Low carb wraps

I found these in my local supermarket, and have used them for my lunches this week.

Following a low carb diet, I usually avoid the bread/bagel/wrap based lunches, but when I spotted these at 100 calories each, 4g carbs and 12g protein I just had to try them. The main ingredient is pea protein, so they are an easy way to get some more protein content.

Filling 1:

Cream cheese, smoked salmon, chopped green onions (scallions)

These held together really well, and the scallions added a bit of crunch to what might otherwise be a bit soft texture wise.

Filling 2:

Cottage cheese, roast red pepper, basil, and marmite.

Smearing a good teaspoon of marmite over the base before adding the toppings is a tasty way to add flavour, and the roast red pepper was a good alternative to tomato.

Filling 3:

Ricotta, roast broccoli, artichokes, plenty of salt and pepper

Ricotta can be a bit bland and chalky, so next time I’d add some jalapeños give it more of a kick. Good way to use up leftover veggies.

Overall verdict:

The wraps are lovely and soft, easy to roll and don’t disintegrate like some other low carb alternatives. I accompanied each wrap with a mini salad of either tomatoes and celery, kimchi, sugar snaps and cucumber. I will definitely be making these part of my usual meal planning.

The One With The Travelling 60th Tee – part 1

Well, this started with my cousin’s 60th birthday. Which happened to be in March 2021. The UK was still in the throes of Coronavirus restrictions, so his party was held over Zoom. I thought it would be amusing to get him a special T shirt to wear, and I duly found and ordered one off t’internet.

Except it didn’t arrive in time for the actual do 😦 So what to do? Keep it give it to someone else? Give it to D anyway as a souvenir? As I ran the options passed him we came up with a more brilliant idea – I would pass it to him, he would pass it on to someone else having their 60th in the near future, who in turn would pass it on…..you get the picture. Bit like those bottle bags which continually get passed from giver to recipient, or the theory about there only being one box of After Eights. All being well it might arrive back with me for my 60th in October. When hopefully we won’t be in lockdown or quarantine any more and I can have a proper party. Yay!

The rules – such as they are- take a photo wearing the T, send it to me, and I’ll do a blog entry on who’s wearing it, where, and what shenanigans it got up to. And who’s next. We did consider awarding bonus points for Most Interesting Stain, but that just sounds like asking for trouble with a capital T. hashtag60Tee

I got some takeaway coffees and we did a doorstep handover. Good luck, lil Tee shirt, travel safe!

While you’re here, if you’d like to make a donation to my marathon fundraising please click the link below. And let’s get everyone smiling.

https://www.justgiving.com/fundraising/Linda-Harley6?utm_source=Sharethis&utm_medium=fundraising&utm_content=Linda-Harley6&utm_campaign=pfp-email&utm_term=6712ef4f37c8474abddc1546696e9878.

Celeriac base pizza

Low carb pizza based on the Blood Sugar Diet recipe book

This is one of those rare recipes that is actually given for one person, so it’s great for the solo dieter!

For the base, grate 80g celeriac. Mix with 2 tablespoons cream cheese, and a small amount of cheddar (I find the matchbox sized individual mature cheddar things are the perfect size). Stir in a beaten egg, and season with salt, pepper, and a good shake of Italian seasoning (or oregano)

making the pizza base

Spoon onto a greaseproof lined baking sheet, and bake at 200 degrees for 20-30 mins, keep an eye on to male sure it goes nice and gold without burning at the edges.

base after 25 minutes

Now go mad with your toppings! This can be a great one to use up odds and ends in the fridge. I had pasta sauce, anchovies, jarred mushrooms, cherry toms, capers, a little tapenade, some blue cheese getting past its best, and some parmesan.

Toppings from storecupbard odds and ends

Bake for another 10 mins or so – again, keep an eye on to make sure the cheese is melted, but the edges not too burned. Calories will depend on toppings, but around 350, with 25g carb from the celeriac, and 20g protein from the cheese and egg.

The final pizza!

Enjoy!

Cheese and greens mini muffins

These were adapted from the cheese and spinach mini muffins in the Fast 800 blue “easy” book, but I had no spinach. I did however have a bag of kale that I’d put in the freezer a while back, so I was interested to see how that worked out. I defrosted it a bit before using, but the act of freezing does break down similar green veggies, so this sort of recipe is great for using them.

