Crumbly Cliffs … hot, hot, hot …

 

Life ticks on … I'm still no further forward, yet slowly perhaps things are coming together health wise … debilitating, but not serious thankfully ...

It really was like this - a boiling,
hot day at Birling Gap, E Sx

A friend is off to the Cotswolds to live and I'll miss her – like-minded souls are few and far between … but she's just exchanged house contracts … so time is running out.

The coombe rock is much
softer than the chalk
eroding at a faster rate;
The cliffs are receding at
an average of 70 cm (over
two feet!!) per year

We went off to look at the Crumbly Cliffs in the heat of the day … but with all the tourists' sightseeing (good for economy, I know) not good for their non-awareness of us locals being around … who theoretically know what we're doing and expect!

Electric Ice-Cream van -
we found amusing ... but decided
a proper lunch was better

We headed back into Eastbourne for a peaceful lunch at an air-conditioned hotel, where I'd been the night before for an European Movement dinner – which I've mentioned in the past.

BHASVIC building located in
the Brighton and Hove area

Our speakers at the dinner were four of the eighteen students from Brighton, Hove & Sussex Sixth Form College who've been joining us for about six months – they spoke on:

- Brexit's impact on British democracy

- The Influence of Political Belief (systems) on young people

- The impact of Social Media on the European Union

- Is Extremism killing the European Union?

This is a book - of the Brexiteers' quotes
put up on billboards around the country:
such an appropriate commentary 

We'd also asked other local schools if they'd like to participate … we had one taker (it is near the end of the school year – so perhaps understandable) … Willingdon School, a suburb of Eastbourne, sent 7 fifteen year olds with a very supportive teacher – they also engaged …

Crumbly cliffs with disappearing
cottages as and when 

It was such a fun and successful evening – that we're going to integrate students into our set-up – seeing as we've been going as an independent branch organisation over 50 years …

This is where they estimate
the coastline will be in 2038
(not long to go)

Now tennis is essentially over I can get back to 'normal', despite this I've another blip added in to the health aspects – age is a nuisance! Somehow I have to get back to blogging fairly regularly … so onwards and upwards: I hope …

This is the other side of the
entrance steps - not far ...
yet here we might be in 2043

Thanks for all your support – life will continue and the crumbly cliffs will keep crumbling, particularly after this extremely hot, dry year – what lies ahead … we do not know … but the crumble of so much will keep on!!

Brighton, Hove & Sussex Sixth Form College link

Wikipedia entry for BHASVIC ....

Willingdon School ... 

Hilary Melton-Butcher

Positive Letters Inspirational Stories

Croquet anyone? … before Tennis, Rosewater, Great British Menu and Equality arrived …

This year Wimbledon was celebrating 140 years since the Championships were founded … the inaugural Wimbledon Championships began on 9 July 1877 – the Gentlemen’s Singles being the only event held.

Wimbledon complex with the
Centre Court at the centre

The Club had started out in 1868 as the “All England Lawn Croquet Club” … lawn tennis was added in 1876 … tennis was added into the name the same year – it originally had the incredible name of Sphairistiké – translated from ancient Greek as ‘the art of playing ball’!  It became known as Stické or Stické tennis – hence, thankfully, tennis is its name … I was never any good at languages – ancient or modern!

Timeline - found here
c/o BBC

Over the years life changed … the Championships became simply known as Wimbledon – the oldest tennis tournament in the world - and is widely regarded as the most prestigious.  It also promotes gender equality …

Media coverage of the Championships has been broadcast on radio by the BBC since 1927, black and white tv coverage began in 1937, full colour tv was launched in 1967 …

Sir David Attenborough

… guess who was instrumental in bringing us Wimbledon in colour – none other than Sir David Attenborough – broadcaster and naturalist.  His career within the Beeb is interesting – see link.

So Wimbledon is celebrating 90 years of radio broadcast, 70 years of tv coverage and 50 years of colour tv … and what better way to note these events – than to have a Great British Menu Banquet for tennis dignitaries.

