Have you ever thought about what to do when zombies take over the world?
Neither did I until I met James on a beach in Arisaig.
We land our kayaks on that lovely beach on a glorious day, fully expecting not to have this gorgeous beach for our own. It is relatively close to the road and with this fine weather people will walk up to this white sandy beach with azure blue water. Just to get a Caribbean feel to your Scottish holiday.
We carry our kayaks above the tideline and change our outfit. Ready to meet the neighbours.
I found a lovely little green sea urchin and offered it to James. You know those people that you instantly connect with at first glance? It was like that with James and his girlfriend. You just know you can talk to each other for weeks without it getting boring.
James is a musician and Jen works as an architect in Edinburgh. We talk about holidays and how to spend it. He wants to know everything about kayaking and how we survive at sea, what we do for food.
When I find out that James is a blogger as well as a musician, I want to know everything about that. My secret ambition at that time is to start a blog. But I do not know how to start and to be honest, I find it all a bit daunting, I’ve never written before so properly am carp at it. My idea of social media is A-social media. So I’m not going to use it.
James encourages me by telling me he learned to write better during the years. And if I did not enjoy it I can quit any time. He has a point there. It got me thinking again. I do want to share my Scottish stories….
We gathered some varieties of seaweeds to experiment with earlier that day. And caught some fish. After cooking food we asked them over to join us in the seaweed tasting adventure. We put some coconut oil in the baking pan and fry the various seaweeds in it until crunchy.
The Dulse is a definite winner, fried until crunchy, it’s like a salty crisp and melted on the tongue. Surprisingly, Jap weed tastes like fatty mackerel, a bit smokey and oily and with its fine texture, a bit spaghetti-like. The larger leaves of the sugar kelp need some handing, it almost seemed to be afraid of the frying pan. It curls up when it comes in contact with the heat and the hot coconut oil. It results in some bits were nice and crispy while other bits are chewy. The Irish moss isn’t that big of a success, very chewy and tough. We knew it was supposed to be better in a bouillon but we gave it a try anyway.
It is lovely, sharing a whole new experiment, learning stuff.
But Scotland would not be Scotland if the weather didn’t spoil the party. Huge big drops of rain pour down on us and we rush into our separate tents but with new ideas and possibilities. The world has just grown a bit.
The next day when we pack our stuff and say goodbye to James and Jen. James tells us that he’s been thinking about our way of travel last night. And his conclusion was, ‘Now I know what to do when the zombie apocalypse comes, I just get into a sea kayak, do some fishing and gather seaweed.’