Main ingredients – a tin of butterbeans and 3 eggs. Blend in a food processor. with salt and pepper. I was using my nutribullet, and sometimes it can be a bit fussy if the ingredients are too dry. But I was amazed by how quickly these 2 pulsed together to form a batter. I will definitely be exploring other options along these lines in future.

Next add 50g spinach or kale, and 75g grated strong cheese, and 4 spring onions (scallions, green onions, chopped). I didn’t think all of this would fit, so I kept back some cheese to sprinkle on top of the muffins to give a crispy finish.

I spritzed a low cal spray into each section of my muffin tin, and used my red scoop to portion out even amounts. This device came with a tub of porridge oats, but I find it really useful in making this sort of muffin frittata thingy.

Recipe says 12, I managed to only get 11.

Bake at 180 (fan) for around 30 mins, turn the oven off and let them cool before turning out. They are super tasty, and have a satisfyingly dense but moist texture. One or two for a late breakfast, or with a salad for lunch, they keep for a few days in the fridge, or can be frozen. I plugged the ingredients into MyFitnessPal, and the calories came out at 90 per piece, 9g carbs and 6g protein.

Fast 800-4-1 week 4

A week of main meals suitable for those following a fast 800 (low calorie, low carb) approach, but cooking mainly for one person. Recipes from the Fast 800 series unless otherwise stated.

Mon: Roast veg with cumin and goats cheese (easy p177). This was very tasty and straightforward, although the recipe at one point refers to “all the vegetables” when it really means “except the tomatoes”. You’re now going to tell me that tomatoes are technically a fruit, aren’t you. Meat-eating husband had his as a side, and it worked well as that. If I do this again I’d make more and have leftovers for lunch.

Goats cheese cumin veg

Tues: Mushroom omelette. A quick go to for the solo cook. Served with green veg on the side.

Wed: Prawn courgetti. (Easy p118) I had to change my plans at the last minute as husband wanted some too, and he’s not a fan of courgettes.

Thurs: Broccoli and paneer (easy p 182)

The recipe book gives this as serves 3, which always looks odd! Anyway, easy to adapt for one person, using 80g paneer. Following the recipe I fried the paneer cubes in oil first, but they were very spluttery, and I hope I haven’t ruined the frock I was wearing by having blobs of hot oil splashed on it, and my hands. Very simple list of ingredients, usually things I would have around.

simple uncomplicated ingredients

Fri: Indian feast. I tried the broccoli dish again, but dry fried the paneer first, which was much less splattery. I swapped the tomatoes for mushrooms, as I’m not a fan of scalding hot toms that burn the roof of your mouth. I adapted a Joe Wicks thai curry recipe using up aubergine and mushroom with red thai paste and coconut milk, served it with some shredded cabbage done in the microwave, a blob of yoghurt and some lime pickle. A sprinkle of cashews for added protein and crunch.

Brocoli paneer, thai aubergine mushroom, shredded cabbage, yoghurt, lime pickle

Sat: Tuna stuffed peppers. (Easy p84) One pepper, one can of tuna, there’s a little bit of stuffing left over, depends on the size of your peppers. It was very salty with a lot of anchovies and capers in it, and again, those hot scalding cherry toms….

Tuna stuffed pepper

Sun: Cauliflower cheese and veggie sosig, celeriac chips. Linda McCartney’s veggie sausages are very tasty, and come in around 100 calories and 10g protein each, which is a good ratio to aim for. The cauliflower and broccoli cheese was from the BSD recipe books, and wasn’t that exciting, though I do like the addition of chopped jalapeños! It heated up well for lunch next day. The celeriac chips were not really crispy enough, other people say they do take a long time in the oven. I have lots of celeriac left, but I’m planning pizza bases and Spanish omelettes for next week.

Red Dress Run 2021

I’ve done a bit of fundraising before for the NI Chest Heart and Stroke association. My father had a mild stroke a few years ago, and my husband has a replacement heart valve. So I know very well the excellent work they do. When the coronavirus pandemic took hold in 2020, many charities suffered immensely at the sudden loss of fundraising events. I did a “26 costumes” run during April, where I ran a short local route in 26 different outfits over the space of a week. This was in response to the absence of marathons, 26 miles, as fundraising opportunities.

