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Authors: Sharon Griffiths
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of some material. As I tried to see what it was, it came unfolded and proved to be a short length of cherry-red velvet ribbon. Goodness knows how long it had been scrunched up with the leather. Yet, as it unrolled, it was still cheerily bright and as luxuriously soft as it must have been when it first got caught on the buckle, however many years ago. Odd. I stroked it as I made my way back to the cottage.
Even close up, under the lights, I could tell no more about the bit of leather, the buckle and the ribbon. It was a worthless bit of stuff, I imagined, but I couldn’t throw it away. Instead, I put it carefully on the windowsill with the other finds, my contribution to the house and its history.
I lit the fire again—easy-peasy now I knew what I was doing—but as I curled up on the sofa and gazed into the flames, all I could see was a laughing footballer with a gorgeous grin. I got up and switched on the television. How dare he invade my head?
The photographer carefully placed the last box of photographic plates into the corner of the cart, sandwiched it in with his battered carpetbag and deftly tied down the tarpaulin that covered it all. Once again he checked the buckles and straps on the harness of the sturdy little pony and climbed into the narrow seat.
He longed to be away from the town with its dark narrow streets and the people who plagued him. He yearned for fresh air, open spaces, and subjects for his camera more interesting than the parade of the town’s traders, their fat wives and their spoilt children. Every day the families would come in, sit in the chair, just so, standing behind the pile of books, or the globe or the potted plant or the painted rustic scene which he supplied to furnish the photograph. He should be grateful to them that they enabled him to live well enough to buy the latest new equipment, which fascinated him. But he wanted to use his camera for more interesting things to record for posterity.
He picked up the reins. ‘Walk on, girl, walk on. We’re off adventuring again.’
Chapter Seven
The cheese-maker took some finding. There was no sat-nav in the van, of course, so I was following the map. Trouble was that some of the roads were so small that either they weren’t on the map or they just didn’t look like roads. And they don’t do an A-Z of bits of moors and hills. Finally I crawled up a steep and narrow road with a dry-stone wall on one side and a high hedge on the other. I just prayed I didn’t meet anyone coming towards me because I wasn’t sure if I could back up to one of the passing places.
But it was worth it: the lady was terrific. She and her husband had inherited an old family recipe—the last in existence—for High Dales cheese and had started off making it in a bucket in the kitchen of their city-centre semi. They finally got it right, moved to a farm, made tons of cheese, won awards and made it famous. It was a great story, perfect for The Foodie. Even worth putting on the white overall, hat and hairnet I needed to go into the dairy with its rows of cheeses stacked on the shelves. Back in their office, they put a generous plateful of samples of their cheeses out for me to try. I asked questions and scribbled the answers while nibbling at a chunk of light, salty, crumbly cheese. Wonderful. They gave me some samples to take home with me too. Cheese on toast for supper.
When I told the cheese-maker where I was staying andthat I had to call in to The Miners’ Arms to use the Internet, she promptly went back into the dairy and brought me out a huge chunk of cheese, which she wrapped in tinfoil and stuck in the bag with the others she’d given me.
‘Dexter Metcalfe is a good customer of ours and that’s a new cheese we’ve been trying—made with nettles. Give this to him and tell him to let me know what he thinks. He knows his food, does Dexter.’
‘They’re shooting today,’ said Becca as soon as I walked in. She was pulling pints for a group
Even close up, under the lights, I could tell no more about the bit of leather, the buckle and the ribbon. It was a worthless bit of stuff, I imagined, but I couldn’t throw it away. Instead, I put it carefully on the windowsill with the other finds, my contribution to the house and its history.
I lit the fire again—easy-peasy now I knew what I was doing—but as I curled up on the sofa and gazed into the flames, all I could see was a laughing footballer with a gorgeous grin. I got up and switched on the television. How dare he invade my head?
The photographer carefully placed the last box of photographic plates into the corner of the cart, sandwiched it in with his battered carpetbag and deftly tied down the tarpaulin that covered it all. Once again he checked the buckles and straps on the harness of the sturdy little pony and climbed into the narrow seat.
He longed to be away from the town with its dark narrow streets and the people who plagued him. He yearned for fresh air, open spaces, and subjects for his camera more interesting than the parade of the town’s traders, their fat wives and their spoilt children. Every day the families would come in, sit in the chair, just so, standing behind the pile of books, or the globe or the potted plant or the painted rustic scene which he supplied to furnish the photograph. He should be grateful to them that they enabled him to live well enough to buy the latest new equipment, which fascinated him. But he wanted to use his camera for more interesting things to record for posterity.
He picked up the reins. ‘Walk on, girl, walk on. We’re off adventuring again.’
Chapter Seven
The cheese-maker took some finding. There was no sat-nav in the van, of course, so I was following the map. Trouble was that some of the roads were so small that either they weren’t on the map or they just didn’t look like roads. And they don’t do an A-Z of bits of moors and hills. Finally I crawled up a steep and narrow road with a dry-stone wall on one side and a high hedge on the other. I just prayed I didn’t meet anyone coming towards me because I wasn’t sure if I could back up to one of the passing places.
But it was worth it: the lady was terrific. She and her husband had inherited an old family recipe—the last in existence—for High Dales cheese and had started off making it in a bucket in the kitchen of their city-centre semi. They finally got it right, moved to a farm, made tons of cheese, won awards and made it famous. It was a great story, perfect for The Foodie. Even worth putting on the white overall, hat and hairnet I needed to go into the dairy with its rows of cheeses stacked on the shelves. Back in their office, they put a generous plateful of samples of their cheeses out for me to try. I asked questions and scribbled the answers while nibbling at a chunk of light, salty, crumbly cheese. Wonderful. They gave me some samples to take home with me too. Cheese on toast for supper.
When I told the cheese-maker where I was staying andthat I had to call in to The Miners’ Arms to use the Internet, she promptly went back into the dairy and brought me out a huge chunk of cheese, which she wrapped in tinfoil and stuck in the bag with the others she’d given me.
‘Dexter Metcalfe is a good customer of ours and that’s a new cheese we’ve been trying—made with nettles. Give this to him and tell him to let me know what he thinks. He knows his food, does Dexter.’
‘They’re shooting today,’ said Becca as soon as I walked in. She was pulling pints for a group
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