Now we are finalising the lighting and about to start on the floor. Then there will be the shelves and skirting to do and we can move in. Soooo close.
Thursday, 30 November 2017
Bedroom ceiling is finished. Hurrah!
Isn't it beauuuutiful
Now we are finalising the lighting and about to start on the floor. Then there will be the shelves and skirting to do and we can move in. Soooo close.
Now we are finalising the lighting and about to start on the floor. Then there will be the shelves and skirting to do and we can move in. Soooo close.
Vet visit for Owen and Daisy
Just their annual vaccination, but it is good because the vet checks them out as well. Heartbeat, teeth and for Owen he checked his joints too because we are a bit worried about an intermittent pain. Vet says old abscess that is slowly growing out. Joints seem good
Daisy is in tip top health apparently :)
The vet also took a blood sample from the Highland cows which was a NIGHTMARE because they didn't want to be caught and don't like strangers.
The vet also took a blood sample from the Highland cows which was a NIGHTMARE because they didn't want to be caught and don't like strangers.
Monday, 27 November 2017
Cute pictures of cows
Myrtle
Myrtle eating Bluebell's hay, dangerous game for anyone but her daughter!
Bear is looking a bit glaikit. His mum thinks bowl cuts are cool obviously.
Sunday, 26 November 2017
Yet more hay
We have something like 250 small bales of hay. This is not quite enough to feed the horses, sheep and rabbits all winter and the cows half the winter so we will get something like 50 more. The reason the cows only need to eat the small bales half the winter is that one of the local farmers puts a bale in to their field every other week. We are worried he is not going to this winter because his house is for sale and he hasn't turned up with the first bale yet. NIGHTMARE.
The sheep are really picky about what hay they will eat. They will eat the second cutting which is sweeter but not the first one until they are pretty much starving. They would rather starve than eat hay off the ground or that has been rained on - which means quite a bit gets wasted. We are hoping to get a feeder for them with a roof that will reduce waste somewhat otherwise when it is raining they have to have many many small haynets full. They are very annoying and stupid!
Green bread
Look I made green bread! It has matcha in it. You can taste the matcha slightly. Was pretty nice.
Free range chickens didn't pan out
We put the coop quite far from the house and hoped they would range in to the fields - making it most likely that the fox or a bird would get them. However they decided that coming up the drive was a fun thing to do. They were safe when Poppy was under our watchful eye, but as soon as we turned out back she went of hunting them and appeared on the lawn with one in her mouth. It was fine, but Poppy was so excited there was no way they were going to survive, even under someone watchful eye.
So they have been rehomed in to the chicken enclosure with the bigger chickens where Poppy doesn't go unaccompanied. It is a shame as they were very happy pecking around at everything in the big wide world and the enclosure is a bit bare because the chickens all scratch around so much, it is pretty big though. We were hoping they would keep flies down in the fields by scratching around, but it is not to be. Back to the drawing board on that one. Maybe free range quail? Pigeon? Guinea Fowl? Peacocks?
Saturday, 25 November 2017
Hainoa is back
Hainoa has been off visiting the bull for about 2 months. We went to get her back as they said she has stopped coming in to heat. Getting her in to the trailer can be tricky as she isn't used to it, but fortunately the coo man's son is a cow whisperer and was able to catch her easily and get her in. Their giant cow shed with really high solid fencing makes it much easier too.
This is our horse trailer. We fit a different barrier in it. It is much easier with one highland than the pair of them.
Their hanger - Hainoa is hiding in there somewhere
Back in our field saying hello to Islay
All having some nice hay
Glad to be home.
This is our horse trailer. We fit a different barrier in it. It is much easier with one highland than the pair of them.
Their hanger - Hainoa is hiding in there somewhere
Back in our field saying hello to Islay
All having some nice hay
Glad to be home.
Monday, 20 November 2017
Free range chickens
We hatched some chicks in October because we wanted to try free ranging chickens. Lots of the neighbours have chickens that peck around their gardens and fields and they are meant to be a good way of keeping the flies down. Unfortunately the foxes are quite active and we do also have a hunting dog and a cat! But we decided to give it a go as it seems to work out for so many of the locals.
The chicks have grown up enough to be set free now. They haven't got much sense unfortunately. They come rushing up every time we drive past where we have put their house and will probably rush up to the fox begging to be eaten. They are locked away in their nice house overnight by the solar controlled door and they do at least have the sense to get in the house
They are very cute and happy pecking around at everything and Poppy has been good so far... fingers crossed...
Chairlifts are useful
We have been having lovely sunny weather for the last week and looks like this week should be nice too.
