La Chatte Gitane

Lemon Curd Recipe For Josée

noreply@blogger.com (Patricia) — Thu, 16 Apr 2009 14:00:00 +0000

Ingredients

Grated zest and juice of 6 lemons

400 g white sugar

150 g softened butter

5 eggs, beaten

Method

Heat the lemon zest, juice and sugar gently in a sauce pan. Stir until sugar has dissolved.

Add the butter, while stirring until melted.

Au bain Marie, add the eggs to the lemon mixture, stirring all the time, gently, for about 30 minutes, until the mixture coats the back of a spoon.

Do not boil as the mixture will curdle.

Pour into warm sterilised jars and seal. After cooling keep refigerated.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Nederlands

Ingredienten

Geraspte schil & sap van 6 citroenen

400 g kristalsuiker

150 g zachte boter

5 eieren, geklopt

Methode

Verhit op een zacht vuurtje het citroensap en schil met de suiker, roer tot de suiker is opgelost.

Voeg de boter erbij en roer tot deze is gesmolten.

Au bain Marie, de eieren bij het citroenmengsel voegen, en zachtjes blijven roeren (ongeveer 30 minuten) tot het mengsel glad is en aan de houten lepel blijft hangen.

Niet laten koken anders gaat de curd schiften.

Giet de curd in gesteriliseerde glazen bokalen. Sluit af en laat afkoelen.

Bewaren in de koelkast.

Our new home !

noreply@blogger.com (Patricia) — Wed, 15 Apr 2009 06:39:00 +0000

Especially for Phyl & Dawn, a few photos of our new abode.

Easter Brunch

noreply@blogger.com (Patricia) — Mon, 13 Apr 2009 15:13:00 +0000

Beautiful table decorated by my mother.

I prepared the Eggs Benedict (with smoked salmon) on homemade muffins.

Made an assortment of buns. Here, brioche-style easter bunnies, some with sultanas, some with chocolate chips. Served them with homemade jams.

After a walk, we were ready to attack the Pavlova.

Easter fun at mother's home.

noreply@blogger.com (Patricia) — Sun, 12 Apr 2009 16:43:00 +0000

We've spend Easter Sunday at my mother's home.

My little nephew, Mathias had his first taste of gathering easter eggs. He never knew what he was supposed to do, and at first he picked them up and went in the direction of the chicken coop, as if he was going to bring them back to the chickens.

He also went straight for the little ones that were wrapped in bright coloured foil and left the chococate ones behind, or for Tara, my mum's dog.

Days like these makes me feel really happy to be surrounded by my family again.

Here are some pictures of the happenings

Here my brother, Rijkaard, showing his son how it should be done.

Pick up the eggs, put them in the basket.....

However, Mathias has other ideas and he tips the eggs out of the basket.....

Mummy, Joelle, to the rescue and they put all the eggs in the basket again.

Ooops, Tara has found an easter egg also.

What a year it has been !

noreply@blogger.com (Patricia) — Fri, 20 Feb 2009 21:12:00 +0000

Not exactly my favourite one !

It has been a long time since I last updated this blog and for that I want to apologize.

As from my previous post you can see that we moved from France back to Belgium. I have had the greatest difficulties to adapt to life here again.

First of all, our lovable dog, Kerel, died rather suddenly on the 7th July, kidney faillure. Why, we don't know, as he got the finest dog food we could afford. It was devastating for us, and fellow pet owners will know what the feeling is like.
All of our six cats adapted very well to life in Belgium, so no problems there.

Another thing is, that I didn't fall in love with the house, nor the area. In fact, I started to hate the house so much it left me feeling numb and depressed. I hardly cooked a few meals, all other times we had take-away chippy, pizza, kebabs. It all resulted in me having put on more weight, and it has also given me a health scare (blood pressure very high, to the extend that my heart muscle is already enlarged). That's me on medication and a low salt diet and leaving out saturated fats (damn, and I so love salted butter).
I disliked the place so much that we started house hunting almost immediately after we moved in. After viewing many, many properties -sometimes losing the will to live- we found a great place (for Belgium) and we moved in on 17 th, January. .... to be continued.
I do enjoy seeing my family and relatives on a regular basis, though, and it was lovely to spend Christmas with them again.

