Saturday, 2 December 2017

Collecting London

Where do you begin with this city? London has offered so much for so long. The Royals, the theatres, the Tube, the buses, the parks, the literature, the music, the history, the buildings - and that's still just touching the surface of a city that's been around for about 2,000 years. Take a trip through the memorabilia and collectibles that capture the spirit of London town.

Collecting London

Discover our curated selection of London collectibles, from vintage Undergroup maps and cricket scorecards, to photos of the Royal Family and old issues of the Illustrated London News.

Life would be better if we faced up to death



JANICE TURNER
December 2 2017, 12:01am, the times
While distracting ourselves with small talk and shopping, the really important conversations are put off until too late.


My father died in the early hours and when his care home called to tell me, they asked about “arrangements”. Only then did I realise we hadn’t made any. Could he stay just a few more hours while I consulted my mother? (I didn’t wish to wake her yet, 200 miles away and alone.) No, his body must go, right now.

It is the protocol of many homes to whip away the deceased. Undertakers remove the dead discreetly by the back door. It is thought better that the old don’t ponder bleakly upon mortality, witness their own inevitable fate. So the next day they just see Maisie’s empty place at breakfast, pass her room being cleared. We blinker horses to keep them calm.

Death regrets: I have a few. Not things left unsaid. (Much is covered by “I love you”.) But failing to face the inevitable; not making plans. He was terminally ill, for God’s sake. Why did I not probe to find out exactly how long he had, so he didn’t die alone? The last days are hard to predict, I was told. But I was scared, squeamish, didn’t press to know more.


I’d carried these thoughts around unspoken for five years, until on Wednesday I attended a “death café”. This is not some sinister gothic coffee shop but a group of strangers gathering to address the subject we find hardest to discuss. (There is cake, which helps.) And death, it quickly transpired, is not a single issue but a field almost as rich as life itself.
Anxieties are fuelled by refusing to confront our most basic fear

One woman recalled sitting with her declining father while over many sessions he reviewed his whole life as if it were a book or a play. A man described his mother’s insistence on giving her body for medical research. When he objected, saying students might take her corpse to the pub, she replied: “If they have fun with me, that’s great. And anyway, this is not about you!” Yes, death is for the dying. But what about afterwards? She wanted no memorial: the family ignored her. Should the dying have a right to dictate the grieving rituals needed by those left behind? Do they have obligations to write goodbye letters, to tie up loose ends, or do we now ask too much? We moved on to our own deaths: we were all middle aged, yet no one had done more than write a will . . .


It was fascinating; we could have gone on for hours in a thousand directions from legacies to the afterlife. Sad but uplifting, it was the most fulfilling conversation I’ve had for months. No blathering small talk, just big, profound stuff. Unlike the usual dinner party topics (bloody Brexit) it left us all feeling closer, not more divided. We were all just fading, fallible humans trying to make sense of our remaining allotted time.

The death café movement was founded by Jon Underwood, who died this year aged 44. He pursued the mission of the Swiss sociologist Bernard Crettaz to liberate death from “tyrannical secrecy”. Underwood believed that our anxieties, depression and addictions are fuelled by refusing to confront our most basic fear. He organised death cafés in music festivals, offices, front rooms. Some attendees are young people for whom death seems wholly hypothetical, others are old or sick, looking for solace and truth. “Death denial,” he said, “is the energy that drives the motor of consumer capitalism.” Stay calm, go shopping, carry on.

The café I attended was part of the International Longevity Centre conference where Professor Douglas Davies of Durham University remarked that we divide into “death thinkers” and “death avoiders”. The latter generally swerve other difficult conversations, about relationships or personal failings. “Life style and death style,” he said, “tend to converge.”
Death is seen as too ghastly and unhygienic to look at head on

Our whole society is death avoidant. Most of us will die in hospitals, not at home. I’ve never seen a corpse. My family believed children shouldn’t attend funerals, so when both my grandmothers died I stayed home helping northern matrons to butter ham rolls. Now there is a trend for funerals without the dead: unattended “direct cremations” followed by a broader celebration of a life. Some people, such as the author Anita Brookner and David Bowie, insisted upon no funeral at all. As if a loved one just disappears. It is the very opposite of Indians by the Ganges throwing sandalwood upon a pyre.

Although I’m otherwise quite forthright, I realise now that I shut down my father when he tried to talk about death. “If I’m here then . . .” he’d intone when discussing future plans. He was always trying to tell me where important papers were kept “when anything happens”. Oh, don’t be so morbid, Dad, not now.

But when? Death cafés, like bereavement groups and counselling, are secular substitutes for the religion we’ve lost. Without faith it is harder to navigate mortality, to formulate new rituals rather than repeat those reassuring ancient words. It is even harder to break down the modern medical notion that death must be sanitised because it is too ghastly and somehow unhygienic to look at head on.

The end-of-life care organisation Gold Standards Framework gives every person with only a year to live a gold card. This allows them the right to assistance and counselling at any time and priority at hospital admissions, because they have so little time to waste. It suggests that care homes put an icon — a butterfly, a dove — on a resident’s door when they are nearing the end, so their neighbours are forewarned and can perhaps say goodbye.

Our lives will not just be longer but more tapered: fewer sudden ends, more time to plan for death. We should not be smuggled in shame out the back door, but leave with honour through the front.



