Tuesday, 3 January 2012

Fen Drayton Lakes

Well Jenny is finally better, and has just taken a phone call from her doc explaining that tests had showed she was suffering from Campylobacter infection.  We still don't know where it came from, though, but have our suspicions, since three of the seven people who ate my brother's most delicious chicken liver paté went down with similar symptoms.

Anyhow, yesterday being beautiful, if rather chilly, Jenny and I went to the RSPB reserve at Fen Drayton, where we saw lots of waterfowl.  Teal, tufted duck, gadwall, half a dozen shag, great crested grebe, as well as more coots than we thought existed, plus goldfinches, chaffinches, long tailed tits, etc.

It was all quite splendid, and we were very pleased we'd thought to take some hot mushroom soup in a thermos, but the real problem was just how far away the birds were.  I mutter into my beard at Fowlmere that the birds are too damn far away, but at Fen Drayton it was really hard work identifying things much of the time as they were hundreds of metres away.    Our binoculars are quite powerful, but we really needed a telescope, and that's going too far, I mean!

And the map we collected from the stand in the car park didn't show the only hide that exists at Fen Drayton, so we didn't nake it there.  We have a feeling it's rather a new reserve, and not really all that well sorted out.

So I didn't take a single photograph, but we did come home feeling really refreshed and pleased we'd made the effort.  Not sure we'll be rushing back, mind you.

2 comments:

Jennyta said...

Glad Jenny is better again, Rob.

Rob Clack said...

Thanks Jenny. Me too!

An unexpected benefit was that I've learned to cook rissotto. I know it's not hard, but I've never really taken it seriously.

However, the doc said Jenny should eat bland food for a week or two, and rissotto (amongst other dishes) seemed to fit the bill.

The thing that really appeals is that it's slow food. Once the rice is in (I'm sure you know this!) you add a ladle full of stock and wait for that to be absorbed before adding the next. You can't just chuck in the liquid, reduce to a simmer, cover and leave, as you do with regular Basmati, for instance.

I really like the fact that it takes care and constant attention.