On the Tain Way, repost
A place of myth and wonder on foot and approachable
A place of myth and wonder on foot and approachable
….and a photographic gallery.
As of June 9, 881 is the count of subscribers to this blog, an interesting number. The individual numerals sum to a prime number, 17. I appreciate each and every “1” added together, you readers. Thank You.
Today, June 20, 5:44 pm Eastern Daylight Time, is the Summer Solstice for our Northern Hemisphere, the longest day of the year.
Here is a selection of images from past posts.

































Happy Mother’s Day
Here is a project completed for a “Fundamentals of Photography” refresher course. The task is to use a variety of lenses of my choice to document scene from my surroundings. These photographs document a family heirloom, mouse figurines collected by my wife, Pam’s, mother, Patricia Crist, assembled by Pam into two display cases with assorted figures created by Pam’s daughter, Denna.












….or 800 creeping up on me.
797 is the count of subscribers to this blog, an interesting number. The individual numerals sum to a prime number, 23. The first and last can be swapped to yield the same number. I appreciate each and every “1” added together, you readers. Thank You.
Here is a selection of images from post posts.

























Our holiday tradition
You will be well-remembered for years when Pam’s salad is part of your holiday celebration. We hosted 2017 Thanksgiving and Pam’s salad was requested by her son and daughter’s families. When we went around the table to give thanks, our six year old grandson offered, “I am thankful for the jello”, meaning Pam’s salad.
My wife, Pamela Wills, perfected this recipe over the years as a nutritious and tasty dish she could make in advance.
Holiday Cranberry-Pecan Salad travels well and is a visually appealing dish to share at parties.
Ingredients:
1 12 oz. bag of raw cranberries
1 6 oz. box of raspberry gelatin
1 6 oz. box of orange gelatin
3 cups orange juice
3 cups boiling water
1 large orange
2 large apples of your choice (I use sweet/tart/firm apples)
1 tablespoon orange rind
½ cup chopped pecans
Curly leaf parsley
3-4 small bunches of green grapes. I dip the grapes in water, then in sugar and let dry. Or you can use raw cranberries.
Directions:
To serve:
Dip bottom of mold into a sink of a few inches of luke warm water (not too warm or the gelatin will melt). Turn upside down on a large round platter or plate and garnish around the edges with parsley and the sugar-coated grapes or raw cranberries.
This is a great dish to share at a holiday party since you can make it in advance. My family prefers it over cooked cranberry relish and it is even good enough to serve as a dessert. It is easy to make, it’s festive and has always been a big hit. Enjoy!
Note: EAT the parsley garnish. Parsely is packed with vitamins and minerals. Just 7.5 grams (a fraction of an ounce) contains 150+% of most people’s Vitamin K requirement and about 15% for Vitamin A and C.