it's all going on!

Lot's to report, Tose+Gloria have given us a lovely pair of bantams- they really are a funny looking couple- him resembling what can only be described as a bogbrush!

Paul had a great birthday- we had 12 for lunch- roast pork and plenty of 'vitamina' of course! (and a cake with chocolate piggies on it!)

The rain has finally eased off and we can get on with some jobs again!

We made use of the last couple of days having a digger here, so we have moved the hot-tub down to the house, and dug some planting channels near the entrance by the stone wall.

Yesterday we started on clearing the piece of land at the far end of the house- very interesting and rewarding work as it looks like there is an old track here.

Today we are starting on the railings so we can finally get that horrible scaffolding off around the house!!

squeamish (and vegetarians!) look away now!!

Sunday was butchery day! We decided to attempt this job on our own (just helped by Tose with the gutting and cleaning on Saturday as this really needs an expert hand). Last year the process was so hectic with neighbours and butchers and their families, we thought we'd try and keep it simple and calm this time! So assisted with our 'Hugh and Ray pig in a day' DVD, a butchers cuts chart, and the knowledge we gained from last year we sharpened our knives, scrubbed down the butchers block and set to work!

Working methodically, (with the odd glass of port to warm us!) we worked our way through- chopping chops, rolling loin joints, and trimming ribs etc etc!

All the offcuts have gone into the mincer and today we're making sausages. It's just been an amazing and rewarding process- knowing that we have happy, out-door reared pork and we managed all the processing ourselves- can't get better than that!!!

Porcos

Just a quick entry. Our two piggies were dispatched this morning. Like last year they went totally calmly and munching on some pears. I had a surreal moment standing in the falling snow this morning, cleaning the carcasses, looking out over the valley- all of us (Paul, myself and Tose, Gloria and Miguel) with frozen fingers scrubbing the skin with stones. Needless to say it was a 'moment'- can't describe it really but it's a memory that will stay.
Well, we have cleaned and gutted them and had a good lunch of Torresmos (pork, garlic and wine stew!) roast potatoes, and plenty of red wine- with Fado (Portuguese folk music) playing in the background. Off outside in the freezing cold now to bury the unmentionables and have another glass of wine to toast our lovely piggies who had a good outdoor life and a quick and stress-free end.

Bom ano novo!

Apologies for the lack of posts recently. We have both had a nice quiet Christmas at home and are raring to go for 2010! The weather has been WET WET WET and our well is 'well' and truly overflowing. Our olives harvested just 16litres- next year should be alot more productive (and alot more work, so any volunteers will be gratefully received!!). Twiggy is growing fast and we have a few new chicks on the block- including a lovely pair of bantams!


We've started the new year with some levelling- a nice sized parking area at the entrance to the house, with some planting beds to follow, and we've also have begun to dig out a large water tank- next to the well, ready for the summer.

Our First Olive Harvest -Part1

Well we didn't think we'd have lot of olives, as it's the first productive olive season we've had
since their heavy pruning last year, but we spent all day Sunday picking (just the two of us as we didn't think we needed the help!) until we ran out of daylight.

First you knock out the olives with a long stick (sort of beat/slide the stick along the stems so it knocks the olives off onto the sheets below). Then you pick out and discard all the stems (a few leaves don't matter as they are taken out at the press)

We took 114 kilos to the press this morning (which should give us about a litre of extra virgin olive oil per 10kilos of olives- so around 11litres hopefully). We have approximately another 40kilos to pick. Next year should be alot more productive (so we'll definately accept the help next time!)

The nice lady at the press was kind enough to give us a tour of the place and show us how they make the oil- the extraction machine, various filters and tanks.

We go back in two days to see what percentage oil was in our olives and how much oil we can get back.

There is an option to pay the press a percentage of your olives in exchange for the cost of the pressing, but as our harvest is so small this year we have chosen to pay the press costs and keep all our oil.

It's all very exciting!!

Autumn is such a beautiful time here. We have had alot of rain which has greened everything up again and filled our well. The oaks are all taking on a golden hue, the 'azeitonas' are plump with fat olives, and the low sun reflects off the rocks.

We have been busy doing some clearing and tidying up the vegie patch for next year (and putting in loads of horse manure- he's hoping next year will be even more productive!)

I just wanted to share a few images of what it's like here at the moment, as my lovely brother Mike would say- 'Stunning'!! xx

Twigs and Mushrooms!

The new pup has settled in nicely- her name is Twiggy!

Thea and her mum Anne Dorthe have been staying with us this past week. Dorthe is a wild mushroom expert and has been helping us identify the local mushroom life- really interesting- our hoard has included Parasol mushrooms, Boletes (including a magnificent Cep!), Field mushrooms and Black Chanterelle.

(do not try this at home unless are lucky enough to have 'Madam Mushroom' to advise you!)