I have always been quite indifferent to the taste of red meat and while the mere mention of a roast beef dinner with all the trimmings brings most to the point of dribbling, the image does not leave me foaming at the mouth.
My issue with red meat stems from a childhood in the Irish countryside where meat was served overcooked and dry; there seemed to be an underlying fear a slight hint of pinkness might see the cow rise from the plate and dander back out to the field. Continue reading
I always wanted to travel and see the world and after five-years of continuous employment in Autumn 2009, (anyone with 20 years plus service will surely recoil in horror at such a statement) I decided it was time for a short sabbatical from the world of work.
I set off on a five-month back packing adventure with a like minded friend to explore South America and the United States.
We spent three-months in Cusco, the old Inca capital of Peru, nestled high in the Andes Mountains volunteering at an orphanage.
This was the perfect base to explore an area steeped in history and the highlight was overcoming my fear of heights to complete the four-day trek to the lost Inca city of Machu Picchu.Our self-catering digs above the orphanage where basic. We had a two ring gas hob, a kettle, one saucepan and a few plastic plates, cups and cutlery.
This was primitive living but a humbling experience which made me appreciate home comforts and appliances we take for granted like the oven and fridge.
Close to our accommodation was a market with an abundance of fresh vegetables, fruit and spices. Access to these ingredients and my two ring hob brought out my creativity and inventiveness when preparing meals and Peru strangely is where I began to hone my curry making skills. Continue reading