 We all have Christmas traditions – those things that we insist on doing, just to add to the Christmas "to-do" list. I'm no baker, but every year I like to make gingerbread, oatcakes and mince pies. I've shared my oatcake recipe before, and this year I thought I'd share my recipe for gingerbread.
I've no idea where this recipe came from, it's handwritten in my recipe book so is likely plagiarised from someone beyond me! Anyway, it's tried and tested, and I hope you enjoy it as much as we do.
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 "Rhubarb is a word which rolls on the tongue with relish. It sounds both rude and absurd, and the imagination has found all sorts of uses for it." ~ Mary Prior, Rhubarbaria I am an absolute rhubarb fanatic, I just love the stuff, and this is the best time of year to indulge in it. The sweet, fresh shoots are just bursting with tang and spring flavour as we move towards June. This is always the first dish I cook with rhubarb every year and I make sure that I freeze a few for winter too. Shetland is a great place for rhubarb - it grows prolifically here. You often find abundant patches of it growing among the ruins of old houses. I'm not sure why it grows so well, but it certainly thrives. It is neither a native plant to Shetland, nor one which has been around for a long time. It has only graced tables in Britain for about 200 years and originates from the East (somewhere). Originally used as a medicine, it became a popular food-source in the 19th century and would have certainly brought an exotic flavour to the traditional Shetland diet.
 Good evening! Who doesn't love a bit of festive baking? If you follow me on Instagram then you will know where this blog post has come from – if not, let me explain. This morning, I shared a photo of the cliffs at Eshaness and explained that it was a stormy day here in Shetland and that I was stuck at home with two snotty bairns so I planned on baking the Christmas oatcakes – we are massive cheese fans in this house, and Christmas wouldn't be Christmas without the bumper annual cheese delivery from pong.com.   Ingredients all laid out with Granny Eliza's earthenware mixing bowl
War had ravaged Europe and to keep up the morale of troops fighting for King and country, women sent parcels to those fighting on the front line. These parcels provided a taste of something from home, away from the endless tins of bully beef, Maconchies stew and dry biscuits - a staple of trench food throughout the war years.
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Hello from LaurieHello, and welcome to my blog. I hope that you find what you're looking for - whether you're planning that perfect holiday or maybe you're from Shetland and looking for some 'home' inspiration. Hopefully, there is something here for everyone. 
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