We had a fabulous day, all starting off following Arthur from Trossachs Treks on his morning stroll so that we were ready to cover his walks there for the next two weeks while he is on holiday. We some lovely people including a family from Deli who were kind enough to share some local plant uses, basil tea is a must apparantly!
Can you spot the third fish?
Then we met a lovely family on our Bushcraft walk, who were really refreshingly passionate, about everything really :-). They were especially interested in our Douglas fir tea and a recipe for Douglas fir chocolate pots for their new cafe 'The Black Douglas' - it's got to be done! Here is the recipe from The Forager's Kitchen by Fiona Bird.
Douglas Fir Chocolate Pots
What to forage and find:
Sprig Douglas fir, approximately 2 1/2 to 3 inches (6-8 cm) in length, washed and dried
1 1/2 cups (300ml) light (single) cream
7 oz (200g) bittersweet (dark) chocolate (minimum 70% cocoa solids)
1 medium (small UK) egg
2 teaspoons Douglas Fir syrup (or pine sugar)
What to do:
1. Put the Douglas fir sprig and cream into a pan and scald it over a low heat. Do not allow the cream to boil. Set aside for an hour to allow the flavor to infuse and then remove the sprig.
2. Put the chocolate into a food processor and pulse to break it into small pieces. Take care: the machine may need to be held in place.
3. Reheat the cream (do not allow it to boil). Slowly pour the hot cream into the food processor and pulse, ensuring that the chocolate doesn't overflow down the sides of the machine. If you don't chop the chocolate first, it may do this. So slowly does it.
4. Add the egg to the hot chocolate cream, blend and then add the Douglas fir syrup or pine sugar. Pour into pots and refrigerate until set.
Then the day finished off nicely on our Bat Walk, out under the magic light of another supermoon. Here is Jonathan the bat about to reveal himself again - the moon reveals us for what we really are!