tag:blogger.com,1999:blog-40261669371488806812024-02-06T21:33:16.433-08:00Self sufficiencyLiving cheaper, healthier and happierSimon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-4026166937148880681.post-72413714455970531582013-06-02T23:12:00.000-07:002013-06-02T23:12:29.839-07:00This is it, it's out this week!Blimey, my book is out this week<br />
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Actually it's been available on Amazon for a few days, but officially it's out on 6th June. That's when it hits the shops,</div>
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How does that feel?</div>
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Terrifying. And exciting.</div>
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I'm having a book launch at Waterstones in Barnstaple (North Devon) on the 6th June at 6pm until about 8ish. Debbie and I are going to do some finger food from our smallholding, so it'll sort of be have a taste of out life and then you can read about it! I'll be signing books and there all evening.</div>
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If you can make it, it would be great to see you there.</div>
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It's going to be available everywhere, but here's the Amazon link <a href="http://www.amazon.co.uk/Pigs-Clover-Accidentally-Fell-Love/dp/1780285019/ref=sr_1_1?s=books&ie=UTF8&qid=1370239058&sr=1-1&keywords=pigs+in+clover" target="_blank">HERE</a></div>
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The book was featured in the Daily Mail, and is going to be in the July issues of Country Smallholding and Devon Life magazines, both out this week, along with an interview in the North Devon Journal.</div>
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Yep, terrifying, and exciting.</div>
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<br />Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com5tag:blogger.com,1999:blog-4026166937148880681.post-91963113773121296362013-04-23T23:02:00.000-07:002013-04-23T23:02:15.212-07:00Latest newsWith loads of fun, quirky and interesting bits and pieces on the go right now, I thought i'd just do a quick update on the digital version of my book, Pigs in Clover, that comes out a month earlier than the paperback!<br />
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Out very soon, you can check it out at itunes <a href="https://itunes.apple.com/gb/book/pigs-in-clover/id627434739?mt=11" target="_blank">here</a><br />
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Seriously, be the first to find out the whole, utter, messy, often painful and always hilarious truth of how i accidentally fell in love with the good life.<br />
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It's all right <a href="https://itunes.apple.com/gb/book/pigs-in-clover/id627434739?mt=11" target="_blank">here</a><br />
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Back soon with more updates...Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com0tag:blogger.com,1999:blog-4026166937148880681.post-6919466514793869052013-03-03T23:44:00.001-08:002013-03-03T23:47:02.603-08:00Mind, Body and Spirit Workshop<br />
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<tr><td class="tr-caption" style="text-align: center;">Simon Dawson</td></tr>
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Tickets now on sale!<br />
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Join us for Simon’s 2013 Mind Body Spirit Workshop: <br />
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<span style="color: #cc0000; font-size: large;">Self-Sufficiency – An Empowering Path to Your Best Self</span></div>
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Saturday 25 May 18:30 - 20:00 </div>
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Self-sufficiency is an empowering and enlivening way to take control of our lives, honour ourselves and our planet, and safeguard the future. Join Simon to learn brilliant, easy-to-implement ideas on how to joyfully spend and waste less, whatever your circumstances. Grow your own veg, make things, cook from scratch – discover simple steps to feel more in touch with nature, and your own best self.<br />
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Workshop tickets only £15.00 <br />
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ABOUT Simon Dawson<br />
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Aged just 32, Simon Dawson took a risk, sold his London flat and moved with his wife to a cottage on Exmoor. Scraping every penny together they bought 20 acres of scruffy but beautiful Exmoor, and built from scratch a smallholding where they still live, self-sufficient and happy. He runs courses on smallholding and self sufficiency; works as a journalist and broadcaster; and looks after countless pigs, sheep, goats, chickens, dogs and horses on their land. His first book The Self-Sufficiency Bible was published by Watkins in 2010, and his second, Pigs in Clover is out June 2013.<br />
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ADVANCE ENTRANCE TICKET PRICES:</div>
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Fun Friday Special - £8 :: One Day Ticket - £10 :: Concessions - £8</div>
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OPENING TIMES:</div>
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10.00 - 19.00 Friday, Saturday, Sunday </div>
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10.00 - 17.00 Bank Holiday Monday</div>
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Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com0tag:blogger.com,1999:blog-4026166937148880681.post-24868741088255200102013-02-20T00:35:00.000-08:002013-02-20T00:35:14.907-08:00My tribute to Richard Briers<div class="separator" style="clear: both; text-align: center;">
