Nigel's Photo Blog

(Above image is a capture of a seal at Loch Ewe.) This morning, I departed my lodgings at Talladale on the banks of Loch Maree in N.W. Scotland. Just as I was leaving the mail delivery lady arrived with vehicle radio loudly playing ceilidh (traditional Scottish) music which I thought made a nice, cultural change from the racket of blaring pop music, being the usual fare of morning radio stations. Next, I drove a couple of miles north and stopped to visit Victoria Falls (not to be confused with namesake in Zambia, Africa). As the image shows, water flow was light due to a combination of mild winter with light snow and a very hot, dry spell earlier in the month which actually triggered landscape fires in the region. In fact, the local scenery was blackened as the result of fires occurring about 5 days ago. Next, past Gairloch on the coast and then on to Inverewe Garden on the banks of Loch Ewe. Gairloch. The garden was started by landowner, Osgood Mackenzie around 1880.

(Above image is a capture of Highland Cows on the road between Applecross and Sheildaig.) Today was the first day of my 500 mile tour of northern Scotland using the new NC 500 route. I started from Inverness the headed directly west with first stop at Lochcarron Golf Club for a coffee and chat with locals. Their course is 9 holes and entails a convoluted layout including crossing the main highway, apparently a few cars have been hit in the past no doubt prompting interesting insurance claims! Image below is taken from the Club House encompassing part of the course and the local church and burial ground. Next, I moved on to first destination of Applecross, a tiny and remote  village on the coast whose name has nothing to do with fruit. To reach Applecross requires navigating a single-track back road up a small mountain which features some hairpin bends. However, the elevation affords excellent views. Applecross village is of the linear type, being stretched out along th

(Above image is a capture of Inverness Cathedral (Anglican/Episcopalian) which dates from 1869.) This afternoon, I undertook a walking tour around the City of Inverness, Scotland which is described as the 'Capital of the Highlands'. Population is 46,000. Inverness is located at a latitude of 57.47 degrees north at junction of the northern tip of the Great Glen geological fault on the Moray Firth which connects with the North Sea via the River Ness. The name translates as 'mouth of the River Ness'. which is apposite as the river flows through the city centre. This ornate building is the Town House which dates from 1882. It is now the civic office of the Highland Council.   View of River Ness and Inverness Cathedral   Inverness Castle, 1834. This name is a misnomer because the current building has never been used for military purposes although is is built on the site of a succession of since demolished military castles and forts dating back to the

(Above image is a capture of a serving of haggis, neeps and tatties.) Here is a listing of some traditional Scottish foods which visitors may encounter: Stornoway Black Pudding (or, just 'Black Pudding') Typical contents:  Beef suet, oatmeal, onion, blood, salt and pepper. Usually encountered in context of a cooked breakfast. (Stornoway is a town on Lewis in the Outer Hebrides.)   Arbroath Smokies Made from haddock, a white-fleshed salt water fish similar to cod.The flesh is smoked over hardwood in and around the east coast fishing town of Arbroath. Usually encountered at breakfast. Cranachan A popular dessert comprised of whipped cream, whisky, honey, raspberries and oatmeal. Haggis This is a savoury pudding comprised of the minced heart, lungs and liver of a sheep together with onion, oatmeal, suet, spices and salt mixed with stock. Traditionally, the mixture is cooked whilst encased in the animal's stomach but artificial casing is now common

(Above image is a capture of Bramble and Apple Mousse) The following have been sourced from a community fund raising book entitled ' Good things from Arisaig'. Arisaig is a coastal village in the Scottish Highlands, about 36 miles west of Fort William. Smoked Fish Pate with Melba Toast Ingredients 12 oz (340g) #kipper (undyed), smoked mackerel or smoked trout fillets. 3 oz (75g) soft butter Freshly ground black pepper Lemon Juice 3 oz (75g) cream cheese 2 tbsp chopped chives To garnish-4 black olives. (# A kipper is a whole herring, a small oily fish which has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled and cold-smoked over smouldering woodchips.) Check that all the bones have been removed from the fish fillets. Mash the fillets in a bowl. In another bowl beat the butter until creamy, then beat in the cream cheese. Add the fish, season with pepper and stir in the chives. Add lemon jui