On the move.....again !

noreply@blogger.com (Patricia) — Sun, 13 Apr 2008 14:26:00 +0000

Yes, we didn't expect this to happen so soon. After all it's only four and a half years since we first arrived here in France.

But things happen and we decided to move back to Belgium after more than 12 years. At some stage Bert will need surgery as the cartilage has all but disappeared from between his neck vertebra es. His mother passed away, just before Christmas, which also made us re-think our future. I have started to miss my family, relatives and old friends too much and I would definitely like to see more of my new nephew, Mathias.

We therefore made the decision just before the New Year to move back home. We bought a little house in a village, called Geetbets. It is about 20 minutes by car to my mother's place, apparently just the right distance.

Since deciding, we have already packed half of our belongings and dumped them on my mum, well not literally, she has a hangar/garage where we were able to store things. Our house here in France is on the market, but we will arrive in Belgium with the rest of our stuff on May, 4th.

So here are a few photos of the new place for you to sample, while I get on with the packing.

And then there was Mathias...

noreply@blogger.com (Patricia) — Fri, 26 Oct 2007 13:58:00 +0000

My very first nephew, my mother's first grandchild, my brother's first born.

He was born on the 20 th September 2007, weighing 3.820 kg and measuring all of 50cm.

I would like to congratulate my brother, Rijkaard and his partner, Joëlle.

They have a very beautiful, gorgeous, scrumptious baby boy. Needless to say that I have already fallen in love with him, and I haven't even seen him in real life yet, because of distance.

Update on the Summer kitchen

noreply@blogger.com (Patricia) — Fri, 26 Oct 2007 07:52:00 +0000

Look at this. These pictures have been sitting in the 'Draft - section' of my Blog since the 30th May. It is about time I put them out there for everyone to see the work that has been going on during the summer.

Here, Sarah and Friedel, unloading rocks to go under the concrete floor.

Ezra and Andrew mixing concrete

Andrew, smoothing out the surface

Catpaw prints, as always. Now, it wouldn't feel like home if we didn't have catpaw prints in every bit of concrete we pour.

Friedel and Andrew, leveling for the barbecue to sit.

What a life !

noreply@blogger.com (Patricia) — Tue, 10 Jul 2007 18:54:00 +0000

Here, it isn't possible to walk through the garden without a cat trying to block your way by throwing themselves in front of you. Like Gabrielle, on the photo below, throwing me off balance.

Here, it isn't possible to repot plants without a cat confiscating your pot before you had a chance to put a plant in it. Like Finian (below). Here it is also dangerous to prepare plant holes in the garden, before you know it one or other cat has used it as a toilet. It is extremely efficient in the cat's mind that you make a hole for their benefit.

When you think you've seen it all, forget it, look up and you will notice Juniper on top of the skylight, wanting to get in that way.

However annoying they might be from time to time, I can't help but loving them to bits.

Summer Scenes

noreply@blogger.com (Patricia) — Mon, 09 Jul 2007 06:55:00 +0000

Summer scenes ?

The weather has been apalling, even here, in the south of France, but we have to try and make the best of it. At least the grass hasn't turned yellow yet and we don't have to water the veggie garden too often.

I haven't been updating my blog lately, due to a lot of work in the garden, housework and taking care of holiday guests which often includes serving evening meals.

I did take a few summery(ish) pictures however and here they are.

What better to put in a birdcage but plants ? Here Nasturtium.

Accross the road a beautiful summer meadow.

The grass has been growing and growing, we couldn't even get through to the cherry trees.

That was until almost 2 weeks ago a neighbouring farmer, finally came to cut the hay - 2 to 3 weeks later than normal.

Monsieur Brousset and his son do this every year and they can have the hay to feed their cattle during the winter.

So when the weather finally cleared for a couple of days, there was a hive of activity in the area and you could hear the buzzing of tractors from dawn till dusk.

That is that for another year and I for one am happy that the hay has been harvested, so that I can stroll through the garden once again without being afraid of encountering a snake (eek!)

Strawberries, Strawberries ! Fresh Organic Strawberries !

noreply@blogger.com (Patricia) — Tue, 29 May 2007 09:52:00 +0000

Still not tempted ? Then scroll down and look at the amount of fresh yummyness I picked today.

We started off last year with 10 strawberry plants that my mother brought with her from Belgium. Now the whole raised bed is covered and more. I must admit that they are getting a bit crowded and in late summer I need to find another place for them in the garden that will give them more space so that the fruits can enjoy the full sun and develop even more flavour.