Apple Carrot Dog Biscuits

Yield: 12 servings
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes


Ingredients:

  • 2 1/2 cup whole wheat flour
  • 1/2 cup oats
  • 1 TBSP brown sugar
  • 1 apple, peeled and grated
  • 1/2 cup carrots, peeled and grated
  • 1 egg, beaten
  • 1/3 cup vegetable oil
  • 1/4-1/2 cup water (note: the apples add moisture, so only add extra water if necessary)

Directions:

  1. Preheat the oven to 350 and grease a cookie sheet.
  2. Peel and grate apple and carrots (I used food processor).
  3. In one bowl, mix the flour, oats, and brown sugar. In separate bowl, beat the egg and mix in the oil, water, and grated apples and carrots. Add wet ingredients to dry ingredients bowl and mix completely.
  4. Carefully roll ‘dough’ out and cut out desired shape with chosen cookie cutter.
  5. Bake for 40 – 45 minutes, or until apple juices are soaked and biscuits are firm.
  6. After biscuits cool, feel free to share with the pups in your life! Store in air-tight container.
  7. Bake at 350 for 40-45 minutes.
  8. Serving size: makes 15-20 dog biscuits, depending on the size of cookie cutter.
All images and text ©Sandy Coughlin for Reluctant Entertainer.

For more treats -



Friday, 1 December 2017

Woods In Winter

When winter winds are piercing chill,
And through the hawthorn blows the gale,
With solemn feet I tread the hill,
That overbrows the lonely vale.
O'er the bare upland, and away
Through the long reach of desert woods,
The embracing sunbeams chastely play,
And gladden these deep solitudes.
Where, twisted round the barren oak,
The summer vine in beauty clung,
And summer winds the stillness broke,
The crystal icicle is hung.
Where, from their frozen urns, mute springs
Pour out the river's gradual tide,
Shrilly the skater's iron rings,
And voices fill the woodland side.
Alas! how changed from the fair scene,
When birds sang out their mellow lay,
And winds were soft, and woods were green,
And the song ceased not with the day!
But still wild music is abroad,
Pale, desert woods! within your crowd;
And gathering winds, in hoarse accord,
Amid the vocal reeds pipe loud.
Chill airs and wintry winds! my ear
Has grown familiar with your song;
I hear it in the opening year,
I listen, and it cheers me long.
Woods In Winter
Henry Wadsworth Longfellow
Art Dee Nickerson



Vegan m'hanncha - from Jamie and Jimmy's Friday Night Feast

Vegan m'hanncha

Ingredients

  • 100 g pearl barley
  • 1 butternut squash , (1.2kg)
  • 2 red onions
  • 2 cloves of garlic
  • 2 red peppers
  • 1 big bunch of fresh coriander , (60g)
  • olive oil
  • ½ teaspoon dried red chilli flakes
  • 1 heaped teaspoon fennel seeds
  • 1 heaped teaspoon cumin seeds
  • 1 heaped teaspoon ground coriander
  • 100 g mixed dates and dried apricots
  • ½ a lemon
  • 10 sheets of filo pastry
  • 1 tablespoon shelled pistachios
  • icing sugar , for dusting
  • Method

    1. Cook the pearl barley according to the packet instructions, then drain.
    2. Wash the squash, then carefully cut it in half lengthways and remove the seeds. Peel the onions and garlic, and deseed the peppers. Chop the squash, onions and peppers into 1cm dice. Finely chop the garlic with the coriander stalks (reserving the leaves).
    3. Place it all in a pan on a medium-low heat with 2 tablespoons of oil, the chilli flakes, fennel and cumin seeds, and the ground coriander. Sweat with a lid on for 25 to 30 minutes, or until soft but not coloured, stirring occasionally.
    4. Destone the dates and finely chop the flesh with the apricots and coriander leaves. Fold into the veg pan with the drained pearl barley, squeeze in the lemon juice, season to perfection, then leave to cool.
    5. Preheat the oven to 180ºC/350ºF/gas 4.
    6. Lay out two clean damp tea towels on a large work surface, side-by-side, with the longest edges facing you. Working quickly but taking care, lay out 3 sheets of filo side-by-side with the short edges towards you, overlapping each one by 2.5cm and brushing between the overlaps with water.
    7. Lightly brush the sheets with oil, place 3 filo sheets directly on top, then repeat with another 3 sheets. Save the remaining sheet for patching up.
    8. As evenly as possible, spoon your filling in a line along the long edge closest to you. Brush the opposite long edge with a little oil.
    9. Now, I’d recommend finding a friend to help you roll it up. Working slowly and carefully, use the tea towels to help you roll it up and away from you into a giant cigar, keeping it on the damp tea towel at all times. Roll it into a large pinwheel, working quickly but handling it gently to avoid too many cracks.
    10. Gently slide it onto a large greased baking tray, and patch up any gaps, if needed. Brush all over with more oil and bake for 45 to 50 minutes, or until gorgeous, crisp and golden.
    11. Ten minutes before the end, smash and sprinkle over the pistachios and an extra pinch of each of the spices, if you like.
    12. Serve with a super-light dusting of icing sugar. Delicious with all the usual trimmings, or served with a spiced tomato sauce.

Blackberry Liqueur

Blackberry Liqueur Bottle and glasses
Yield: about 2 quarts
Ingredients
  • 3 cups (one bottle) red wine
  • 5 cups blackberries
  • 1 1/2 - 2 cups sugar
  • 1 cup vodka
Instructions
  1. Crush blackberries in the red wine. You can use a food processor or blender for this. Put in a covered container and let sit for 2 days. I put mine in jars and shook them twice a day to mix.
  2. Strain the mixture through muslin or paper towels. It took several hours for mine to fully strain through paper towels. You can fold muslin over and squeeze the juice out to speed things up.
  3. Place in a large pot and add 1 1/2 cups sugar. Heat until sugar just dissolves. If desired, add more sugar to taste.
  4. Mix in vodka and pour into bottles for storage. Store in a dark, cool place for up to one year.