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Monday was a sad day. I honestly couldn't even begin to count the number of times I've watched The Good Life. Watched, and laughed, and shaken my head, and laughed some more.<br />
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I don't know if it's because I'm now pretty much self sufficient myself, but the program just didn't seem to date.<br />
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And leading it, was Tom Good. Richard Briers.<br />
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I remember watching it in the 70's as a small boy, sitting in a semi in a street of similar houses, laughing at it. <br />
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Now, as a slightly larger man, i find myself watching reruns and laughing with it.<br />
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Richard Briers gave self sufficiency a face. And a smile.<br />
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And a whistle - he always seemed to be whistling.<br />
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His enthusiasm and his energy for a lifestyle that at the time seemed so odd, opened the door for people like me. Now, we all recycle, green energy is a hot topic, veg plots and chickens in the garden practically the norm.<br />
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If you want to know the technical side of self sufficiency, watch Hugh Fernely-Whittingstall. But if you want to know the emotional side, how it feels to be self sufficient, and more importantly, how it feels to be in a relationship and self sufficient, then watch the Good Life. It's truer than you could possibly imagine.<br />
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Gone, but never forgotten, Richard Briers.Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com2tag:blogger.com,1999:blog-4026166937148880681.post-84286972445862495862013-02-10T04:35:00.001-08:002013-02-10T04:35:23.865-08:00Pigs in Clover<div class="separator" style="clear: both; text-align: center;">
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My new book - what do you think of the cover, isn't it great!<br />
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Honestly, the months of writing it, the year of build-up (the manuscript was submitted and accepted by the publisher over a year ago), and then suddenly you click on Amazon and there it is <a href="http://www.amazon.co.uk/Pigs-Clover-Accidentally-Fell-Love/dp/1780285019/ref=sr_1_1?s=books&ie=UTF8&qid=1360498883&sr=1-1" target="_blank">(see it here)</a> is just an amazing feeling. In fact, the day it went live it went straight in at 6,000 on the Amazon bestseller rank, which considering it's not out until June is pretty amazing!<br />
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I do feel so lucky, especially as i sent a copy of the manuscript to Len Goodman from <i>Strictly </i>who read it and gave me the wonderful quote, <i>"It's a ten from Len!"</i> which is now on the back cover.<br />
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It's a really exciting time, though I've a feeling life's about to get crazy busy!<br />
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Now more than every i need good podcasts to chill out to. Here's this week's recommendation:<br />
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I love this podcast, you've got to check it out <a href="https://itunes.apple.com/gb/podcast/rob-heeneys-people-stories/id581002236" target="_blank">here</a>Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com0tag:blogger.com,1999:blog-4026166937148880681.post-36773130363059534842013-01-25T00:27:00.000-08:002013-01-25T00:27:21.187-08:00BBC NewsHad a great day yesterday filming with BBC News on our land. The piece was due to go out on the 6 O'clock news, but because of our donkey-slow broadband, they couldn't sent it back in time, so a short version went out on the 10 O'clock news.<br />
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However, they did put it up in full on their website that links to facebook. Here it is:<br />
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<a href="https://www.facebook.com/photo.php?v=10152423185305123" target="_blank">Snowed in on Exmoor</a>Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com0tag:blogger.com,1999:blog-4026166937148880681.post-88148682425386605652013-01-18T23:36:00.000-08:002013-01-18T23:36:46.903-08:00It's a snowing!Yep, we might have had a green Christmas, but we're having a white January, and here on Exmoor we're getting it bad.<br />
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Actually we had plenty of warning so i had the chance to bed everything down really well, so much so that when i went to see if the pigs were okay yesterday, I couldn't see them they were so snuggled in under the straw.<br />
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My only worry, my only kind of concern, is Georgie, my horse. She's a chestnut mare; a fiery red headed female with permanent PMT - lovely to look at, but scary as hell to be around when she's pissed off. And yesterday, she was pissed off, mainly because she couldn't go out and had to stay safe and warm in her stable.<br />
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I thought i was doing the right thing. She, on the other hand, thought i was being wicked and cruel not letting her out to play, and the crazy thing is, if i had let her out all she'd have done is hang about by the gate waiting to come back in. Honestly, there's just no pleasing some people.<br />
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Solly, however, did go out and had his first experience of snow - Opinion: it's not as edible as you might think, you know. <br />