I think I know what we will be having for dessert tonight.

Strawberries and cream.... or , I still have some gulab jamun (Indian dessert) and we could eat them with that.... or, vanilla icecream and strawberries.....or, ..........

Blackboard

noreply@blogger.com (Patricia) — Sun, 27 May 2007 09:58:00 +0000

Unfortunately, I might not be able to add recipes to my blog for the next couple of months as my schedule will be rather busy, with the garden, the holiday cottage and the guests. I do not know if many of them will have evening meals, but we've had a few so far. Here's a taster.

sushi

miso soup

Sarah & Ezra plating up

I will however, keep you up to date with projects, garden progress and miscellaneous drivel, not forgetting lots of pictures.

New Arrivals

noreply@blogger.com (Patricia) — Sat, 26 May 2007 06:24:00 +0000

And here they are ! Four ginger chooks !

I feel a bit embarrassed to tell you that we started building their little house almost one year ago. It was a slow process, but we weren't in a hurry in getting chickens the same year, what with the birdflu and all that. Over the christmas period we put up the fence for their run. Last month we hung up a gate to their run. A couple of weeks ago we saw to it that there was a perch and laying boxes. And then on the 15 th of this month we ordered the critters, to be collected on the 23 rd. Now there's another story.

Off we went, me driving, with 4 volunteers (everyone wanted to share the experience) to the garden center in Privas. We took two cat travel carriers, put some hay in them. Everything to make the chooks feel comfy.

When we arrived, the man who sold the chickens hadn't arrived yet, so we bought 20 kg of mixed grains in the garden center. By the time we came out, your man had arrived and we were last in the queue. We sat down on some garden timber with our two cat carriers in the hot sunshine looking on to the people before us. It was great ! Your typical Ardèchois farmers and farmer's wives (funny that 3 of the 4 women had their hair dyed in a bright gingery colour). The chickens were put in boxes by the dozens (yes, chickens per box). I suppose it prevents them sliding around on these bendy roads.

One woman had her boxes and wanted to write a cheque to pay what was due : it is € 49, quarante neuf, love. She always got distracted by the conversations around her that she had to ask about 5 times, 'how much ?'. By the end, everyone there was about to shout : 'quarante neuf !'

Another woman had her boxes carried to her car by a friendly farmer. While she was paying, the chickens had escaped from the box and were all lined up at the rear window of the car. No problem, she paid, got in the car and drove off. With the chickens able to take in the view of the lovely country side. We all laughed so hard, even if we did bring a camera, we wouldn't have been able to shoot some pictures.

At last it was our turn. Two chickens in each cat carrier, please. If the man thought we were strange, it didn't show. We drove back home again, greeted by Kerel, our dog. He was very excited. He remembered we had some similar creatures when we lived in Ireland, and as 'they' had stolen 'his' compost heap. this didn't forbode well. The excitement of the first day has worn off and he isn't going beserk anymore. When you ask him : 'where are the chooks ?' he is very eager to show you, clever dog.

They seem to have settled in nicely, only they don't want to use their perch and the laying boxes are used as a perch and not to lay eggs in. After coming back from his mini trip to Belgium, Bert was adamant that the perch was too high and did we think the chooks were monkeys. I'll let you in on a public secret : it was 'him' who told Ezra (our American volunteer) how high it should be and where it had to be placed. I was there ! And, I said at the time I had my doubts about the height. That aside, I found the first egg the next day in the grass, where I had seen two of them huddled up previously. I thought they were taking shelter from the heat. Proud as I was, I had to take a picture, and also because the other people in the house might think I had just taken the egg out of the pantry.

We are all proud of that first egg, as Sarah shows you in the picture below. We've had three more after that, but all of them were found in the grass. So if someone can give me some advice on how to get them to lay in their boxes, that would be greatly appreciated.

And now, let's get this perch sorted.

Thanks to Friedel (Travelling Two) for the first 2 photos.

Elderflower Champagne

noreply@blogger.com (Patricia) — Sun, 13 May 2007 10:19:00 +0000

I have been wondering if this is a very British thing to do, making elderflower champagne. I have certainly never come across anyone in my home country or in France, where I live now, trying their hand on that. In a way, I can understand that the French, who have so much wine available, have no need to attempt making elderflower champagne. They would probably be horrified that the name 'champagne' is being used.

