16th to 18th July 2004 - Glen Feshie
As is now customary, this meet was fully booked on the first night -
nothing to do with the location or advance notice that the weather would be
nice. It was all down to the reputation of Jean the hostel owner's cooking.
Just for a change, the weather on Saturday morning didn't look too
promising. Most people went Munro bagging in the Cairngorms, with a few
heading for local Corbetts. Keith & Nicola planned to climb Creag Meagaidh
but torrential rain altered their plans to that most difficult of traverses
- Aviemore High Street. Gillian did her usual ascent of the cairn on Carn
Ban Mor but failed to take account of the gentleman sheltering behind and
nearly decapitated him! The weather on the day varied greatly according to
how far East you were - Albert, Judith & Fiona had clear views and very
little rain on Bynack More whereas Margaret, Owen, Gillian and Scott got wet
on the Feshie ridge.
All but Gillian & Margaret were back early to ensure they didn't miss
dinner. However even they curtailed their day and were back by 7pm....
Pre-dinner drinks were hosted on the lawn and accompanied by Owen's lesson
in gaelic pronounciation. Not sure whether it was the cold or the gaelic
that caused everyone to retreat inside to wait on the main event of the
weekend. As always, Jean didn't disappoint - homemade bread, carrot, apple
& cashew nut soup (recipe below), pork & prune pie with loads of veg and
meringue & strawberries to finish. We collapsed contentedly on the
Sunday was looking like sunshine and showers again with the most popular
hills being 'something around Drumochter' - Gillian and I enjoyed a rain
free ascent of Meall na Leitreach.
Carrot, Apple and Cashew Nut Soup
- 1 lb / 450 g carrots
- 1 large onion
- 1 small potato
- 1 large cooking apple
- 2 oz / 55 g margarine
- 2 pints / 1.2 L vegetable stock
- 2 oz / 55 g broken cashew nuts
- Salt and pepper to taste
Roughly chop the vegetables and apple. Melt the margarine in a large
saucepan and saute the prepared vegetables for 5 minutes, stirring
occasionally. Add the remaining ingredients, bring to the boil, cover and
simmer for 30 minutes until the vegetables are just tender. Allow to cool
before blending in a liquidiser or food processor. Reheat to serving
temperature and adjust seasonings.