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<strong><u>Provisions</u></strong><br />
One clue to the weather being particularly bad is when my neighbours phone and say, "um, I seem to have only cheap nasty bread in the house - don't know how that happened - and i can't get to the shops because it's horrible out there. Any chance you could make me a loaf?"<br />
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When it's cold out there is nothing like the smell of fresh baking bread (really quick and easy bread recipe is in an earlier post - you've got to try it!)<br />
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<strong><u>Podcast of the moment</u></strong><br />
Last week i thought I'd try this new feature, mainly because i listen to so many podcasts and some of them are fantastic.<br />
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This week it's got to be:<br />
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It's life according to Daniele Bolellie, and while i don't agree with everything he says, it's still a brilliant listen. <a href="http://thedrunkentaoist.com/" target="_blank">Here's the link</a>
If you have a podcast recomendation, please do let me know.Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com0tag:blogger.com,1999:blog-4026166937148880681.post-42506558774714279732013-01-12T00:37:00.000-08:002013-01-12T00:37:57.746-08:00F1 pigs and The Voice FM<strong>Formula One pigs </strong><br />
It’s a quiet time on the smallholding. And soggy. Really, really soggy. Bloody rain. <br />
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Pigs hate the rain nearly as much as me. They get grumpy and fed up. So do I. <br />
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Last night I was down there, hunkered over, shambling forwards against the weather like an old man executing a really long follow through on a bowling green. In my hand I carried a bucket full of feed. The yellow bucket is a beacon to hungry pigs. Dinner is the highlight to their day and they build themselves up to it. <br />
<br />
I’m shambling, they’re screeching and screaming in what clearly translates to, “For Christ’s sake get a sodding move on, we’re bloody starving over here!” And the weather is pouring. Absolutely pouring. If it rained any harder I’d be handing out porcine cagoules (now there’s an idea for Dragon’s Den). <br />
<br />
As I make my way closer to their area, I can hear them, but I can’t see them. Where the hell are they? Usually they’re there waiting for me, but there’s not an oinker in sight – until I look up at their house. The little darlings are all inside, looking out and screeching from the dry. <br />
<br />
Nice one, I’m out here, soaked to the skin, looking like I’ve jumped in a lake while struggling to bring their food to them while they’re all nice and dry. I thought this was one for all and all for one. Pigs and man together. <br />
<br />
Clearly not. <br />
<br />
I clamber over the fence into their enclosure and still they don’t venture out. Bloody lightweights! “You bloody lightweights,” I yell at them. <br />
<br />
The split second I make it to their trough, tip the bucket and the very first morsel of feed falls, they pounce. It’s like being in the pits of a formula one race. I’m Lewis Hamilton (minus the snazzy car. Oh, and the talent. The money. Good looks… Other than that you could hardly tell us apart), and suddenly I’m surrounded by my pit crew, all jostling and bustling around me. Even with icy rain running down my back and splashing into my face, it made me laugh. <br />
<br />
<strong>The Voice FM </strong><br />
So I’ve made a decision for 2013. It’s not exactly a resolution, but it’s not a million miles away from one either. <br />
<br />
The thing is, my life is quite isolated. I’m either writing on the computer or working on the land. Neither are spectator sports, so I tend to spend a lot of time on my own (most of it listing to podcasts). <br />
<br />
There are lots of things I could do to get out once in a while, but I wanted something fun and exciting, something that would really get my blood pumping, so I’ve joined the local radio station. Good plan! <br />
<br />
The Voice FM is based in North Devon but they are online so there’s no excuse for not listening to them if you’re out of the area (you’d be amazed how good it is). <br />
<br />
<a href="http://www.thevoicefm.co.uk/" target="_blank">The Voice FM</a><br />
<br />
Quick bit of housework - Advertising with them is crazy cheap (sorry guys, but it is) £99 for 99 adverts! If you want to advertise, and why wouldn’t you, contact me and I’ll put you in touch. <br />
<br />
Anyway, it’s early days, but still very exciting. As things evolve I’ll post on it again. <br />
<br />
<strong>Podcast of the moment </strong><br />
Even if you’re not a writer, check this out. It's three American guys talking about writing and marketing their work. It’s funny and fully of ideas: <a href="http://selfpublishingpodcast.com/" target="_blank">The Self Publishing Podcast</a>Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com0tag:blogger.com,1999:blog-4026166937148880681.post-58187717953375823582012-12-29T01:09:00.000-08:002012-12-29T01:09:45.860-08:00Just a catch-up… and, I’m back… <br />
<br />
Sorry for the absence, I know it’s been awhile. Sometimes building this mad lifestyle just takes everything I’ve got. It’s not even how busy it gets, which it does, it gets crazy busy, but it’s all the rest of it, the struggling to keep my profile high enough so things happen. <br />
<br />
That’s the key, if you were interested, in how to write for a living, keep your profile high enough so things happen. <br />
<br />
And while I’m doing that, I’ve become more self sufficient than I ever was before. <br />
