The R in ideas

They talk about the Coronavirus R how it spreads . Well I think R happens in a lot of forms. And today for me it was thanks to Rosemary Shrager.
I saw a post she had on Facebook .. of some very scrumptious looking almond palmier biscuits which Rosemary makes with left over pastry bits.
So I thought as there was no recipe for them that I would have to google them..well you know how one page leads to another so I ended up with ... well I needed 350 grams of ground almonds ,200 g of icing sugar ,the zest of 2 lemons and 2 eggs ..What could be easier. As some whole almonds were nearer to their use by dates I ended up putting them in the food mixer ...and milling them down.  It was a doddle as I was only half concentrating as I was talking to my cousin at the same time on the phone.I didn't read the end of the recipe as when you have made the dough you then get each ball and roll it in some more icing sugar.
As it was they tasted very good maybe didn't visual appeal have the  and you can see by one empty oven tray they are very addictive they are. Maybe this could be classed as a R too . The bottom ones are Rosemarys the top  ones Carr House Specials.

How does your garden grow... dedicated to Libby who makes the best shortbread biscuits around

Have been chatting tonight with an old school friend . We sat next to each other on the back of Perrys' school bus for 5 years. And talking about a host of things, we spoke of Bonnie and Clyde [a photo we had both seen recently on Facebook made us speak of them as the one of the other girls who sat near us on the bus was a real life Bonnie ].Whether she had a shooter ,I cant remember or whether she died or survived was any other question..And it was a Grammar school we went to too !! ... to what is happening today .

 A nursery rhyme that was one of my favourite .

Mary, Mary, quite contrary,
How does your garden grow?
With silver bells, and cockle shells,
And pretty maids all in a row

We do not have silver bells ,but do have a few shells and hag stones that I have brought back on a trip to the seaside.  The words leads your imaginations  to a  magical garden which you could tiptoe through. 

Well our garden grows more weeds than plants or at least the weeds grow faster.

And Lemon Balm also grows like a weed probably as it is one of the mint family . If you look carefully at the photo you will see a piece of mint ...the sort you make mint sauce with or add to your new potatoes when you cook them.

At this time of year when the herb is young and fresh and rampant I use it by the handful.  No need to dry it until later into the Summer. A handful stuff up a chicken bum just before you put it into the oven makes for a very tasty chicken a couple of hours later.

Lemon Balm is also what I use when guests choose to fresh herb tea .Infused along with a spoonful of marmalade has had many a guest asking for more. Whether it is drunk as a hot drink or a cold one it is very refreshing. As well as been made into a herbal tea it can be added to salads, vinaigrettes and to sauces and soups . Maybe you want to put it in a cake with a plain lemon icing ..it certainly goes down well here. 

A native of the Mediterranean is used not only as a culinary addition but in herbal remedies too .

So next time you come and visit us remind me to give you a few sprigs with some roots on and in no time you will have your own bed of lemon balm. This photo is one of the many small beds we have dotted around the garden. And that is not because I am a garden design freak it has a mind

of its own ,grows rapidly and plonks itself wherever it feels fit .

The beauty of living in the countryside...

The beauty of living where we do or staying here as guests you are surrounded by flora and fauna whatever time of year. We have had some brilliant sunny weather so everything is forward this year. And as the trees burst into bud and the fruit trees into blossom ,the lilac is just coming out and the birds sing as long as the day is light. Nothing seems to have changed here as far as nature is concerned . Always have your camera with you, as you never know when you will see one or more of theses beautiful creatures.  You will have seen for earlier posts that the deer come right up to the back of the house I was quite taken aback today when I was coming on the road from the farm up towards the house. A young deer was walking down the middle of the road without a care in the world. It was quite unreal as if he had taken charge of traffic controls . He turned round and looked at me as if to say he was looking for directions. he looked at the house sign turned his head and then with a jump and a skip went up with drive in front of me . He went up about 50 yards in front of me and then decide to take a right and jump the fence and into the field .He wasn't really in a hurry and as I puffed up the hill and caught sight of him he just looked round ,stretched is legs and he was off.

