West Highland Way day 3

Kings House to Kinlochmore

We think this was more scenic than day 2, but it was very close. It was really, really raining this morning, so we got to experience that.

Scotland trip so far

We're having a great time. Weather has been cold and drizzly much of the time, which is how we planned for it to go, and how we like it.

I'm writing this from Glencoe, 2/3rds of our way along the West Highland Way. There hasn't been any internet available for the last two nights, so hopefully I can post this once we make it to Fort William. No internet also means we haven't been able to call D, who we miss terribly!

We missed our connection in London (Cari is now 0/3 making connections in Heathrow... please wish us luck for the return flight). We ended up delayed from 7:20 am until 12:00 pm, but for our trouble (the flight in was a bit late, but really it was the customs line that got us), British Airways gave us a prepaid £450 credit card. Thanks!

We managed to make it to Glasgow in time to walk around town and eat, then briefly walked through the necropolis there the next (Sunday) morning before catching a train to Tyndrum to start our trek.

Presented without comment

Testing, testing. 1,2,3?

Update:  Jack figured out how to get pictures from our nice camera to his phone via bluetooth, in preparation for our trip to Scotland, where our phones will be our only computers.

kitten update

We've had the kittens for a little over a month.  Emo is still not friends with them, sadly.  Her bubble of personal space has been reduced from anywhere in the house down to about six inches though, so we're making progress.    D has a lot of fun with them and we're working on his technique for picking them up.  Toru is 6.5 lbs now, at 3.5 months, so he is rapidly approaching Emo's size.  

mushroom tarragon soup

We've made this enough times for it to qualify as a blog-worthy favorite.  Don't put in too much garlic!

Mushroom Tarragon Soup (from epicurious.com)

Ingredients

1 tbs butter

4 minced shallots

1 minced garlic clove

6 cups cremini mushrooms (minced?)

1  1/4 cups vegetable stock

1  1/4 cups 2% milk

1-2 tbs fresh chopped tarragon

2 tbs dry sherry

1/2 tsp salt

1/2 tsp ground black pepper

1 sprig fresh tarragon for garnish

Parmesan cheese

• melt butter in dutch oven, add shallots and garlic and cook over medium heat for 5 minutes
• add mushrooms and cook gently for 4 minutes, stirring 
• add the stock and milk and bring to a boil
• lower heat, cover and simmer for 20 minutes, until mushrooms are soft
• stir in the chopped tarragon, salt and pepper on low heat
• immersion blend
• stir in sherry
• serve and top with Parmesan and more tarragon