26 costumes, Dancer-ys, with Tobbo, the fire-breathing dragon

NICHS would usually have an annual Red Dress run, with participants encouraged to dress up in suitable colours. This year (2021), with Covid regulations and restrictions still in place, it would take place virtually. When I first posted on Facebook

“Me? Running? In a red dress?With my reputation?” even my husband admitted he laughed.

So, most important consideration – what to wear! I usually run with Minnie, my cocker spaniel, but as she will be 10 this year she is an old lady in dog years, so I am training up young Toby, 2, to be a running companion. I really wanted a dress up theme that could include them also. And after a bit of pencil chewing, and exploring what I had in my dressing up box, I decided on…..Little Red Riding Hood (or should that be Little Red Running Hood). Minnie being a black hairy monster would make a suitable Big Bad Wolf, while cheeky-chops Toby would bring his own stylings to the role of Woodcutter. Just don’t anyone think of giving him an axe….

Despite my extensive costume wardrobe, I didn’t have the wherewithal for my own outfit, but I soon found a reasonably priced one on Amazon. When choosing a costume for running it has to be light, loose enough to allow movement, stretchy enough to allow for a long sleeved base layer if required, and washable. A red cloak will be a versatile addition, I’m already planning to use it as a superhero get-up, or for parkrun celebrations. The dress, with its checked skirt, lace petticoat, white blouse and black waistcoat isn’t a million miles from a Highland Dance dress, I might wear it to class as a joke.

For the dogs, I had a Harley Davidson bandana that said “Bad to the bone”, and a checked tartan number.

I sussed out a local route that was a 2.5km circuit from the house, meaning i could swap dogs at the halfway mark, and also was sticking to the guidelines of not travelling too far to run.

To add to the authenticity, the day before the run I baked some cookies for grandma, though I wasn’t intending to run with them. they were stem ginger cookies, and filled the house with tantalising smells.

Ginger cookies, fresh from the oven

On the day of the run, the sun shone, there was a warm-up video on Facebook including personal testimonies and a reminder of why we were running. I found the fundraising really hard this time, with no social events or family get-togethers, and only a handful of work colleagues in the office, it was a struggle to get pledges. But I made the £50 target.

I selected the soundtrack of Hamilton as my music: Hamil-run if you like. I set off with Minnie first, she always gets very excited and impatient when she knows we are going running. And then Toby, who still gets a bit distracted by other people, dogs, interesting smells and pretty flowers. It brings joy to the heart to see dancing snowdrops, full of hope for the future.

Snowdrops dancing in the sunshine

And we are all hopeful of a better future. For charities, for those recovering from strokes or heart operations, for runners who can’t wait till we can run together. Keep the faith, we’ll get there. There may even be cookies 🙂

F800-4-1 week 3

This weeks menu:

BSD blood sugar diet book, R red recipe book, E blue easy recipe book

Monday overnight oats, egg wrap with smoked salmon and cream cheese(R94) veggie bolognaise w edamame spaghetti and green beans

Tuesday: Greek yoghurt and granola ( joe wicks spicy nutty recipe) , bolognaise w green beans, mushroom omelette w soy asparagus and broccoli

Wednesday: apple and peanut butter, goats cheese salad, fish finger sandwich

Thursday: green ginger shake(R53), tuna apple salad, leek and barley risotto (R216)

Friday: ainsley Szechuan soup, pesto baked fish (E105)

Saturday: fry up, pesto fish

Sunday: scrambled egg, leftover barley risotto, prawn and egg curry (E 121) w roast cauliflower and raita

Now, the fish finger sandwich wasnt really on plan, it started as a bit of a joke, and is served with a curried yoghurt and a sprinkle of Bombay mix!
The egg wrap was really, good, triple protein and easy to make for one.

egg wrap w smoked salmon and cream cheese

Barley, leek and goats cheese risotto takes a bit of time to cook, but leftovers reheat well.

veggie bolognaise w edamame spaghetti

I really disliked the green ginger shake. I’m not a fan of shakes generally, but I’m still using up apples! They take too long to drink, I don’t like the icy cold temperature, I couldn’t bring myself to add the olive oil in the recipe so I added yoghurt instead.

goats cheese salad
green ginger shake

The pesto fish dish takes longer to cook than the book suggests, and I don’t really like reheating fish, it’s much better done fresh.

pesto fish

Prawns are a great protein to calorie source, but the size of packs they come in can prove difficult for single diners. My husband mistakenly bought 3 packs at 180g, so I’ll be using those up over the next few days. Again, I don’t like reheating prawn dishes as the prawns go too rubbery, and I don’t like freezing them, especially if the prawns were previously frozen. I also try to avoid taking fishy things to the office in case the smell is offensive. So I might just eat all the prawns myself and count the calories.

