The last two weeks have been rather hectic for a gentleman of advancing years as the fortnight included a birthday, an international conference, a grouse tasting session and the mystery of the lobster text.
To put things in sequence, the international conference came first.
Very occasionally, I am required as part of my work, to make trips abroad in the company usually of older politicians.
Naturally, it is assumed that the older heads will take care of the more junior officer and I have no qualms with this principle, although sometimes my care in the community instincts take over to help out those in need of support, direction or assistance.
Ordering food in foreign destinations can be quite challenging as I recall from a recent experience.
However, it is quite a major feat to mistake sliced cheese for sliced pineapple! Although I suppose that this might be understandable when one considers the different standards and quality of the International Finishing Schools on both sides of Broad Bay.
The joint birthday expedition to the 'Bonaventure of Stornoway' in the company of the younger brother andhis accomplices was a very enjoyable experience, enormously enhanced by Richard Bonaventure's front of house skills.
The impeccable service and prompt response to our every need was probably the result of the threat of a future visit by Ron McKenna of the Herald, the scourge of mediocre restaurants.
The birthday meal was superb, the ambience excellent and the wine 'tres bien'.
Lady Avalon headed home in a taxi but the Point contingent decided to walk into town to get a taxi, thinking that the walk would aid the digestion of the meal.
By the time the Spar petrol station was reached, the young lady in the party was complaining that her high heels were killing her.
As the new YM Bridge Centre was reached, the young lady, overcome by excruciating woman pain, removed her shoes and was walking rather gingerly Sandy Shaw style towards the centre of the town. (This reference might be a bit obscure for younger readers but Sandy Shaw was a Sixties singing icon who sang barefoot).
Luckily the young lady isn't a singer, the musical talents in the family don't apply to the parents, or older passers by might have thought that Sandy Shaw was performing in Bayhead.
By this time the lobster texts had started arriving on my mobile.
The first text simply said: "Do you want lobsters?", but with no name on the text and from a mobile number which I did not recognise.
Not being acquainted with any lobster fisherman, I assumed that the text had been sent to me by mistake but nevertheless responded politely by asking where I could pick them up.
There then followed an exchange of texts which became increasingly hilarious with reference to other crustaceans which can allegedly be caught in the vicinity of a town centre drinking den.
Eventually, it emerged that the lobster offer was genuine and was coming from that upmarket establishment Braighe Towers where no doubt Donald Trump of Trump Towers will be staying when he visits the island in the near future.

Potato Crispy Pie

INGREDIENTS2 large waxy potatoes, finely sliced
60g/2oz butter
1 skinned chicken breast about 6oz
2 cloves garlic, peeled and crushed
About half tablespoon chopped fresh ginger root
4 spring onions, sliced
25g/1oz plain flour
150ml/quarter pint dry white wine
150ml double cream
225g/8oz broccoli florets
4 large tomatoes, sliced
75g/3oz Gruyere cheese, sliced
225ml/8oz natural yogurt
25g/1oz rolled oats

METHODCook potatoes in boiling salted water for about 10 minutes and then drain and set aside.
Melt the butter in a pan, cut the chicken (or pork if preferred) into thin strips and cook for about 6/7 minutes.
Add the garlic, ginger and spring onions and cook for a further 2 minutes.
Stir in the flour and cook for about a minute on a low heat, stirring constantly to prevent lumps forming.
Add the wine and cream.
Bring to the boil and then reduce the heat and simmer for about 5 minutes.
Blanche the broccoli in boiling water, drain and refresh in cold water.
In a pie dish, put half the potatoes in the bottom of the dish, top with half the broccoli.
Spoon the chicken sauce on top of the first layer and then repeat.
Layer the Gruyere cheese on top.
Then spoon over the yogurt.
Finish with the rolled oats.
Cook in a preheated oven 200C/400F for about 25/30 minutes till golden brown.