Horses

The Summer Show Season in Ireland has arrived. From show jumping and dog jumping to  heavy weight hunters, prize bulls, and cake competitions country shows in Ireland have it all! -The Summer Showing Season in Ireland has arrived. Mullingar International Horse Show is being held 30th May – 2nd June, June Bank Holiday at Mullingar Equestrian Centre.

We still have  accommodation available for next weekend’s events.

Phone us at:044 9372191

Fill Mornington for the night!

 

Bring your family or group of friends to Mornington and fill the house for a night or two! For Special Group Rate * (8-9 people)

Call us at 044-9372191 or email us at stay@mornington.ie

Cost € 99 per person per night. This offer includes bed and full Irish breakfast and three course dinner.

Later in the month,    

                   The National Road Race and Time Trial Championships                                                    are being held in the village of  MULTYFARNHAM.

http://www.lakesidewheelers.ie/national-championships-2014

Country shows in Ireland are an important part of the country person’s year. Dates are marked in calendars months ahead. Mullingar, Tullamore,  The Dublin Horse Show, The Ploughing Championships each has its own place in the cycle of rural life. Just as are Pony Club, Irish College and the Exchange student’s arrival dates are all part of the Irish student’s summer vacation.

The Next Generation

Our neighbour’s twin daughters, are following in their father’s footsteps as show-jumpers, so we will make a point of texting them to wish them well. Robert who was here for The Irish Donkey Society Training Day last year, competed successfully at Mullingar Show in 2013.

 

Donkey Training Day-2013 014

Look out for Robert  and his team at a show you visit and tell us you saw him.

 

 

 

Hens cleaning up in greenhouse.

Hens cleaning up in greenhouse.

 

Bumble bee drying out after being caught sleeping igreenhouse

Bumble bee drying out after being caught sleeping in greenhouse when plants were being watered.

 

Tree peony in full flower

Tree peony in full flower

Old Country Cure

Comfrey will be dried and use in foot-bath to sooth aching feet.

Comfrey will be dried and use in foot-bath to sooth aching feet.

Old country cure

My grandmother’s cure for ‘tired’ feet was to take a generous bunch of dried comfrey and pour boiling water over it to make an infusion or ‘comfrey tea’.

Cut comfrey as it finishes flowering. Tie in bunches.

Hang over the kitchen stove or in a warm dry space until dry as a bone.

Use as needed

Then to allow liquid to cool until cool enough to insert feet

 

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Pear tree buds beginning  to opento open

Conference pear tree buds beginning to open

 

The April sunshine and occasional showers have brought on the ‘greening of Ireland’  as buds burst open on trees and hedgerows in the countryside. The palate of colours is changing as last years stubble has been ploughed, seeded and sown with this year’s crops. At Mornington the lawns have been cut and daffodils are in full bloom. Seeds sown in the last month are slow to emerge, but the onions, shallots and garlic are growing well.

The lettuce sown last autumn are growing well in the greenhouse. Fuchsia, penstemons and geraniums overwintered in the greenhouse have survived and were ”potted on’ last week, they will be planted out in the flower beds when the night-time temperatures improve.

 


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Stable Block Studios

The stable block conversion into art studios is progressing apace. A little slower than we had hoped, but nevertheless is moving ahead. The studios will be available to rent by artists, sculpters, photographers, writers. They are available to be used by guests staying in bed and breakfast accommodation, either here at Mornington or with other providers in the area.

 

Arch leading into the stable-yard has been re-built.

Arch leading into the stable-yard has been re-built.

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Stonework being realigned. new windows will be installed.

 

Anne O’Hara’s Fruit Cake ( Gluten free)

The fruit cake recipe we have used for years was adapted  to be suitable for family members who are gluten intolerant. It has more ground almonds and may need more liquid than regular flour. The cake improves with ‘keeping’  for at least 3-4 weeks before cutting. We were very pleased with the result. Not a crumb was left!

 

Makes 1x 7.5” diameter cake Makes      2x 10” diameter cakes
6 24 A Gluten free flour Available from most food stores.
½ 2 tsp A Mixed spice Sieve together with flour
5 20 oz B Butter Needs to room temperature
5 20 oz B Soft brown sugar We use soft dark moist brown sugar
8 32 oz C Currants
8 20 oz C Sultanas
5 20 oz C Raisons
4 16 oz C Glacé cherries Put into sieve, rinse with cool water to remove syrup. Dry on paper towel. Cut into quarters. When dry coat with a little flour
3 12 oz C Chopped mixed peel
1 4 oz C Lemon Rind Zest only
8 24 oz C Ground Almonds I used additional ground almonds
1 4 oz C Whole Almonds Skinned and cut into quarters lengthways.
4 16 D Eggs Large, at room temperature
Milk

*Read recipe and make sure that you have everything to ready and to hand before you begin.

 

Oven Temperature

Convector /Fan Oven

150°C (Celsius) for 20

125°C (Celsius) for 2 hours 40minutes ** The cake takes roughly 3 hours to cook, depending on oven, tins, etc. etc.

 Method

  1. Line tin with double layer of parchment. Allow paper to stand 2½”-3”above edge of tin.
  2. Mix fruit (C) together in a very large bowl.
  3. Using either a wooden spoon, hand held mixer or food processor cream butter and sugar until light and fluffy.

