I enjoyed reading about the difference the Free Rice game has made to so many children and it was nice to start September with some good news!
Boat trips, food and sunshine…
For us, since W left school, the autumn has become a time to take a break and, you’re quite right that by the time you read this, we’ll be on our way home from Italy. We’re visiting Liguria, in the north west, for the first time. I’m looking forward to exploring and our plans include a boat trip to Portofino, walks around the Cinque Terre and perhaps a visit to Boccadasse where some of my favourite Inspector Montalbano series has been filmed.
Of course, I’m also looking forward to some good food. I gather Liguria is known for its olive oil, focaccia bread and seafood and that snacks called stuzzichini are popular, so those will all be on our menu!
When we get home, it will actually be time for me to go back to school myself as I’ve signed up for some classes, including Italian. I’ll have to try to get in some practice while we’re in Italia!
Happy September! I hope you’ve had a nice break over the summer. We’ve been very busy so it’s almost a relief that it’s back-to-school time….
I saw a back-to-school post on Facebook today from Free Rice. Funnily enough it’s just about a year since we wrote our own post about about Free Rice, who host an online quiz and donate 10 grains of rice to the UN World Food Programme for every correct answer. Part of their mission is to enable education for children who would otherwise go hungry, and their news today is that over the past year the game scores have provided 275,000 children in South Sudan with free daily school meals. So I do hope everyone will keep playing and spread the word, and perhaps encourage their children to play too, if they want to get online once their homework is done!
This is another nice article to share with children about how the WFP’s HomeGrown School Meals initiative links schools with local smallholder farmers. I know many of us might have been inclined to take our own school meals for granted, or joke about them being an endurance test (my school’s semolina-and-jam was my personal dread), so it’s a good reminder of how lucky we actually were.
If you recall, the UN World Food Programme is headquartered in Italy, and I know you are off to Italy again soon. Have a wonderful trip – I shall expect a postcard!
Yes, it certainly has been very hot here, too, so I was grateful for your tip for reviving tired bees . I needed to put it into action when I found an exhausted bumble bee in our kitchen; I gave it some of the sugar solution on a teaspoon and after a few minutes it was wonderful to see it buzz off with a new lease of life.
Spending time with nature offers “precious breathing space” from modern life – Sir David Attenborough
The plus side of the hot weather is that we have more butterflies in the garden than I’ve seen for a long time. I’m planning on following some more good advice from Sir David Attenborough by taking part in the UK’s Big Butterfly Count . As he says, what could be better for us than spending some time connecting with nature. And it can be done from a comfortable chair with an ice-cold drink…
Speaking of relaxing, it’s time for our annual break here at Staircase 9 17. Enjoy the summer and some family time – see you here again in September.
It was so lovely to see you in Oxford, and I do hope it won’t be too long before we meet again. We were certainly blessed with nice weather that weekend. Since our return here it’s been very hot indeed – and much the same for you, I believe!
We’re not the only ones flagging in the heat. The other day a friend of mine shared a post by SirDavid Attenborough:
“This time of year bees can often look like they are dying or dead, however, they’re far from it. Bees can become tired and they simply don’t have enough energy to return to the hive, which can often result in being swept away. If you find a tired bee in your home, a simple solution of sugar and water will help revive an exhausted bee. Simply mix two tablespoons of white, granulated sugar with one tablespoon of water, and place on a spoon for the bee to reach.”
The rusty patched bumblebee was listed as an endangeredspecies in the US for the first time last year and according to the UN it’s a global trend, with about 40% of the world’s pollinators under threat of extinction. Yet they are all so critical to us for pollinating the crops that keep us alive! So it strikes me that if each of us helps even one small bee recover, we’ll be making a difference to us all.
Of course, without bees we wouldn’t have honey. And if for no other reason, that’s worth helping a bee on its way. As Piglet understood well, all good friends need a little honey sometimes.
“I don’t feel very much like Pooh today,” said Pooh. “There, there,” said Piglet. “I’ll bring you tea and honey until you do.”
Well, what a tonic it was to spend time with good friends! Oxford was looking glorious, with the college gardens and parks at their most colourful, and I loved seeing the profusion of roses everywhere. As well as reminiscing about our student days, it was wonderful to look ahead and make some plans for our blog here at Staircase 9 17, too. It was lucky that we came across the Turl Street Kitchen when we arrived, as it was the perfect place to start our discussions, with its combination of great food and coffee and its mission to support the local community.
The blog’s Home page has a new look
I’m glad we’ve made a few changes to the format of the blog and, as this year progresses, I’m looking forward to exploring our theme of wellbeing and ways of helping ourselves by helping others. Next month, we’ll start our new Friday Food for Thought series, where we’ll post an inspiring snippet to ponder. With that in mind, I’ll leave you with some wise words from Dr Johnson, once, of course, a student at Pembroke himself,
“Life has no pleasure higher or nobler than that of friendship.”
Just a quick post today because I am on my way to see you in person! I cannot wait to be back in Oxford – looking forward to pubs and meadows and window boxes and reunions – and most of all, sharing some wonderful time with you!
Let’s hope both our trains are on time and I will see you shortly at the station….
Hearing about your day in the fresh air and your trip to the farmers’ market inspired me to get out to our local market this week, too. Amongst the various stalls is one which sells fruit and veg; I’m always intrigued by a selection they have of produce which is a bit wonky or slightly past its best. Rather than letting all this good food go to waste, it’s sold off at bargain prices and is perfect for cooking up soups, pasta sauces or fruit puddings. I often pick up some battered bananas to make a breakfast favourite of ours, banana bread, and I thought I’d share the recipe with you this time. In fact, I always think about you when I make it, as the recipe is adapted from a National Trust cookbook you gave me about 30 years ago! Here it is:
Banana bread – delicious and simple to make
125g butter or soft margarine
125g caster sugar
225g mashed bananas – perfect if they have gone spotty
1 egg, beaten lightly
200 g plain flour
Quarter teaspoon bicarbonate of soda
1 heaped teaspoon baking powder
Quarter teaspoon vanilla essence
4oz or 1 stick butter
1/2 cup superfine sugar
8oz overripe bananas, mashed
1 large egg, beaten lightly
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon vanilla essence
Preheat oven 180 C, 350 F, gas mark 4
Grease and line a 450g/1lb loaf tin.
Cream together the sugar and butter until they are pale and light and fluffy in texture.
Stir the mashed bananas into the creamed mixture and add the beaten egg. It’s likely to look curdled at this point, but don’t worry, that’s fine.
Fold in the dry, sieved ingredients little by little, then add the vanilla essence. Spoon the mixture into your lined loaf tin and bake in the oven for 45 to 50 minutes. When the banana bread is ready it will spring back when you press it in the centre with your finger.
Let it cool in the tin for around 10 – 15 minutes, then turn it out and put it on a wire rack to become completely cool. Store in an airtight container and it will be fine for 4 – 5 days.
I love to eat this cut into thick slices spread with a little butter. If you find you like it, it’s worth making two loaves at a time as it freezes very well.
I’ve just checked online and, according to Zero Waste Week an incredible 1.6 million bananas are thrown away in the UK every day! This recipe goes to prove that with a bit of effort, you can turn even the least appealing food into something good. As the saying goes, if life gives you lemons, make lemonade* and I think you could add, if life bruises your bananas, bake banana bread.
Until next time, I will leave you with that profound thought!