Saint Cado

The concert was for the municipality of Lorient and was more I’ll scratch your back if you scratch mine. Sometimes as musicians we have to kowtow to certain political matters to keep the municipality sweet. They said it would be cramped, but it was, at worst, cosy, so no complaints there.

After the concert, I had organised my car so I could sleep in it. I parked up in front of my mother-in-law’s house to spend the night and get some photography in during the early hours of the morning — and because my mother-in-law can be intense, and I don’t like bothering people. It’s not that I don’t like staying overnight in people’s houses, but at one stage on exercise with the RCT (Royal Corps of Transport) back in the late 1980s, I learnt that I could sleep anywhere and that it was nothing to worry about. I didn’t have my sleeping bag from those days, which would let me sleep comfortably in minus temperatures, but I did have a couple of Scottish tartan blankets that would keep me nice and warm.

It wasn’t long before I got off to sleep. I actually slept quite well, considering, and bought myself breakfast at the local boulangerie. No snoring to contend with and no risk of being shouted at because the dog was awake and needed to go outside to poop. Yes, a very satisfying night.

After my wonderful bakery breakfast, I headed to St Cado, which really is a cadeau — a gift — for the eyes. You’ll see what I mean when you see the pictures.

I relish solitude, not just because I’m an introvert, but because I like calm and quiet. And the idea of being up at the crack of dawn is wonderful, especially when I don’t have to get out of my bed and stop hugging my wife. I was on my own and loving every minute of it.

I arrived at St Cado and used the public conveniences, as it is not the done thing to poop in front of everyone. I’m not a dog, after all. St Cado was there waiting for me to get some photos in some beautiful light. I’ve started bracketing lately to get as much as I can out of each image. Bracketing, for those who think I am speaking in Chinese, consists of taking the same photo three times — once with normal metering for light, once underexposed, and once overexposed. Back in the day, you would set up your tripod and take each photo one at a time, but now I press the button and it does it automatically. On film you would lose film doing this, but on digital, with an empty SD card — why not?

As the morning light continued to change and the village slowly came to life, I packed up my gear feeling quietly content. These simple moments — waking early, capturing the beauty of a place like St Cado, and enjoying solitude — remind me why I keep a camera close. It’s not just about the photos, but about being present and finding peace in the everyday. Saint Cado truly was a gift to the senses, and I’m grateful for the chance to savour it in my own way.

The Quiet Orchestra of Cups and Crumbs: Indulging in Tea and Cake at Home

Nothing beats a proper cup of tea and a slice of cake at home. Forget the cafes, this is a ritual worth doing properly.

But before we lose ourselves in the indulgence, let’s ensure the foundation is perfect. Forget the sacrilege of microwaved water! A proper cup of tea deserves a touch of ceremony. Here’s the secret:

The Art of Brewing:

  1. Choose your weapon: Select your tea wisely. A robust Assam for an invigorating morning, a delicate Darjeeling for a contemplative afternoon, or a fragrant jasmine for a touch of serenity. Loose leaf offers the fullest experience, but quality tea bags work too, I’m thinking Yorkshire tea, Yorkshire Gold, or even Barry’s Gold from Ireland.
  2. Heat the water: Water is the soul of tea. Use water heated to the appropriate temperature, boiling for black tea, around 80°C for green tea (except green tea is for hippies or stressed out millenials). Using a kettle helps achieve precise temperature control.
  3. Warm your vessel: Preheat your mug or teapot with hot water to prevent a temperature drop when the tea arrives.
  4. The infusion dance: Measure your tea, a teaspoon per cup. Add the tea leaves to the warmed pot, then pour the hot water gently over them. When using a tea pot, the rule is one spoon of tea for the pot and one spoon of tea per person.
  5. Let it steep: Respect the steeping time! Each tea has its preference, 3-5 minutes for black tea, 2-3 minutes for green tea (for hippies and stressed out millenials). Be patient, this is where the flavour magic happens.
  6. Strain and savour: Once steeped, strain the tea and discard the leaves (unless using a teabag). Now, breathe in the aroma, hold the warm cup in your hands, and take that first sip. Let the flavours bloom on your tongue. I always add milk, which takes off the tannin edge of strong tea.

The Perfect Pairing:

Now, to the cake! Choose a companion that complements your tea’s character. A rich chocolate brownie pairs well with robust teas, while a light, citrusy slice enhances the delicate notes of Darjeeling. Experiment and find the perfect harmony.

That’s really all there is to it, good tea, a decent slice of cake, and twenty minutes where nobody needs anything from you.

A nice cup of tea made with love? It’s a hug in a mug!