A couple of days away … day 2

So, after a good hearty full English breakfast, we set off for Robin Hoods Bay. This is a small cove about 5 miles from Whitby that was used in previous times by smugglers. All very romantic and exciting … apparently.

We had a good look around the few shops that had not closed down for the winter and a nice drink in the pub at the bottom of the main road.

During a break in the rain, we managed to have a look out over the bay at the the slightly turbulent sea. Now here is my moan. It was cold. It was wet. It was windy. But out there in the sea we’re four or five surfers! I can barely understand why people do this in places where the surf is high and the weather hot, but when the weather is as bad as it has been and the waves seldom get over 2 foot high, I just don’t get it. We watched them for a good 20 minutes, in which time they managed to paddle out about 100 yards. Then “the wave” came and they started to paddle back. Only one managed to get to his/her feet and they lasted no more than 3 (and I counted) seconds before they fell off! It is completely beyond me.

Moan over.

Got some great pictures in Robin Hoods Bay which I’ll post later. Need to get them off my camera before I can upload them.

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5 thoughts on “A couple of days away … day 2

    1. Well, it often depends on where you are, but it’s usually bacon, sausage, egg, black pudding, beans, tomato, fried bread and mushrooms. Often get toast as well, and I have had fried potatoes served as well! Need a strong constitution to get through it sometimes. Lunch is optional xx

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  1. Thanks, Tony! That is quite a bit of food at one sitting, but sounds pretty good. Not sure what a black pudding is (chocolate?). I’d say one of our ‘big breakfasts’ would be eggs, bacon, sausage, toast/and or pancake/waffle, hash brown potatoes, cream gravy, and biscuits (rolls) Well, maybe not all at once, but pretty typical. My husband does like beans sometimes in the mornings, too. I can imagine that lunch would be optional after all that, too! 🙂

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    1. Hi Barbara. When I mentioned it to my wife that you were asking about the ‘Full English’ she said you would want to know what black pudding was. Well here goes! In some parts of Europe it’s called ‘Blood Pudding’which may give you some idea. There are lots of different recipes depending on which part of the country you get it. Basically it consists of pork fat, rusk, pearl barley, some herbs (which gives regional flavour) and most importantly, pigs blood. Bound with egg, it is then forced into a sausage shape. To serve, it is fried, usually in bacon fat. It’s an acquired taste, but once acquired it’s delicious.

      Now, I’ve heard of all your big breakfast elements except ‘cream gravy’ which sounds interesting. 🙂

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  2. Thanks for the explanation of blood pudding. I believe I’ll pass on that. 🙂 .. for cream gravy you just use the drippings/grease you’ve fried meat in, add some flour to make a roux, then pour in a bowl of milk, stir until thickened. (salt/pepper/sugar to taste)

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