War, Peace and Albania in Spring

War, Peace and Albania in Spring

I love the Albanian countryside. It is such a riveting combination of wild and serene.

Last time we trekked through the rugged hills far outside Tirana admiring mule trains and shepherds guiding their sheep along narrow mountain paths.

Today we’re in a valley, driving along a turquoise river lined with towering trees and meadows of wildflowers.

I couldn’t help but smile when I saw this dog emerge from the woods to drink deeply of cool river water.

Albanian dog

I would’ve loved to have a flotilla of inner tubes at the ready to toss into the river and bob along with my feet in the water and the sun on my face.

 

Albanian river

The fields of wildflowers were exquisite. Great swathes of purple and white in a sea of green under a blue, blue sky.

It took a second glance to notice the pill box nearly hidden by the tall grass.

It was one of thousands we would see as we got closer to the Albania/Greece border. Stark evidence of conflicts that have raged for years.

river in Albania

It’s hard to imagine bloody battles and scared soldiers when the sun is shining and birds are singing as they flit through the trees.

I’m so glad there is at least a semblance of peace now. Deeply rooted prejudices and grievances may still linger in many hearts on both sides of the border, but for now at least, the shooting has stopped.

 

Albanian meadow

And that is something to celebrate.

“May today there be peace within.
May you trust that you are exactly where you are meant to be.
May you not forget the infinite possibilities that are born of faith in yourself and others.
May you use the gifts that you have received, and pass on the love that has been given to you.
May you be content with yourself just the way you are.
Let this knowledge settle into your bones,
and allow your soul the freedom to sing, dance, praise and love.
It is there for each and every one of us.”
– Mother Theresa –

Wish you much peace today.

xo

Albanian Shepherds and Oven-Roasted Radishes

Albanian Shepherds and Oven-Roasted Radishes

I love going on road-trips. Especially on gorgeously sunny days with the windows down and dear friends beside me.

One of my favorite road-trips of all time was through Albania. It was a wild, crazy adventure of unreadable maps, wrong turns, and roads that were little more than gigantic potholes strung together.

I loved it.

I got one of the window seats and happily leaned out of it for hours, capturing the people, animals, and landscape of this incredible country.

sheep farmers in Albania

I was amazed by the ruggedly beautiful mountains ridged by rocky outcroppings and covered in wildflowers.

Best of all were the shepherds leading long trains of sheep along narrow trails. We watched them wend their way down the mountain, not one sheep toppling off.

Other shepherds sat out front of their makeshift tents, chatting amiably in the sunshine as their cattle nibbled grass nearby.

Albanian shepherds

Such a wildly beautiful place.

 

Albanian mountains

As we climbed higher and higher I looked back into the valley, in awe of the mountain towering up behind us, its distinctive features disappearing in a haze of blues and greens.

mountains in Albania

I smiled as we rounded another bend, this time spotting a man leading a train of heavily-laden mules. I wondered where they were going. Where they came from. What was in those bags.

mule train in Albania

I also wondered what they were eating as they stopped for their midday break. Bread? Cheese? Homemade brew?

Reminiscing about these shepherds made me crave simple fare. Farm food. So today we’re eating oven-roasted radishes.

My dear friend Robin made them for me when I visited her recently. I don’t usually care for radishes with their peppery heat and almost aluminum after taste. But now I crave them.

Somehow roasting mellows the radishes, taking away their distinctive bite. And roasting the leaves is pure genius. They turn into light, crispy, salty bits of loveliness. I made two pans of these and Bear and I ate them clean in one day. They’re that good.

how to roast radishes

What is the best road trip you’ve ever taken?

Oven-Roasted Radishes

Ingredients:

1 bunch radishes with greens, washed and dried
olive oil
salt

Directions:

  1. Preheat oven to 400 degrees F.
  2. Grease baking sheet with olive oil.
  3. Separate radishes and cut in half. Place on baking sheet cut side down.
  4. Drizzle with olive oil and sprinkle with salt.
  5. Roast 20-30 minutes until greens are crispy and radishes are golden brown on cut side.

 

At Dawn on ANZAC Day

At Dawn on ANZAC Day

Figures moved like wraiths through the thick morning fog. Wraiths clad in hoodies and fleece jackets, streaming towards the Dawn Service commemorating ANZAC Day in Warwick, Queensland.

I held tightly to Bear’s warm hand as we joined stragglers gathered at the gates to the War Memorial, the sound of singing mingling with some particularly rowdy birds in the chilly pre-dawn.

The billowing fog, eerie light from nearby lampposts and the brooding darkness that comes just before daybreak was a moving setting for the songs and tributes that echoed out into the park. I haven’t heard β€œIn Flander’s Fields” since I was a girl in Canada – another Commonwealth country – drawing pictures of poppies for the annual nationwide competition.

In Flanders Fields
by John McCrae, May 1915

In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie
In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.

Anzac Day Warwick

Before I came to Australia I’d never heard of the ANZACS and didn’t know what ANZAC Day was. I’ve since learned a few things.