The prawn egg curry was very watery – a full tin of tomatoes and then a full tin of water makes it too liquid. I managed to overdo the prawns too, so I didn’t get a decent picture.

mushroom omelette

Fast800-4-1 week 2

A weeks worth of food following Fast 800 principles, but suited to cooking for one.

Menu:

Monday: Greek yoghurt and granola, veggie sausage, miso aubergine

Tuesday: mushroom scrambled egg, blue cheese and chicory, cauliflower rice paella

Wednesday: chia pot, thai curry, prawns w courgetti and edamame spaghetti

Thursday: chia pot, thai veg curry, prawn stir-fry

Friday: Boiled egg, smoked salmon salad, halloumi ratatouille

Saturday: Overnight oats, halloumi ratatouille, salmon fillet w hoisin roast cauliflower

Sunday: Overnight oats, smoked salmon salad, veg burger, turnip fries, cheesy leeks

Foods that to be used up this week include apples, oranges, cauliflower, turnip, smoked salmon.

Vegetarian sausages come in a pack of 8, and it’s usually easiest just to cook them all at once. So Monday’s lunch was leftover from the sausages I’d cooked at the weekend, in an onion gravy. This reheats quite well in the microwave. Miso aubergine is p178 in the Easy F800 recipe book. It was very salty, and I wasn’t keen on the edamame cooked open in the oven, I’ll just micro them next time. But a satisfying plate of food.

Having a load of apples to use up, I made one into cinnamon apple crisps, p 220 first recipe book. These take a long time in a cool oven, but are a nice crisp snack.

Tuesday- blue cheese and chicory. It may be very good for your gut, but boy this is bitter! I could only eat half of one raw with salad, kept the rest for dinner. I was adding in some seafood to up my protein, and I love little pickled cockles. Any seafood packs a good protein to calorie ratio. So I made a cauliflower rice dish with paella flavours of paprika and garlic. And added the rest of the chicory as a side.

Wednesday: due to spend the rest of the week in the office, so I made a pot of chia seeds and yoghurt to have mid morning, defrosted a tub of Thai curry for lunches, and had some olives leftover from the paella. One of the issues about cooking for one is the freezing of leftovers, which is limited by the size of tubs available. But having 2 portions in one tub is suited to bringingto work, where I have access to a fridge and microwave.

I found edamame spaghetti in Holland and Barrett. The calories are similar to normal pasta, but it does have a protein content. I mixed a small portion (25g) with some courgette cut into thin strips, and served this with garlicky prawns. Frozen prawns are always on hand in my freezer, but they come in different size packs, so do check. I used half of a 180g pack, saving the rest for tomorrow. From a bag of mixed leaves I used some rocket to garnish.

Thursday I still had the chia pot and curry in the office fridge, and for dinner I used the rest of the prawns to make a stir fry, using some spinach leaves out of my salad bag. I added some Konjac noodles – I’m not a huge fan of these, they need to be rinsed well, and then dry fried to get rid of the fishy smell. But they were in the cupboard and I hate waste! Kimchi on the side, I love this stuff.


Friday: I always boil more than one egg when I’m cooking them, so have hard boiled eggs ready to eat in the fridge. Had one for breakfast. Lunch was some more salad leaves with smoked salmon, and for dinner I was cooking for my husband also. He likes the ratatouille w halloumi p212 of the original recipe book. The recipe serves 4, but husband eats 2 portions, I eat one and there’s one leftover for lunch.

Saturday: I made a big bowl of overnight oats using one apple, to do over 3 days. I can’t remember why I had so many oranges, but I decided to try the orange and almond loaf, p 222 of the original recipe book, which would also use up some of the dates I had left from Christmas. 300g of ground almonds! And 300 calories a slice! I’m not sure this really fits well with a low calorie diet, but I was intending to freeze most of it to have as an occasional treat. It smelled good while cooking, but the end result is quite heavy, and not worth all those calories.

