The rich rural scenery of North Fife, Scotland, provides variety from the historic city of St Andrews and the quaint harbours of the East Neuk of Fife. A Royal Palace in Falkland, a Folk Museum in Ceres, a National Trust Mansion House near Cupar, Balmerino Abbey, Lindores Abbey, Newburgh, Dunbog, Glenduckie, Creich, Birkhill, Ballinbreich, Abdie, Upper Flisk and more in beautiful North East Fife. Also the occasional wander.
Sunbeams radiating down over The River Tay this evening, nil wind and beginning to feel warmer.
Looking East the Sidlaw hills still with snow, I don't think there is anyone in the country who likes this long long winter unless of course you ski. snowboard, risk life and limb or enjoy to wear your thermals to good effect. Plenty of good runs at Glenshee.http://ski.visitscotland.com/conditions/glenshee/. It takes all sorts.
Bear and Ragged Staff this winter, cut into the hillside above Parkhill Farm Newburgh and Lindores Abbey North Fife. It forms part of the coat of arms attributed the Earls of Warwick though it displayed the other way round on say the present coat of arms for Warwickshire and other places in Warwickshire. More easily seen by the slow thaw of this winter's snow.
Sheep at Fliskmillan, today each time I ventured out of my home they came running, what you can't see is the noise of their bleating, yearning and wanting fed. A good job they're well fleeced in the weather we have at the moment.
Newburgh March 19th 2013, that's the snow back on again particularly on the higher ground. When the wind is off the East in winter it can be severe, in the summer we get a haar, a coastal fog from the sea, cooling, blocking the sunlight. Right now it's snow, how I long for normal prevailing winds!
Higham woods, home to Roe deer and nesting buzzards.
The snowfall isolates the tree forms revealing kinds of, size and the fallen.
The woods of Logie farm and recently planted larch in the foreground of Ballinbreich farm. they all form corridors for the Roe Deer and much else.
The snows have largely gone with a change of wind now coming from the south West.
Reed beds of Mugdrum Island off Newburgh, trees along the shoreline of the Carse of Gowrie the distant hills beyond obscured by mist. I like the horizontal changes of colour and texture. There is always something even on a dull day.
With all the snow about here in North Fife and the sheer artistry of the views I'm reminded of Pieter Bruegel the Elder's paintings. See preceding posts over the last few days.
Pieter Bruegel the Elder (c.1528/30–1569) is famous for having elevated the status of landscape painting. He is also considered to be the greatest sixteenth-century Flemish master of scenes from ordinary life. This beautifully illustrated volume presents twelve world-famous masterpieces shown in full colour, both in their entirety and in close-up detail.
Cumulus cloud over the River Tay today 15th March. Overnight the wind shifted to the South West bringing warmer moist air. Cumulus clouds are a type of low-level cloud that can have noticeable vertical development and clearly defined edges. Cumulo- means "heap" or "pile" in Latin. They are often described as "puffy" or "cotton-like" in appearance, and generally have flat bases. Cumulus clouds, being low-stage clouds, are generally less than 6,500 feet (2,000 m) in altitude unless they are the more vertical cumulus congestus form. Cumulus clouds may appear by themselves, in lines, or in clusters and are often precursors of other types of cloud, such as cumulonimbus, when influenced by weather factors such as instability, moisture, and temperature gradient. Normally, cumulus clouds produce little or no precipitation, but they can grow into the precipitation-bearing congestus or cumulonimbus clouds. Cumulus clouds can be formed from water vapor, supercooled water droplets, or ice crystals, depending upon the ambient temperature. They come in many distinct subforms, and generally cool the earth by reflecting the incoming solar radiation. Cumulus clouds are part of the larger category of cumuliform clouds, which include stratocumulus clouds, cumulonimbus clouds, cirrocumulus clouds, and altocumulus clouds.
Cumulus clouds form via atmospheric convection as air warmed by the surface begins to rise. As the air rises, the temperature drops (following the lapse rate), causing the relative humidity (RH) to rise. If convection reaches a certain level the RH reaches one hundred percent, and the "wet-adiabatic" phase begins. At this point a positive feedback ensues: since the RH is above 100%, water vapour condenses, releasing latent heat, warming the air and spurring further convection.
In this phase, water vapour condenses on various nuclei present in the air, forming the cloud. This creates the characteristic flat-bottomed puffy shape associated with cumulus clouds. The size of the cloud depends on the temperature profile of the atmosphere and the presence of any inversions. During the convection, surrounding air is entrained (mixed) with the thermal and the total mass of the ascending air increases.
Should you gaze awhile the boiling motion becomes apparent displaying the tremendous energy at play.
Two fighting cock pheasants fought in front of me, this one took refuge up a tree, sign of that spring impulse that some beasties get and some people, come to that.
By Luthrie North Fife, I'm quite captivated by the way the landscape is delineated with the introduction of white.
Carrot cake, lemon butter icing with marzipan carrot. made buy my daughter at Bell Baxter School North Fife. Very more-ish, I could have eaten quite a few.
Normans Law looking South West. How different views are when the colour is largely away and lines. shapes and textures say it all, Qualities important in drawing.
4hours later, colour becomes the dominant feature.
Scottish Juniors Prepare for the ultimate Challenge
The Scottish Junior Culinary Team who are based at Adam Smith College will represent Scotland at the forthcoming World Culinary Grand Prix at ScotHot 2013 on 4-6 March at the SECC Glasgow.The students have been working hard to prepare for the challenge and are hosting a run through dinner at the college St Brycedale campus in Kirkcaldy on Wednesday 27 February to do a final practice of their menu.
Students busy prepping for the final practice, 60 covers in all,.they appeared to be relaxed and engrossed in their tasks.
The Meal
Starters, "Arbroath Smokie" Cake on Curry Scented Monkfish and Sweetcorn, Buttered Spinach and Aubergine Relish.
Main Course, Roast Rump and Herbed Faggot of Scotch Lamb with a Couscous Sauce, Carrot Puree, Potato Compression and Wilted Baby Gem Lettuce.
Dessert, Liquorice and Cherry Bavarois with Hazelnut and Ricotta Cake "Crabbies" Ginger Sabayon and Sour Cherry Sorbet.
Naturally we talked about food, a little of our selves since we had never met before, interrupted by mmmms and oooos of appreciation of the tastes and delights of the meal.
Ross Lyall Chef and trainer at Adam Smith College, one of a team managed by Bryan McCabe, Department Manger, Hospitality and Fashion.
The team at the end of a long shift, looking suitably chuffed.
