Pioneer Women's Walking Trail part 4 and end

Today Nicolas and myself set out to complete the last stage of the Pioneer Women's Walking Trail. This stretch is about 7kms long and is primarily descending. 

We started at Measday's Lookout. This was a nice section of wide track covered in gravel.  We chose to walk in the grass next to the path as the gravel can be slippery and harsh on leather soled shoes. 

This section also had amazing forest views and large rocks that are perfect for a rest. The weather has been starting to change and we had a few patches of light rain. 

This was actually pleasant and made for an enjoyable walk. Just up a small hill from a ridge, we came across the most amazing hill top view of the city. 

it was quite windy, but worth it for the view. We stopped here for a picnic lunch. 

Nic had prepared a fabulous repast of pork pie, scotch egg, cheese and dried beef. He had also prepared aerated water in a torpedo bottle. 

We then continued on our way. The remainder of the trail was beautiful and peaceful. We even spotted multiple different varieties of coloured birds.

As we were descending, the path was quickly and enjoyablely traversed. 

We managed to descend the 7kms in 2 hours including our picnic. 

This was our favorite stage and we will definately walk it again.  Next time we may walk it in reverse as a return hike of 14kms. The lack of cars,  bicycles and other modern inventions also increased our enjoyment. We even ended the day with a celebratory drink at the Edinburgh Hotel in Mitcham.

Pioneer Women's Walking Trail part 3

Today was a public holiday for Queen Elizabeth II's birthday. After spending the last two days in bed with a cold,  I decided to make the most of the holiday and good weather before winter fully sets in. We decided to walk the next two stages of the Pioneer Women's Walking Trail. 

We started at Stirling round about and walked the trail to Crafers. This is a very small stage and only took half an hour and is 1.5kms. Most of this stage was along the side of the freeway on a shared bike and pedestrian pathway. 

We stopped at Crafers at Atelier Cafe. The staff there were lovely and we had a very enjoyable meal. This cafe specialises in selling local art and products.

Once we had finished we started on our second section for today from Crafers to Measdays Lookout a distance of 3.5kms one way.  

This section was in the Cleland National Park. The paths were very rocky,  undulating and steep. It was very difficult walking in leather shoes. 

The last part of the trail at the lookout was extremely steep and was very tricky on the return trip when descending.

Once at the lookout there is a lovely stone wall to rest upon and a beautiful view to admire.

It wasn't until the return walk that Amelia  and I really began to struggle as our cold medication wore off. It really helped us to appreciate how hard it was for the pioneer women who had to make this journey to market regularly and did not have the luxury of sick leave.

The second stage is meant to take 1 hour,  but due to our shoes and feeling ill it took us a bit longer. 

Salmon Cutlets Recipe, June 1860

This week we had planned to have baked salmon from a late 19th century Beeton's recipe. Monday night, while I was busy trying to focus on marking, grading and report card writing, Nic decided to read my 1860s ladies magazine to help me destress. I asked him to explore the recipes for June, so we could plan the shopping. It turned out the second recipe for June was samon cutlets and we had all the ingredients. This recipe actually uses less ingredients and is quicker with less preparation and cooking time required.  As you can imagine my procrastinating personality jumped at this opportunity.  Soo on to the recipe.

Ingredients-

Salmon slices

Salt and pepper 

Butter

Kitchen paper

Caper sauce (recomended)

Anchovy sauce (recomended)

Method-

Cut the slices 1 inch thick, and season them with pepper and salt;

butter a sheet of white paper, lay each slice on a separate piece, with its ends twisted.

broil gently over a clear fire, and serve with anchovy or caper-sauce.(The top plate had been removed and the pan is directly over the flame)

When higher seasoning is required,  add a few chopped herbs and a little spice. 

Summary- 

This is a very easy and delicious recipe. Next time I would cut them into thinner slices. 

Extra minimal time is required to make the anchovy and caper-sauces. These sauces are very simple and quick to make and definately improve the salmon. 

It is nice to remember that one can cook some historical recipes with minimal planning. 

Caper Sauce (Beeton's) - made by Nic

Ingredients-

Butter, capers, caper juice from the jar