A Caber is a very long, tapered log . They “vary greatly in length, weight, taper, and balance, all of which affect the degree of difficulty in making a successful toss. Competitors are judged on how closely their throws approximate the ideal 12 o’clock toss on an imaginary clock.” https://en.wikipedia.org/wiki/Highland_games.
Last weekend I attend my first ever Highland games. Oddly enough (or not) these games took place in Northeastern Florida. Nothing about Florida is ‘high’ in any way. However, the distribution of Scots throughout the world is tremendous. Scots have always numbered high among the rovers of the world, and the equally large number of Highland Games held throughout the world confirms this.
Wikapedia’s entry on Highland Games states that, “the origin of human games and sports predates recorded history. . . It is reported in numerous Highland games programs, that King Malcolm III of Scotland, in the 11th century, summoned contestants to a foot race to the summit of Craig Choinnich (overlooking Braemar). King Malcolm created this foot race in order to find the fastest runner in the land to be his royal messenger. Some have seen this apocryphal event to be the origin of today’s modern Highland games. . . . However, the modern Highland games are largely a Victorian invention, developed after the Highland Clearances.”
Utensils were passed down for generations until too worn to be used. Then new ones were made or purchased.
I enjoyed this event very much from the re-en-actors to the dancers, the clan displays to the plaids and bonnets. But like a large number of people I was fascinated by the Pipers and thrilled by the Pipe and Drum competitions. I took a few pictures (see below), but I will spare you the multiple images of the various Pipe and Drum corps marching to and fro. If you have a Highland Games in your area, please attend. The clan members and other participants are very kind to visitors. I intend to go again as soon as I may.
My favorites, the pipe and drums.
Preparing a snack.
A talented pair of young dancers.
A distinguished gentleman in highland garb
Today we are still in Northwest Scotland where the characters in my current WIP are involved in a scene that has ‘good English porridge’ at the center and around which all the action revolves. The minute my Scottish hero’s disapproving English step-mother insisted on feeding him a ‘good English porridge,’ I had to know what the difference was. (By the way, the step-mom is a terrible cook so her ‘good English porridge’ is actually pretty bad. My apologies to English cooks everywhere, but I am writing fiction.)
After a review of several websites, I probably know more about porridge than I could ever want to know. Nonetheless for your benefit and that of my characters let me share what I learned.
First, for those travelers who might imagine I’m writing about oatmeal allow me to clarify. Porridge and oatmeal are not exactly the same thing. Oatmeal is a porridge made from oat grain. Porridge is made from any type of cooked cereal grain. Thus in Northern Scotland during the late 13th century—the time when the book is set—barley is the most likely form of porridge since that grain was the most easily grown in highland soils. Oats are a close second in Scotland and much more likely in England where arable land is more plentiful. Fortunately the scene I’m writing doesn’t require that I specify which grain is used. However, the differences noted above would imply that the step-mother’s offering would be made from oats, whereas a Scottish porridge during this time might well be made from barley or a mixture of available grains. You can read more about this at http://www.buzzle.com/articles/porridge-vs-oatmeal.html.
Also please note that porridge need not be breakfast food. This highly useful dish could be and was served at nearly every time of day with various sweet or savory additions depending on what meal was being served and what sort of flavor was desired. In fact the Castles and Manors website http://www.castlesandmanorhouses.com/life_04_food.htm#cerials says, “Another common sight at the medieval dinner table was the frumenty, a thick wheat porridge often boiled in a meat broth and seasoned with spices. Porridges were also made of every type of grain and could be served as desserts or dishes for the sick, if boiled in milk (or almond milk) and sweetened with sugar.”
Last I went to http://www.scottish-at-heart.com/porridge-recipe.html in search of ‘porridge trivia’
- Traditionally, porridge is stirred with a wooden rod called a ‘Spirtle’ or ‘Spurtle’, which looks a bit like a drumstick (not the chicken variety!)
- Superstition has it that Scottish porridge should always be stirred clockwise – and preferably with your right hand – otherwise the Devil will come for the person doing the stirring!
- Porridge is traditionally served in wooden bowls, and eaten standing up. Each spoonful should be dipped in a bowl of cream that’s shared by everyone at the table
- Porridge could well have been the worlds’ first ‘take-out’. Centuries ago, an authentic porridge recipe such as this one would be used to cook up a big pot and what wasn’t eaten for breakfast would be poured into ‘drawers’ or another container and allowed to cool. Once it was cooled, the porridge could be cut up into slices or blocks, wrapped, and taken along on the days’ work to be eaten for lunch, dinner or a snack!
The humble porridge has even been immortalized in print! The famous Scottish Bard, Robert Burns, described it this way… “But now the supper crowns their simple board, the halesome parritch, chief of Scotias’ food.”
For an excellent discussion of modern oat porridge preparation visit http://www.theguardian.com/lifeandstyle/wordofmouth/2011/nov/10/how-to-cook-perfect-porridge
Do you have a porridge story or recipe you’d like to share with your fellow travelers? Can you identify the building in the featured picture of this post? Please leave a comment and share, this blog is for all who read romances or love to travel.
Hmmm! With all the changes going on here (see the new blog title and header image) what do you say we add a little fun. Instead of putting a caption on the header image (which will change as we travel), I’d like you to guess what the image depicts. I’ll announce the answer just before we move to the next stop on our travels.
So this blog is changing and changing a lot. The name and URL–authortravels.com, The purpose–a place to share and dream for all who love travel and traveling. The focus–personal adventures and fictional settings. As an author, I am always traveling. Every setting (past, present or future) is a journey that I take both before I write and with my characters as a story develops. After my family, writing and traveling are my passions. So please join me on my travels, and we’ll tell each other stories along the way.
When will the change happen? Could be any day now. A few technical matters must be addressed, but we’ll definitely begin the voyage before August 01, 2015.
Where are we going? Our first destination is Northwest Scotland the setting for my current work in progress. Then we’ll be off to Italy and a brief stop in Northumbria to celebrate the release of my new medieval romance Knight Errant.
I look forward to seeing you there.