I stood tip-toe upon a little hill
I STOOD tip-toe upon a little hill, The air was cooling, and so very still, That the sweet buds which with a modest pride Pull droopingly, in slanting curve aside, Their scantly leaved, and finely tapering stems, Had not yet lost those starry diadems Caught from the early sobbing of the morn. The clouds were pure and white as flocks new shorn, And fresh from the clear brook; sweetly they slept On the blue fields of heaven, and then there crept A little noiseless noise among t
1 day ago7 min read
On Pastoral Scenes
I’ve recently come into possession of a first edition of the book “Highways and Byways in Dorset” by Sir Frederick Treves. Sir Treves was a leading anatomist and surgeon in the late 19th and early 20th centuries. Indeed, he is most famous for his care of Joseph Merrick, unfairly dubbed the Elephant Man, after being forced into a tragic existence in travelling freak shows. Ultimately, Treves treated Merrick with palliative care and enabled him to reside in the London Hospit
4 days ago5 min read
Fog
I sleep fitfully. Each night a fog descends. Not a gentle fog with romantic mystique. A polluted smog that obscures reality, gets caught in one’s throat, and feels like walking under a canopy of oiled brown paper. It’s dense, humid, oppressive. Somewhere in the distance a fox screams, or was it a human? If it were shown on an antiquated map, the text “here be monsters” would be included, prompting the viewer to stay away. I don’t have that luxury. Each night I am forc
Mar 192 min read


Beef Wellington with Bordelaise sauce
I recently had occasion to genuinely push the boat out. Be extravagant with a meal; purchasing quality ingredients and allowing myself the time to prepare them properly. These recipes are based on a mixture of traditional recipes, tweaked slightly, but still retaining their complexities and traditions. I didn’t cut any corners with this dish. A beef wellington is made up of a filet of beef, wrapped in a mushroom mixture, a duxelles, which is wrapped in a cured meat, tradi
Feb 208 min read
