Into July and everything is going at pace

Sun just going down at 10.30

After a glorious start in spring

Weather wise that is, the back end of June has been the usual Scottish mixed bag of tricks. Four seasons in one day with many extended periods of torrential rain. Gets a bit sickening hearing about the constant sun shedding glorious rays onto our friends in the south. Speaking to them on WhatsApp and Messenger on a regular basis they relay their exploits of the day, cycling, playing golf, walking along the beach. All from the comfort of their garden, bathed in sunlight. Makes you sick.

Then to cap it all, our other friends from France send us photos of their gardens soaked in sun, regaling the average temperature of 30 C.

Then again, l am pleased to be in one of the least effected part of the U.K. due mainly to the low density of population. 

Opening and closing

So the government decides that Beaty salons, spas, tattoo parlours can open in England after a four month close down. Should be fun for all the ladies who need to be pampered in the sterile plastic screened environment. Can’t imagine it’s relaxing.

And our Nichola up in Scotland has decided that its time for shopping centres to open. Personally, you won’t find me getting on a ferry and jumping on a bus to head to Braehead shopping centre in Glasgow. 

Especially as it seems that new spikes and outbreaks are popping up every day.

The 10 towns that have seen the sharpest increases in seven days

 Cases per 100,000, in the week up to July 7 and the week up to June 30 

 Pendle - up from 13 .1 to 47, a rise of 33 .9 

 Blackburn with Darwen - up from 20 .1 to 35 .6, a rise of 15 .5 

 Kettering - up from 8 .9 to 18 .8, a rise of 9 .9 

 St Albans - up from 10 .2 to 19 .0, an 8 .8 rise 

 Northampton - up from 12 .9 to 21 .3, an 8 .4 rise 

 Cannock Chase - up from 7 .0 to 14 .0, a 7 .0 rise 

 Copeland - up from 1 .5 to 7 .3, a 5 .8 rise 

 Tandridge - up from 1 .1 to 6 .9, a rise of 5 .8 

 Wakefield - up from 9 .6 to 15 .1, a 5 .5 rise 

 Crawley - up from 6 .2 to 11 .6, a rise of 5 .4 

 Dover - up from 12 .0 to 17 .1, a 5 .1 rise 

Made a glorious Focaccia

I have been making sourdough bread whilst in lockdown, trying different recipes and enjoying the experience, especially the tastings. But today l was tempted to make a sourdough Focaccia. And what a revelation. It’s absolutely gorgeous. The process initially looks daunting, but it’s very easy, although there are vast time lags. But it’s well worth the wait. Must say it turned out better than those guilty pleasures on board the QM2.

INGREDIENTS

• 100 g (1/2 cup) active bubbly starter
• 400 g (1 ⅔ cups) water
• 50 g (scant ⅓ cup) whole wheat flour
• 450 g (3 ½ cups) all-purpose flour
• 10 g (1 teaspoon) fine sea salt
• 5 tablespoons (70 g) tablespoons olive oil, divided
• Quality flaky sea salt (like Maldon)

INSTRUCTIONS

1. Make the dough by adding the starter and the water to a large bowl. Use a fork to whisk them together well.
   
2. Add the whole wheat flour, all-purpose flour, and salt, and use the fork to combine well. Stir until the mixture comes together into a rough dough and you’ve incorporated the flour well. The dough will be wetter than other doughs, and that is OK. This will help the focaccia have more holes in the crust and be chewier.
3. Cover the bowl with a clean, damp kitchen towel, and let the dough rest for 30 to 90 minutes, depending on your schedule. 
4. While the dough is resting, feed your starter, and store it according to your preference.
5. After the dough has rested, use your hands to gently pull the edge of the dough from the side of the bowl and push it down into the middle of the bowl. Do this, rotating around the bowl, until the dough starts to look smooth and comes together in more of a ball. This should take about a minute of going around the bowl 4 to 5 times, pulling and tucking into the center.
6. Cover the bowl with your damp towel, and allow the dough to rest for 10 to 18 hours at room temperature, about 70℉ (21℃).
7. After the bulk rise, gently remove the dough from the bowl onto a lightly floured surface. Tuck the edges of the dough into the center, and work around the edges until you’ve tucked them all in. Flip the dough ball over. Let the dough rest for 5 to 10 minutes.
8. Prepare a 9×13-inch baking dish by adding 3 tablespoons of olive oil to the bottom of the dish. Spread the olive oil evenly over the bottom of the dish.
9. Remove the dough from the bowl, and place it directly in your prepared baking dish. Gently pat it down a little with oiled fingers. It won’t yet be ready to go to the edges of the pan. 
10. Cover the pan with a damp towel, and let the dough rest for 10 minutes.
11. With oiled hands, lift up the edge of the dough and gently pull it towards the corners of the pan. Repeat with each edge of the dough. Now use your fingers to gently coax the dough to fill in the bottom of the pan. It’s ok if it doesn’t reach the edges yet, but it should be within an inch or so of the edges.
12. Cover the pan with a damp cloth, and allow the dough to rise a second time for 4 to 6 hours.
13. The dough will have spread out to fill the pan and gotten a little puffy during this time.
14. Preheat your oven to 425℉ (218℃). 
15. Drizzle the remaining 2 tablespoons of olive oil over the top of the dough. With your fingers spread out, gently press down the dough evenly throughout the loaf, pushing down about an inch. This is called dimpling. 
16. Sprinkle the top of the dough generously with sea salt.
17. Bake for 25 to 30 minutes, or until the top and bottom have browned nicely.
18. Remove the pan from the oven, let the bread rest in the pan for 10 minutes, and then remove the bread from the pan. Let it cool on a wire rack for at least another 10 minutes before slicing. Serve warm or at room temperature.