So when lockdown is over and you think to venture to come to stay with us you must remember to  bring your camera  too

Things are looking up with the Malton Gazette.... Beating Coronavirus

For those of you who do not live in our area you may not have heard of our local weekly paper.
Wednesdays is the best day of the week as the Malton Gazette comes out. It supplies us with all the weekly news of the area and for people like ourselves it is the highlight of our week.
It brings us news of birthday and sadly deaths ,photos of local functions and dramas and in recent years we have been featured in it from good times to sad times. It used to have engagements and wedding announcements they seem to have gone .As I went to school at Malton Grammar many years ago it was a way of seeing who was getting spliced and then hatching. It contains cattle market prices and sports news .
One year I was in it 3 weeks on the trot ... and didn't I get some rib for that too when I went to the pub. Often as I fundraise  or for winning something to do with my Bed Breakfast business and then for some of the wacky ideas I have had for again raising money for charity. As most of you will know my brain never stops .. One day it will and I suppose then my last announcement will be in the Malton Gazette . But until then I will continue to buy it .
I must admit while we are having scary times in lockdown I have maybe not got it on the Wednesday and one week it wasn't till the following Monday but we still had it and now to keep up amused they have put us pages of quizzes and crossroads to do . Very useful in the print too they have put the shops and businesses  that are open and ready to deliver
So Karen Darley, the lady who I know from the paper , you are another of those people who I salute as tonight but better than that we got this following  and I will certainly be ringing up in the morning to order ours and hope you will too as they are finding another way we need not go out and helping to beat the Coronavirus spreading . SO why dont you order yours. And as I type I think now here is a present to give whether it be for a birthday or Christmas when the person you know has most things and it makes for something for the whole year or for as long as the money you want to spend runs out. .And here is a photo which appeared in the Malton Gazette of my dad and me over 40 years ago .

A message from the Editor

Times are challenging for the local newspaper industry.

The Coronavirus outbreak has hit us hard due to declining advertising revenue and a reduction in newspaper sales while our readers are in lockdown.

People are more reluctant to leave the house to go and pick up their local newspaper – and of course, we completely understand.

However, for us to continue to provide the best quality trusted local news and information – particularly during these times - we still need the funds to support our important journalism.

That's why we are now offering you home delivery, with your local newspaper delivered safely to your door, so we can continue to provide you with the best possible trusted local news.

It couldn't be easier to have your local newspaper delivered – just call 0800 953 0227 and our home delivery team will take your details securely over the phone. We'll arrange for the paper to be brought to your door free of any delivery charges for the next six weeks, over the peak of the pandemic, and you may have an elderly relative, neighbour or friend that this could be ideal for too.

Please help us by supporting local, trusted journalism with a home delivery local newspaper order. There's never been a more important time to do so.

Home delivery

0800 953 0227

We're there with you – so please be there with us.

Thank you for your support.

In another life...

Jack of all trades ...that's me .....well in these times it comes in handy.

I have had experience in a lot of different things and more hobbies than you could think of . Hobbies from fishing to metal detecting to keeping bees.

But many moons ago I trained to do hairdressing  as well as training in wig making and perfumery. How good does that sound . I accidentally got into hairdressing when I had to see the man who can to school in our last year to ask what I wanted to do . I had always wanted to be a farmer ... a proper job with proper people and it is in my blood.  Genes that have drip fed into me from many generations before me.

It was that fateful day at school when I met Mr Alan Pickering the careers officer that set me on the road to being a hairdresser... but you never when your skills come in useful. I put on my form I wanted to be a theatrical hairdresser rather than stuck in a saloon and ended up being one of the first mobile hairdresser in Ryedale. The advantages of been a mobile hairdresser is that people feed you and here I must mention the late Mrs Doris Rolph from Nunnington who was kindness itself. Thursdays was my favourite day when I got a bacon sandwiches too and she made the best butterfly buns.

I tell Jack how lucky he is, of how I am so low maintenance. Well I am when it comes to my hair. I have proper hairdressing scissors but to be truthful you dont need them. A good sharp pair of kitchen scissors is all you need and I more times than not use them .  The only drawback of using kitchen scissors are they are a lot heavier and can make your fingers ache.
I have cut my hair for years as when I have venture into a saloon I have more often than not been disappointed when I have come out. And end up in front of the mirror as soon as I get home and hack a bit more off.

So dont worry or freak out when you read hairdressers could be shut for 6 months.

If you have curly hair you have an advantage over people who have straight hair as if you slip with the scissors it isn't as noticeable.

