Sunday, 5 September 2010

Ben Vane


Saturday, 4th of September, 2010

Ben Vane - Beinn Mheadhain - "
Middle Hill" - 915m - (Munro)

Ben Vane facts!

Another of the Arrocher Alps. The bealachs with the other peaks are very low so Ben Vane is normally climbed on it's own.
This set of hills are believed to have their own ghost - a man with bowler hat and umbrella... we didn't see him.....
The route passes Loch Sloy which is an old name in Scottish history. The mountainous region at the head of the Loch Long, bounded on the east by Loch Lomond and on the west by Loch Fyne, may be said to have formed, back in the dark ages, part of the boundary between the kingdoms of the Scots, the Picts, and the Britons of Strathclyde.
The UK's largest conventional hydroelectric power station, Sloy Power Station, is located, near Inveruglas at the start of this walk. It takes water from Loch Sloy through four large pipes down the mountainside giving a working height of 277 metres.

A beautiful day for walking, sunny but a good breeze.

This was Braxony's 10th Munro - hurrah!




Braxony were joined on this walk by Simon & Emma. We began by following the path beside the A82 southwards from a carpark just outside of Inveruglas, passing the giant pipes running down from Ben Vorlich, (shown above), which drive the turbines of the Inveruglas hydro-electric power station. After almost a kilometre we turned right onto a tarmac road leading under the railway. Soon after this we passed a large electric substation on the left. The steep slopes of Ben Vorlich towered on the right, whilst the more elegant summit of A'Chrois was on the left, rising above a dense blanket of forestry. Ahead was Ben Vane itself, a rough, rocky pyramid of rock and grass. Once beyond Coiregrogain the tarmac road curved round to the right, heading to the Loch Sloy dam - another part of the hydro power scheme. Here we turned left onto a forestry road, crossing a bridge over the a river and running just to the right of a plantation. Four hundred metres beyond the bridge, we left the track and followed an initially unclear and rather boggy path. The path soon began a slightly boggy ascent, which reached a low shoulder at the foot of the ridge that lead up to Ben Vane. We crossed the shoulder and followed the path that soon began to climb directly up the mountain. The path was steep and eroded in places. Excellent views soon opened up behind us over the forestry and Loch Lomond beyond. There was some interesting scrambling on the rocks on the way up, (which only after did we realise was optional). Higher up the ridge became better defined. There were several false summits before we actually reached the real top of Ben Vane. The view is given great depth by the shape of the mountain, but there are higher peaks all around restricting the panorama. The views were nevertheless beautiful.




The Summit!

Jackson tucking into his tiffin

Braxony tenth Munro - high five!


Simon and Emma - showing Braxony how it is done.

The views



Starting the descent the same way we had come up.


Loch Sloy



Simon & Emma having descended

Braxony with Ben Vane in the background.

Numerous pylons and the power station



Caterpillar - still to be identified


Simon's special socks


Chaffinch

Friday, 3 September 2010

Spiffing Tiffin!

Spiffing Tiffin!

Being made at the request of Jackson, who like my brother-in-law, Ed, seems to have developed a bit of a soft spot for tiffin......

Tiffin was a real favourite in our household when I was growing up. M
y mum used to make it for us to take to horsey events at the weekends and for all the hungry helpers on the farm. It is however equally well suited for hungry walkers to take up a hill.

It is also the easiest thing in the world to make. I will give step by step instructions nonetheless.

Incidentally tiffin appears to be an Indian term, (taken up by the British), for a snack or afternoon tea...(It is also a city in N. Ohio, but I am not sure that this is relevant).



1. Assemble the ingredients: digestive biscuits; dried fruit, chocolate, syrup, butter, cocoa powder.


2. You can add almost anything to tiffin. The more exciting the dried fruit the better.


3. Dark chocolate preferable to any of the milk chocolate nonsense.


4. We are using raisins, dried figs, dried apricots and some special CO-OP dried fruit selection which seems to included dried strawberries and goji berries.....



5. Crush your digestive biscuits with a rolling pin. Use the whole packet as digestives are far better as tiffin than as biscuits.

6. Add your fruit.

7. Mix in all your dried ingredients.

8. Melt a largish lump of butter in a pan.

9. Add approx 5 tbsp's of Lyons Golden Syrup. (don't stint, as this holds it all together - crumbly tiffin is rubbish).


10. Add a good amount of cocoa powder.



11. Add your dry ingredients to the melted butter and syrup mixture.



12. Mix well.


13. Put into a flat tray and press down evenly.


14. Find a gap and squish the tray into the fridge, (spot Dana's special chili hot-sauce).



15. Melt the chocolate in an improvised bain-marie.



16. Make sure chocolate is well melted - no lumps.



17. Pour onto cooled biscuit base.


18. Gratuitous chocolate shot.



19. Put back in the fridge to set.



20. So Jackson really couldn't wait until tomorrows hill climb - so like naughty children we had to cut it before it was set.....


21. Tea and tiffin.... mmmmm.....


22. mmmm


23.mmmmm........