ANZAC stands for the Australian and New Zealand Army Corps.

April 25th is ANZAC Day and marks the anniversary of the first major military action fought by the ANZACS during the First World War at a place called Gallipoli.

To say the action was a mess would be putting it mildly. That it was not an all out catastrophe is due only to the incredible heroism and bravery of the ANZACS. It is best not to mention the British at this point. Their willingness to use the Aussies and Kiwis as cannon fodder was a habit that took decades to break, and is still deeply resented by many.

In spite of devastating losses and eventual retreat, the Gallipoli Campaign is often considered to have marked the birth of national consciousness in both Australia and New Zealand. England may have birthed them, but they would quickly stand on their own feet and develop their own unique culture, history, and accents.

The 25th of April was officially named ANZAC Day in 1916, and developed from a commemoration of the 60,000 Australians who lost their lives in WWI to include those lost in WWII and subsequent military operations.

ANZAC Day is a national day of remembrance. The Dawn Service reflects the feelings of comradeship soldiers felt in the quiet, peaceful moments before dawn, before the battle began anew. Over time it has grown to commemorate the dawn landings at Gallipoli as well. Original Dawn Services were limited to veterans, but nowadays families and other supporters are welcomed.

The Dawn Service in Warwick included moments reflected in services throughout Australia: bugler playing Reveille, moments of silence, hymns, prayers, tributes and readings.

I am not Australian, but I still choked back tears as I stood in the darkness with hundreds of others. I saw women standing alone, teenage couples huddling for warmth, soldiers, scouts, and police officers, elderly women in hats and long coats, veteran soldiers in uniform. I wondered why so many would wake at 4 a.m. as we did, creeping through fog so thick you could hardly see ten feet in front of the car, shivering in the cold and darkness. I thought of my brothers fighting in Afghanistan, my grandfather guarding a POW camp in Denmark after WWII, my Danish and Norwegian relatives fighting in the Resistance, and I knew why I was there.

To remember.
To say thank you.
To renew my commitment to live peacefully and kindly and honorably.

I hate war. I hate that soldiers die, no matter what side they’re on. I hate the separation of families, lovers and friends, the devastation of cities and homes, the gutting loss of life. I hate that powerful people use the lives of soldiers and civilians as pawns in their quest for more power. I wish it would never, ever happen again.

But I am deeply grateful to those who fight and have fought on behalf of those who cannot defend themselves. To those who suffer deprivation and loneliness and untold horrors just so I can be safe and do all those little things that seem so insignificant when compared to their sacrifice.

I am grateful that in remembering those who have fought, we renew our desire for peace.

β€œThere can be no peace if there is social injustice and suppression of human rights, because external and internal peace are inseparable. Peace is not just the absence of mass destruction, but a positive internal and external condition in which people are free so that they can grow to their full potential.” – Petra Karin Kelly (1947-1992)

Writing, Dreaming and a Spiced Caramel Pear and Apple Pie

Writing, Dreaming and a Spiced Caramel Pear and Apple Pie

I have one dog snoozing in my lap and the other napping soundly on the floor. My cup of tea is next to me and the doors and windows are open to catch the warm breezes on this beautifully sunny Autumn morning. I love working from home. πŸ™‚

Autumn blossoms

Yes, there are piles of laundry to be folded and pots to be scrubbed and papers to be sorted and floors to be swept, but life is good.

Yesterday dear friends came over to help us drench goats and trim their hooves. What a hilarious time we had chasing and wrestling goats together, ending our day exhausted but happy. You can read about it here.

The weather has been so gorgeous that I’ve made time to go for extra walks with Fletcher and Luna, wandering through golden grasses and fading wildflowers, finding new beauty in browns, russets, and soft greens.

autumn meadow

I’ve been doing a lot of writing recently, both personal and work-related, and it suddenly hit me that I am what I always dreamed I could be: a writer. That makes me smile. Life is such an unpredictable, haphazard, surprising thing and it’s so wonderful when in the midst of sadness or pain or illness or grief or loss or disappointment you can suddenly see a dream come true.

Admittedly I had envisioned myself as a novelist, someone quirky and splendid like Jo March in Little Women, clad in funky hat and voluminous nightgown, scribbling away in her attic hideaway until the wee hours of the morning.

Perhaps that will happen one day, but for now I’m ridiculously happy with the work I have, writing about things dear to my heart: travel, country living, delicious food, music and art. I love it.

Autumn pods

I had another dream come true this weekend. I got to go to my first classical music concert in Australia: the delightfully talented and down-to-earth Attilla Sautov and The Mueller International Chamber Orchestra. We turned it into a Girls Night Out and had such a grand time sitting in the restored town hall listening to gorgeous music and gabbing like mad at intermission.

I sat back in my squishy seat and closed my eyes in sheer bliss as they played lush pieces by Tchaikovsky, Mendelssohn and Paganini before ending the evening with jaunty dances and czardas by Brahms and Monti. It was wonderful and I went to bed that night with a very full heart.

sun on golden fields

I’m in a bit of a pie-making phase at the moment, unable to resist the smell of apples simmering with butter and spices and brown sugar. Mmm. My latest one is a Spiced Caramel Pear and Apple Pie. I love the tender slices of gala apples and green pears laced with cardamom and ginger in a simple caramel sauce. Such a splendid thing to have on the back porch at the end of a long day.

