MEMORIES PRESSED BETWEEN THE PAGES OF MY MIND...

I’m the last of my clan.

 

Never a day goes by I don’t think about the two strong, tall, good-looking, quick-witted women who were the major forces in my life... my mother, Elma Flora...and her mother, my Nana...Ivy Flora Hay nee Hose, wife of John/Jack Hay . Both were proud descendants of Scottish Highlanders – with nary an Outlander in their midst...not that I'm aware of, anyway. 

 (There is a large rock with carvings on it around the corner and up the road a little bit from here where I live. Under the cloak of darkness or a fly plaid over my head and shoulders, one night I intend going to the rock, which stands on the high ground, looking out to the wide, vast valley below.  I will stand in front of the rock, with my hands outstretched touching it...to see if I'll be whisked off on a trip back through time...if you understand the direction I'm taking you)!

I'm very proud to have Scottish Highlander blood running through my veins.   

On my paternal side, I'm second generation Irish.  Shortly after marrying in the early 1900s, my paternal grandparents came to Australia from the town of Armagh, County Armagh, Northern Ireland.  

My older brother, Graham's and my father was born in Rockhampton, a town in Central Queensland.  Graham and I, too, were born in Rockhampton.

In Scottish history few names go farther back than “Hay”.  Their ancestors lived amongst the Pictish tribe...circa 980...a little before my time. 

Through the years an infiltrator or two from Northern Ireland, (other than the Nicholsons of our father's mob) joined the maternal side of the clan.   

Those early interlopers seeking adventure and romance across the sea, departed from Giant’s Causeway, and then crossed the North Channel; sailed (I doubt they swam) past the Mull of Kintyre, and then trekked north to the Scottish highlands, where, as it came to pass, they found the Holy Grail.

As well as the Irish mob, also going out on a limb to become part of the family tree, a couple of MacDonalds and Stuarts from neighbouring Scottish clans joined the alliance. 

My mother always called her mother...”Mumma”; and her father, “Dadda”, as Nana had done before her, in reference to her own parents. 

In 1867 James Nash discovered gold in Gympie.  Many Scots flocked to the rich goldfields, settling in the area.  My maternal ancestors were amongst them. 

Previously I’ve told the story about my great-grandfather, Robert Hose.   Here is a refresher....

On 20^th February, 1918, he was working in the stopes over No. 11 level at No. 3 shaft in Gympie’s Scottish Gold Mine and Battery.   At the time Gympie’s Scottish Gold Mine was the largest in the southern hemisphere.

Usually Robert Hose didn’t work underground but, on that fateful day he took the place of an ill co-worker. A rock, estimated to be more than two hundredweight, came loose, striking him. Twenty minutes after his arrival at the Gympie hospital Robert Hose died, at the age of 50 years, leaving behind a widow and six children, ranging in age from 30 years down to nine years.

Elma, my mother had vibrant auburn hair. As a little girl, on her first day at school, her teacher asked from where she’d gotten her glorious hue.

Looking the teacher directly in the eye, without hesitation, Elma Flora’s answer was – 

“From my grandfather’s moustache!” 

Nana’s father, Robert Hose, whose hair was dark brown verging on black, had an auburn moustache.

My Nana, Ivy Flora’s hair, in her younger years, was deep chestnut in colour. 

Neither woman needed dye to achieve the envied, much-admired rich tones of her tresses. 

Before my hair turned grey, it was brunette with natural auburn-chestnut highlights.

Respectively, Mum and Nana passed away in 1974 and 1976.  In 1998, my brother Graham joined them, leaving me to single-handedly hold the fort.  Minus an escutcheon, I do the best I can.

Around this time each year my thoughts are even more so with my mother and brother....the reasons being...

Mum’s birthday was 17^th February, and Graham’s, the 28^th February, having leapfrogged over Leap Year.

Throughout the years on those dates many fun celebrations were shared.  (As well as on my birthday, 11^th November...and Nana’s – which was 13^th November – we were a close little unit of four, in many ways)!

When my brother and I were children birthdays warranted celebrating.  Parties were always on the agenda.  Mum played her part in the catering.  Our mother was an adept hand at making teasingly, tempting, delicious savoury finger foods, while Nana was the expert cake and scone-maker.