This has become an annual series … which I mostly enjoy … seeing top British chefs compete within regions to cook one course for the banquet – themed around the particular event being promoted each year … so lots of balls around in 2017!

Each week the chefs battle for their dish to be selected for the final banquet menu.   I’ll link to the post I wrote in 2012 (which was in recognition of the Olympics) … oddly and fittingly enough this was the evening my mother died – strange: I hadn’t realised that before.  She was an excellent cook and loved different ideas … this is perfect for those memories of my Ma and Cornwall.

Finally this year – we had two female chefs winning through … though Pip Lacey inspired my Carpaccio post, as this was her starter dish in 2015 … and if you hadn’t guessed it by now – a Turkish-Cypriot chef – who used … you guessed this too – Rosewater!

Back to 2017’s recipes, gender equality matched, – titled as below …

Starter:  Pip Lacey (from the Midlands) – “Whatever The Weather” …

Her course comprised pickled heritage radish, sautéed runner beans, pickled courgettes, honey-soused tomatoes, tomato hearts, and goat’s cheese ravioli (purple and green – Wimbledon colours) served in a yellow ‘tennis ball’ bowl;  “hot tomato rain” in watering cans to be poured over.

Ceramic tennis ball filled with summer veggies c/o BBC

Fish:  Tommy Banks (North East) – “Turbot with Strawberries and Cream” …

The turbot was decorated with red strawberries pickled with elderflower vinegar, fermented green strawberries and a creamy herb velouté was a surprising hit – Wimbledon strawberries featuring in the fish course.

 

Tommy Banks' winning dish c/o BBC

Main Course:  Michael Bremner (Scotland) – “The Grass is Greener” …

Ox tongue topped with jux-filled ravioli and served with pickled summer vegetables and rye-grass cooked potatoes.  (Rye grass – because that is the type of grass used for the courts).

Michael Bremner's dish c/o BBC

Dessert:  Selin Kiazim (London + South East) – “Honouring Venus Rosewater Champions” …

Vanilla muhallebi (creamy dessert base), white peach and raspberry jelly, served with peach sorbet, raspberry and rosewater sauce, almond meringue shard and a peach bellini.  Looks amazing!

Selin Kiazim's wonderful creation c/o BBC

I know – 'I can hear’ some of you thinking … good heavens above – what a palaver … but it’s a series I enjoy and watch as much as I can – my light entertainment … and this year combining it with a Wimbledon banquet was a delight to my blog posting thoughts!

Close up of Selin's dessert

I will tell you quietly that they wanted the Banquet outside at Wimbledon … well fine – but it rains here!  So rapidly it was moved indoors  … the bit that disappoints me (each year) is the final programme showing the Banquet and preparations … just not enough time to do the whole justice … I’d really enjoy it!

Right that’s me done showcasing Rosewater and Wimbledon for another year … though I do have other tennis posts I’d like to write … the pineapple, some art and posters … but next year isn’t far away … is it?!

 Believe it or not … I have more rose type posts to write up – but I’ll give them a break for a while … I have exhibitions to post … so a change-up coming next …

… also the “We are the World Blogfest … in Darkness, Be Light” is up next weekend … I hope some of you will join us … 

full details and sign up here ... Simon's We are Still Warmly Welcoming #WATWB 

Croquet equipment

Croquet has been kicked into the long grass, Wimbledon’s shaved lawns have come and gone, equality has been achieved … and Rosewater after the 2017 Great British Menu could be ready for us to rinse our hands, after the mouth-watering banquet … until next year …

Wimbledon colour flowers for you
all for sticking with me through these posts!
Thank you.

Great British Menu 2012 - Olympics themed held in the Painted Hall at the Royal Naval Hospital, Greenwich  

Summary came from - T-Vine ... the free English-language magazine for British Turks  detailed in the link below:

Selin Kiazim's participation detailed here T-Vine's Great British Menu contestants page and details ... including the recipe summaries I've set out in the post ... 