 

  1. Beat eggs together in a separate bowl. Add a little beaten egg into sugar/butter mix. Beat in very well after each addition of egg.
  2. If mixture begins to separate start adding flour a little at a time.                                                                         Otherwise when all egg has been added
  3. Foldi n flour a little at a time, alternate with mixing in milk.

NB. Do not beat or cake will have a shiny crust.

  1. Add egg/ sugar/flour mixture to bowl of prepared dried fruit and chopped and ground almonds.
  2. Fold in and mix well.
  3. NB. It may be necessary to add additional liquid. (For the 2 x 10” cakes I use ¼ to ½ cup milk.)1 cup = 8fl.oz.
  4. The mixture needs to be soft enough to allow the fruit moves around in the mixture. Not sloppy.
  5. We wrap a double layer of newspaper around the outside of the tin.
  • Cut to the same height as the parchment lining the tin.
  • Secure with masking tape by overlapping the tape. Some tapes will become ’unstuck’ in the oven.
  • Add whiskey or brandy when cake is cold after baking.Make holes into bottom of cake with a fine skewer and using a teaspoon pour in brandy or whiskey.

 

The saga of  Holly and Noddy

Holly and Noddy waiting expectantly for carrots

Holly and Noddy waiting expectantly for carrots

The rock wood on the side of Knockbody in full autumn colour.

The rock wood on the side of Knockbody in full autumn colour.

We have been blessed with an an ‘Indian Summer’; a period of bright clear days of milder weather. One night of frost and the trees in the Rock Wood have donned their autumn colours. It has been an opportunity to catch up in the garden Work had been delayed by a massive clear-out of the old stable block as we began it’s restoration.Old farm machinery, tractor parts, bedsteads, incubators, horsehair mattresses, butter churn, and a 1961 Vauxhall Victor ‘One Owner’ car.(Warwick’s mother’s car)

Granny's Old Car

Granny’s Old Car

Renovation of the stable block long planned was finally beginning.

Fortunately and coincidentally, our local Community Centre in Multyfarnham held a Scrap Saturday so several trailer loads of old drainpipes, tractor parts, feed bins, paint tins, barbed wire and even Warwick’s old pram headed off to Multy. More trailer loads of recyclables were taken to the Recycling Centre in Mullingar.

Warwick's old pram

Warwick’s old pram

Work has continued steadily. Old slates which had already fallen into one section of the stables were rescued and other parts of the roof taken down. Removal of the panelling in the Harness Room revealed a mass of wheat and oat bran left by the mice which had obviously taken up residence there.The loft above the stables was used to store the bags of wheat, oats and barley after ‘threshing’. The hoist used for lifting the bags of grain into the loft was removed several years ago and stored in the garage. It is still in working order and we plan to install it in the stables once renovated.

Harness Room clearout

Spaces between the batons behind the panelling were full of bran.

Bran left by generations of mice beneath the panelling in the harness room

Bran left by generations of mice beneath the panelling in the harness room

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The stable roof has been removed. Slates saved will be reused in the on the new roof.

Scaffolding on the southside of stableblock

Scaffolding on the southside of stableblock

Halloween

Young callers on Halloween had us completely foxed as to their identity.

Halloween guests whosev completely fooled us as to thir identity

Halloween guests whosev completely fooled us as to their identity

Updating the Septic Tank

Last year Ireland implemented an inspection system for septic tanks. The existing tank installed in 1896 and updated in 1987,  has been deemed unsuitable, so a new sophisticated tank is being installed. Indeed the team are currently working under floodlights!

The project has involved creating a massive percolation field as well as digging a massive hole. Several young trees, roses and shrubs have needed moving and branches cut, to allow access for the digger.

So no doubt we will be left with piles of soil to move and landscaping to be done.

Digging to Australia? No, only hole for new septic tank.

Digging to Australia? No, only hole for new septic tank.

Tank being lowered into ground

Tank being lowered into ground

Christmas Mincemeat

Ingredients for mincemeat

As children, the approach of Christmas was announced not by a massive television advertising campaign but by bowls of dried fruit being stirred as we each made a wish. Steam filled kitchens as the Christmas puddings were boiled seemingly for days. Always with the instruction not to let the pot go dry! These days we continue making our pudding and mincemeat for mince pies. Indeed we have a cookie jar from Canada which is used for storage when deemed the mix has been stirred enough. It is veritably’ pickled’ with  a drop of ‘the hard stuff”

The following recipe is one we have been using for years. Each year we make a batch of our own mincemeat

Mincemeat

(Makes 6-8lb)

1 ½ lb. stoned raisins

1 ½ lb. currants

1 ½ lb  suet*

3 large  lemons (rind and juice)

2lb       soft brown or muscovada sugar

8oz.      mixed peel

2lb       large apples peeled and grated

3Tbsp orange marmalade

8 floz.  Brandy or whiskey

Method

  1. Mix together all the ingredients in a large mixing bowl.
  2. Stir every day for a week.
  3. Put into jars and store for at least a month to ensure development of flavour.

*Vegetable suet is available from Atora