<br />
That’s good. At least it feels good. <br />
<br />
I’ve found some really fun self sufficient things lately that I’ll share with you in the next few weeks. Fun things, and a lot of funny stuff with the animals. But not now. Not this blog post. This blog post is just me chatting about how things have been since we last spoke. <br />
<br />
This is catching up. <br />
<br />
Okay, in less time than it takes to watch a single advert, here’s what’s happened: I lost my newspaper column – new editor, new ideas; I now write for lots more magazines instead; I bought three more pigs, some quail and gunny fowl; I have a new puppy great dane, Solomon <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYexSi-MxwuEbMYEHl5bxw93XHhLeIIclajDWibdl8kDIjHtyRI-dPFd6_v7JGASwBiMot2Dl2DRIbVr3RZMAkm5ab-XBE9tIauqh0zXA69F9T4MchoUS5Uz_Y1HRVjSVa5vKOYdSR0lhr/s1600/msoF3CE7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYexSi-MxwuEbMYEHl5bxw93XHhLeIIclajDWibdl8kDIjHtyRI-dPFd6_v7JGASwBiMot2Dl2DRIbVr3RZMAkm5ab-XBE9tIauqh0zXA69F9T4MchoUS5Uz_Y1HRVjSVa5vKOYdSR0lhr/s320/msoF3CE7.jpg" width="240" /></a></div>
I received a copy of my new book from the publishers and nearly wet myself with excitement (it’s an advanced reader copy – the book itself isn’t out until June 2013) <br />
<br />
I learnt how to make tomato ketchup and LOVE IT! (recipe to follow – you’ve got to try it, it’s brilliant); I got a mobile phone so taking photographs shouldn’t be the problem it used to be; the Great British Bakeoff inspired me, along with half the country, to bake more and now I make things most days, again recipes and details to follow; we had our best year ever for running courses and met some amazing people; I’ve become obsessed with listening to podcasts while doing loads of work on the land. <br />
<br />
There’s loads more, but I’ll fill you in on that as we go. <br />
<br />
Oh, there’s lots of new radio work too, both for the BBC and a great commercial station The Voice. More on that later, too. <br />
<br />
2013 looks like it’s going to be really exciting, there’s even some stuff going on that I can’t tell you about yet, but trust me, it’s blow-your-socks-off amazing. <br />
<br />
Anyway, I hope you had a wonderful Christmas, and I hope you have a happy, healthy, fun filled New Year and 2013. <br />
<br />
Will post again in a few days. Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com0tag:blogger.com,1999:blog-4026166937148880681.post-48337490647507220422012-07-29T00:08:00.004-07:002012-08-25T01:47:57.439-07:00Pitching to Simon & SchusterWell, it's certainly been an interesting week. <br />
<br />
<br />
I went to London, and not just any old part of London, but the offices of the publisher Simon & Schuster.<br />
<br />
My publisher, Watkins Publishing, invited me up to present my book to the Simon & Schuster sales team.<br />
<br />
The book, Pigs in Clover, is now written, accepted, edited, proofed and ready to go - though publication date is not until June 2012. <br />
<br />
I have been to the offices of Watkins publishing before, but that was way back when they very first took me on, and they didn't really know me, so i was ushered from the street through the front door and shoved into the first empty office they could find, which happened to be the first door in. I didn't get to see any of the real fun stuff.<br />
<br />
With Simon & Schuster is was completely different.<br />
<br />
I left home at 5 in the morning - well i didn't want to be late! Got a train to Paddington, a tube to Kings Cross and was there, drumming my fingers at 10. The meeting was 11.45. I had a suit on and carried a laptop case that looked the part but actually only contained a packed lunch. With a long time to kill, I strolled around and bit by bit edged up towards the offices on Gray's Inn Road.<br />
<br />
The building is modern and very smart. I'd walked slowly, but was still early and kind of hung about outside, and tried hard to shove the nerves that were building away. Then i went in.<br />
<br />
Okay, so I'm guessing my mental image of a publishing house isn't that dissimilar to everyone else’s; open plan offices with people hunched over desks piled so high with paperwork that the person could hardly be seen, and piles, lots and lots of piles of what looked like manuscripts (slush piles?), teetering columns of books and stacks of cardboard boxes so you couldn't walk more than two paces in a straight line in any direction. <br />
<br />
That's what i think a publishing house should look like - and that's exactly what it did look like. It was brilliant!<br />
<br />
I had to sit on my hands in the open reception area to stop myself from rummaging through all the incredible books everywhere!<br />
<br />
After a while i was called in.<br />
<br />
The conference room was made from frosted glass with a table inside large enough to fit 50 people around it. Mine was a cameo appearance in a larger sales meeting, so i was wheeled in to do my presentation and fifteen minutes later was back on the street outside, my head spinning.<br />
<br />
So that's it. Book has been pitched to the sales team. I really, really hope they liked it.<br />
<br />
Time, as they say, will tell.<br />
<br />
EDIT: Oops, that should have read 'publication date not until June 2013'.<br />
<br />Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com3tag:blogger.com,1999:blog-4026166937148880681.post-76251539073942868352012-06-14T13:33:00.000-07:002012-06-14T13:33:14.536-07:00Day one of a new enclosure<div class="separator" style="clear: both; text-align: center;">
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This is day one (actually, hour one) of pigs having been moved into a new enclosure in the woods. Check out the New Girl - she's the very pretty kune-kune (who doesn't like a woman with tusks?).<br />
