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“INVERGORDON
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new
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“in
which we talk of beds, venison and clapshot”
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“TAKING
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Invergordon
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Dilettante
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“as
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“PLASTIC,
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“HOW TO MAKE A
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“RUBBISH, WRONG
& PUBLISHED”
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“The
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“one man’s meat….”
M.E.A.T. the future?
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“GOING TO THE DOGS”
an
international tale
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“The two gentlemen of
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May 2011 Supplement of the Highlander
“Burning Up?”
there are always two sides to every story
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“The Courting”
A Highland Shepherd’s Tale
Dilettante
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March 2011 Edition of the Highlander
“Who Cares Wins”
the
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“The Clipping”
A Highland Shepherd’s Tale
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“Tomorrow…Another
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Swine Flu Epidemic, Pensions and Grant Questions
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“Highland Village
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latest The Dilettante Gardener - Issue 9
“In
The Doldrums”a tale not of cabbages and kings
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Dilettante Cook celebrates Burns Night
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“Unrest,
Obsession & Rewards”
Politicians
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“The
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Chief
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“Horse Talk & Horse Trading”
Invergordon’s
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hot air, wind and waste
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42
Days of Contrivance
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“They're
still at it!”
Even
in the days before the Highland Clearances or that of stealing a
sheep,
punishable by death, came into being, Cottars throughout
the Highlands and
Islands were adept at making the most out of
what food came to hand.
Herring and oatmeal were standby
ingredients but so too were many other
items gleaned from the
countryside, one way or another.
Life for a Cottar was hard
right up to and including the second World War
years, as a lad I
experienced just that. Thus, before all is lost, I was persuaded
to
commit to record some of the dishes and happenings which occurred
during
that period and so too, relate some ‘old wives
tales’.
During that time there were no such things as
digital scales or kilos, the
housewife then went about her baking
and cooking mostly by feel and experience.
Hence you will not
encounter precise measurements in the attached ‘brief ‘
of
my records, should you wish to access them.
to
download
a free copy of Cottar Cuisine click
here
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last
updated 11:00 Nov 27th
2011