Edinburgh Mountaineering Club: Meet Report
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Meet Report

16th to 18th July 2004 - Glen Feshie

As is now customary, this meet was fully booked on the first night - nothing to do with the location or advance notice that the weather would be nice. It was all down to the reputation of Jean the hostel owner's cooking.

Just for a change, the weather on Saturday morning didn't look too promising. Most people went Munro bagging in the Cairngorms, with a few heading for local Corbetts. Keith & Nicola planned to climb Creag Meagaidh but torrential rain altered their plans to that most difficult of traverses - Aviemore High Street. Gillian did her usual ascent of the cairn on Carn Ban Mor but failed to take account of the gentleman sheltering behind and nearly decapitated him! The weather on the day varied greatly according to how far East you were - Albert, Judith & Fiona had clear views and very little rain on Bynack More whereas Margaret, Owen, Gillian and Scott got wet on the Feshie ridge.

All but Gillian & Margaret were back early to ensure they didn't miss dinner. However even they curtailed their day and were back by 7pm.... Pre-dinner drinks were hosted on the lawn and accompanied by Owen's lesson in gaelic pronounciation. Not sure whether it was the cold or the gaelic that caused everyone to retreat inside to wait on the main event of the weekend. As always, Jean didn't disappoint - homemade bread, carrot, apple & cashew nut soup (recipe below), pork & prune pie with loads of veg and meringue & strawberries to finish. We collapsed contentedly on the sofas.

Sunday was looking like sunshine and showers again with the most popular hills being 'something around Drumochter' - Gillian and I enjoyed a rain free ascent of Meall na Leitreach.

Carrot, Apple and Cashew Nut Soup

  • 1 lb / 450 g carrots
  • 1 large onion
  • 1 small potato
  • 1 large cooking apple
  • 2 oz / 55 g margarine
  • 2 pints / 1.2 L vegetable stock
  • 2 oz / 55 g broken cashew nuts
  • Salt and pepper to taste

Roughly chop the vegetables and apple. Melt the margarine in a large saucepan and saute the prepared vegetables for 5 minutes, stirring occasionally. Add the remaining ingredients, bring to the boil, cover and simmer for 30 minutes until the vegetables are just tender. Allow to cool before blending in a liquidiser or food processor. Reheat to serving temperature and adjust seasonings.

Fiona C