I was telling a friend the other day it is always better to cut it when you hair is wet ..it doesn't fly about as much and to take very narrow layers starting from the underneath hair at the back of your neck gradually bring it down to the required left.Then do a cut up  pulling your hair out between your first and second finger and snipping it to the contour.  Maybe cut it a little longer than you need you can always take a bit more off as you go along but you cant stick it back on.

I used to love colouring hair when I was working and even got a distinction in my exams .
This is what I told her......
 I used to put my colour on with an old toothbrush as with the rough bristles it give it a more natural look rather than been to matt and dense. To  only colour the bits that need doing and then pull it through to the ends for the last few minutes as Colour on colour adds colour . To dry it for you bend you head down towards the floor Not quite upside down but you know what I mean .Drying it at this angle will bring a bit of lift to it too


Hope this helps and gets you through lock down 

  

Back to baking cakes

Think it will have to be an orange cake . Ever since the virus started I have been upscaling my Vitamin C uptake and happily chump through 2 oranges a day and sometimes 4 .. I was lucky to be able to buy a whole box full when I got a home delivery the other week from Hebdons of Easingwold

Now this is maybe while I have had a few hours in the sun I look more suntanned I never thought of that before.  And it isn't fake ... but most people who put fake tan on look orange.

With my weakness for chocolate I usually make a chocolate cake . I say to Jack "what cake do you want me to make". "Surprise me" he says which is so annoying . I feel one day I will leave an empty tin with the words Boo written on a paper inside.

 Last week I did chocolate and cherry and my dad,we cant leave him out ,had cherry and almond.
But what a waste of orange skins I lay the out on top of the log burner and we have the lovely smell of orange waft in as soon as you walk through the door . So at least if I make an orange cake I can use some of the rinds up too.  So here is Saturday night special ready for after we have had our lunch tomorrow but I think I probably need to make sure it is ok before then and have a slice .
It is strange not having guests in to share it with but better we all have lockdown and stay at home safe

We escaped and it was allowed....

Jack is self employed and part of his job description is dog handler .He breeds and training Labradors and cocker spaniels. And I am not the kennel maid as much as he would like to put that label to me I do the book work ,administrating and general paperwork for him .

So today our last Labrador pup was due to go to its new home. The problem lay that the puppies new home was over 800 mile round trip . 

So armed with an incident number issued by the obliging North Yorkshire Police , an email from our MP and asking 3 different police officers to just make sure we were granted permission to take this puppy as it was classed as Jacks work. We travelled with all our legal papers and accountants certifications etc . As well as face masks, gloves, disinfectant, tea tree oil and wipes we felt ready for any eventuality. Fortunately we got there and back without incidents meeting the new owner near Peebles. 

We were blessed with wonderful views of the Pennines as we went over the A66. Certainly earning its name as the back bone of England on such a clear day. The mountains forming the spine with its ups and downs just like you can feel the vertebrae in your back

We turned off the A74, I think we maybe took a wrong road at Junction 15 and ended up going a very very scenic route ! It was what they called the scenic route to Edinburgh. Notices at the side of the road RED SQUIRRELS , we past a man with binoculars before we saw the sign and hope he was lucky and saw one but it wasn't a joy ride and would have felt very bad as we were only out due to Jack's work and grateful we could fulfil the journey to meet half way . We both thought how special it would be to see one . Neither of us had seen one since we were young. 

Surrounded by mountains fit only for logging and  some very nice Cheviot sheep with their lambs and a few hornies basking in the sunshine.

We did our handover of the puppy with proper social distancing  over the garden wall and soon were on our way home.

I had packed up egg sandwiches and some ham and mustard ones and of course some chocolate. I had forgotten to make Jack a flask of tea well I only drink water so thought that was enough, hey ho it was wet so he had to wait until he got home .

It isn't every day you can enjoy your lunch at the side of the River Tweed. It wasn't with a picnic table and tartan rug to sit on . It was a quick bite to eat sat on the tail gate of a dusty pickup  and then we were on our way. I  couldn't resist and did venture down to look for a salmon ..wishing I had taken my rod..  The water was crystal clear. Then we were on the road again as I scanned the water as we travelled I thought I saw bubbles and one jumping in the water. Jack deflated me as he was nearer the water and could see it wasn't a very large salmon but a duck having a good old splash in the river.

Jack always says he is only happy when he can see the White Horse of Kilburn on the hillside and today we were both relieved to see it and get back into the safety of our own surroundings. 

