A short interlude
Not really the time or inclination to blog recently. The awful reality is that an old family friend is, not to put too fine a point on it, dying. Cause; Mesothelioma (Cause, Asbestosis) probably contracted as a Petty Officer in the Royal Navy. So we’ve been spending quite a bit of our free time visiting, doing the shopping, running other errands for his wife (Who doesn’t drive) and reading to him, as he’s too weak to hold a book.
Nothing too strenuous, just a bit of Kipling, Frost, Robert Service. The more ribald the better. Although I have to tone the funny stuff down sometimes as the poor chap’s only got half a lung left, possibly less according to his Doctor. I don’t want him to die laughing because of something I said or did. Not that laughing is such a bad way to go, but I don’t think I could forgive myself if I was the cause. Besides, he and his wife helped us a lot when first we arrived in Canada, so we feel that we have a bit of a moral debt to discharge, and too little time remaining to do it in.
Considering the life the man has had; WW2 saw two of the ships he was on torpedoed and sunk; Distinguished Service Order; lost in the Arctic for ten days while surveying for Decca radar, travelled trans Canada any number of times with a Radar training unit. Yes, he is a ‘real’ person, and when he dies I will publish a link to his obituary if it’s available online. Although for our old family friend I think that’s pretty much certain, and if not I’ll bloody write it myself. Such people should not slip from memory so readily. They are too rare.
Watching someone die slowly is not exactly my favourite pursuit, so to lighten my glumness (and Mrs S’s), I’ve been scouring the Interweb for ‘cheer-us-up’ recipe’s. Stap me if I didn’t hit paydirt. Perfect chip batter in a simple, quick and easy recipe. See the youtube clip below. Just tried it out on Snapper and Pacific Cod fillets, and believe me, the result is light, tasty portions so easy even I can get it right every time. Much better than store bought, and rivalling most chip shop batter I’ve tasted. Try it for yourself.
Don’t forget, the water should be properly chilled and the mix thoroughly whisked for lightness. With only a handful of decent Chip shops on the Island, sometimes the DIY method is the only way.