The Finale of The Odyssey by Margaret Graham and Jan Speedie

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With sore heads we embark on the Rocky Mountaineer, heading for Vancouver. It proved to be a deliciously slow journey owing to an immense bush fire that had reached the track in places overnight. Though these areas were under control, the train causes such air disturbance that it must crawl along.

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Shino explained that loggers stored logs in the river, to save on storage costs. How intelligent. We saw this again in Howe Sound Fjord, along from Vancouver. We travelled alongside rivers, woods, and prairies until finally we arrived, after Shino had saved the day with an evening meal as we were still trundling along, 4 hours after we should have arrived. Small beer, when you think of the firemen still battling to save the forests and towns.

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In the morning we were captivated by the modernity of Vancouver. For a while we thought the reflection of the building in this glass windowed skyscraper was actually imprinted on the glass.

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We were taken by a friend, Barbara, to the Anthropological Museum containing First Nation culture. It was full of totem poles, and their crafts. Bill Reid a First Nation sculptor (died 1998), created this out of over 100 yellow maple planks bonded together.

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Horseshoe Bay for lunch, in glorious sunshine yet again (for once we had brought sun wherever we went).

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Then Barbara drove us to a First Nations gondola.

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The views were magnificent, as always and we tootled across the skywalk and explored the woods on the summit. Down in Howe sound were the stored logs.

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The next day, before heading for the airport, we tore around Vancouver, seeing a small cruise ship waiting for its passengers to arrive. Some of our fellow passengers on the Rocky Mountaineer were embarking on a 2000 person cruise ship bound for Alaska. It sounded amazing, though somehow I think I’d rather see Alaska when covered in snow.

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There were trolley buses, many shopping centres below ground, and just a few indications of the early buildings, with the ‘emblems’ of Canada, salmon and Canadian geese.

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I have to say that I never knew there were so many different varieties of salmon, and we probably tried them all. They are so fresh that they taste quite different to ours.

Then, onto the airport.

Did we enjoy our Canadian adventure? You bet. It was the holiday of a lifetime. We’re looking up train journeys for next year, but this time ALL THE WAY. We are determined to set off from St. Pancras, heading for Florence, and this time, Dick will be on board too. Then the Ghan in Australia perhaps in the autumn, from Adelaide to Perth.  Better get on with the next novel then.

The Rocky Mountaineer has started something… A few more odysseys coming up.

www.rockymountaineer.com

www.greatrail.com

 

 

Morrisons Christmas Range: What To Buy For Christmas

It may seem strange to see a Christmas article so early but there is a reason: most companies have their Christmas PR days in July. There is always a lead up needed for Christmas articles. It is the same in acting, you film the Christmas specials six months early. By the time Christmas comes I feel I have been celebrating it for at least half the year.

Morrisons has launched an excellent Christmas range. The food is well-selected, reasonably priced and sourced by professionals in their field. Here are some reasons why I think Morrisons is great for Christmas….

Morrisons source livestock straight from farmers. They also sell black summer truffles at £99.99 a kilo…which means you can buy your own truffles for £3 or £4.

In 2011 they pledged to have more than 50 promotions each week to make it cheaper for customers to get their 5 a day. They average 93 promotions a week.

None of their fruit or veg goes to waste, what is not good enough for customers is given to animals.

I was lucky enough to taste some food made by Neil Nugent who is Morrisons Executive Chef and Head of Innovation, Ray Craven, meat specialist and Martin Clayton, bakery specialist. I have picked out my highlights below from the UK’s fourth-largest grocer.

Mince Pie & Cream Flavoured Popcorn.
The acronym OMG was made for this popcorn. It just tastes divine. Available from October 15.

Morrisons Best Champagne Brut has won the Which? Best Champagne Award twice.
“I am very prod of our Morrisons Best Champagne Brut as I handpicked the blend myself. It is multi-award-winning and adds a certain elegance and style to any meal or celebration.” Arabella WoodrowWine Specialist. I have tasted a lot of champagne and this is now my favourite. It just tastes amazing. No wonder is has been voted Best Champagne twice.

Beetroot Smoked Salmon, Smoked Halibut and Smoked Salmon
This salmon is delicious. I really liked the Beetroot salmon. The halibut was good too. A tip from Morrisons is to buy your salmon in advance and freeze it. Salmon has a long shelf life.

Christmas Tree Tear and Share Bread
This tastes great and it looks fun too. Wrap uneaten piece in cling film to make them last longer.

Panettone
Freshly baked and with 15% more fruit this year. Morrisons makes good panettone. I will be buying this again for Christmas.

Other highlights: Soda bread by Bryn Williams, White Christmas Pudding created by Claire Clarke MBE, Crusted Turkey by Nigel Haworth and Rustic Country Pate created by Pierre Koffmann.