From our 13th June edition

I did something this week I have never done before.

I went paddling. Actually, I paddle quite often when the weather is right. There is nothing more therapeutic than dragging your feet through sea water. It is a complete distraction. The world dissolves into the steps you take amongst seaweed and shells, crabs and crustaceans.

This time, however, I was introduced to the "art" of cockling. Now, I am someone who has been introduced to and grown to like her seafood. I enjoy mussels and langoustine and crab and on the odd occasion lobster and oysters, but I have never tasted a cockle.

I have to confess to not being overly enthusiastic at the thought, but I collected them on the understanding that my fellow cockler would be able to make good use of them.

She decided they were for me.

Eek!

Especially since food, in my book, is not to be wasted. A quick "google" and I learned cockles need to be cleaned and left to soak in cold water. A few websites even suggested adding some oatmeal to the water as they soaked because apparently it helps to clean the sandiness from them.

I tried that.

It seemed to work.

Then to the cooking.

The other half said "no way" and left the room.

The dog however, decided he was definitely for staying. Four paws though, is not a creature in possession of the most discerning palate. He eats anything.

And everything.

Dead seal. Dead bird. Dead undistinguishable. Dead unmentionable.

He drooled.

To be perfectly honest, his reaction did not help. In my heart of hearts I really want to like food that is overlooked, nutritious, free and sustainable. I don’t even mind the effort involved in collecting, cleaning and cooking. But…

But I come from Penicuik where exciting food was mince and tatties and when my dad was home in time to rule the kitchen, we attained the amazing heights of spaghetti bolognaise. Fish was always just smoked haddock cooked in milk. That was it.

But I took a deep breath. And cooked.

They might be an acquired taste but I think I might like to acquire it. I can see possible uses from pasta dishes to curries. And I have to confess that it’s true, that sometimes the thought of something, can be worse than that something really is.

How many of us miss out on life’s opportunities because we are too scared to try new things? OK, we might end up not liking them. But there’s a very distinct chance we might end up loving them! These scary new things may even take us where we never dreamed we’d go.

Life is too short to be too scared to try something new.

Even when it comes to faith.

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