<br />
The enclosure is more than 3,000 square metres in size, and is utter luxury for pigs, bless 'em!<br />
<br />
I need to thank the Environment Agency for their help, advice, support and for supplying the fencing materials that made this new area possible - it's the first of four new areas in the woods. If you have read bad things about the Environment Agency, rethink your ideas, and if you need advice and support, contact them. <br />
<br />
So this is it, a three minute video of pigs in woods. Sorry about the poor quality, the sun was shining and we're not used to that on Exmoor - oh, and look out for the twelve visitors halfway through.Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com2tag:blogger.com,1999:blog-4026166937148880681.post-9514767217761287522012-05-02T01:20:00.000-07:002012-05-02T01:20:22.678-07:00The fastest, easiest loaf of bread in the worldWe've all been there: a friend phones you up and says, "come round, I'll put the kettle on," or "I'll open a bottle of wine..." and we quite happily trundle round, BUT, if that same person said, "come round, I've just put a homemade loaf of bread in the oven," we'd be on out toes and running round there faster than you can say, "I'll bring the marmite!"<br />
<br />
Making bread is simple.<br />
<br />
This is the stripped down, self sufficient way to make a great tasting (and smelling) loaf of bread.<br />
<br />
Time:<br />
20 minutes work<br />
1 hour to prove<br />
20 minutes baking<br />
<br />
Ingredients:<br />
400mls warm water<br />
650g bread flour<br />
1pk dry yeast (1.5oz fresh yeast)<br />
desert spoon sugar<br />
Teaspoon salt<br />
<br />
Method:<br />
In a small-ish mixing jug, add tot he warm water the yeast and sugar. Stir and leave for 10 minutes.<br />
<br />
Meanwhile, in a large mixing bowl, add the salt and flour.<br />
<br />
Pour the yeast solution into the flour and combine.<br />
<br />
Tip out onto a lightly floured surface, and knead for 10 minutes.<br />
<br />
Place kneaded dough onto a lightly oiled baking tray, or into a bread tin.<br />
<br />
Leave for an hour somewhere warm to rise (double in size).<br />
<br />
Bake for about 20 minutes at 175 degrees (tap bottom - if it sounds hollow, it's ready, if not, put back for a further 5 minutes and repeat.)<br />
<br />
That's it! That's all there is to it! So, so simple.<br />
<br />
Come on, make a loaf of bread this afternoon, it will cheer you up immensely. <br />
<br />Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com4tag:blogger.com,1999:blog-4026166937148880681.post-51724396924028580582012-04-03T11:24:00.002-07:002012-04-03T12:08:01.166-07:00Homemade chocolate easter eggsHow great is it to make a homemade Easter egg? And they're so easy! Okay, you might get yourself and the kitchen covered in chocolate, but as Shep said today on their Shep and Jo show (if you haven't heard the Shep and Jo show on BBC Radio Devon, where have you been...!?), when they very kindly allowed me on again this afternoon, you are just going to have to lick it all off!<br /><br />Right, eyes down for homemade Easter eggs...<br /><br />This is how to make an Easter egg using the shell of a real egg as the mold.<br /><br />So, first you need an egg. You can get eggs in all different colours:<br /><br />Green<br />Blue<br />Pink<br />White<br />Dark brown<br /><br />And different sizes:<br /><br />Quail<br />Goose<br />Chicken<br />Bantam<br /><br />Now, empty the egg, and you do this by taking a needle and digging away the the pointy end of the egg until you have a hole about the diameter of a pencil. When you have done that, take a cocktail stick (or anything similar) and dig about inside the egg, kind of mulching the contents so when you tip the egg up, the insides fall out - you can of course tease it out with the cocktail stick.<br /><br />So now you have an empty shell.<br /><br />Now run it under a hot tap so it fills with water, and empty it out. Do this several times until the water runs clear. <br /><br />Now you need to sterilise the egg shell, so pop it into a pre heated oven at 180 for at least 10 mins.<br /><br />That's your mold!<br /><br />Now you have choices (choices are good!) for the fillings.<br /><br /><strong>Option one:</strong><br /><br />Simple, melt a bar of chocolate and pipe it into the egg shell using either a piping bag or something like a sandwich bag with the corner cut. When the egg shell is full, place it in the fridge to chill overnight. When it comes out it will, fairly obviously, be a hard, solid chocolate egg. if you very carefully peel away the shell, you can decorate the egg or leave it plain.<br /><br /><strong>Option two:</strong><br /><strong></strong><br />This is for a soft chocolate fill, truffle chocolate (also known as a ganache). Truffle chocolate is easy to make, this is how:<br /><br /><strong>Ingredients:</strong><br />275g/10oz chocolate<br />175mls/6floz double cream<br />25g/1oz butter<br /><br /><strong>Method:</strong><br />Melt the chocolate, add the double cream and butter and stir until thoroughly mixed. That's it!<br /><br />Fill the egg with the same method as option one, and chill in the fridge.<br /><br />Decorating the shell or not is up to you, but serve in an egg cup at room temperature and eat as you might a boiled egg by chopping off the top and dipping in with a spoon, of course watching for any egg shell especially for children.<br /><br />Happy Easter everyone!Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com2tag:blogger.com,1999:blog-4026166937148880681.post-25384779498453475462012-03-21T02:15:00.003-07:002012-03-21T02:20:12.769-07:00London Suits to Welly BootsI'm doing a talk!