Reviews and autumn

Well so much for posting every week, I guess it didn't last long I can only keep trying and hope that I become more consistent with time.

It is Steves birthday this week and so yesterday we went out for lunch. We spent the morning putting in yet more new fencing for the sheep. Because the grass is growing more slowly the pasture in their field is pretty much eaten. Because we are always short of time and money, we do a lot of things on a temporary basis thinking that we will get to do properly eventually, and of course, we never do. We want to fence a section of the big field so that at this time of year they have fresh pasture.  Next spring we will block it off again to give it a chance to grow. We didn't quite do it but I'm pleased with what we have done. Yesterday was a glorious day.  It felt so good to be out in the fields. The colours are amazing at the moment and the drive to the restaurant in the afternoon was spectacular. One of those rare days when I know why we came to live here, and am not plagued by doubt. A day that just breathing is good for your soul, and the sight of sun glinting on the browns and golds of autumn feels better than money in the bank.

Just to be clear, this is not my field and they are not sheep.

Well to get to the review part. I seem to have, in a moment of panic (pressing everything on my phone in order to get what I want to actually happen) agreed to become a google local guide. This means that everywhere I go a little box pops up asking for my comments. I did try pressing other things to get rid of this feature on the grounds that I rarely go anywhere interesting. Eventually, when they asked my opinion of the laundrette I was sitting in, and I had nothing better to do I gave in and started giving reviews to fill in the time.
I realised 2 things.,
It was quite good fun
It can a pretty meaningless activity especially the star system.
Hence my first couple of reviews were very short and meaningless. For example, I gave my local bar five stars, primarily because I like it there. Then I read some of the other reviews and realised that the bad comments came from tourists who didn't understand the local system. It is very local, painted in dull brown with a covered terrace that can best be described as gloomy with a dirty plastic roof. the menu board is in Gallego and no explanation is given of what happens when or how. You are expected to know that you cannot buy tapas, only the slightly larger rations, and at what time of day you can get a free tapas with your drinks,   Why do I Like it?   It is always packed has a great atmosphere, the waiters are friendly.  But most importantly the food is fantastic local and homemade. Oh, and it's cheap. meaning that we can have a night out for about Fifteen euros for two.
I have realised that for a review to make sense people need all that information in the review, and possibly photos. And be told not to go to a brown local bar if you want a posh romantic dinner. I am Pretty sure that by now you will be rolling your eyes and wondering how anyone can overthink online reviews. The answer is because we, that is the universal we, have decided to use them instead of expert opinion. I am an Airbnb host, believe me, I know about these things. My Listing clearly states that we live in the country in a small village without shops or bars, but I have had guests complain about, farm animals, leaves, dogs (not mine) lack of nightclubs distance into town and the lack of shops and bars in the village and the list goes on, I am not complaining much my guests are lovely almost without exception but because I have a five star rating does not mean that I am a cheap version of a five star hotel together with spa, breakfast in bed etc.
  I wish there was a bigger element of objectivity, that reviewers and readers both knew what a star means. there isn't and they don't so maybe I will do my bit here. To explain exactly what I mean by the star rating I give.
Well we shall see I might get fed up of writing reviews about boring places but for the time being I shall enjoy having my say.

Baked or Barbecued Peaches

It is really beginning to feel like Autumn, Steve stacked wood all weekend and the mornings and evenings have that indescribable autumn smell. However yesterday afternoon on my Patio it was 30 degrees, warm in anyone's estimation. San Froilan the Patronal festival in Lugo starts on Thursday and by tradition that is when we check our woodpile, sweep our chimneys, close our windows and prepare for cold weather. This is because, also by tradition, that is when the rain starts.

I thought that in anticipation of this colder weather, I would give you the last summer recipe of the year. This recipe works well on the barbecue or in the oven. I would advise using a cake tin on the BBQ rather than the tart plate I have used in the photos

You will need good ripe peaches to start with (Nectarines would also work).

Cut them in half and remove the stones.

This will leave you with a hollow bit where the stone was, you can make this hollow a little deeper with a teaspoon if you want it to look neat and tidy.
Into each hollow place one heaped teaspoon of butter, one heaped teaspoon of brown sugar (any that you have in your cupboard) and one tablespoon of liquor I use amoretto or an almond flavour liquor, but I think orange would work as well. The liquor will overflow a bit but that ok. Now add three tablespoons of water to the bottom of the dish NOT over the peaches.

