4 Cape Cornwall Street, St. Just, Cornwall TR19 7JZ
Tel: 01736 787266 or Email: info@thecookbookstjust.co.uk
Cheese Tea

The Cook Book and Bosorne Books news

Latest News

OCTOBER NEWSLETTER October 2008

1. Sell-out Cornish Evening at the Cook Book

Songs, stories, poems, tall tales and side-splitting jokes, regaled in great style by Harry Safari and Anita, with home-made pasties, heavy cake and saffron buns made by Jenny and her friends.

The magnificent sum of £500 was donated to the Kyran Fund through the generosity of those who came and others who could not join us.

Thank you one and all.

2. Autumn Visitors

Family, friends old and new, walkers, cyclists, all have been enjoying the most glorious variety of weather. Storms giving way to calms, mists, stunning cloud formations, spectacular dawns and sunsets.

We are so lucky to live here.

Red Admiral Butterfly on Ivy
Red Admiral on ivy
A Perfect Day
A Perfect Day
The Boss
The Boss on her day off!

[Photos © Penelope Fulljames]

As she was leaving, one of our Cook Book guests announced that she was just off to climb the Matterhorn, so we gave her a piece of home-made heavy cake.

I asked her if she was a mountaineer. The answer was “No” so I wished her “Tight-lines.”

Sarah asked what that meant: “Get your climbing partner to keep the rope tight. You don’t want any slack in it if you fall off!”

A few days later we got a lovely post card of the Matterhorn:

Dear Mr Tight-Lines,
Zermatt is beautiful & the weather perfect. Didn’t quite make it up the Matterhorn but did successfully conquer the Breithorn with crampons, ropes & ice-axe.
Couldn’t have done it without the heavy cake!
Sarah
X

What a wonderful achievement.

3. Perspectives of War

Last year, on Sunday 11 November, we had our first theatre production in The Cook Book. It was a series of readings for Remembrance Day, from Agincourt to Afghanistan. Readings included poems, letters, and diaries. Especially poignant were those read out by children, grand-children and one 11 year old great-grandson of the soldiers who wrote them.

Entry was free. Guests were asked to make a donation to Combat Stress, the Ex- Services Mental Welfare Society established in 1919. We raised a magnificent £500.

Such was the response that we have been asked to take it to a wider audience. This year we are producing Perspectives of War at Cape Cornwall School in aide of Combat Stress and The Royal British Legion.
Perspectives of War

Readings for Remembrance Sunday
including personal diaries and letters from the Great War
read by members of their families

at
Cape Cornwall School
7.30 pm on Sunday 9th November 2008
Entry free
Donations will be collected for
The Royal British Legion
and

Combat Stress
Ex-Services Mental Welfare Society

Doors open at 7.00 pm

4.Poetry at The Cook Book

To celebrate National Poetry day on Thursday 9 October, we put a pad and pen beneath a blackboard, with “Write Here!” writ large.

Guests did.

Such is the enthusiastic response that we will continue to encourage people to share their favourite poem or quotation, to write original verse or a single line that captures a special moment or thought.

Why didn’t we think of this when we opened?

Here is a small selection from contributions to National Poetry Day:

He knows not where he’s going
For the road will decide.
It’s not the destination.
It’s the glory of the ride.

Zen Dog Paul on his way to John O’ Groats ( by bicycle, “before I am too old.” Ed.)

There’s tin at the mine
at the foot of the cliff.
Seams stretching out to where
the fishing boats drift.
Palores she floats on salt laden air.
The red footed crow has
returned to our shores.

The Chough Lady

And one from the day after:

Credit Crunch

The credit crunch
Won’t put my off
My lunch

Lucy

5. Recipe of the Month: Jo’s Vinaigrette

3 parts extra virgin olive oil – approximately 300ml (1/2 part)
1 part white wine vinegar – approximately 100ml
Juice of one lemon
1 heaped dessertspoon of mustard
1 heaped tablespoon of cranberry sauce
4 cloves of peeled garlic
1 level dessertspoon of Demerara sugar

Crush garlic and put in a glass jar with a good lid
Add olive oil and shake
Add white wine vinegar to taste. Shake
Add lemon juice to taste. Shake
Add mustard, cranberry sauce and sugar, tasting as you go
Shake well before service