Monday, November 4
I’ve decided I must make more of an effort to be up with the first light, at around 6, as the days feel much shorter now. I set the alarm for this morning and had the fires lit and water heating by the time everyone else was stirring. I’ve realised I must also make more of an effort to do most of our food preparation in daylight hours, as it is so difficult to see properly once the light fades and it is dark indoors at 4.30 in the afternoon. As we get further into winter, it may be easier to have our main meal in the middle of the day and eat something simple in the evenings.
Last night’s pheasant was really quite good, although we all wished we could have brussel sprouts and roast potatoes with it. But it was very tasty and we ate it with cabbage and apple sauce. We stripped the two carcasses pretty thoroughly, but I’ve picked them over today and managed to scrape together a few bits, which will enhance the soup I’ve made from the bones for tonight. I’ve made it much like the soup my mother used to make from the Christmas turkey, with some vegetables and split peas. It will be very thick and filling.
Anna and Jane made their first batch of acorn flour today. It took them ages, grinding the nuts in a pestle and mortar, after first breaking the nuts in a bag with a rolling pin. They tried grinding the acorns down in my old hand mincer, but it still left large lumps, so the mortar seems to be the best method. I’ve suggested that they shouldn’t make any more until we have tried this lot first. It is yellower and coarser than normal flour, but it smells fresh and nutty.
There was a very cold wind blowing today and the hens only gave us 2 eggs.