Ellen back in France

Ellen managed to get back from her winter sojourn in Florida after 5 cancelled flights. She explained how lucky she was to have a carte de sejour as US nationals were banned from travelling into France. Although most people are giving her a wide berth until she has isolated for 14 days. Not surprising recalling, considering the latest figures out of Florida. Florida set a state record on Sunday with more than 23000 new infections.

Saturday morning treats

Guilty pleasures. Realistically we have these most days, a rich tea biscuit with afternoon Cupa, square of dark chocolate with our after dinner coffee, the odd glass or two of Australian Shiraz. But there is nothing better than getting up early to a warm crispy croissant, with loads of butter. Preferably the delicious French butter, studded with salt crystals. Accompanied by a double espresso. My idea of heaven.

Lost in a world of social media

It’s amazing how you can while away your time, embroiled in other people’s thoughts. Judith introduced me to Twitter, then Instagram, whilst Elizabeth our Tai Chi instructor and friend in Florida got me hooked on YouTube, with her video lessons and unbelievable clips. During the lockdown humorous, clever, and some rather dubious clips have been forwarded from friends. Most have lightened the mood, some have amazed and entertained. But all eat up your time.

I had taken to retiring to bed and looking at Twitter, catching up with the postingS of the day. The gardening and nature tweets were interesting, but the political and venomous outcries from most have resulted initially in many Blocks. Especially with newspapers.To the point that l now virtually ignore all social media, other than replying to friends and family. Instead l climb into bed and read my a book from my growing library on kindle. Realistically l would prefer to be in a passionate excited rush of energy with my partner. But l am coming up to 70. These days it’s only in the mind.

And now it seems that universities are sending planes out to collect Chinese students to fill their quota.

https://twitter.com/telegraph/status/1281120144832561152?s=12

To mask or not to mask, that is the question

For us it’s easy. Our Nichola in Scotland has made it compulsory to wear face masks in shops. But in England they are still procrastinating. The choice is down to the individuals, according to Boris. Although he feels people should. Seems sensible to wear one in close proximity of other people, as long as it doesn’t cause over confidence and ignorance to social distancing.

As l write this Boris has made a stand.

We are still struggling to get ours delivered. Since the beginning we have been using our neck warmers. I think the official title is a snood. But three weeks ago we ordered from Vistaprint face masks. And as of today after numerous emails chasing them up we still do not have them. Although l did receive an email last night in answer to another follow up email to say they are escalating the complaint. Whatever that means.

It’s amazing what you put into your mouth

Like most pampered males we are often given morsels to taste. Judith will pop over with a teaspoon for me to sample a sauce, or it could be a delicious chunk of crystallised ginger, left over from the homemade muesli. But the other day she popped over to me whilst my head was down, reading and article, and another morsel was put in front of my face.

Mouth opened in expectation. Fortunately Judith was up to speed and pulled away the rose that she had offered me to smell.

Wildlife booming within the environment

After the initial birth of eight pheasant chicks, which quickly diminished to only two fully fledged birds, mum surprised us when she visited with a new clutch of eight young, very small chics.

Also manage to glimpse the mother of the new fawn, unfortunately not the little baby.  That must be hidden amongst the copse at the bottom of the garden.

New Royal Naval ship performing trials on the Clyde

HMS Tamar can be seen shooting up and down the Clyde after there was a problem with the engine system.

From what l have read on the internet, the Tamar is Batch 2 River-class offshore patrol vessel of the Royal Navy named after the River Tamar in England.

The Royal Navy had signed an agreement to build three new offshore patrol vessels, based on the River-class design, at a fixed price of £348 million including spares and support. In August 2014, BAE Systems signed the contract to build the ships on the Clyde in Scotland. The Ministry of Defence stated that the Batch 2 ships are capable of being used for constabulary duties such as "counter-terrorism, counter-piracy and anti-smuggling operations". According to BAE Systems, the vessels are designed to deploy globally, conducting anti-piracy, counter-terrorism and anti-smuggling tasks currently conducted by frigates and destroyers. A £287m order, for two further ships, including Tamar, and support for all five Batch 2 ships, was announced on 8 December 2016

Another variation 

Now l have this local friendly health food shop in Dunoon that has all manner of organic flours, there is no stopping me experimenting. The granary flour produced a really nutty flavoured loaf. Superb when covered in butter. Breakfast time in the Parker household has never been more interesting. Although rather fattening. My excuse is that l need to keep pace with my starter which l feed on a daily basis.

The other effects of COVID-19

Whilst people around the world still struggle through the pandemic, a new legacy arises. Check out the bbc news on the link below. Not nice reading, but we need to be aware of the tragedy.

https://www.bbc.co.uk/news/av/world-asia-india-53363926/india-s-growing-covid-19-waste-challenges-workers

On a lighter note

A new tv programme worth watching. Tune into bbc Alba.

Not sure if it’s on catchup, we programmed it to be recorded on our human. Although these days it seems to have a mind of its own. Will have to investigate alternatives on the market.