History of  Wimbledon and the BBC 1927 - 2017 - charting the development through the years

Recipes can be found here c/o BBC:  

Whatever the Weather 

Turbot with Strawberries and Cream

The Grass is Greener 

Ladies Dressed in White ... was Selin's original dish - which she changed to the one I've shown in the post ... 

Hilary Melton-Butcher

Positive Letters Inspirational Stories

Venus Rosewater Revival ...

For some reason Creedence Clearwater Revival has been in my mind - for the title of this post … but I promise it is all about Rosewater.

Ruby Red Rosewater

As far back as  roses were treasured for their decorative beauty as well as their healing properties – rose petals, rose water and/or rose oil were used to fragrance rooms, floors, and flavour some foods.

Although fermented drinks had been known for thousands of years, the process of distillation was only discovered in the first century AD … extracting the pure liquid essence – as in rosewater.

Lady Elizabeth as a Princess
in about 1546

Elizabeth I as you would imagine loved her perfume – anything with a pretty fragrance would take away some of the ‘stench of life’ in the Middle Ages.

Recently a 400 year old perfume recipe was found tucked away in the library of the Royal Horticultural Society.

 

“Take eight grains of musk and put in rose-water eight spoonfuls, three spoonfuls of Damask-water, and a quarter of an ounce of sugar.  Boil for five hours and strain it.”

A choice of fragrances

The Historic Royal Palaces asked the famous French perfumerie Jean Patou to recreate an eau de toilette based on this recipe that harked back to the days when perfumes first arrived in England from the Middle East.

I wrote fairly comprehensively on plant perfumes through the ages in one of my first posts !! … 23 May 2009 … where more basic historical details can be found.  I note I didn’t include Bulgaria or the Ottoman Empire in the post … my knowledge is obviously broadening as the years go by.

The rosewater flavoured dessert is just by the
grabbing hand?!

Rosewater was common as a flavouring … in Tudor times … there were two favoured varieties … “the red rose water pure, without any other thing mingled, is most commended for wholesomeness, but the damask rose water is sweetest of smell.”

Raspberry, pistachio and rosewater
meringue bark (shards)

The Queen’s Jubilee 2012 picnic dessert was a Strawberry compote, meringue, cream, flavoured with elder-flower cordial and rosewater.

Other recipes can be flavoured with rosewater - Gooseberry Fool, Marchpane Tart, a blancmange style dish: jelly with ground almonds which was flavoured with rosewater …

… or if we go back nearly 1,300 years we could try the savoury-with-fruit dish called ‘Judhaab’

This favourite dish of medieval Baghdad consisted of a sweet pudding which was set at the bottom of a tannuuroven to catch the juices of roasting meat, which would be served with the pudding. 

Here we have a recipe from the collection of Caliph al-Wathiq (842–847).

1 chicken
¼ cup plus 2 tablespoons rosewater
ground saffron
1 pound dried apricots
2 fresh lavashes, Mexican flour tortillas or other flatbreads, 12" in diameter
½ cup sugar

Wash chicken and pat dry. Mix 2 tablespoons rosewater with pinch of saffron and rub on chicken, inside and out. Set chicken on high rack in 350-degree oven. Put apricots in small saucepan, add water to cover apricots by ½ inch and stew until softened. Place one lavash in baking pan. Arrange stewed apricots on top, sprinkle with sugar and ¾ cup rosewater in which pinch of saffron has been dissolved, then cover with remaining lavash. When juices begin running from chicken, set baking pan under it to catch juices. 

When chicken is done, serve on apricot pudding. Serves four.

  

Conquest of Baghdad by the
Mongols 1258

The deliciously fragrant rosewater can be used in so many ways – and whether the Wimbledon Ladies’ champions use a rose perfume of the purest form, or like most of us a delicate atomised spray …

… many of us will try new flavours as our tastes change and we try new foods with an eclectic range of flavours, mixing savoury and sweet …

Roses, roses, roses ....

… but oh how nice it would be to be served rosewater to wash our hands in before, and after our meal … the pure luxury … not quite a Venus Rosewater Revival … but the title fits my bill!