<br /><br />Ilfracombe library, Saturday 14th at 2.00pm. <br /><br />There will tea, coffee and homemade cake, and me talking about stumbling from London life into Devon self sufficiency, hooligan pigs and rogue chickens. It'll be lively, spiky and full of fun.<br /><br />For tickets call 01271 862 388.<br /><br />Please come or it'll just be me!Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com2tag:blogger.com,1999:blog-4026166937148880681.post-39699893213576384712012-03-01T04:13:00.002-08:002012-03-01T04:28:15.728-08:00Growing in a small spaceThanks to the ever wonderful Shep and Jo (not the mention Lidia the producer), I'm on BBC Radio Devon this afternoon at 3.30, oh yes, self sufficiency Simon is back on the air!<br /><br />Okay, so all veg growers suffer with one common complaint, space - or more to the point, lack of space. But there are things you can do to expand your growing area, and one of which is growing upwards, sort of high rise growing.<br /><br />Tyres are great for growing potatoes and provide a micro-climate in which the plants can thrive.<br /><br />Sit a couple of car tyres one on top of the other and fill them with a good, rich composted soil.<br /><br />Press 4 chitted potato plants about 10cm/4in into the soil and water after planting. <br /><br />When the green shoots start peeking through, add another tyre and again fill with soil. You can continue this process for as many as 4 or 5 tyres, adding more soil each time.<br /><br />Note: more than 6 or 7 high and it can be difficult to keep the plants well watered.<br /><br />When you want to harvest the potatoes, take the tyres off one by one and you should be rewarded with a bountiful crop in each section.<br /><br />If you can, do listen live to the Shep and Jo show, they're great and I, well, do my best.Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com0tag:blogger.com,1999:blog-4026166937148880681.post-61700963078959906762012-02-08T10:58:00.000-08:002012-02-08T11:16:07.742-08:00Hen nights (and days)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIbtHoOfuyNSWDm2bW-nrOL8Qd0jkXc1jYeG3yDJSfqAU-0mlnYbxZBx90Y90TN7JrYU7K9741-I6-qB9aqm8cd7d-BFKTIgvPsbElFE8djpsxDFSPjuR7aBHsXH5pzLKJ0jHAGCu47ja/s1600/Picture+019.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5706844968070196770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIbtHoOfuyNSWDm2bW-nrOL8Qd0jkXc1jYeG3yDJSfqAU-0mlnYbxZBx90Y90TN7JrYU7K9741-I6-qB9aqm8cd7d-BFKTIgvPsbElFE8djpsxDFSPjuR7aBHsXH5pzLKJ0jHAGCu47ja/s320/Picture+019.jpg" /></a><br /><br /><div>Two chickens have gone rogue. They’ve turned their backs on the batch, shook a tail feather at the flock, set their combs at a jaunty angle and did the walky-flappy thing away because it’s very difficult to march with any dignity when you’re a chicken. They left chicken-opolis with its safe collection of houses, friends and family, and headed for a life where crime is the only way to survive.<br /><br />Street life for chickens is rough. Actually, let me rephrase that; Street life for chickens is rough—ly akin to a five star gastronomic adventure. They’re loving it! They’ve never had so much fun. Who’d have thought stealing food could make you so fat and happy? Well maybe there’s a reason for that, and maybe I’ve sussed it out.<br /><br />It starts each day just after lunchtime when I begin by mucking out the first stable and lay a fresh straw bed before moving onto the next. While I’m in the second stable, they move behind me into the first.<br /><br />Now I know it’s just two chickens in there scratching about between the straw for wheat, but I honestly wonder if their little legs are bionic the way they flick the bed about. By the time I get to chase them out, the horse’s bed looks like a giant doughnut with a massive hole in the middle.<br /><br />I go off to fill hay nets feeling like I’m in some out of season panto with a crowd yelling, “They’re behind you!” I know they’re behind me! They’re doing the same to the second stable as they did to the first!<br /><br />For me it’s annoying, for them it’s an appetiser.<br /><br />Stables remade and doors securely closed, I move on and feed the sheep. I pour nuts and stand back to watch all the white woolly heads buried in the trough… along with the two chickens. The sheep even make room for them!<br /><br />But you know what it’s like, you have something to eat and you really want a drink. Water’s okay, but there’s got to be something better. And there is. Milk. Honestly I milk the goat, turn my back and the chickens are in the pale drinking it.<br /><br />Okay, so appetiser done, main course done, nice drink of fresh warm milk done… right, what’s for pudding?<br /><br />Pig nuts. In case you’re unaware, pig nuts come in sturdy plastic sacks. Nice big strong bags, just the job. In fact they’re so strong it can be a struggle to open them, unless of course you’re a chicken.<br /><br />I place the sack on the back of the quad bike and go off to collect the rest of the bits and pieces I need. When I return they are standing on the bag (which for a start if the height of bad manners, who ever heard of walking about on the dinner table?), dipping their little beaks into a hole they’ve made and scoffing.<br /><br />We’re all aware of the obesity issues in this country, and you could argue that these chickens are on the frontline of that in as much as they themselves are food producers – as egg layers. Shouldn’t they be looking after themselves a little more? Do they really need two starters, a huge main course, a large fattening drink and as much pudding as they can cram?