Lunch was the leftover ratatouille, which reheats well, and for dinner I was tying the hoisin roast cauliflower, p210 of the blue recipe book. This was unpleasant, the addition of vinegar to the marinade makes it pungent and sour, and hot vinegary chilli but still crunchy cauliflower is really nasty. Turning a perfectly good low calorie veg into a 250 calorie side dish is not a move I’ll be repeating. Recipe serves 2, I kept the rest to have cold as a salad next day.


sunday: overnight oats, salad with the cold cauliflower, boiled egg mixed with sour cream and horseradish, smoked salmon, and the rest of my salad leaves bag. I’d bought a slab of plant based mince, so I was making a burger to go with turnip fries and cheesey leeks. These are easy to make in the microwave, zap the sliced leeks, then stir in some soft cheese and grated mozzarella. I had actually made 2 patties, but I left the room at one point and when I came back there was only one! Not sure which dog is the guilty party, but I know which husband should have been paying more attention!


Fast 800-4-1: Week 1

I’ve been trying to follow the Fast 800 style of eating for a while now. I did the original 5-2 back in the day, and managed to get through a day on 500 calories based around fish, veg and eggs. Since then the diet has become more popular and has evolved into what is now Fast 800, where it is 800 good quality calories per day every day for up to 12 weeks. It gained even more popularity when a TV show Lose a Stone in Three Weeks was aired during 2020, and of course a whole series of books have followed.

For ease of typing, I will refer to the books as O (the original guide) R ( the first red recipe book) E (the new blue topped Easy recipe book) and BSD (the Blood Sugar Diet book).

I have a number of issues with the books. I don’t eat meat but I do eat fish, and I find the veggie recipes can be quite high calorie (600 cals for a curry?) and have a sizeable carb content. But the biggest issue I have is that I am often just cooking for myself. There are a few recipes my husband also will eat (the halloumi ratatouille R212 being a favourite), and there are a handful of recipes for one (miso soup, omelettes), but more often than not I’m making adjustments to the quantities to either have a portion leftover for lunch, or to freeze. Having single portions of something suitable in the freezer is great, but can be limited by the availability of suitable containers. This also leads to the problem of how to use up half tins of coconut milk, or an opened jar of pesto.

So this will be a blog series looking at how to get a week of recipes using up what needs using, without too much repetition or saminess.

So. This week’s stuff that needs using: tofu, half an aubergine, half a pepper, half a block of halloumi, end of a cabbage, pak choi, spring onions and coriander. Smoked mackerel, mushrooms, kale, beansprouts, half an avocado.

Sunday: I made little aubergine halloumi and pepper stacks, and served them with a quick salad with yoghurt dressing.

Monday: I got creative with the smoked mackerel. Half of it I made into pate (BSD 73) which did 2 lunches, and the other half I made into fishcakes (E 110).

The recipe served 4 but was simple enough to halve, served with sesame stir fry veg, and I cooked and kept a portion to have cold with a salad.

Tuesday: Loaded miso soup with tofu and mushrooms.

These little mini snack packs of dried seaweed are great for tearing over Japanese dishes.

Wednesday: I’d used a stuffed butternut squash dish for my Christmas centrepiece, and had chopped the remainder into chunks and kept in the freezer. I used some to make a Red Thai curry with the coconut milk, made 2 portions and froze one.

Thursday: stir fry with tofu, beansprouts, and some frozen stir fry veg. These packs are very handy when cooking for one, as you just use as much as you need.

Friday: The rest of the squash roasted with sage, and served with a portion of veggie bolognaise (R194) that I had in the freezer.

Saturday: The coriander is really getting past it now, but used to garnish a shakshouka

Sunday: Another use-it-up stirfry.

Overall verdict: This was pretty good, I had a colourful array of vegetables, but I always struggle with using fresh herbs before they go off. I may revert to buying them frozen. What would I do without my freezer!

A weekend in Donegal

As I write this (October 2020) the world is a very strange and fast changing place. We’d managed a weekend picking up a bit more of the WAW, from Donegal town to Fanad, in early September for my husband’s birthday. When we returned, we planned to do another peninsula, the Inishowen 100 route, for my birthday in October. We’d even booked the hotel and a spa treatment. And then Covid restrictions were increased, particularly in all of Donegal, and the trip had to be postponed. So here’s my most recent visit, with heartfelt hopes that it will not be too long before we are return.