This photo shows that chairlifts can be useful even when they are not running!
Of course in some ways, we want more rain, so that there is snow in the ski area. The snow has melted off quite a bit in the sun, but have still had a few nice walk/skis up there though and they have had the snow blowers going so fingers crossed for opening on the 2nd of December as planned.
Sorry not everyone can see this format of video. It is Poppy enjoying running in the snow so you know what you are missing...
This photo shows that chairlifts can be useful even when they are not running!
Of course in some ways, we want more rain, so that there is snow in the ski area. The snow has melted off quite a bit in the sun, but have still had a few nice walk/skis up there though and they have had the snow blowers going so fingers crossed for opening on the 2nd of December as planned.
Sorry not everyone can see this format of video. It is Poppy enjoying running in the snow so you know what you are missing...
Thursday, 16 November 2017
Pumpkin Roll Recipe
18x27 cm tin (or thereabouts)
Dry stuff
50g flour
3/4 tsp baking power
1 tsp cinnamon
1 tsp mixed spice
Pinch of salt
Wet stuff
2 medium eggs
100g pumpkin puree
100g sugar (ideally soft brown)
Filling
80g cream cheese
30 g butter
200g Icing sugar
1/2 tsp vanilla essencec
Line the cake tin with parchment paper. Butter below the paper to stick it to the tin and and on top of it to really make sure the cake doesn’t stick.
Heat oven to 170°C
Beat together the cheese, butter and vanilla until creamy and pale. Mix in the sugar, add more if the mixture doesn’t hold it’s shape.
Mix together the dry stuff in a bowl.
In a different bowl whisk together the wet stuff until it is frothy and stiffish. Maybe 2 minutes in the kitchenaid.
Fold the dry stuff in to the wet, carefully not to kill the bubbles too much.
Pour in to the cake tin and cook at 170C for about 15mins until a skewer comes out clean.
Put out a piece of clingfilm that is bigger than the cake and cover with caster sugar (or you can use icing sugar if you don’t like the crunchyness of caster sugar).
Let the cake cook until you can just touch it then turn it out upside down on to the clingfilm.
Peel the paper off then roll up in the clingfilm (looks like a swiss roll without filling)
Cool the cake until cold - in the fridge is good.
Unroll the cake and spread the filling on it. Reroll without the clingfilm. It should look like a swiss roll now.
Sprinkle with icing sugar and serve.
Dry stuff
50g flour
3/4 tsp baking power
1 tsp cinnamon
1 tsp mixed spice
Pinch of salt
Wet stuff
2 medium eggs
100g pumpkin puree
100g sugar (ideally soft brown)
Filling
80g cream cheese
30 g butter
200g Icing sugar
1/2 tsp vanilla essencec
Line the cake tin with parchment paper. Butter below the paper to stick it to the tin and and on top of it to really make sure the cake doesn’t stick.
Heat oven to 170°C
Beat together the cheese, butter and vanilla until creamy and pale. Mix in the sugar, add more if the mixture doesn’t hold it’s shape.
Mix together the dry stuff in a bowl.
In a different bowl whisk together the wet stuff until it is frothy and stiffish. Maybe 2 minutes in the kitchenaid.
Fold the dry stuff in to the wet, carefully not to kill the bubbles too much.
Pour in to the cake tin and cook at 170C for about 15mins until a skewer comes out clean.
Put out a piece of clingfilm that is bigger than the cake and cover with caster sugar (or you can use icing sugar if you don’t like the crunchyness of caster sugar).
Let the cake cook until you can just touch it then turn it out upside down on to the clingfilm.
Peel the paper off then roll up in the clingfilm (looks like a swiss roll without filling)
Cool the cake until cold - in the fridge is good.
Unroll the cake and spread the filling on it. Reroll without the clingfilm. It should look like a swiss roll now.
Sprinkle with icing sugar and serve.
Pumpkin Cake Recipe
7 inch round cake tin
Dry ingredients
150g plain flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp mixed spice
Fruit
100 g sultanas or raisins or a mixture or nuts and fruit. Whatever you fancy.
Wet ingredients
110g soft or melted butter or oil
250g light or dark soft brown sugar
1 tsp vanilla extract
3 medium eggs
300g pumpkin puree
For icing
80g cream cheese
30 g softened butter
200g icing sugar
Mix the wet ingredients together thoroughly
Mix dry ingredients in a bowl and stir in to the wet.
Add the fuit and stir (they ar probably going to rise or sink during cooking, but as this isn’t the bake off WHO CARES!