Place on the barbecue away from direct heat and loosely covered with foil ( remove the foil after 30 mins). Or in the oven uncovered at about 180 C and cook for about an hour but check regularly after 40 minutes. All juice at the bottom of the dish should be syrupy and bubbly. The peaches should be soft but still holding their shape and brown on top.

Don't remove them before the edges are all caramelly dark brown. They should smell divine at this point.

Eat them hot with cream or ice cream. One of my Airbnb guests declared that this was the best dessert she had ever tasted.

On the grounds that it so simple to make it is one of the best desserts to serve to guests meaning that we all win.
On a final note don't make it without the sugar, it will work, it will be nice, it will give you a million points in the healthy eating conversation which you will be honour bound to have, but you will be missing the deliciousness and maybe even the point.  Either only eat one peach half or skip the ice cream, Yogurt even fat and sugar-free yoghurt taste fantastic with it. But don't omit the sugar.

Plans for the autumn

It's been a funny summer, odd in terms of almost everything. The weather has been different, not terrible but certainly much more variable than in recent years. We have steadily been working on the house and whereas we have not finished we will not take on any more big projects for a few years. What I am determined to do though is finish all the little jobs that never quite get done. It will be a little bit at a time though as Steve is back to full time teaching this week.
My veg garden never happened, there always seemed to be too much going on. I am hoping to get the preparation done for a spring start. In the meantime, we have a whole lot of wood to chop as its getting uncomfortably close to winter.

There always seems to be too much to do. Have you noticed that?  I spend a lot of time wondering how I will fit things in. We recently had some friends staying with us. We have had such a good time with them. But I also have to thank them for moving a giant pile of builder's rubble from my garden and (if that was not sufficient) mending my badly broken spade.

 Honestly, you have no idea how inspiring an empty space can be and there are even built-in steps.

This is my spade all ready for use. So thank you, John and John, for all your hard work. My intention is to gradually get the whole yard in order over the winter. Keep reading for updates. This will make it more usable by our Airbnb guests and friends alike.Please note I have now included a link to our listing in case you ever feel like coming to stay.

I am also in the midst of a creative writing course, having decided after years of messing with blogs etc.that with some practice and study I can make writing a part of my income source. Smallholders need many and various sources of income and writing would fit in nicely, and I enjoy it which is always a bonus. Again keep reading for more information there, I have also started a separate blog for my writerly exploits, there will be a link as soon as I can work out how to do it. As part of that process, I am planning to keep this blog updated with all things to do with smallholding.

Speaking of income, I am back to teaching English again from Wednesday for at least one or maybe two afternoons a week.

Gosh, I am exhausted just writing that lot down, but we have more exciting plans in the future which are not firm enough to include yet. 

preparing the nesting boxes for ducks.

This is the time of year when the ducks start laying in earnest, and as we raise out ducks primarily for meat I knew that I would have to do some work on the nesting boxes if I wanted then to lay and hatch ducklings in there. The first thing That I always do is line the base of the nesting box with old magazines. The ducks like to dig down in the straw and lining the boxes means that the eggs at the bottom still stay warm. Ducks are also messy so have something which is a bit absorbent, but not so much as to get sodden also helps hatch more eggs.

The next step is a privacy curtain, they are quite fussy about having a private space . I want to encourage them to lay in the nesting boxes and not under a bush in the garden. The reason for this is that a duck, out side is a "sitting duck" very vulnerable to any passing predator. I am not the only one who likes a duck steak.
This is half an old sand bag which turned out to be just the right size for two nest box curtains, though it might not win me any design awards. As this has to be redone every spring I just staple the bag to the box and cut slits for access. Then I fill the nest up with straw and hope it gets duck approval.

Fortunately it seems that ducks don't have much fashion sense because the nesting boxees were in use pretty much as soon as Id finished them. 

Still no Floor so a little more garden

Well the third delivery date for our floor has been and gone and still no floor, we won't know why till after the weekend. Fretting about it won't get it here any sooner so we thought that we might as well get on with other things.

