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.
Tuesday, March 27, 2018
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.