In Belgium, people have completely lost the knack of foraging, let alone making such a delicious drink like this. I can't blame them though, this tiny country is so urbanised and over-populated, that I doubt there are many elder trees left. The ones that are, will be poluted by exhaust fumes from cars.

The first time I made elderflower champagne was last year in spring and it is our favourite spring-time beverage. So this is for you, relatives and friends from Belgium and France.

You will need :

1 large non corrosive bucket

10 elderflowers heads (by all means use more if you want to)

2 lemons

1.5 kg sugar

5 liters of water

a dash of cider vinegar

Sarah, our Belgian volunteer, will show you the proceedings.

Put all the ingredients in your bucket

First elderflowers

Then juice the lemons, and also add the squeezed skins.

Pour in the sugar

The water

A dash of cider vinegar.

Ready for the 24 hour fermentation, stirring regularly

After 24 hours, strain through a colander and tea towel or muslin. Pour into bottles with screw tops. Ready to drink after a couple of days. Beware ! Check regularly and loosen the tops from time to time as the fermentation will continue and natural carbonation will appear.

We started the summer kitchen

noreply@blogger.com (Patricia) — Sat, 14 Apr 2007 05:51:00 +0000

As I will be serving evening meals for holiday guests from this summer on, we thought it might be a good idea to turn the stone shed next to the kitchen into an outdoor cooking area.

This means I won't have to be indoors all day, while the weather will be treating us to another beautiful summer.

We started opening up 2 of the 3 'window' openings in the wall all the way to ground level.

I worked on this together with our Norwegian volunteer Aase (pronounce Ose). The stones we took out will be re-used in a wall near the swimming pool. And although Bert (my OH), scratched is hair in disbelief that we were taking on to many projects at once, he served us with some useful tips and advice.

It cannot be denied that this view beats the 4 walls of the indoor kitchen. We will install a gaz BBQ, a sink, a small fridge and work surface.

We'll also have a dining table for when we fancy eating 'semi' al fresco. And I already bought a wisteria to give us lots of blooms in the coming summers.

By the end of May I'm hoping to show you photos of the finished product.

Take care

William's Pancetta Wrapped Salmon with Balsamic Lentils

noreply@blogger.com (Patricia) — Wed, 04 Apr 2007 15:22:00 +0000

Thanks to William, http://theboydonefood.blogspot.com/2007/03/first-past-post-or-not.html this was our dinner last night. It was absolutely to die for, even my mother, who thought she wasn't to fond of lentils, scoffed it and asked for seconds.
I added asparagus because I still had some that had to be used and it worked well.

Farfalle with Florence Fennel

noreply@blogger.com (Patricia) — Sun, 01 Apr 2007 20:17:00 +0000

Recipe to follow soon

Witloof from Belgium

noreply@blogger.com (Patricia) — Thu, 22 Mar 2007 15:00:00 +0000

Although, the French claim it as their own, I am a firm believer that Chicory With Ham and Cheese was, still is and always will be a Belgian recipe.

Legends and facts :
1830 Schaarbeek (nr Brussels). A man called Jan Brammens, who was one of the many farmers, who had to escape from the violence in Brabant, before the independence of Belgium. Before he left, he quickly cut some chicory roots for his surrogate coffee. He threw them in his cellar and to prevent them from drying out he covered them with some soil. When he arrives back at his farm he discovers that the roots had sprouted many conical blanched hearts, which to his mind tasted very nice indeed.

A more accepted version however is about Franciscus Bresier, who worked at the Royal Gardens 'Botanieken Hof' or Kruidtuin'. Planning to grow loose leaved chicory, he kept the roots stacked one closely next to the other in the mushroom cellars and covered them with composted down horse manure. He also watered them regularly to give the plants a head start for when he wanted to plant them out.
To his amazement he noticed the blanched hearts that looked like Roman lettuce appearing on the roots.
During the next two years he did a trial with roots , covered with soil and roots that he left uncovered. Again, the covered roots produced this lovely vegetable.
The 1834-1835 winter is to be the official year that chicory or 'witloof', as we know it now, was discovered.
The way the chicory got out and famous is still a mystery, but a fact is that the first harvest made it's way to the market in Brussels in 1846. From 1840 till then the growing of chicory was a public secret that more and more farmers tended to cultivate. The cultivation then spread to the rest of Flanders, to the Netherlands and France.

