Hair of the Dog...
Nov. 13th, 2010 06:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
endlessraritiesIt was a good party. A very good party.
I met up with a whole bunch of my contemporaries who used to be stalwarts of the Glasgow University Science Fiction Society (aka 'Io'). They are all devilishly smart, rather successful and extremely good company.
There was wine. There was champagne. I still feel terrible. And my dear mundane husband still cannot fathom out why all these supposedly sane, sensible individuals are so addicted to science fiction in all its ubiquitous forms, and to 'Star Wars' in particular.
We ate out at The Old Bakehouse in West Linton, and very nice it was too. West Linton is a Historic Conservation Village: it lies about eighteen miles south of Edinburgh and is quite close to Rosslin (of Chapel fame). We stayed in the village overnight, so of course I considered it my solemn duty to conduct a sortie in search of wonderful, obscure and unusual architectural and historical things with which to adorn my forthcoming blog-posts.
The upstanding buildings in West Linton all seem to be of nineteenth or late eighteenth century date. But there are some echoes of an earlier era scattered about the place. After touring the village itself, I made a bee-line for the kirk and the graveyard, which as usual did not disappoint. So expect gravestones a plenty over the next few days (and darn it, I MISSED Hallowe'en!).
Here, for starters, is a view of the main thoroughfare in West Linton, looking past the entrance of the Old Bakehouse (where the food was yummy!):-
After so much over-indulgence yesterday we opted for a rather frugal Scots supper tonight. We had some lentil soup (veggie stock) followed by oatcakes and cheese. The cheese was locally produced: smoked garlic cheddar from the Arran Cheese Co. (very nice!) and Black Crowdie, a traditional cheese native to Scotland which features a soft cheese rolled in pinhead oatmeal and black pepper (also very nice!). For those of you familiar with Scots cheeses, Caboc is similar, but it omits the pepper...
We are now, not surprisingly, stuffed. And I don't think I'll be able to look a glass of merlot in the eye for quite some time!
I met up with a whole bunch of my contemporaries who used to be stalwarts of the Glasgow University Science Fiction Society (aka 'Io'). They are all devilishly smart, rather successful and extremely good company.
There was wine. There was champagne. I still feel terrible. And my dear mundane husband still cannot fathom out why all these supposedly sane, sensible individuals are so addicted to science fiction in all its ubiquitous forms, and to 'Star Wars' in particular.
We ate out at The Old Bakehouse in West Linton, and very nice it was too. West Linton is a Historic Conservation Village: it lies about eighteen miles south of Edinburgh and is quite close to Rosslin (of Chapel fame). We stayed in the village overnight, so of course I considered it my solemn duty to conduct a sortie in search of wonderful, obscure and unusual architectural and historical things with which to adorn my forthcoming blog-posts.
The upstanding buildings in West Linton all seem to be of nineteenth or late eighteenth century date. But there are some echoes of an earlier era scattered about the place. After touring the village itself, I made a bee-line for the kirk and the graveyard, which as usual did not disappoint. So expect gravestones a plenty over the next few days (and darn it, I MISSED Hallowe'en!).
Here, for starters, is a view of the main thoroughfare in West Linton, looking past the entrance of the Old Bakehouse (where the food was yummy!):-
And a close-up of the stained glass lamp in the top corner:-
After so much over-indulgence yesterday we opted for a rather frugal Scots supper tonight. We had some lentil soup (veggie stock) followed by oatcakes and cheese. The cheese was locally produced: smoked garlic cheddar from the Arran Cheese Co. (very nice!) and Black Crowdie, a traditional cheese native to Scotland which features a soft cheese rolled in pinhead oatmeal and black pepper (also very nice!). For those of you familiar with Scots cheeses, Caboc is similar, but it omits the pepper...
We are now, not surprisingly, stuffed. And I don't think I'll be able to look a glass of merlot in the eye for quite some time!
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Date: 2010-11-14 01:01 am (UTC)Oh what a beautiful staind glass lamp!
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Date: 2010-11-14 02:29 pm (UTC)no subject
Date: 2010-11-14 01:18 am (UTC)no subject
Date: 2010-11-14 02:29 pm (UTC)