13” baking pan or a couple of 9” round pans.
Bake for 20-25 minutes or until the top is a deep golden brown. 
Allow to cool before cutting into squares or wedges.

*If you want to make Fiona’s Flapjack properly, and you do, this is the way to go.  She uses 3 parts oats to one part muesli.  Choose a muesli with oats, nuts, raisins and coconut. 

3 comments:

  1. Do you think chocolate chips would be a good addition to the flapjack recipe?

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  2. ellen, so enjoying following you through Ireland! May just have to make a flapjack in your honor. so proud of you and your journey....... and I repeat...... so jealous. Much love from the McMurrays

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  3. Loving the pics and thanks for the recipe! (Although I probs won't make it....I'm no cook like you)

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