I've settled down into a mix of research work, boat-building and care of father. The research work is still in the reading stage whereby I spend an hour or so checking reference and trying to quell the rising panic at how much there is to check and I now travel everywhere with at least one article print-out on my person. The boat-building is a project called 'Anchor & Sail' and is at the Galgael workshop in Govan. It's a delight, even if I do seem to make mistakes with most things I touch. I'm already starting to get excited about the possibility of building my own rowing boat for Drumbuidhe. Care of father has also settled down. He has once a week visits from cleaners and the local newsagents (they deliver the Saturday papers and fresh milk). I call round every couple of days and while I was hoping to establish a more regular routine (brunch on Sundays and shopping on Thursdays for example) the current arrangement is working OK and there's room for changes in the future.
C's medical crisis last month was initially thought to be bleeding from varices (definitely caused by excess alcohol) but it turned out to be a gastric ulcer (possibly exacerbated by excessive alcohol). As a result C's initial vow to give up alcohol has turned into an intention to cut down on alcohol. C would be healthier if he cut the stuff out completely (he still has toilet problems which are quite restricting) and it would limit the possibility of him slipping back into his more-than-a-bottle-a-day habits. I try not to get anxious about C's continued drinking (he's the one with the toilet problems after all) but it's depressing to find him back drinking when my sister visits. I now see alcohol as evidence of distress rather than enjoyment.
I really dislike agreeing with Giles Coren (he was spectacularly ungracious about Benbecula during a visit there in 2010 which put the cherry on top of his self-centered restaurant reviews) but he did point out that spicy food is great if you're not drinking. This, and the current cold snap, explains my current urge for some hot and interesting. This is an updated version of the quick 'n' dirty Tom Yam Soup which saw me through two very chilly Japanese winters. The variations are thanks to my flatmate Xinxin who always used to poach British pork which she felt had 'boar taint' and Nigel Slater's recipe for Thai meatballs.
Spicy Soup
500g pork mince
large handful coriander leaves chopped
six red chillies finely chopped
2 inch piece of ginger finely chopped
4 spring onions finely chopped
2 stalks lemon grass finely chopped
...... mix together and form into lots (about 40) meatballs; simmer the meatballs briefly in stock (the spare cooked meatballs can be kept for quick suppers or packed lunches through the week).
one chicken stock cube (or stock from simmering the meatballs)
one Tom Yam stock cube (or one teaspoon Tom Yam paste)
vegetables (chinese leaf, cabbage, carrot, mushroom ... whatever you fancy)
small amount of oil for frying
...... fry the meatballs and vegetables quickly over a high heat; remove and add to individual soup bowls; pour the stock into the frying pan and scrap up any residue left; add stock to bowls once it has boiled
The final result may be a bit greasy for western tastes but, for those of us wearing dressing gowns over our clothes, it's just what we need.
