Country-Dog City-Dog
When it comes to horses you would have to go a long way to find anybody with more experience than Marg Robinson. Marg, who has lived in the Wairarapa for thirty years, has been with horses all her life. In the 1990s her husband’s work took them to Malaysia where she obtained positions at stables and riding schools. These had extremely rich owners with really nice horses which were given the very best of care and attention. “I learned heaps” Marg commented. She also rode the horses competitively winning a world cup competition.
They them moved to the U.K. where Marg managed a combined riding school and livery. The next move was to Jordan, by then Marg had gained her Grade One Equine Qualification. The stable was owned by a Jordanian princess and catered for the Ambassadors stationed in Jordan and had ‘only the very best horses.’
On returning to New Zealand Marg studied for and gained a Degree in Fine Arts.
Marg’s equine philosophy is; “develop a harmonious partnership, a horse is always going to be a horse, it’s not a machine. You learn a lot about yourself, it’s about patience, about reading the horse, it’s about partnership with your horse – it’s a light bulb moment when you suddenly get it. … Continue Reading
If you go to the library and ask Shirley to recommend a good whodunit the chances are that she will recommend a book by Alaskan born Dana Stabenow. Intrigued by this advice I decided to read one of Dana’s books; it was very good.
Dana was raised on a 75 foot fishing trawler working the coast of Alaska and out into the Bering sea which separates Russia and Alaska and the book is set in the area she knows so well. As a result this story is not only a well put together whodunit but also vividly illustrates the incredibly difficult conditions the fishermen, and women, work under during the lobster season.
The returns are huge but the dangers very real, on average one boat is lost every season and boat’s insurance is void when doing this work. … Continue Reading
Cooking corner
Sticky Lamb Stew
With this rich and delicious stew on the menu, you’ll be looking forward to winter. It’s best served with some steamed fresh greens and mashed potatoes or crusty wholemeal bread to soak up the juices
Ingredients
• 1 1/2 Tbsp olive oil
• 750g lean lamb, diced
• 1 medium carrot, peeled and diced
• 1 large onion, diced
• 1 cup red wine
• 2 cups no salt added beef stock
• 1/2 cup prunes, halved
• 1 1/2 Tbsp low sodium tomato paste
• 2 tsp red wine vinegar
• 1 Tbsp fresh sage, chopped … Continue Reading
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