Put in the cake tin and bake at 170 °C for about 45 mins until a skewer comes out clean.
For the icing, beat together the cheese, butter and vanilla until creamy and pale. Mix in the sugar, add more if the mixture doesn’t hold it’s shape.
Ice the cake when it has cooled - or if you cannot wait go for it anyway and put up with the icing melting a bit - it will still be delicious!
Dry ingredients
150g plain flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp mixed spice
Fruit
100 g sultanas or raisins or a mixture or nuts and fruit. Whatever you fancy.
Wet ingredients
110g soft or melted butter or oil
250g light or dark soft brown sugar
1 tsp vanilla extract
3 medium eggs
300g pumpkin puree
For icing
80g cream cheese
30 g softened butter
200g icing sugar
Mix the wet ingredients together thoroughly
Mix dry ingredients in a bowl and stir in to the wet.
Add the fuit and stir (they ar probably going to rise or sink during cooking, but as this isn’t the bake off WHO CARES!
Put in the cake tin and bake at 170 °C for about 45 mins until a skewer comes out clean.
For the icing, beat together the cheese, butter and vanilla until creamy and pale. Mix in the sugar, add more if the mixture doesn’t hold it’s shape.
Ice the cake when it has cooled - or if you cannot wait go for it anyway and put up with the icing melting a bit - it will still be delicious!
Bedroom nearly ready!
Well ok there is a bit still to do.
It has been decked out all over in plastic ready for the ceiling paint going on with a spray gun.
After that the floor, the built in wardrobe, and final fix electrics to do.
It has been decked out all over in plastic ready for the ceiling paint going on with a spray gun.
After that the floor, the built in wardrobe, and final fix electrics to do.
Monday, 13 November 2017
Animals ready for winter
They have all grown wooly coats which is just as well as it has been pretty cold and wet recently. Has now changed to cold and dry.
Here is Myrtle looking all fuzzy and winter ready.
Here is Myrtle looking all fuzzy and winter ready.
GIANT beef 'chop'
This is called Cote de Boeuf in French, not sure what it is in English. Half a T bone?
I fried it to get it brown and then cooked in the oven for about 20 mins on a reasonably low temperature (about 160C - it is a bit hard to tell with our oven as it doesn't have meaningful temperature settings - that was about 5 and a half)
Very tender and juicy.
I fried it to get it brown and then cooked in the oven for about 20 mins on a reasonably low temperature (about 160C - it is a bit hard to tell with our oven as it doesn't have meaningful temperature settings - that was about 5 and a half)
Very tender and juicy.
Christmas preparations
I am not keen on thinking about Christmas very much before mid December, however some things have to be done in advance, namely the cake, pudding and mincemeat.
I had a super enthusiastic few days last week and made all three.
We had to have a glass of guinness as there was some left over from making the Christmas pudding. Hurrah!
Cooked the pudding in the slow cooker. Seemed to work well.
The mincemeat. I ended up having to make marmalade to go in it as my recipe needs that.
The cake is quite small at only 7 inches. Feeble attempt to only put on the 5 kg instead of 10 over Christmas. It will be iced - though I prefer them without Doug loves the icing.
I had a super enthusiastic few days last week and made all three.
We had to have a glass of guinness as there was some left over from making the Christmas pudding. Hurrah!
Cooked the pudding in the slow cooker. Seemed to work well.
The mincemeat. I ended up having to make marmalade to go in it as my recipe needs that.
The cake is quite small at only 7 inches. Feeble attempt to only put on the 5 kg instead of 10 over Christmas. It will be iced - though I prefer them without Doug loves the icing.
Pumpkin Pie Recipe
28 cm pie tin (that seems to fit the ready made rounds in French supermarkets anyway...)
Sweet shortcrust pastry to fit the pie tin (or not sweet if you prefer)
For filling
700g pumpkin puree
600g condensed milk (that is the super sweet kind rather than evaporated milk which is gloopy but not sweet)
3 large eggs
1.5 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1 tsp salt
Put the pastry in to the pie tin.
Mix all the filling ingredients together until smooth.
Pour in the filling in to the pastry shell. Possibly you should blind bake a little depending on the pastry and how brown you want it to be... I did not bother.
Cook for 15 mins at 225°C then a further 30-40 mins at 175°C - until a knife comes out clean.
Serve cold or warm with whipped cream. I thought before trying it that maybe some fruit on top would be nice, perhaps it would, but having tried it it is pretty yummy just as is.
