Tuesday, April 17, 2018
We see a lot of these brilliantly coloured tiny beetles (Altica corrusca, apparently) around our property, mostly sitting on the nasty spreading ground cover with burrs that we call "buzzy weed". However, this large clump of them sat for a couple of weeks in a tuft of grass next to the stairs, so we'd see them every time we went up to the garage. Pretty, aren't they?
Sunday, April 15, 2018
We've had more than 40mm of rain this weekend so far. Today, it reached a maximum of 5 degrees. We lit the fire right after breakfast. Waves of rain, sun and the odd flurry of snow or dump of dainty miniature hail pass through. I've left the chickens locked in.
Wednesday, April 4, 2018
Dover Seafest on Easter Saturday, the first one in 18 years apparently. We took the dogs down for a couple of hours and met lots of friendly locals and visitors who came up for a pat - or even a selfie. It was a lovely outing, with busy food and drink stalls, entertainment, kids activities and of course water based action including rowing and sailing. The queue for Masaaki's Sushi was huge (as usual), so we had a pale ale from Devils Brewery and a delicious burger, followed by a good old flake cone from Huon Valley Soft Serve. Then we all had to go home for a lie down, especially the dogs, who were all patted and cuddled out.
Tuesday, March 27, 2018
I heard the alarm cry of the plovers and rushed to the window to scan the sky, just in time to see the wedge tailed eagle fly past. By the time I reached the chook shed, all 14 of them were safely inside the yard so I shut them in. I thought I'd take the opportunity to get a few promotional photos of the four 16 week old cockerels, to see if I can find homes for any before they start crowing and create trouble in the hen house. But my shots were chook-bombed by curious hens and one loud rooster! They all came up to peer at me as I crouched to take a photo. Funny.
Friday, March 23, 2018
Hartshorn Distillery in Birchs Bay, Tasmania is doing exactly that. This week we attended a local business function hosted by the Kingborough & Huon Business Enterprise Centre. Owner and head distiller Ryan Hartshorn had the idea to turn a byproduct of his family's business Grandvewe Cheese, whey from sheep milk, into vodka and gin. We had a tour of the premises (I was happy to scratch the chin of one of their friendly sheep) followed by a tasting. The fermented whey is distilled in the pot still (pictured right) and to make gin, the spirit is distilled through the beautiful glass reflux still pictured below, passing through a blend of secret herbs and spices (well, botanicals) including some local Tasmanian flowers and leaves. Ryan even paints each bottle by hand, resulting in a truly ewe-nique product that would make a lovely gift from Tassie. I liked the "whisky-like" barrel aged vodka, so I bought a bottle to take home. P.S. For more sheepish humour courtesy of Grandvewe, see below.
Wednesday, March 14, 2018
Sunday, March 11, 2018
Next to ripen will be a couple of varieties of apples (Cox's Orange Pippin and Pink Lady) and some Josephine pears. I'm so happy that our tiny orchard is starting to bear fruit.