St George's Day post dedicated to the late Peter Caselli

With love and  thanks to the late Peter Caselli's wife Margaret.

This day 23rd April 2020 ... marks again St George's Day ..the 2nd birthday of a little Prince Louis of Cambridge - a distance relative, the birth of George Gray grandson of dear friends Katrina and Derek Gray of The Wold Cottage and the day when you go hunting for St George's Mushrooms.

St George's Mushroom were brought to our notice many years ago ,probably 50 plus years ago by our dear Italian butcher Friend, Peter Caselli.  My Dad's friendship begin with Peter in their mutual love for ornamental pheasants when they used to go to meetings at Harewood House.
Peter and his family soon became friends with our family and so it has continued even 25 years after Peter's  far to early passing. We can only hope he has joined forces with with his fore elders  up there in Heaven and they go mushroom hunting together.

Peter made flavoured sausages before anyone else had even thought of them in England flavouring them with the wild herbs. He foraged from the hillsides of his beloved Italy where his family still live in mountains filled with flowers and herbs. His brothers making the famous cheeses.

Peter taught me ...no need to buy lettuce, Princess ...use dandelion leaves. His meat was the best. Hanging it for weeks rather than days and always cooking it with extra bones to act as a rack underneath. His dressings sublime. It was Peter who taught me the Bella Vita in cooking ...to make me love to cook for others , to have tables laden with food, to tempt people to rub their bellies to make room, to  be able to eat just un altro boccone - another mouthful . So even though I knew the land was too dry  to find the mushrooms today where we had first found them together when I was very young I went on my yearly pilgrimage. Margaret telephoned my Dad and that was our day . And now Margaret will correct my spelling

ti salutiamo dalla nostra famiglia alla tua con tanto amore viva l'amicizia Lupton / Caselli

Tree down

This morning we woke to find a tree down in our garden. Now this is no ordinary tree not even an ordinary pear tree. We have lost bits of it over the years and understood it to be around 300 years old. Some kind people who were related to the people who owned this house in the 1700 showed us the deeds  and also some more paperwork which had written down they had planted a pear tree here at that time .

It never did have nice juicy pears on like the one my dad has at the farm, but little round bullet objects

and not many of those too.
However it always had some nice blossom on each year and like the Aga was part of the family .. well the garden.
 Sadly this morning Jack found it had tumbled over.  And on to one of our garden tables which is looking very sad at the moment. As Jack is no joiner I think I will have to try to mend it myself or find someone who will repair it for me as I am sure it is repairable and to be honest I dont think it needs to be put on the bonfire just bodged a bit and we can always say well it was the pear tree that did that.....
So as much as we have space and garden and sunshine somedays it was a sad day . Here are two photos one of the last time we will take photo of the tree and another when it stood above the resting the garden.
I dont think I want to burn it ,I think we will find a place for it somewhere so it can rest in peace and even this morning a blackbird was sat on it and I think it felt it had found a new perch.
It has watched over many parties including Nicholas' christening, my 40th, Jacks Heinz [57] and latterly my Dads 97th. It has seen everyone who has come and gone over the centuries . Seen the grandchildren and  4 generations of us together. Guarded the house. Heard us laugh and watched us eat.  If only that tree could have talked. RIP dear Dear Tree

Curlews on the North York Moors on #WorldCurlewDay

Coming to Life In an English Country Garden

I wonder how many Aprils have been as dry and sunny as 2020.  Every morning we wake up to blue skies . We are totally blessed in this green and pleasant land even in this Coronavirus time .

We love to share our garden with guests so send you a few photos to say it is still here . The sights, the smells ,the sounds. 

I am also helping in my dads garden this year he is way ahead of me with vegetables having got over 100 onions planted they are coming up now. So are his peas and potatoes. 

My tomatoes look miserable specimens next to his but I am trying. 

It is still cold and frosty when the sun goes down and so I reluctant to put my geraniums and other flowing pots  out yet as they have serve me well through the winter and provided us with a  small show of flowers since I bought them in last Autumn. So they are all sitting in the porch way as it would be cruel to let them die now .

The  Clematis well out and another is climbing up a drain pipe It is a Jackmanii which is the earliest flowering one I know of and if rampant growing up the acacia tree too .