Day 1: Donegal town

The trip from our house to the car park by the marina in Donegal, behind the Central Hotel where we were staying, takes a little over 2 hours, so it’s very doable for a short break. I picked up a few leaflets from the friendly and helpful staff at the tourist office, and we checked into the hotel. They had a one-way sytem in place, including one up and one down lift, which was being totally ignored by guests. We did a bit of aimless wandering around the main square, and called into the Blueberry Cafe for lunch. I had some delicious grilled Irish goats cheese salad with olive tapenade and red onion jam, and managed to resist the temptation to have a glass of wine as they only had Sauv Blanc.

Off we set for Sleive League Cliffs. There’s a lot of roadworks ongoing at present in Donegal, which let’s face it is a good thing, but can add a few minutes to your eta. Watch out for the signpost to the viewing point, there’s a good car park with loos, though the shop is currently closed. Apparently you can go through the gate and drive up a bit closer to the cliffs, but we didn’t realise that, and weren’t in the right shoes to do a bracing hike. So I’ll have to come back to that one some time. We called into the visitor centre on the way back, which is worth a look around.

Our next stop was Malin Beg, and wow what a stunning dramatic beach! Golden sand, crashing surf, rock stacks and a waterfall. Oh and 167 steps to walk down (and then up) to reach it. My Fitbit was seriously impressed.

Through Glencolumkille where we didn’t stop at the folk viallge, and onto the great Glengesh Pass, a thrilling, swooping road through the mountains.

I was permitted to over-rule the sat-nav and find a route back to the hotel which avoided the roadworks, and we had booked a table for dinner that evening in the Thai-fusion themed restaurant. I had 2 starters – a Tom Yum soup, and then a fishcake, and enjoyed every mouthful.

Day 2

Saturday morning means parkrun! Sadly they are all suspended for now, but it is still possible to do a “freedom” parkrun at any of the official routes that are open. I believe there are only 6 in the world run on a beach. I’ve done Portrush several times, and managed a freedom run at Inch Beach earlier this year.

This morning we were off to a recent addition, that at Narin Beach. It’s a busy spot, with swimmers, surfers, runners and dog-walkers. But what a view!

There are a number of cafes nearby for post-run treats, there’s even a BnB which I’m very tempted by! We couldn’t resist the fish shaped waffles and yoghurt granola creation served up by Pirates. We continued our journey, fantasising about running a parkrun-biker- dog-friendly BnB……

Next stop was Dungloe, with the world’s cutest police station. Located a whippy ice-cream in the Cope shopping centre, but somehow missed the Daniel O’Donnell visitor centre.

Burtonport is the ferry terminal that serves Arranmore, which I’d visited way back in my youth. There’s not too much to see here, though I would have liked to sample the lobster.

I hate camping, but we have an agreement that I will do one trip a year. So our next stop was Sleep Hollow, an adults only campsite run by a very friendly and Covid-aware owner, and which has clean loos, showers, and campers kitchen. I let R crack on at setting up the awning, table, chairs etc, while I explored the walk by the river.

The only problem with a campsite by the river is MIDGES! We’d forgotten to pack any insect repellent, but the owners gave us some incense sticks to burn, and some cream to apply to those tempting ankles. (Also on the list of things we ought to have brought was a citronella candle, kitchen roll, fresher coffee, and a bigger kettle)

We’d booked a dinner reservation at Leo’s Tavern, an Irish music iconic place, being the home of Enya and Moya Brenna, of Clannad. The walls are covered with gold discs, photos and newspaper cuttings, but no live music tonight.

Day 3

The next day, we packed up and set off around Bloody Foreland, with stunning views in every direction. We stopped for breakfast baps in Dunfanaghy, where the bacon and egg butties with Ballymaloe relish even persuaded me, a non-meat eater, to tuck in. It was tricky to find our way round Horn Head, as the signage wasn’t great. I thought it would be a circuit drive, but it seemed to be a tight road up to a car park, with any further exploring done on foot.

There’s a fab bridge to take you onto the next peninsula, greatly reducing the journey times.

At Fanad Head lighthouse, there is now a car park- visitor centre -loo- shop, and you need tickets to get any closer to the lighthouse.

We came back via Portsalon, and then dropped the WAW in favour of the Mulroy Drive along the eponymous bay.

I do hope it won’t be too long before we are able to return.