Thursday, November 21
The black pudding Linda and I made yesterday was delicious. I had saved enough eggs for us all to have a couple of slices fried with an egg for breakfast. All that was missing was toast, so we had to make do with acorn flatbread. We missed milk in our tea as well, but we have become used to drinking black tea over the last few weeks and the sheep milk is being kept for Tony and Gail’s grandson Alfie.
I was very glad that everyone ate the black pudding, as it is very nutritious being full of iron. Martin said it could do with more seasoning, especially pepper, but then he always smothers his food in condiments so I won’t have my cooking judged by his standards. Stephen said it was very tasty but he wasn’t sure if he’d still want it once we have run out of ketchup, which is likely to be soon. After that, he’ll have to use whatever is left in my larder – mint sauce, horseradish, Tabasco or any of the other old bottles and jars at the back of the shelf.
I took a portion of the sausage up to our neighbours and told Gail how we’d made it and how best to use it. She seemed a little uncertain, but I think she is still shaken by their experiences in London. Her son and son-in-law were bringing in wood while we were talking and I noticed that Brad had a fading black eye and Flynn’s cheek was cut and bruised. I don’t think they have been fighting each other, so I can’t help wondering what they ran into before they managed to get away.
The mutton will be cut up into joints tomorrow and we shall be able to use some straight away. We have agreed with Neil that we should take some of the smaller cuts to the pub on Saturday in the hope of exchanging them for vegetables and extra eggs. I’m planning to boil a leg of mutton as that is a good way to cook old meat and suggested to Gail that they might all like to join us as there will be plenty.
Only two eggs today and we could use more.