Go to work on an egg… a UK 1970’s maybe advertising strapline before the Brits panicked about cholesterol and stopped eating an egg a day, but then realized how silly that was and it was typically politicians playing games, as usual, with the publics well being. Well I think we need to go to work… Continue reading Go to work on an egg
I am following Leigh Tate’ s great blog and just purchased her self published book “5 Acres and a dream- The book” as I am starting a new journey in France when I return. Homestead has a wide conitation of ideals and already we have our list that is priority to us: Simplification of life… Continue reading One acre and a dream
I have been scouring the internet for common sense tips on bringing up chickens, from coop building, run maintenance to favouite foods to foot problems. I have learnt a lot and with a huge dollop of common sense, the garden is now chicken heaven. But along the way I came across this wonderful book by… Continue reading Homestead highly recomended
Our tiny little commune is known as La Nourrice, meaning wet-nurse. It is a strange name and I have yet to delve into its history, but in essence a wet-nurse breast feeds another woman’s baby. It was common practice in days gone by, but I am not so sure today, well not in this neck… Continue reading La Nourrice affinage
When I finally came here to France in March I came with a baggage of old business ventures, ideas, some creative like writing – eight stories in draft and a huge A4 file packed with notes and ideas to complete them – and illustrating the stories too – I hadn’t picked up a paint brush… Continue reading Which direction?
This spring we turned a bramble infested piece of land that lies at the end of our tiny hamlet, into the beginnings of an ornamental garden. At first it was going to be an allotment, in memory of my Dad who always wanted one, but never got round to it – the house decorating, the… Continue reading A Glut of Tomatoes
From 2013 to early this year I had invested a huge amount of time and finances on bringing to commerciality a conifer syrup that originated from a recipe my husband’s father made from the pine cones and fir tips he collected whilst walking the local mountains. He was a mountain man – both in his… Continue reading Foraging Future