Ingredients (for 2)

4 hearts of chicory (or more if you're gluttonous like me)

20 gr butter

100 ml water

1/2 organic stock cube

black pepper

nutmeg

4 slices of good quality cooked ham

for the cheese sauce (and if you like more sauce you can always multiply the amount)

50 gr butter

50 gr flour

300 ml milk

100 grated, mature cheese (cheddar, Gruyère or Gouda)

seasoning

Preparation

Clean-up the chicory by slicing off the brown bottom end and crossing in about 1 to 2 cm deep. Remove damaged leaves (if any).

Melt the butter in a pan and sautée the chicory hearts, add stock cube, pepper and nutmeg. Add the water and let it simmer (covered) until the cores are tender. The chicory shouldn't burn, so add extra water if necessary.

Drain in a colander, but keep the liquid.

Meanwhile make your cheese sauce.

Melt the butter in the pan and mix in the flour. Add the milk and vegetable liquid, bring to the boil, while stirring all the time. The sauce should be cooked through for at least a minute to prevent the floury aftertaste.

Take off the heat and stir in half of the cheese.

Roll each heart of chicory in a slice of ham and arrange in an ovenproof dish. Pour over the cheese sauce and sprinkle with the rest of the cheese.

Put in a preheated oven 180 ° C or under the grill till the cheese on top has become golden brown.

Serve hot with mashed potatoes or as I do, with rice (that way I can devour at least three)

We often eat chicory just sautéed (step1) with potatoes and meat. When I serve it to people who haven't tried this glorious veg before I always add a tbsp sugar while sautéeing, if not the bitterness (although, only slightly so) might be a shock to some.

I know the 'very' original recipes say to boil the chicory in water for 45 minutes, but I find the intensity of flavours are more profound when sautéed, that's why I've prepared them like this most of my 'culinary' life.

What's still growing in the potager ?

noreply@blogger.com (Patricia) — Thu, 22 Mar 2007 07:44:00 +0000

Red Cabbage

Brussels Sprouts (Not originally from Brussels as the name is derived from 'Brassica' Sprouts)

And yesterday we've had our first harvest of Purple Sprouting Broccoli (they do turn the most beautiful deep green when cooked)

Lentil Paté

noreply@blogger.com (Patricia) — Wed, 14 Mar 2007 14:54:00 +0000

This dish is a success with vegetarians and omnivores alike. Have been making this for years.

Ingredients

2 tbsp sunflower oil
2 large onions, chopped
2 stalks celery, chopped (leaves included)
2 cloves of garlic, chopped
250 gr red lentils (I sometimes use Puy lentils)
2 tbsp curry powder
50 cl water or vegetable stock
2 tsp marmite or vegemite (optional)
50 gr wholewheat breadcrumbs
seasoning (salt, pepper)

Preparation

Sautée onion, garlic and celery in the oil for 5 minutes.
Add the lentils and curry powder, stirr and sautée for another minute.
Pour in the water or stock and bring to the boil.
Stirr in the marmite.
Cover and let simmer for about 30 minutes, until most of the liquid has been absorbed.
Take of the heat and mix in the breadcrumbs and add seasoning.
Pour the mixture into an oiled ovendish. Brush with more oil to get a nice crust.
Bake for 45 minutes in a preheated oven 200°C
It can be served hot as an alternative for meat or even cold, spread on a slice of fresh bread.

Work, work, work !

noreply@blogger.com (Patricia) — Tue, 13 Mar 2007 08:13:00 +0000

......And then there is time for a bit of fun and to relax. Bert, my OH, taking a break from building the greenhouse and Kerel, the dog, taking a break......... ah well, from going to the neighbours begging for food, I'm sure. They never invited us over for a bite to eat.

Braised Cabbage with Mustard

noreply@blogger.com (Patricia) — Mon, 12 Mar 2007 07:43:00 +0000

For Freddie from the Great Big Vegetable Challenge

Ingredients

1 white, green or savoy cabbage

25 gr butter

1 tbsp grainy mustard

1 organic vegetable stock cube

1/2 glass water

nutmeg & pepper

1/2 glass milk

Preperation

Quarter and slice the cabbage in 1 cm strips. Wash and drain.

Melt the butter and add the cabbage.

Stirr in the mustard and crumble the stock cube.

