“It’s a bit like Craggy Island”.
The jovial Alastair Dobson was suggesting that the Isle of Arran might have something of the remoteness and quirkiness of Craggy Island, the fictional setting for the equally fictional Father Ted.
Whilst Arran is a rural island outpost and does necessitate almost an hour’s ferry crossing from the Scottish mainland, it’s still within easy reach of Glasgow and Edinburgh. Its appeal as a place to live is evidenced by the fact that many of its 5000+ residents are not native islanders but blow-ins from other parts of Scotland, Northern England and elsewhere.
Boasting the highest density of artisan food producers of any postcode in Scotland – and producing high quality fresh vegetables and herbs, cheeses, mustards, oatcakes, ice cream, beer, Scotch whisky and more – the island also appeals as a place where you can drink and eat, both locally and well.
Sacks o' Flahavans
Mary Flahavan reports that her mother, at 92 years of age, is both hale and hearty and eats porridge twice a day. I suspect very much that these facts are related – good stuff, is porridge.
So how did a little baked something, trading under the name Macadamia Anzacs, come into being? I don’t mean the recipe, but the events leading up to this particular baking episode. You know, where some huddle of neurons got all fired up and eventually took earthly form in the shape of baked goodies. Well, it happened something like this…