I eat eggs most mornings now. They keep me going until lunchtime. 

These ones are beauties, bought from a guy who has hens running around his back garden up Tain way.  The top middle one had three yolks.  THREE!

For the Flickr Daily Rituals group.

PS Returning to the Refugee Week theme tomorrow with a lovely chicken dish from Palestine.


I was recently contacted by the Scottish Refugee Council asking if I would like to participate in and raise awareness of Refugee Week 2009.  The campaign aims to raise awareness of refugees’ contributions to society through a wide range of cultural and educational programmes nationwide.  A worthy endeavour, thought I, and accepted the invitation without hesitation.

I’m particularly taken by the Simple Acts campaign encouraging people to do one little thing to understand the experience of being an exile a little better.  This could be to read a book by a refugee, cook a dish from a country or even to simply define what “refugee” means to you.  Anything which raises your own awareness and understand of the experiences of refugees.

So though June 15th – June 21st is the official Refugee Week of 2009, I am designating the next week as my own.  This shall be my Simple Act.

Shall begin today with a meme.  The rules are quite simple:

  • Think about what home means to you.
  • Titled “What Does Home Mean to You?”, post three photos which represent “home” to you and write a little about each one. 
  • Include a link to the Refugee Week website:
  • Tag five others to do the same.
  • That’s it. 

Here’s my one to start.  Haven’t done one of these in a long time!

What does home mean to you?


No surprises here!  It’s only been a year since I got my pup but I feel like he’s been with me forever.  One of the best parts of my day is coming home to him.  Before I’ve even stepped out of the car, he’s staring down at me from the bedroom windowsill and wagging his tail so hard his entire body moves from side to side.  If I had a tail, it’d be wagging at that point too.

My Storecupboard

There had to be something food related in this.  Cooking is what I do to relax and I know I’m at home when I have all of my favourite herbs and spices and condiments and tins at hand ready.  It may look like chaos to most folk but I know where everything is.  🙂


I’ve lived in three other countries and enjoyed the experiences very much.  In fact, I adored Finland so much I almost made it my permanent home.  In the end though, I felt the need to come back to Scotland and be near my family.  But what surprised me slightly when I returned was realising how much I’d missed the country itself.  From the food to the people to the landscape, being away from Scotland for so long really helped me realise how much I love it. 


I tag:

Lucy of Nourish Me

Jacqueline of Tinned Tomatoes

Becky of Girl Interupted Eating

Helen of Food Stories

Johanna of Gourmet Green Giraffe


This nubbly, nutty bread has been gracing my breakfast table this week.  I’ve been enjoying its crumbly texture and earthy taste very much indeed.  Perfect with cheese and jam or topped with scrambled eggs.

The recipe is adapted from one in Allegra McEvedy’s book Leon (a current favourite of mine not least because it comes with free stickers).  She uses a mixture of five different herbs and spices all of which are claimed to encourage breast milk production hence McEvedy’s name for the loaf: Breast Feeding Bread.  Not feeling the need to lactate myself, I made fennel the star of my own loaf. 

Looking forward to eating this with a bowl of soup when the autumn comes around again.

Spelt and Fennel Bread

1tspn dried fast action yeast

300ml warm water

300g wholegrain spelt flour

200g strong white flour

2 teaspoons salt

2 tspn fennel seeds

1 tspn carraway seeds

100g mixed nuts, bashed into pieces

3 tblspn olive oil, plus one to grease the tin

  • Rub a loaf tin with a little olive oil.
  • Whisk the yeast in the water and leave for 10 minutes until starting to froth.
  • Sift the flours and salt into a large bowl and mix in the fennel, carraway and nuts.
  • Add the yeasty water and olive oil to the bread and mix to form a dough.  Knead for 5 minutes until smooth.
  • Shape dough into a loaf and place in tin.  Let risein a warm place for 4 hours until doubled in size.
  • Bake in a 210 oC oven for 50 minutes.
  • Remove from tin and cool.

Our Morning Walk

Folk often look at me in horror when I mention that I am up at 6am each weekday morning to take Marco for a good walk before I go to work.   

But if they could see how gorgeous the field near our home looks in the morning sun and if they knew how much fun it was to see my pup drenched in dew and wild eyed from chasing the sky-larks at the end of it all, they’d understand.

It’s the perfect way to start a day.