Thursday / Friday

Another week is nearly gone as I do not count weekends.. I have more time to do things, although I am still working tomorrow morning in school. The plan is to finish the roof of the wooden house, start a batch of apple wine, make some more bread and collect more parsley to be then chopped and put it in the freezer.
As yesterday goes, I had usual breakfast, then I boiled the neck of one sheep, then put it in the oven for 40 minutes with dry damsons and cherry syrup, salt and pepper.Meat was very tasty.I have sliced it in  strips and had some for lunch with beans  and in the evening for dinner with kraut and bread and cheese.
This morning bread and jam, and for lunch I have created a new dish using some of the meat from yesterday. I cut the strips in very tiny pieces then add to the fry pan with fresh parsley, sage and marjoram from the garden, then when this was ready I have prepared pasta gnocchi and after cook it, I add it to the fry pan mixing the all ingredients  together. The dish was interesting and the meat much tender than the previous day.
Today I have also defrost some slices of bacon from Abriachan pig, ready for my breakfast tomorrow morning. bacon, egg and bread.
here some pictures of the meat from sheep neck cooked, the ingredients for today pasta and the pasta gnocchi.

The meat

Gnocchi. 200 grams of flour.One egg,water. Sufficient for two meals.Preparation time: 15 minutes. Cooking time: 5 minutes.

Ingredients for the gnocchi.

Yesterday I have found out from Jean Paul that in the black Isles there is a group of people who have started a interesting project called Transition black isle or TBI. Their aim (s) is to create a community which will be looking after themeselves by eating only local food, own grown vegetables, local meat etc. They are also looking of ways to produce theyr own electricity and advertise local and  near by shops and business. I have not read a lot but its sound promesing and interesting .This is a exstract from the front page. You can visit their website: www.transitionblackisle.org
Welcome to a world in Transition

Local people are coming together, taking positive, practical steps to tackle the biggest challenges we face and creating a resilient Black Isle.
Strong, vibrant communities will find themselves in much better fettle to move forward in the face of two intertwined facts which will shape the future for all of us.
Our way of life is largely powered by fossil fuels like oil and coal. Supplies are being used up fast. Many experts believe oil production has already peaked. What is certain is that reserves are finite.  And with demand outstripping supply worldwide, prices are going to soar sky high.
Practically all aspects of the lifestyle we take for granted depend on oil. Food, heating, transport, agriculture, hospitals, medicines; modern western society revolves around the assumption that we have - and will continue to have - plentiful supplies of cheap fossil fuels.
Climate change is happening. The vast majority of the world’s scientists agree that if we continue to burn fossil fuels at current rates the results look likely to be catastrophic for all life on the planet.
Looking these issues squarely in the face it becomes clear we must adapt and change the way we live. Getting people involved in making our communities resilient and helping smooth the journey to becoming a low carbon society is what Transition Black Isle is all about.
The good news is it's not about doom and gloom at all. Living more locally is more fulfilling, more rewarding and ultimately a lot more fun than running around like a headless chicken without barely time to think, let alone get to know our neighbours.
We are actively developing practical projects to promote:

• local food
• local trade
• renewable energy
• better, safer and cleaner transport
• strong communities
• a healthy environment
• a rich productive landscape
• ... and a resilient Black Isle

Find out more - and get involved!

More facts about food waste. Here is one.

The UK, US and Europe have nearly twice as much food as is required by the nutritional needs of their populations. Up to half the entire food supply is wasted between the farm and the fork. If crops wastefully fed to livestock are included, European countries have more than three times more food than they need, while the US has around four times more food than is needed, and up to three-quarters of the nutritional value is lost before it reaches people’s mouth.