The last photo is of my bird of paradise plant but it will only go out in June for a couple fo months. We are lucky to get one flower a year which lasts for weeks but up to now has not obliged by opening

Adding bee keeping to my skills

What a B day .... I started off enjoying my bees .Looked after them like children, tucked them up in bed ...well their hive in Autumn. Fought off the wasps and vermin that tried to eat their supply. In Winter fed them and even on Boxing Day would go with candy to feed them . Dont laugh it was true. I have gone up trees and into some of the most precarious places to retrieve a swarm.
Then I got stung and again and again and 3 years ago ended up at the hospital with sepsis  . It was getting too regularly an occurrence. For some reason they like me or not .
So as it is Jack who eats the honey and I dont really like the taste of it he said he would help cant be too much to do ... He has soon got fed up with these time consuming little creatures and what really did it for him he got stung on the chin and what a mess he was.
So it was a joint effort . In my bee hey days not too long ago I had over a dozen hives .The trouble is you have to go into the hives on a hot day when they are all flying to see what is going on and even though I wear a full suit I wear extra clothes underneath as the suits these days are so thin they can sting straight through.Wellington so they dont get up my trouser legs and long thick leather gloves . So I feel I am in a walking sauna and when you lift a box full of honey at a back breaking angle you are looking at probably 3 stone in weight.
Anyway we have 2 hives now .And here you will see them busy and buzzing and there is Jack walking down the path he has had enough of them .So when you dip your knife or spoon  into that honey jar just think of how labour intensive it is .

Honey bees must gather nectar from two million flowers to make one pound of honey. One bee would therefore have to fly around 90,000 miles - three times around the globe - to make one pound of honey. The average honey bee will actually make only one twelfth of a teaspoon of honey in its lifetime.

Sunday would be Sunday without ..

Yorkshire Puddings.
The original purpose of serving the batter pudding was not as part of a main meal, in the way that it’s served with traditional roast dinners now, but instead served before, with gravy, as an appetiser course. This is because, when meat was expensive the Yorkshire pudding could act to fill the consumer, meeting the appetites of working men and allowing the meat to stretch further: “Them ‘at eats t’most pudding gets t’most meat”, as the saying goes.

For those of you who are not familiar with Yorkshire Puddings Elaine Lemm, a local lass and columnist, has written a book  just on Yorkshire `Puddings. I have often bought it to give it to friends in different parts of the world.  

My granddaughters have had Yorkshire pudding matches to see who can eat the most . We used to have fun as I would let them have another and another when their Daddy wasn't looking   as he felt they should fill up with meat and vegetables. We always have Yorkshire Puddings as a starter course. 
One of my little treasures say GranAnna =that is me , makes the best Yorkshire puddings in the world.
I think Marthas record is seven but she will probably say eight  . .They are all good little trenchers but have their own ideas of what they like best. Martha likes raw carrot and prefers fruit to sweets, Rubi when she was very small amazed us by loving olives and Emmy likes quite plain things .Her potatoes left in pieces with butter rather than mashed.

Jack likes gravy with his Yorkshire puddings while I dont really like gravy and when my uncle was living we both used to have our Yorkshire puddings with treacle..well golden syrup .Yes and that was to begin with and we never washed our plates before stacking it up with roast beef and vegetables .Maybe this was the sweet and savoury which is a Yorkshire things.

We have Christmas cake with cheese, apple pie with cheese . And Jacks Dad would say either of these was like a kiss without a squeeze if there was no cheese served . And it needs to be Wensleydale for the ultimate effect.
When Lockdown is lifted and guests are coming again ,a nice ride into the Dales to Wensleydale Creamery is recommended. It would be classed as Micky Mouses's favourite destination with eye watering displays.

of cheeses and to suit all palates as long as you like cheese even Cheese with Champagne

One of life's little pleasures

How to make perfect chocolate mousse

It has to be one of the easiest and most satisfying desserts around. What's your favourite chocolate mousse recipe, and how do you like to serve it?

Felicity Cloake

Thu 22 Jul 2010 07.00 BSTFirst published on Thu 22 Jul 2010 07.00 BST

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5The classic .The complicated one

 Chocolate mousse made according to Daniel Boulud's recipe. Photograph: Felicity Cloake

There's the most complicated recipe of all, from Daniel Boulud, French chef turned American business phenomenon, which calls for a quite absurd number of eggs (nine, in all – for six people).

