When we arrived we passed a huge pond filled with fish, Dan explained that members of the club can win a day fishing in the pond, it didn’t seem like much fun to any of us. The flyfishing lakes were revealed to us as we emerged through a gated hedge. It was bizarre, perfectly manicured lawns, swans and bridges. It was like fishing in a city park. Paul and I left them to it and went for a country ramble.
It was nice to explore with a friend, the friend part perhaps the most novel after so many months on the road. Through the woods and bursting out onto yellow slopes of canola. There was an awkward moment as we interrupted a man relieving himself by the path, turned away from his sun lazing pals and facing towards us, no one expecting the encounter. Then back down into the darker woods, downward. We chatted with the candor of people who probably wouldn’t see each other again with about insecurities, childhood joys, struggles and uncertain futures. Then we realised we were lost, we headed upward in what seemed like the right direction and came out from the woods where we had encountered the peeing man, he and his friends had left. Then downwards towards the manmade lakes, past an old huffing man who we wished our best to.
Nothing was biting, except a curious eel. Paul and I picnicked, sharing sardines and salad sandwiches. Then I stalked goslings and a little black cat who was snorkelling through the long grass after birds, its tail all that could be seen. It was a startled thing and leapt away at full speed. there was the obligatory words about how fishing is pleasurable even without catching fish and we headed back to the clubhouse where we were greeted by hot tea and a tier of brownies. Surprise brownies tend to be a highlight, and my cake itch was definitely scratched.
Ingredients
can baked beans
4 chard leaves and stalks
2 kale leaves
2 sorrel leaves
6 garlic chive leaves
1/2 onion
3 cloves garlic
2 sprigs thyme
butter
Baked Beans
Fry onions, garlic in butter until golden, then add thyme leaves and garlic chives. Add chopped chard, kale and sorrel with a 1/4 cup water and stir.
Meanwhile heat baked beans, when leaves are wilted mix through beans and serve on hot toast.