Though money didn’t grown on any of the trees around where we lived, there was little we did without.   Books, usually three or four in number, were always included amongst our presents, both for our respective birthdays, and as part of our Christmas gifts.

I cherish memories of Mum teaching Graham - who had absolutely no interest - and me – who did – how to do the Scottish sword dance (Ghillie Callum). 

With no swords in our weaponry we substituted narrow strips of wood in lieu - not steak knives – in case the thought had crossed your mind. 

A ginger-haired Gympie lass, Heather Stuart, frequently won Sword dancing competitions during those bygone days.  Fleet of foot, she was exciting and beautiful to watch.  I dreamed of being like her – a dream unfulfilled.

As well as being a wonderful pianist, Mum was a talented dancer. Elma Flora was the entertainer. Ivy Flora was the storyteller; a skilful regaler of myriad interesting, true tales that kept Graham and me intrigued during our childhood and beyond. 

I wish I’d recorded her stories; but then, I have no one to whom I can pass on the family narratives.

After I’ve gone it will be as if they were written on the wind; gone with the wind. 

My mother would have turned 99 this Saturday, 17^th February.  On the 28^th February, 2018 Graham would have turned 76.

Memories are made of this...and all of that. 

Our childhood lifestyle was simple, yet not spartan; neither were our choices of tartan...

Slàinte!  Here’s looking up your kilt!

Rumbledethumps: Boil 6c diced potatoes until soft. In large pan melt 3tbs butter. Add 6c shredded Savoy cabbage and 1 large onion, sliced thinly; season; sauté on low until tender. Preheat oven 200C. Drain spuds; put into a bowl with 4tbs butter and 1/2c milk; season. Beat with hand mixer until smooth; don’t over-beat. Add cabbage-onion; stir well. Butter deep 8x8-inch casserole/baking pan; add mixture; top with 1/2c shredded, sharp cheddar; add a layer of sliced tomatoes; sprinkle over1-1/2c of cheese. Bake 30mins or until top is golden. Sit for 5mins before serving. 

Salmon in Whisky Sauce: Place 2/3^rd c  each of Scotch and water, 8 black peppercorns, 3 bay leave s, 1 chopped carrot, 1 finely chopped onion, 3tbs lemon juice, 1/2tsp thyme, salt and pepper in a pan. Gently poach 6 salmon steaks for 7-10mins or until fish is cooked. Strain; reserve the poaching liquid. Place the salmon on a warm serving plate, cover; keep warm. Make butter sauce – whisk 3 egg yolks and 1tbs lemon juice together. Place in heatproof bowl; set over pan of hot, not boiling water on very low heat. Whisk until it begins to thicken; gradually stir in 125g butter, allowing a small amount to melt at a time. If any lumps appear, remove the bowl from heat; add a teaspoon of cold water before placing back on heat. When sauce is at required thickness, remove from heat; add in 3tbs Scotch and 3tbs poaching liquid.  Pour over salmon; served.

Pecan-Blue Cheese Shortbread: Beat 1/2c room-temp butter and 1c crumbled blue cheese until blended (don’t worry about lumps of cheese); add 1c plain flour and 1/2c finely chopped pecans or walnuts. Shape into a log, wrap in parchment or plastic wrap; refrigerate until firm or freeze for up to 6 months.

To bake, slice 1/4-inch thick and bake on an ungreased baking sheet at 175C/350F for 10 minutes, or until pale golden around the edges.

 

Scottish Sweet Tablet: Grease a baking tray (about 2.5cm deep is best) with butter:  set it aside.  Pour 150ml full fat milk and 500g granulated sugar into large pan; cook over high heat until sugar dissolves.  Pour in 400g condensed milk; stir constantly over low heat, around 20-25mins, or until mixture thickens.  Once thickened, turned a light brown and started to bubble, add 2tsp vanilla extract. Remove from heat; stir at fast pace, about 10-15mins, until thickens further and starts to brown. At this point it should start stick to the wooden spoon. Pour into prepared tray;  cool 15mins. Cut tablet into bite-sized pieces; cool; remove from tray