Thursday, 7 February 2013

Wine, Percy the Parrot and Sea Fishing

Youngest has just left after helping with the wine stash that needed sorting.  The first picture is of everything we could find in the cellar that might be ready, which is wine made over the last three years. Some was already racked off, a couple needed racking. Some were REALLY good and others not so good. We have done some blending of the latter and come up with some pretty good stuff. The ingredients were (in differing combinations) Damsons, Elderberries and Blackberries from our land and Grapes from a friends greenhouse. She does exceptionally well each year and brings me carrier bags full to make into wine. Last year I put 10lb down in the freezer too as there was more than I could deal with at the time. The grapes are usually a deep pink colour but never got beyond a greeny-pink last year because of the lack of sun.
There are a few demi-johns still in the cellar working away for next year.



 The next picture is of the finished item. We don't put much into bottles because we tend to put a large jug, filled from the demi-john,  in the middle of the table and let people help themselves. That's my excuse anyway!
I reckon there is enough wine here for most of the year...(we do entertain quite a bit and both daughters are partial to a glass of red)

The picture below is of Percy, our Africa Grey Parrot. he is trying to remove D's glasses! He loves D and once he has made him take his glasses off he will groom him but combing his eyebrows and ear and nasal hair with his beak!! 


Tomorrow after my friend has been to cut D's and my hair and had a spot of lunch ( how would you like your eggs?!) we are off to Cornwall for a spot of weekend fishing. We stop at our friend's in Callington and travel down to Looe which is only 30 mins away. We are very lucky that our youngest will decamp to ours to look after the animals and the house while we are away.
 After my last post about the Ox Hearts I have been asked if I eat horse meat ? Yes I have, when I was 14 and in France. I thought it was braising steak that was a bit offish. After the meal I was told it was horse meat! As a typical 14 year old who loved to ride, you can imagine how I felt.!
Off to pack for tomorrow.I can keep up to date with blogland from my friend's PC if I get withdrawal symptoms!
Sweet Dreams
Gill


10 comments:

  1. I love Percy. A friend of mine had an African grey, called Coke. He would call the dogs in her voice and they would run to him. He coughed exactly like my friend too,!

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    1. Sounds like Percy he calls any dog to him with a sexy "come on! come on! come on !" and hellooooo there! and then when they go to his cage he tries to bite their noses. But as he sound so human they fall for it every time!. He also yawns like me and whistles like D. But his best sounds are telephones,smoke alarms microwaves, door bells and fire engines. he does say some word and is a great fan of Queen (the group not the monarch) dancing along to their numbers

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  2. I am amazed that you also have a parrot ! They are so intelligent and funny are nt they ?
    How did you aquire him.
    Your wine looks amazing also !

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    1. Our eldest daughter gave him to D. as a present some years ago. We are not his first owners so we don't know how old he is. He is amusing ( see reply to Kath)He makes me laugh when he sorts out the bottom of his cage while whistling tunes like a workman.
      Some of the wine is pretty good though I say it myself. Some not so good! I know it doesn't look too smart in sundry bottles and demi johns, but yet again I recycle the containers, which is important to me.

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  4. So jealous of your homemade wine stash. My dad used to make wine at home for many years. Some 'vintages' were better than others. I'm embarrassed to say all I managed to make last year was 2 ltrs of Elderberry Vodka which my daughter persuaded me to make. I don't even like vodka. I have a large elderberry tree edging my garden and I've never made Elderberry cordial or champagne although last year I got closer and bought a brewing bucket !

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    1. Elderberry Champagne is very easy. get everything you need ready as the season when the flowers are at their best can be short. And don't forget elderflower fritters. I also add elderflowers to gooseberry jam and gooseberry fool. Nothing wrong with fruit vodkas. I made these "liqueurs" for Christmas presents this year. I made Creme de Cassis; Limoncello; a Spiced liqueur and of course Damson Gin!
      Good luck with the elderflowers and berries. Perhaps we should ask other frugelers for ideas for how to use your harvest!

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  5. What a lovely parrot!

    I've never knowingly tried horse meat, but from a logical stand point I'm sure its probably safe to eat as long as properly handled. It is kind of funny that we allow ourselves to be what my mama referred to as "nasty nice." Once upon a time people didn't waste things the way so many do now.

    I don't know if it will help with future ox hearts or not, but when I was growing up and we had wild game and strong meat the women would sometimes soak it in milk over night before they cooked it to help remove some of the strong taste.

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    1. Now you mention the soaking in milk it's ringing a bell with me. Perhaps something my mother told me. I shall certainly give that a try. Thanks
      A lot of people here are really upset at the thought of using horses for meat. I reckon it might be a cultural thing. However so many horses (and dogs for that matter) lead miserable lives at the hands of "animal lovers" who "save" horses from being put down, but have neither the funds, room or knowledge to look after them properly. End of opinionated rant !!! Sorry !

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  6. Back from Cornwall. Our travelling freezer full of ling. Will be spending the morning processing it!
    More tomorrow. Might have a sneaky little red before I retire
    Good Night... Thank you so much for reading my blog Gillx

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