|Shallots become pickled onions|
|Cassis under construction. Tastes good already!|
Now that we are on GMT, I wake at 07:15 so I have a chance to sneak back under the covers after releasing the birds and doing sheep breakfasts for a quick doze before proper getting up time, just like in summer. In the evening everything is now squashed together in a flurry of activity; feed sheep, light fire, shepherd geese, exercise dogs and lock up poultry all in one rush, after which there is now a gap till suppertime which is generally between 7 pm and 7:30.
|Towsers back feet and legs get a trim.|
|Showing Charlotte how we are going to do ears.|
|Poppy gets it in the neck!|
|Towser gets used to the idea.|
The cassis has also come ready for having its fruit strained out of it and the sugar added. Finally we managed to find a bargain bag (€1) of rather time expired chilli peppers and Liz decided to dry them for storage. They prove to be an extremely lively and hot version of pepper. I used the knife after Liz had finished preparing them, to cut my cheese for a lunchtime sandwich. I had given it a cursory wipe, but still got enough peppery 'zing' off the blade to pep up the cheese out of all proportion to its normal flavour. The chopping board had been washed, cleaned and put away by the time I went to make breakfast toast the next day, but managed to give a similar zing to the undersides of slices of buttered toast. That jar might need a 'Use with Extreme Care' warning label.