A beautiful scene on a day like we had on Tuesday, but 'a dark, dank dismal place', said my dad when I told him we'd been there, and a scene where he has rescued many a sheep from the cliffs!
Despite dad's words, we rather like it up there - and camped at the loch side a few years back. We fished the loch, catching brown trout for tea, and I picked blueberries on the south facing slopes. Not on Tuesday though, when we stayed high and just popped over to the edge for the view down.
@casablanca Yes, this one is about a 2 and a half hour walk up the valley, or a one and a half hour climb over the hill. We've done it both ways, but my preference is for the hill!
What a dramatic view of the tarn and countryside! Oh I’d love to be there! I understand your father’s feelings though. Hope the prep for your company is coming along well.
So beautiful on a lovely day like we are having but can easily understand why your dad think a dank dismal place! Thinking for him in his capacity as a rescuer of man & animal he would never go up in this sort of weather! Cold, wet, damp, snowy & dark….is a different story!
@maggiemae Yes, when we camped at the loch side a few years back, there were midgies. We had to sit inside the zipped up tent all evening! It's not as bad as on the west though, and this year, so far, not bad at all. Too cold for them! There is actually a tent in this image, on the left hand side of the loch - but you can hardly see it. We noticed people moving, otherwise we wouldn't have spotted it.
@randystreat The main source of Loch Kander water comes from below where John was sitting, and the outlet stream then feeds into another much bigger loch - Loch Callater - and subsequently ends up in the Clunie Water which runs into the Dee at Braemar and onwards to Ballater. The source of streams and rivers is quite fascinating. In wet weather however, there will be plenty water coming down that gully opposite!
@illinilass All good! I spent from 10-4 in the kitchen yesterday, following Ottolenghi instructions for various salad dishes, and a deconstructed cheesecake dessert. No cooking required today though, other than the barbecued mackerel and steak. But that's John's domain! The barbecued mackerel will be served as a starter with a pistachio and cardamom salsa and ginger cream. Then it's plain ribeye steak and salads, followed by my plum (from the garden) cheesecake. He used cherries, but I thought I should use what I have! And the damson plums are a plenty right now.