Sweet shortcrust pastry to fit the pie tin (or not sweet if you prefer)
For filling
700g pumpkin puree
600g condensed milk (that is the super sweet kind rather than evaporated milk which is gloopy but not sweet)
3 large eggs
1.5 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1 tsp salt
Put the pastry in to the pie tin.
Mix all the filling ingredients together until smooth.
Pour in the filling in to the pastry shell. Possibly you should blind bake a little depending on the pastry and how brown you want it to be... I did not bother.
Cook for 15 mins at 225°C then a further 30-40 mins at 175°C - until a knife comes out clean.
Serve cold or warm with whipped cream. I thought before trying it that maybe some fruit on top would be nice, perhaps it would, but having tried it it is pretty yummy just as is.
Wednesday, 8 November 2017
First skiing of the season!
We went skiing today!
The ski area doesn't open for another month at the earliest and there is a good chance this snow will have melted by then and it won't open 'till later.
Not much base as this is just a couple of days worth of snow. Fun nonetheless!
The ski area doesn't open for another month at the earliest and there is a good chance this snow will have melted by then and it won't open 'till later.
Not much base as this is just a couple of days worth of snow. Fun nonetheless!
Pumpkin overload!
We got 10 butternut squashes from one plant. We also planted 3 pumpkin plants and another butternut squash plant in the horse poo and rabbit poo piles. We thought they hadn’t fruited very well until we came to cut back the plants and found quite a few hiding in the nettles and foliage. Look at the size of them!
We had 3 this size and 7 somewhat smaller ones, so we have gone from thinking we had no pumpkin to having waaaay to much.
Here is Doug picking a butternut squash.
I have been making soup like a madman as well as various other pumpkin/butternut squash dishes.
We have had:
Pumpkin and bacon pasta sauce
Butternut squash and potato mash on a mutton pie
Pumpkin roll (recipe to follow)
Pumpkin and chorizo pizza
Roast butternut squash and lamb pasties (kind of like a cornish pasty)
We are planning on having:
Haggis with mashed pumpkin
Pumpkin pie (I have never had it, it sounds way to sweet, but you have to try these things)
We had 3 this size and 7 somewhat smaller ones, so we have gone from thinking we had no pumpkin to having waaaay to much.
Here is Doug picking a butternut squash.
I have been making soup like a madman as well as various other pumpkin/butternut squash dishes.
We have had:
Pumpkin and bacon pasta sauce
Butternut squash and potato mash on a mutton pie
Pumpkin roll (recipe to follow)
Pumpkin and chorizo pizza
Roast butternut squash and lamb pasties (kind of like a cornish pasty)
We are planning on having:
Haggis with mashed pumpkin
Pumpkin pie (I have never had it, it sounds way to sweet, but you have to try these things)
Free range chickens
Our chickens have a big area, but they are not free range, they live in high security electric enclosure which we take down and mow around then reconstruct. We would love to have chickens that can free range in the fields, but the evil fox might get them.
Various of the neighbours have actual free range chickens and we are going to give it a go so we hatched some chickens to try it out with. They have moved to the place they will live in an enclosure so they get used to being there before they move in to the real house.
I have just mowed and carefully checked the security of the chicken enclosure in this photo.
Here are the sacrificial chickens in their temporary enclosure. Fingers crossed for them!
Various of the neighbours have actual free range chickens and we are going to give it a go so we hatched some chickens to try it out with. They have moved to the place they will live in an enclosure so they get used to being there before they move in to the real house.
I have just mowed and carefully checked the security of the chicken enclosure in this photo.
Here are the sacrificial chickens in their temporary enclosure. Fingers crossed for them!
Homegrown hat
This hat is made from homegrown, home sheared, carded, spun and knitted wool. So exciting!
The finished hat
Dagmar who provided the white wool
Raasay who provided the black wool
The following information is mostly for me.
I used 5mm magic loop needles
Cast on 88 stitched. I calculated by knitting a bit to get an idea of stitches to 10cm then measuring circumference of my head and taking of 4cm.
Length from brim to top is 20cm
The thin lines are 2 rows and the wider one 6 rows. The final row and casting off was in brown (three needle cast off).
The brown round the rim I sewed on with blanket stitch.
The finished hat
Dagmar who provided the white wool
Raasay who provided the black wool
The following information is mostly for me.
I used 5mm magic loop needles
Cast on 88 stitched. I calculated by knitting a bit to get an idea of stitches to 10cm then measuring circumference of my head and taking of 4cm.
Length from brim to top is 20cm
The thin lines are 2 rows and the wider one 6 rows. The final row and casting off was in brown (three needle cast off).
The brown round the rim I sewed on with blanket stitch.
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