August 2003

One of the experiences which will stick in my mind from this month is the hilarity we shared with two friends, Peter and Hannah, who came to stay for a few days. They set up camp in the corner of a field - much to the interest of the cows and horses - and Peter invited us to share "an earth baked chicken" one evening. He wrapped it carefully in foil with some herbs and seasoning, pretty much as he remembered his mum doing (a few years ago!). He dug a pit in the earth lined with bricks, made a fire, put the chicken in a covered it up. He proudly announced that dinner would be served in about 4 hours time. Mark and I fed the animals early and marched off up the fields, plates and knives in hand. There was a strong smell of .... well... smoke ... and... was that burning? Hannah had carefully prepared some rice and vegetables and the corner was set for a wonderful dinner al fresco. Peter triumphantly uncovered the hole where he'd placed the chicken a few hours earlier and flames leapt out. There seemed to be rather a lot of black smoke and it was all rather hotter in there than I'd have expected... he hunted and dug and raked around and eventually found a small, black, foil parcel. His tone was not so confident as he tried to unwrap what had been a plump looking free range bird. To stories of how his mother had used a bird, complete with feathers, and how she'd wrapped it in wet clay, and he didn't remember quite as many flames... he eventually prised the package apart to discover a small, black something. He cracked it open with a knife that Crocodile Dundee would have been proud of, and weedled out a few strands of the remaining chicken meat. Hannah and I stuck to vegetables and left that to the boys. You know those times when you just can't do justice to the event in the recounting? Well, this is one of those. As we sat there with the horses and cows around us, we laughed at the ridiculousness of the situation. We laughed so hard we cried, then we laughed some more. That little chicken was destined for more than nourishment of the body, the joy we had that evening still brings a warm chuckle to us as we think of it - that little chicken lifted our spirits, warmed out hearts, connected friends and created an abundance of joy. Many blessings to it.

In truth, Peter was undeterred. Obviously there was some adjusting to be done and with plenty of heat left in the fire pit, he acquired another chicken (fully feathered this time), stuffed it with a damp, fruity stuffing, wrapped it in wet clay and lay it on top of the bricks. I was not there that evening for the unwrapping, but Mark was and says it was delicious. Just as Peter remembered, he broke the clay open and the feathers parted to reveal succulent and perfectly cooked chicken.

I have been feeling unwell. Nothing to take me off to the doctor but just under-the-weather. Low energy, can't move as easily as I'd like, aching joints, out of breath. The fact that I've put on quite a huge amount of weight wasn't something I was particularly happy to look at until a good friend shared with me that she thought I ate very large portions, over-indulged in butter and sped through dinner like our dog, Brandy (very quickly, not on the mat!). She and I set about loosing weight together by eating half portions of whatever we wanted, eating it... S-L-O-W-L-Y... and waiting for ½ hour after eating before deciding if we wanted more. Well, it's been a marvel and I am not quite half the woman I was, but definitely a couple of clothe sizes smaller and I even caught myself running across the hay field with Brandy!!! Having been a master controller in the weight department for many years, I am finding that this gives me nothing to rebel against and nothing to control. I don't mind if people don't notice (although it's an added bonus when friends say I'm looking good), because the truth is, I'm doing it for ME, and I'm feeling very much better. I wish I could be as focused in everything I do!

As part of our progress in terms of farm business, we have bought a bigger cold store to hang our beef and pigs and turkeys... and we have been on the lookout for bits of second hand equipment that might help us present our product better and indeed produce things that we are regularly being asked for on the Farmers Markets. This month I took my Intermediate Food Hygiene Certificate and during the training, met Kirk, the butcher from Whitehall Garden Centre - they have a lovely food hall. Having visited their most inspiring premises, we purchased a rather archaic but fully functional vacuum packer. This amazing, very heavy and cumbersome machine, sucks air out of the bags and seals them which keeps meat fresher for longer and works wonderfully with our beef. As we will have a pig being baconed next month, this will be a good way of packing it so we don't have to sell masses in a few days then go another few months without. Planning... :-))

And finally. this months report would not be complete without a mention of a wonderful day at the Brinkworth Country Show. Jules and Mark were stars in the main arena. They took along Crystal, Monterrey, Jones and Rupert and did 2 30 minute demonstrations focusing on Fun, Partnership and Finesse. Several friends came along and helped man both the Natural Horsemanship magazine stand and the Vowley Farm stall on the Farmers Market section. Our Steak and Ale sausages and some rump steak were used in a "ready, steady, cook" style demonstration by two local chefs and customers flocked to stock up on our rare breed produce. The day produced a lot of interest in all aspects of life here on the farm and we were pleased to have the opportunity once again to be part of the show.