Next on our south-east Asia honeymoon was a three day cruise in UNESCO protected Halong Bay.
First stop on our honeymoon was Hanoi, Vietnam. I wish I could have captured the buzz and movement and erratic energy of the city in my photos but any shot that tried was just a flat, silent, odourless, cool blur. And that’s just not representative of the beeps and clatter and chatter, the countless motorbikes stacked precariously high with eggs or piled with family members, the smoking coals and the sweating cold beers, the heat and the humidity that is Hanoi.
It’s a place that couldn’t be more different to our home in airy, orderly Inverness and that’s why, rather than visiting museums and temples and other sites of interest, we spent our time just wandering the streets, stopping for a beer or some street food and just watching a very different world go by.
We’re off on our honeymoon on Thursday. Going to miss our boy.
We got married on Saturday. It was even more wonderful than I had imagined. Still smiling.
(Spot the ‘deliberate’ mistake.)
2014 was always going to be busy. Wonderfully so. My plans were to run the London Marathon in April (4 hours 11 minutes!), get married in July and go to America to teach a Scottish cookery course in September. All fabulous but all requiring a lot of preparation. It was do-able though. Then I got a new job. It’s also fabulous but the time and energy I’ve been devoting to it on top of the time and energy spent on the wedding etc has left me with little time or energy for my usual pastimes of experimenting in the kitchen, taking pictures and blogging. I haven’t even been reading much!
Today I decided to have a wee holiday and do nothing. By nothing, I mean I went for a long walk with Marco in the woods; I baked some bread and a lovely batch of shortbread; I read for a few hours in the sun and I took a picture of my lunch. That’s it in the picture below. It was a simple lunch but it was lovely. Perfect for a sunny lazy day.
Avocado & Goats Cheese Spread
(enough to spread on two English muffins)
1 perfectly ripe avocado (don’t even bother with a hard fruit)
2 tblspns soft goats cheese
A squeeze of lemon juice
Dried chilli flakes
Sea salt flakes