One of the rules of our Staycation is to have at least one new menu item. Last nights lamb didn’t really satisfy the rule but lunch did, as does today’s lunch and dinner is sort-of new. Whilst in the kitchen we notice our new resident is happily bounding around. Any funny business and bailiffs will be sending an eviction notice!
Starting with lunch I’m looking for a new salad, and salade Russe came up, I (after a bit of homework) learned that this can be constructed with any collection of meats and vegetables so start with the ham I sous vide yesterday, boiled egg, beetroot, potato, carrot, haricot and apple. All combined in mayonnaise and herbs - parsley and chive. An excellent combination of tastes.
After nearly a year of lockdowns, during which we have fastidiously stuck to the rules and only walked from home, we have decided to allow ourselves the luxury of driving to start our walk, so for the first time in any lockdown, so since 25/03/2020 we jump in the car for purely recreational reasons and drive seven miles to Notton. The weather is glorious and the roof comes off for the drive.
We embark on a walk touching a mixture of new routes and familiar ones as we criss-cross old pathways and create an excellent Sunday wander. In the grounds of Nostell Priory we stop for lunch and find that the Russian salad is actually rather good. Our customary Chardonnay adds to the classic Sunday lunch experience of course.
Moving on we’re engaging with disused railways, passing through new (to us) pit villages and farmland as well as more familiar areas. We marvel at the hapless inability our fellow walkers have to socially distance, especially in the more populous areas such as around Newmillerdam. After a slight detour where a bridge was missing, before long we’re back at the car in Notton and once again the roof is off for the return drive.
Although it’s later than normal we still manage to find time for afternoon tea and a programme set on.a Safari park, by which time it’s dinner prep time accompanied by a stiff G&T. The duck legs have been sous vided for 24 hours to get a mild confit, so all that’s left is to knock up a courgette soufflé and braise some cabbage for a splendid dinner, with a mango & Maderia sauce adding the finishing touch. Yummy!
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