Jonathan: A really great meal last night – all of our own growing. A casserole with goose breasts, parsnip, carrot and the last green peppers, with a little blackcurrant wine. Slow gentle cook in the Aga. Eaten with the wood glowing deep red on the stove. Perfect!
Jonathan: Denise and I drove down north to Taigh Chearsabhagh in Lochmaddy today for a cup of tea and a cake in the cafe. 45 miles for a snack? Well of course we did other things along the way: buy a new bin for the kitchen (we’ve had the old one 24 yrs!) and some Xmas cards; bought a big bag of dog food at Lovett’s in Iochdar. Oh, and we collected the sheep from the abattoir – the real purpose of the journey. A sheep in a polythene bag. Five poly bags on the cold room floor. Quite heavy: encouragingly heavy! Iain commented that they were very good sheep – which was even more encouraging. I paid up – £20 each for killing and butchering; a £100 cheque on the office desk; and then I loaded them into the back of the car. An hour and a half later we were home – and the first thing I wanted to do was weigh the bags! And the result: 5 bags, very similar weights; totalling 75kg or slightly more. It’s difficult to put a value on this, as we are keeping it for ourselves, but wouldn’t ordinarily afford this quality of meat – and Hebridean is very highly regarded. But our non-meat equivalent would certainly be a moderately priced cheese, at around £8/kg. But even at that measure we’ve brought home £600 worth of meat from the five sheep. Bagging up the joints and cuts into individual freezer bags, seeing and feeling the wonderful quality of the meat, I felt for the first time in my life really pleased – proud, in fact – of the results of my own vision, commitment and hard work. Yes I’ve felt some measure of pride in my civil engineering work, but never anything like this!
Jonathan: This is the time of year for culling livestock. In the past the meat would have been salted, dried, smoked … All a lot of work – so thank heavens for freezers! Today I’ve been plucking and jointing cockerels, some younger Buff Orpingtons we raised for meat, and the first of three Welsumer cockerels from the croft that must make way for some youngsters.