Steve has had his usual battle with tools that have been in the shed unused over the winter and refused to work when taken out. The lawnmower responded to a bit of bashing with the hammer and so we now have a neatly mowed Parking area. The strimmer, however remained stubbornly silent and no amount of poking and prodding would get it to work. Steve gave it a stern talking too, and put it back in the shed. He will give it one more chance in the morning, this technique has, rather surprisingly worked in the past.

Steve may have had a frustrating day, but I have made strides with the little greenhouse project. I have planted  four different types of chillies (kindly brought from the uk my our friends John and Cath) and coriander seeds. I have space left for a single tomato plant, which I intend to buy in hope of some early tomatoes and a pot which I may plant up with Strawberries as the sheep have eaten those I had previously.

I have also weeded the paths and put down a layer of woody mulch. I found also a load of leftover seeds from last year. A bit nibbled on my mice I might add. I never throw old seeds away I will either plant them in odd corners of the garden or in pots on the patio to see what comes up. A surprising number grow even when the packets have been kept in dreadful conditions or even rained on.

I Have tucked a Bucket for small tools and a bucket of wood ash under the table for use over the summer. We have a small garden shredder / mulcher and  I like to keep a wire bin of mulched material on hand as it has endless uses it gradually composts down anyway and any leftover adds to our compost supply, we have never yet managed to produce sufficient compost I use piles of the stuff.

Starting a Garden late.

It so long since I wrote a blog post that I had to sit and stare at the screen for a few minutes before I remembered what to do. I am hoping that this isn't a false start and that I can pick it up once again.

Time, or rather lack of time is a curse of the modern world and that is no less so with running a small holding. Although we have successfully cleared some of the busyness from our lives the sheer volume of jobs associated with our  (relatively) small piece of land means we never seem to catch up. Add to that a very wet winter and spring, and a big project inside of the house and we are way behind. When I say way behind I don't just mean no planting I mean nothing, Zilch, no preparation no mulching no nothing, and here we are and its almost May.

Sheep but not sheepish

As our economic survival relies on us producing a good part of our own food, I decided today that I really had better start. I have missed the best start times for some veg, and I may not have time to prepare enough ground to grow all that I would like, but I have decided that with a pragmatic approach I can still grow a good few things.


The first possible problem with this plan is the sheep. They still have access to the vegetable garden at the moment, and their destructive capabilities are impressive. So nothing out in the open then. This means my little plastic green house is my target for the day.

Gone to seed winter salad leaves.

Being limited in this way is no bad thing in my experience, When faced with the possibility of a huge quantity of work it can be a bit overwhelming, sometimes in fact it can paralyse you to the extent that you give up before you start. One thing that I have learnt, or to be more accurate that I am constantly learning is to tackle one small job at a time. Start small finish your small job, start the next and get wherever you get to. Its amazing how much I can accomplish that way.

So my garden job for today was to clear the beds and water. I also hosed down the walls which washed off snails, mould, green slimy bits etc. I will do the same again tomorrow, the reason for repeating the task is that any weeds I missed today will respond to being watered and poke their heads up ready to be pulled out tomorrow. The beds will soak up the water so when I add compost and seeds everything should grow.

Needless to say I had help! They are insatiably curious and there is not room in one small greenhouse for three fully grown sheep.......and a cat........and a couple of chickens.... and two large dogs and a handful of duckings..............

slate grey day

Well here we are two days into a new year, drizzle outside cold inside if I'm honest. Need to get dressed because I am so fed up of this cold as in illness and temperature now.

This is a picture of my neighbours roof in the rain.

Not that you can tell from here but it's quite pretty,covered in moss and filled in with bits of tin can.The rain makes it shimmer and brings out a multitude of colours It's old probably the original roof  hence the tin can wedged between the slates to try and keep it waterproof. The houses here kind of hunker into the hillside as though they expect rain, the slate and granite bring a solidity, A bit stark in the winter but softening as the spring comes until the whole village blends into the summer greens and morning mists.

I am glad of the rain not only because it reflects my current mood but also because we have had a year of drought, First time ever in Galicia. Yes of course there have been dry spells, none that required serious water conservation though. The reservoirs still need water so the rain needs to continue. The trouble is we also need to cut wood, better done in the dry. Life is full of conflicting needs.