admin, Author at Gap o' the North Hill Walking Club

Forkhill Walk

admin News November 17, 2013

A great walk today from Forkhill village up and over Shean/Forkhill Mountain, down into the secluded dell at Carrive to the Mass Rock where Seamus told us about Dr Patrick Donnelly, the Bard of Armagh (actually a Tyrone man), how he lived close to the junction of the Maphoner and Crossmaglen roads, giving the townland of “Doctor’s Quarters” its name.

A pity the visibility wasn’t better especially for those walkers out with us for the first time, we hope you enjoyed your walk and we look forward to seeing you again on our next walk in a fortnight’s time.

Rowan

admin Flora & Fauna November 13, 2013April 27, 2015

Rowan sometimes called ‘mountain ash’ (because its leaves are similar to the compound leaves of the common ash), is a native deciduous tree commonly found in glens, by mountain streams, in woods and rocky places.Between May and June, it bears large flat heads of creamy white 5 petalled flowers which become the dense clusters of usually bright orange or red berries seen at this time of year. In some Asian varieties planted as ornamental specimens the berries can be pink, yellow or white.Rowan berries are packed with vitamin A and C and whilst very sour can be sweetened to make a good jelly to serve with roast lamb or venison. See the recipe below!!

Rowan Jelly

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

4lb/1.8 kg rowan berries, washed and stalks removed
3 lb/ 1.4 kg cooking apples, peeled, cored and quartered
1 lb/ 450g white sugar for each pint/ 600 ml juice

Preparation:

Put all the fruit in a large preserving pan and barely cover with water. Bring to the boil, then simmer for 20 minutes or until the fruit is soft. Allow to drip through a jelly bag overnight.
Measure the juice and weigh out the correct amount of sugar. Add the juice and sugar to the cleaned preserving pan, and simmer over a low heat for 10 minutes until the sugar has dissolved.
Increase the heat and cook at a full rolling boil for 5 minutes, then test for a set. When the jelly has reached setting point, pot into hot, sterilized jars, seal and label.

Tollymore Training Opportunities

admin News November 7, 2013

Our recent trip to Wicklow and the foggy conditions experienced by the “B” Group on Lugnaquilla, really brought home to everyone the importance of being able to navigate in adverse conditions. It is therefore great to see so many take up the opportunity of the training offered to all members, through the Tollymore Mountain Centre, whether there to polish up on their skills or to dip their toes in the navigational waters for the first time, we wish them well and hope they enjoy their day!!

Tievedockaragh Loop Walk

admin News November 1, 2013

This Sunday 3rd November, our walk will take us to Tievedockaragh in the Mournes. We will have 2 groups out, a B Group led by Jimmy Phillips and a C led by Peter and Delia van der Lenden, both groups will have a loop walk differing in pace and route. As it is a loop walk there will be no bus, meet as usual in the Gap Jonesboro’ at 10 am to organise car pooling and for safety/route briefing.

All walkers must be properly kitted out with deep tread walking boots and a waterproof jacket, bring a packed lunch / drink, walking poles and gaiters are always recommended.

Sunday’s Blue Cross Walk

admin News October 14, 2013

While most of the Gap o’ The North crew were down enjoying themselves in Wicklow, a few dedicated leaders stayed behind to scout the walk for Sunday 20th October.

Ciara, Ferdia and Aidan took to the hills around Omeath and planned a new route for Sunday. Gorgeous views are in store along with a visit to the blue cross that overlooks Omeath. Starting at Greer’s Quay and ending up in Carlingford, this is a beautiful walk.

Walking poles and gaitors are advised. Meet at Gap O’North pub in Jonesborough at 10am sharp. Don’t forget your packed lunch and water. See you then.