My post of 2009 … Charles, Perfume and Chelsea Flower Show

Daily Telegraph article on Petals of the Valley – the only British producer of pure Rosewater from Wales!

Petals of the Valley … their website … with recipes and tips for use of their rose oil rich, fragrant rosewater ... 

Cooking with the Caliphs – with the Judhaab recipe …

Previous Post:  Wimbledon Tennis Venus Rosewater Dish

Hilary Melton-Butcher

Positive Letters Inspirational Stories

Rosewater Dish … or Venus Rosewater Trophy at the Wimbledon Tennis Championships …

Wimbledon has almost come and gone … we’re still in the Mixed Doubles (with Heather Watson, and Jamie Murray – who will compete against each other in the final on Sunday) … sadly Andy Murray is injured, and Johanna Konta just couldn’t cope with Venus’ fast playing ability … but she will learn …

Wimbledon Singles
Championship trophies

… however there have been some extraordinary matches and Johanna Konta, whose parents live in Eastbourne, definitely is touching greatness …

… she is determined, practices hard, learns quickly, positive in all things, prepared to give of her time – but passionate about winning and succeeding … sounds like us?!

Enough of that … how about more Rosewater, after the last post? … Wimbledon connections – tennis and food … sounds good to me!  

It is except I looked and found some other interesting information … so this will be the first of three short posts – where Rosewater, food and history feature.

Virginia Wade having won
in 1977

The Venus Rosewater Dish (will probably be Venus’s this year … but the Spaniard Garbine Muguruza may have something to say about that …) has been presented to the Ladies’ Singles Champion since 1886 – when the ladies were first allowed to compete.

Oh well ... predictions are meant to go wrong aren't they? - I didn't see the match and amazingly Garbine Muguruza won ... so we have a new star in the tennis firmament.

Why - Rosewater dish – it was a ceremonial platter used after eating to catch warm or cold Rosewater poured from ewers over the hands to wash them … a daily ceremony amongst royalty and the nobility until the advent of soap and water.  They were made of pewter prior to the 1500s, then increasingly of silver, or in exceptional cases gold …

Silver salvers from the 1730s

A salver (Latin salva, save from risk) was originally used by food tasters, who tested food for poison … the Rosewater dish was considered a salver by extension.

It is something of a misnomer … as none of the mythological figures on the dish is Venus; nor is the theme of decoration related to tennis, but to Classical Mythological. 

Close up showing 'relief' workmanship

The general size of these salvers made them perfect canvases upon which to emblazon coats of arms, figures from antiquity, classical scenes and so on.

Here the central boss depicts the figure of Venus (not Sophrosyne - the personification of temperance and moderation - as the concept of the dish caught on in the 1800s when various copies were made: the original is in the Louvre).

The dish shows Venus seated on a chest with lamp in her right hand and jug in her left, with various attributes such as a sickle, fork and caduceus around her.

The Seven Liberal Arts: imagefrom the
Hortus Deliciarum of Herrad of
Landsberg (12th C)

The four reserves on the boss of the dish each contain a classical god with their elements.  The reserves around the rim show Minerva presiding over the seven liberal arts: astronomy, geometry, arithmetic, music, rhetoric, dialectic and grammar, each with relevant attribute.

The rim of the salver has an ovolo moulding.  The remainder of the surface is decorated with gilt renaissance strapwork and foliate motifs in relief against a rigid silver ground.

The curious history  of the trophy known as the Venus Rosewater Dish, a dish that does not have Venus on it, nor holds rosewater, but such is the nature of replication, reproduction and appropriation in art, that the Wimbledon original remains at the Club, the champion takes home a reduced reproduction of the trophy, that is itself a copy.

Watching Wimbledon in Canary Wharf -
the new business district to the east
of the City

The trophy looks stunning doesn’t it … and I’d love to have a look at it with someone who can take me through the classical mythology story woven into this gilded, sterling silver salver.

I might have to rethink watching Wimbledon in the coming years ... and take a trip to watch this way.

Hilary Melton-Butcher

Positive Letters Inspirational Stories