<br /><br />I want to catch them and put them in prison – a large house with a run known as the Love Shack because that’s where the cockerels go when I want to control who their wife-of-right-now is. I figure if I can keep them in for a week or so, it might break this cycle of crime and slim them down a bit. Only I can’t catch them. They’re at large (very large). Fugitives from justice. It’s like living with a poultry Thelma and Louise. </div>Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com3tag:blogger.com,1999:blog-4026166937148880681.post-13371737099354703252012-01-12T11:12:00.000-08:002012-01-12T11:21:48.978-08:00The good, the bad, and the Alfie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiWR33K8zmlZQMtHw3AOi5iYNKVaN79CO8biBQEM4MXB85TSpLj8F7CDYZriPoTQUKFSGGb8omHfpcuHJtGrl0XMMxPTxozczZrRLrmxlAu3CskJkKYJITV9pggndIxNqXWG_Vb_1dknqH/s1600/Ilfracombe+160.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5696827698799995090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiWR33K8zmlZQMtHw3AOi5iYNKVaN79CO8biBQEM4MXB85TSpLj8F7CDYZriPoTQUKFSGGb8omHfpcuHJtGrl0XMMxPTxozczZrRLrmxlAu3CskJkKYJITV9pggndIxNqXWG_Vb_1dknqH/s320/Ilfracombe+160.jpg" /></a><br /><br /><div>I had left bringing the horses in at night for as long as possible for a couple of reasons, first the field in which they spent their time was quite sheltered and they were happy, and second… second, was Alfie.<br /></div><br /><br /><br /><div>But with the wet weather coming in and the high winds it felt the right time to start stabling them at night. I dug out a head collar and made my way to the gate. I could see Alfie at the other end of the field, his rug twisted and untucked, his knees muddy, his mane scruffy and sticking out at odd angles on his head.<br /></div><br /><br /><br /><div>“Just William,” I mumbled, “I’ve ended up with an equine Just William.”<br /></div><br /><br /><br /><div>He turned – he couldn’t have heard me, there was no way he could have heard me, but he turned as though he had and spotting me galloped over, careful to find the biggest puddle of mud to run through on the way. The mud splashed up everywhere, covering his belly and his legs in thick oozing yuck.<br /></div><br /><br /><br /><div>“Oh Alfie,” I said as he dashed up to me and went to rub his head affectionately on my arm but misjudged and put so much effort into it he sent me flying.<br /></div><br /><br /><br /><div>Oh Alfie. I slipped the head collar over his nose and stepped back when he got so excited he started bounding up and down on the spot, which is quite a feat for a tinkers pony.<br /></div><br /><br /><br /><div>“Calm down, wooo, calm down boy.” I stroked his neck and watched his eyes come back from helter-skelter to nearly normal, and the bounding up and down slowed to a bopping, then a mooching, and finally his front stood still with just the hint of a bum wiggle at the back. We can handle a bum wiggle.<br /></div><br /><br /><br /><div>“That’s a boy,” I said, still stoking him, still claming him. Then I opened the gate and lead him through.<br /></div><br /><br /><br /><div>The second we made it out of the field he went crazy, ‘…<em>yeah yeah, dad dad, yeah, come on, where are we going? Yeah, come on, wherever it is, let’s go there fast! Wow, I love going… anywhere…</em>’<br /></div><br /><br /><br /><div>“William—I mean, Alfie, will you calm down, please.”<br /></div><br /><br /><br /><div>This was going to be a nightmare.<br /></div><br /><br /><br /><div>We made our way to the stable door with him prancing about like a Spanish stallion.<br /></div><br /><br /><br /><div>‘…<em>yeah, woooo, I love jumping about, woooo</em>…’<br /></div><br /><br /><br /><div>“Alfie!”<br /></div><br /><br /><br /><div>I took a deep breath, and marched him confidently into the stable.<br /></div><br /><br /><br /><div>He stopped prancing. He walked in, and stood there. Quiet. Well behaved. With good manors. Nicely.<br /></div><br /><br /><br /><div>I looked at him.<br /></div><br /><br /><br /><div>He looked back at me.<br /></div><br /><br /><br /><div>I scratched my head.<br /></div><br /><br /><br /><div>He nibbled some hay.<br /></div><br /><br /><br /><div>I tied him to a ring on the wall and undid his outdoor rug, all the time expecting him to explode in such a confined space, but he couldn’t have been better behaved if he was stuffed. I moved around touching and talking to him so he knew were I was all the time, and groomed some of the mud off – to remove it all would have involved walking him through a petrol station carwash. I threw on a fleece indoor rug and buckled it up. Not a murmur.<br /></div><br /><br /><br /><div>Early the next morning I went down not knowing what to expect, but he was still calm, still relaxed, standing on a straw bed that hardly looked slept on. I couldn’t work out why my naughty horse had turned nice, other than the fact that he loved being inside and was trying hard to be good – I didn’t even know he was capable!<br /></div><br /><br /><br /><div>I swapped rugs, put on a head collar, opened the stable door and the moment he was outside he went, ‘…<em>wooo, we’re out again, yeah, dad, let’s PAR-TY</em>!’</div>Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com2tag:blogger.com,1999:blog-4026166937148880681.post-84537784520163329772011-12-07T09:54:00.000-08:002011-12-07T11:02:51.832-08:00Towards a homemade ChristmasWho wouldn't like a few homemade touches about the place for Christmas? It makes it nice, it makes it cozy and it makes it personal. And, there's nothing quite as personal as a homemade gift.<br /><br /><br /><div></div><br /><div>Sure money's tight right now, but giving a homemade present isn't about saving money, it's about giving something of yourself. Even rich, famous people give homemade gifts: Vic Reeves for instance, half of Reeves and Mortimer, makes bars of homemade soap for his family and friends.<br /></div><br /><div>We're in good company.</div><br /><br /><div></div><br /><div>So here's a couple of ideas that i think are lovely, Homemade Firelighters and Edible Tree Decorations. </div><br /><div></div><br /><div>First, Homemade Firelighters that when treated each burn with different colours.