So this medication is really weird. I take it and then by the time I’ve reached the top of the stairs the headache is crippling. It only lasts a few minutes but it’s enough to stop me in my tracks. I then get them in waves for about an hour then they disappear. After that all I have are mad dizzy spells because the medication lowers my blood pressure. Oh, and alcohol hits me quicker, although don’t tell the doctor because I probably shouldn’t be drinking at all.

Today my folks came for dinner so we could arrange some more details of our Easter holiday to St Quentin in France. The main reason for me going is to visit my great uncle’s war grave in Arras. He was just 1 when he left Hamilton to serve his country and didn’t come back. My papa was about only about 7 when his brother left so we know very little about him. I’m planning a trip to the local museum where they have all the records for the unit he served with so I know as much as possible before we go. In preparation I’m reading Walking Arras and it all just seems so futile – hundreds of young men dying every day just to gain a few yards of French mud.

William died on May 3, 1917 and I can only  imagine how my great-grandmother felt when there was the knock on the door to give her the news. I have her widow’s penny and the card of commiseration but what means most is the half centime piece that his friends in battle ground down on one side so they could carve the date of his death on it. I have that on my charm bracelet now.

               

 

 

 

 

 

 

 

Anyway we’ve decided to go through the Chunnel which will be a first for me. I’ve done the ferry and flown so now it’s a journey under the sea.

Today I have learned:

• on this medication I really am a dizzy blonde
• if women were in charge wars would be sorted out with coffee and chocolate before a drop of blood was spilled

Today’s recipe

Chicken in mustard sauce

Serves 4

Ingredients

olive oil for frying

4 chicken breasts, cubed

4 garlic cloves, chopped

2 glasses of white wine

a good glug of double cream

2 tbsp whole grain mustard

2 tbsp Dijon mustard

Method: Brown the chicken in batches, making sure it’s cooked through. Add the garlic for the last couple of minutes to the last batch and remove from pan.

Add the wine to the pan and reduce slightly. Add the cream and the mustards and let the sauce bubble for a minute. Add the chicken and heat through. Serve with mash or rice.