Sinister: The birds in your garden

[robin stout]

My father used to be a bird watcher. A twitcher. He met my mother, a 
farmer's daughter, at Scottish dancing classes and they fell in love. When I 
was born several years later, I was named Robin after the robin my dad used 
to put food out for every morning. When I was born I had my umbilical cord 
wrapped round my neck and was quite blue, and my dad reckons I'm lucky I 
wasn't named after a Blue Tit.

So, when I bought I'm A Cuckoo at the weekend the lad behind the counter 
gave me a handful of badges and suggested that I could cover up the word 
"Cuckoo", to make it any bird or animal I want. "I'm a Robin" would be quite 
appropriate. And when I went home on Sunday I gave a badge to my dad and he 
was very pleased with it, attaching it to his gardening coat so he could 
wear it outside and maybe fool a few blackbirds.

Well, today is Shrove Tuesday, and once again we think of that rarest bird 
of all, the shrove. Shroves used to roam all over this green and pleasant 
land, their feet big and floppy and their beaks long and thin. But now the 
lesser striped shrove is no more, and the greater spotted shrove, although 
alive and well in some remote parts of the Highlands, is rarely seen outside 
the zoo.

Now the ancient tradition of Shrove Hunting has been banned, and making the 
traditional Shrove Pie could get you arrested, the most popular food on 
Shrove Tuesday is the pancake. I've already got my flour and eggs together, 
and I'll be making some as soon as I get home. And after I've sprinkled on 
the lemon and the sugar I'll say a little prayer for the poor old shrove.

++++++++
pancakes
++++++++

Ingredients

120g/4oz plain flour
pinch of salt
2 eggs
210ml/7fl oz milk
90ml/3fl oz water
1 tbsp vegetable oil
Method

1. Put the flour and the salt in a bowl and mix.
2. Make a well in the centre and crack in the eggs.
3. In a separate bowl mix together the milk and the water.
4. Beat the eggs into the flour with a wooden spoon and gradually beat in 
the milk and water mixture to get a smooth liquid the consistency of cream.
5. Stir in the oil and allow to stand for 30 minutes before using.

+++++++++

Pour the mixture into a hot frying pan with a knob of butter until the base 
of the pan is covered. Always toss the pancake in the air to turn it over. 
Don't cook them for too long. I remember a woman called Huckle from the 
local youth club got us to burn our pancakes one year cos she was worried 
we'd all get salmonella. They weren't good. Don't do it.


Robin

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