Spiced Caramel Pear and Apple Pie

How about you, dear one? Have you had any little or big dreams come to pass recently?

Spiced Caramel Pear and Apple Pie

Ingredients:

1/2 cup butter
4 large apples, cored, peeled and sliced
4 large pears, cored peeled and sliced
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp cardamom
1/2 tsp ginger
1/2-3/4 cup dark brown sugar
enough pie dough for a double-crust pie
1 egg, beaten
sugar for sprinkling

Directions:

  1. Preheat oven to 375 degrees F.
  2. Melt butter in large frying pan over medium-high heat.
  3. Add fruit and let sit until butter begins to simmer. Add spices and stir occasionally making sure it does not burn.
  4. Cook until fruit is browned and begins to caramelize (about 10-15 minutes).
  5. Add brown sugar and cook another 5-10 minutes until mixture is rich brown and butter and brown sugar have formed thick sauce.
  6. Let cook slightly (5 minutes) then pour into prepared pie pan.
  7. Top with remaining pie dough and cut slits in to for steam to escape. I like to top crust with cut outs of leaves or hearts or anything.
  8. Brush pie with beaten egg and sprinkle lightly with granulated sugar. This gives it a pretty sparkle when baked.
  9. Bake 35-45 minutes until crust is beautifully browned.
  10. Serve warm.
Medievalists, Goats, Cheese and A Caramelized Apple Pie with Havarti

Medievalists, Goats, Cheese and A Caramelized Apple Pie with Havarti

After a solid week of hard work I’m celebrating with a caramelized apple pie topped with Havarti cheese. It’s cooling in the kitchen now and smells so ridiculously good.

While I wait for it to be ready I have a few moments to tell you about the projects I told you about yesterday.

The first is a blog for the farm where I live in Australia: Citadel Kalahari. It will be a place for stories about the gorgeous Kalahari and Kalahari Bohr goats I look after each day, homey recipes, and the adventures we have on an Australian goat farm.

You can visit by clicking here: Citadel Kalahari or Citadel Kalahari on Facebook.

Citadel Kalahari blog

The second is a blog for my dear friend Ann: thisAnnthat. You’ve heard about Ann here before. She’s been an incredible friend to me, welcoming me right into her family and teaching me a myriad of things about gardening, goats and cheese-making. I love her to pieces and am so excited about this new blog of hers where she’ll be sharing recipes and tips for everything from cheeses and breads to ethnic foods from her beloved Hungary.

You can visit by clicking here: thisAnnthat.

thisANNthat blog

My third project is still in progress, a blog for the Australian medieval enactor group I joined: Black Wolf Caravan. I love this group of crazy folks so much. They are the jolliest bunch and meet at the farm nearly every weekend to eat, brainstorm and make all sorts of fabulous things like chain mail, camel saddles, and weapons from the 12th century. This blog will feature stories of our adventures together, projects, medieval recipes, and educational materials on the life of a trader caravan on the Silk Road during the 12th and 13th centuries.

You can visit by clicking here: Black Wolf Caravan or Black Wolf on Facebook.

Black Wolf medieval group

My fourth project this week (phew!) is taking on the role of Community Manager at my beloved Travel Belles (yay!!). I’ve been writing for this wonderful site for nearly two years now and treasure the relationships I’ve forged there.

If you’re interested in travel, reading great books, eating good food or just like being inspired by the adventures of others, I’d love to have you join us. You can join the Travel Belles Community by clicking here:

Travel Belles Community

Travel Belles on Facebook

Travel Belles website

And that, dear friends, is that. πŸ™‚

Now it’s time to head out into the sunshine with a slice of homemade pie.

cheese and apple pie

What’s your favorite way to relax after working like a trooper?

Caramelized Apple Pie with Havarti Cheese

Ingredients:

6-8 large apples, cored, peeled and sliced thinly
1/2 cup butter
1/2 tsp each of nutmeg, cardamom, cinnamon and cloves
1/4 cup to 1/2 cup brown sugar
4 slices Havarti (or extra sharp cheddar)
pie crust dough (enough for double crust pie)

Directions:

  1. Preheat oven to 400 degrees F.
  2. In large frying pan melt butter over medium heat.
  3. Add apples and saute 5 minutes until they begin to brown.
  4. Add spices and saute 5-10 minutes more until apples are browned and softened.
  5. Add brown sugar and stir until melted and well-mixed. Let simmer 5 minutes.
  6. While mixture is simmering, prepare pie pan but pressing half of dough into bottom of pie pan.
  7. Pour apple mixture into pie pan.
  8. Top with slices of cheese and top layer of dough.
  9. Brush with beaten egg or melted butter.
  10. Bake 30-40 minutes or until crust is browned.
  11. Serve warm.