Whip a pint of double cream to soft peaks, and melt 225g dark chocolate. Meanwhile,  heat 60ml water and 150g caster sugar in a pan until it reaches 115C, the 'soft ball' stage, and beat together 6 egg yolks and 3 whole eggs until thick and pale. By this point, you will have used every bowl in the kitchen, and when the digital thermometer beeps to alert you to the fact the syrup has reached temperature, You will react with a wildness unwise in someone dealing with molten sugar. ... This is an extract from Teh Telegraph 

So tonight ,Saturday night we had some very nice steaks from Mr Waind's Butchers of Kirkbymoorside . I had hoped that Jack would have been satisfied with that but I could see the look that said where was the pudding . I noticed a bar of Aero in the kitchen which I was savouring and stretching it out through my time of lock down had almost gone. So opening my mouth before I thought and then hoping he wouldn't say yes when I asked did he want some chocolate  pudding.  The eyes lit up like a child's so just when I want to catch up with my tomato plants and see what else had lived or died in the summerhouse I set on to make a chocolate mousse. 

Chocolate to put in the microwave to melt I remember Kala King's instructions of only a minute, stir it and then another 30 seconds and so on as the last thing you need chocolate is to burn. So I had separated my eggs and was ready to whip the whites up .I got distracted watching a deer through the kitchen window . I picked up the bowl to put in the microwave and set it off . I then reached for the bowl of egg white to whisk or so I thought . I had put the wrong bowl in the microwave. I quickly took it out and started to whisk the eggs up ... Needless to say it didn't have the usually effect ..maybe due to be it a shade cooked and warm . What the eye doesn't see the heart doesn't grieve. Anyway Jack hasn't a clue how to make a meal so words would only have fallen on deaf ears if I had tried to explain. Anyway it turned out well in the end and it is all eaten now . This is what I gave Jack, mine by this time I really couldn't be bothered to tart it up and knowing my luck a bee would have followed my viola and I would have got stung .So ate it straight out of the bowl with the cooking spoon. Saved on washing up if nothing else.

My chocolate mousse was quick to make approximately 8 minutes tops with trimming . If you try Raymond Blanc's he says 2 hours as prep time . Maybe I should tell him there is an easier way 

Take 36 for Captain Thomas Moore. We salute you .

I feel really honoured that I was asked by Welcome to Yorkshire to join in on a video  and say Well done and Thank you to Captain Tom who has now raised over £20m for the NHS. An amazing achievement for an amazing man. Everyone of us must feel incredibly humble at what he has done .and his attitude to dealing with Coronavirus .
I am sure you will have all heard of this Yorkshire man but an extract from Wikipedia

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Captain Tom Moore
Moore during his military service
Born	Thomas Moore 30 April 1920 (age 99) Keighley, Yorkshire, United Kingdom
Nationality	British
Occupation	Army officer Managing director
Known for	Second World War veteran 2020 fundraising walk
Children	2
Military career
Allegiance	United Kingdom
Service/branch	British Army
Years of service	1939–1946
Rank	Captain
Unit	Duke of Wellington's Regiment 145th Regiment Royal Armoured Corps 146th Regiment Royal Armoured Corps
Battles/wars	Second World War Burma Campaign Battle of Ramree Island
Website	tomswalkforthenhs

Thomas Moore (born 30 April 1920), known as Captain Tom, is a former British Army officer, best known for his philanthropic work. Moore served in India and in the Burma campaign during the Second World War. He later became an instructor in armoured warfare. After the war, he worked as a managing director of a concrete company. He also raced motorcycles. On 6 April 2020, at the age of 99, he began a walk around his garden in aid of NHS Charities Together during the COVID-19 pandemic, with the goal of raising £1,000 by his hundredth birthday. So far, he has raised over £20 million and a further £3.7 million in Gift Aid.

He is an aspiration to us all. and truly hope he gets  a knighthood for this as he deserves one....and tea with the Queen .

We were given about 30 minutes warning to get the video over to Tom at Welcome to Yorkshire so Jack was the film crew. I think he did good job on what he called Take 36.
Also representing Ryedale was Andrew Pern from the Star at Harome with his pint glass and Beki form Slingsby caravan Park 

i would have liked to have added to the video you are welcome to come and stay.We have ground floor rooms and my dad was is 97 and his friend Raymond Whitwell who is 101 would have had a lot to talk about .There isn't many of them left and they are precious people. Great men , wise men and proper men.