4/16/2023 0 Comments Eastward ho![]() Slice the unpeeled onion in half across and turn the cut side in a non-stick pan until fairly well browned.Ģ. It’s very similar to the old English dish (with its song of the same name): Boiled Beef and Carrots.ģ25 g/1.5 lb beef topside (or other quality boiling beef, such as center cut rump,Ĭhuck beef or brisket) plus some beef bones, if desiredġ. The great beef dish of the country is called Tafelspitz and I give the recipe below. You can have fabulous wine and food tours in Austria. (My camera, but not me taking the photo)īelow : Bründlmayer’s vineyards in the Langelois hills north-west of Vienna. This photo is taken in the cellars of one of Austria’s finest wineries, with the owner/winemaker Willi Bründlmayer. Our guide and driver handsomely enjoyed all the wines and hurtled us along the icy roads to the next winery at high speed. On one day, we tasted 67 wines and were quite merry at the end of it, because no facilities were offered to “spit out” (eject) most of the wine tasted. The days were cold, but the inner man and woman were warmed by the country’s delicious sweet wines. We sat, cross-legged, on fine Turkish carpets and the thoroughbred creatures were brought past for our inspection.įrom the heat of the Arabian desert, to a cold cellar in Austria in deep mid-winter, in the 1990s.Ĭontracted to re-popularise Austrian wine in Britain, as part of our education and indoctrination, we went on a delightful “research” programme, visiting winemakers and sampling wines. We were invited to the stud and farm of a very wealthy Sheikh, to have a look at the mares, stallions and racing animals, most of which were valued in millions of Dollars. On a trip to Saudi Arabia, when we were lucky to get a visa for my wife, who is very fond of horses, The only meat on them that was really worth-while was the breast, which was a nice firm, close-grained, gamey bit of meat. We froze them and used a fair number in pies, terrines and stews. However, the Cypriot customers were not attracted and none was ordered. ![]() They happily accepted and a day or two later I delivered the birds, which had been plucked and prepared for the table by a fellow foreign resident in the village who had great experience of game birds and butchery. I phoned a French restaurant in Limassol to see if they were interested in offering them to their customers. Faced with a surfeit of these birds, we arranged a “cull” and reduced the number by about a hundred. By an amazing coincidence, she now lives a kilometre away from us in England! So we are able to see our former donkey whenever we feel like it.Īs well as lots of donkeys we also had a great many pigeons, attracted by easy access to the barley in the donkeys’ food bins. Eventually she returned to England and had “Petal” as we called her and another donkey transported across Europe in a horse-box trailer. After a few years, the young one became unwanted and came into the sanctuary we had by then started, where it was later adopted by an English woman then resident in Cyprus. Across the road from the house we were renting was a mother and foal, pictured below – it was one of the first photographs I took in 1991 when we settled in Cyprus. We first encountered these delightful animals when we were newly arrived. In 17 years, almost 400 came through our gates. Sometimes the noise they made woke us up extremely early. Until we could find land away from our house in the Troodos foothills, we kept the unwanted donkeys we had “collected” close to home, like on a plot next to the house. I understand bets are taken on which pigeon gets home first. I took this in 1991 in the West of England. Here are two men at the point of releasing their pigeons, to fly back home 25 kms away. The majority do find their way back successfully. They are often taken considerable distances away – even across the English Channel to France. These birds are trained to be taken away from home and then, by instinct, to find their own way back to their “residence” (“loft”). Of the pictures on this page, four are mine and the vines and beef photos are library.Ī great sporting pastime of the English, especially in the industrial cities of the north, is the breeding of what are called “homing pigeons”. Today, of course, keeping a picture collection is easier than it ever was because all the images can be kept on a computer (making sure, of course, that they are all carefully copied on to a separate disc, in case of accidents). Far more than a diary (especially if captioned properly) photos bring back people and places that have almost faded from memory. For more than 50 years I have taken a camera with me on trips short ones and long ones.
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