Pour in the water and cook the cabbage (covered with lid) till al-dente.

Pour in the milk and season with pepper and nutmeg.

Ready, Freddie !

It goes well with sausages or meat balls.

Braised Red Cabbage

noreply@blogger.com (Patricia) — Sun, 11 Mar 2007 11:57:00 +0000

This recipe might look strange to most people, but don't knock it till you tried it. This is the way my grandmother, Mit used to make it and after her my mother, Irma and now me.
I had some strange looks and comments from some the volunteers we host, about the jam. Needless to say they all succumb to the warm feeling this dish brings to their stomachs.
It is a great accompaniment for game, but equally nice with sausage, pork chop or lamb.
Usually I prepare it in my pressure cooker, that reduces the cooking time. The cooking time stated below is for the normal pots.

Ingredients

1 red cabbage, quartered and sliced
4 large onions, chopped
1 kg appels, peeled, cored and chopped
50 gr butter or goose fat
loads of fresh thyme
2 bay leaves
1 tbsp cinnamon
2 tsp white pepper
2 tbsp white vinegar or cider vinegar
1 jar of jam (dark fruits like blackberry or black currant)
brown sugar (optional)
salt

Preparation

Bring the cabbage, covered with cold water, to the boil. Cook for 10 minutes and drain in a colander. Cooking it like this will make the cabage more digestable.
Melt the butter or goosefat and add the onions, a layer of cabbage, appels, thyme, some cinnamon, pepper... and repeat.
Add vinegar and some water and the bay leaves.
Leave it on a low heat for 1 to 2 hours, stirring regularly. You might have to add some water during this process to avoid the cabbage burning !
Towards the end mix in the jam and add sugar and salt to taste.

The cabbage will benefit from making it the day before you want to serve it.

Pissaladière

noreply@blogger.com (Patricia) — Sun, 11 Mar 2007 10:20:00 +0000

Oh my ! This beats pizza by a mile or any other savoury tart !
It is very easy if you can forget the crying of cutting the onions.
Originally it is made with a yeast dough like pizza, but you can use shop bought shortcrust or puff pastry. I make it with flaky pastry.
This recipe is for you Friedel !

On the photo : Friedel & Andrew about to get on the road towards Morocco

Flaky Pastry ( for a 28 cm tin)
250 gr plain flour
125 gr butter
200 ml water
salt

Preparation
Put flour in a bowl and make hole in centre. Into this put salt, softened butter. Mix evenly with fingertips until the mixture resembles fine breadcrumbs
Add water bit by bit and stop when the flour has absorbed it. Mix well but not too hard.
When it comes away easily from the fingers, make into a ball, put into a bowl covered with a cloth and leave in a cool place for an hour.

Filling
1 kg onions , garlic
Provençale herbs (thyme, rosemary, basil, oregano)
olive oil
1 egg

seasoning (salt & pepper)

1 tbsp tomato puree
+/- 20 anchovy strips
20 black olives

Preparation
Peel the onions, slice thinly & crush the garlic. Fry gently in some olive oil without browning.
Add the herbs. Sauté until the onions are soft.

Stir in some tomato puree.
Season with salt and pepper.
Leave to cool and add 1 egg, mix well.

Roll out the pastry. Line the buttered and floured baking tin (alternatively, you could just use grease proof paper)
Cover the base with the onion purée. Use the anchovy strips to make a lattice on the tart. Add the olives between the strips.
Bake in a preheated oven 220° C for 25 minutes.
Serve hot or at room temperature.

Aaah ! Potatoes !

noreply@blogger.com (Patricia) — Sat, 10 Mar 2007 14:13:00 +0000

The advantage of insomnia is of course that, amongst all the rubbish thoughts, you sometimes have good ideas too. Like the one I had last night. I decided that there is a good spot in the garden to plant potatoes. So this morning, together with Stephen (our first volunteer of this year) I started digging over the patch, which is about 3 x 6 meters.
Although the sky was blue, the Mistral wind was trying to spoil things for us with gusts of 95 km/hr. I suggested to Stephen to stand with his back against the wind so he wouldn't get the sand in his face, with which he agreed was a good idea.
Two hours later and it was all done, ready for us to start forking it over on Monday. We might even get the rotivator out.
Next week I can get some plant potatoes and Bob's your uncle. Our first attempt to growing potatoes !