</div><br /><br /><div></div><br /><div><strong><u>Pine cone firelighters</u></strong></div><br /><div>These are really easy to make, but the standard Blue Peter caveat applies: make sure you're a grown-up or have a grown-up around to help.<br /></div><br /><div>To start with, you will need:</div><br /><div><u>Dry pine cones</u></div><br /><div><u>Wax - the old ends of used candles are ideal</u></div><br /><div><u>Sawdust/wood shavings</u></div><br /><div><u>Additives to colour the flames (see below)</u><br /></div><br /><div>Method:</div><br /><div>Melt the wax very carefully in an old saucepan. You just want it melted, you don't want to cook it or heat it any more than you need so don't put it on the hob and wander off - in fact, if you're at all worried, make up a double boiler with one saucepan inside another and water in between just to be on the safe side.</div><br /><br /><div></div><br /><div>Dip the bottom half of a dry pine cone in the wax, and then straight into the sawdust so that the sawdust sticks to the wax, and hold in the air to dry.</div><br /><br /><div></div><br /><div>To make the sawdust burn with different colour flames, you can mix a little sawdust with one of the following (don't be tempted to mix the colourants as they tend to cancel each other out and just burn normally):<br /></div><br /><div>For yellow flames - Sodium Chloride (table salt)</div><br /><div>For orange flames - Calcium Chloride (bleach powder)</div><br /><div>For violet flames - No salt substitute</div><br /><div>For green flames - Borax</div><br /><div>For white flames - Epsom salts<br /></div><br /><div>These are great firelighters, fun to make, romantic to burn and special to receive.<br /></div><br /><div>To jazz them up into a present, maybe get a small wicker basket and half fill with pretty dry leaves and put the treated cones on top. Then add a festive ribbon.</div><br /><div><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 302px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5683454545374996354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijE0OeO1_LufX6M49_4mz4PM5JOMJsDmVOOTAQDp8TsFQmq-0LXfx83ioZt8EcDl_2m7ROaB5o80zH5xsDoEsz0Dh5DwyZp4sx2QNIUfW5oLhKckmfPB_8YLfRD-YOtxHJtQaDzVGt0HtV/s320/firepinecone3.jpg" /> Next:<br /><br /><br /><p><strong><u>Edible Tree Decorations</u></strong></p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 210px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5683462202397968210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyvgPtOYGMJMJRAF9jVA6uTFuq221W2z27WHfcN4jiBqhgtk-CdyU7Ky7JfmSm382r3XHvB2HjtIcSq7kkd4mf8XdpNrLvU7U0_L84K8wXrMe3bSQwiV94zYepwizPewVq7FYZHJbO3WZh/s320/tree+sweets.jpg" /><br /><br /><br /><p>For these you will need:</p><br /><p>350g plain flour</p><br /><p>1tsp bicarbonate soda</p><br /><p>1tsp cinnamon and/or sweet mix spices</p><br /><p>175g brown sugar</p><br /><p>100g butter</p><br /><p>1 beaten egg</p><br /><p>4tbsp golden sugar</p><br /><p>Coloured boiled sweets</p><br /><p>Okay, now the method:</p><br /><p>Heat the oven to 180 degrees Centigrade. Line 2 baking sheets with grease proof paper. Get a bowl and add the plain flour, to which put in the bicarb of soda and Cinnamon/sweet mix spices. Put the butter in and rub together with your fingers until it becomes like fine breadcrumbs. Next add the egg, syrup and brown sugar and hand mix until it comes together.</p><br /><p>Separately, crush some boiled sweets with a rolling pin.</p><br /><p>On a floured surface, roll out the dough until it's about as thin as a pound coin. Now to be creative. Cut out shapes, you can cut circles or triangles, but if you're feeling bold, cut out Christmas tree shapes, or stars, anything you fancy. In the centre of them all, cut a circle so that the middle is missing. Then place them on the lined baking tray. In the cut out middles, sprinkle some of the crushed sweets, and maybe make a hole near the top if you want to hand them up later.</p><br /><p>Bake for 10-20 minutes until golden brown, then leave to cool.</p><br /><p>When cool, thread with ribbon, and away you go, edible Christmas tree decorations!</p><br /><br /><br /><p></p><br /><br /><br /><p><u></u><br /><br /></p><br /><br /><br /><div></div>Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com2tag:blogger.com,1999:blog-4026166937148880681.post-19715451536537701822011-11-01T11:10:00.000-07:002011-11-01T11:40:26.826-07:00BBC Radio Devon!I know what you're thinking, the only time i blog is when it's connected with the Shep and Jo show, and at the moment you're right, but it's only because i'm struggling to get so many things done before December, not least of all finish writing my book. <br /><br />Well, it's written!!!!!!!!!!!! <br /><br />All i need to do is spend a couple of weeks polishing it, and it's done *phew!*<br /><br />Normal blog service will soon be resumed. Thanks for putting up with me.<br /><br />In the meantime, <em>dad, dad, darrrrrr</em>...<br /><br />The lovely Shep and Jo have allowed me on their show once more, it was at 3.30 today (here's the link to listen again if you missed it <a href="http://www.bbc.co.uk/programmes/p005xcng">http://www.bbc.co.uk/programmes/p005xcng</a>). <br /><br />We talked about:<br /><br /><strong><u>Sloe Gin & Rose Hip Syrup</u></strong><br /><strong><u></u></strong><br />First, <strong>Sloe Gin</strong><br /><br /><u>Ingredients</u><br />1lb Sloes<br />300g sugar<br />1 bottle of gin<br /><br />Sloes are the berries from a hawthorn tree. Traditionally you pick them after the first frost, but actually you can pick them right now and replicate that frost by popping the sloes in the freezer over night.<br /><br />So you've got your sloes.<br /><br />Then take the bottle of gin and empty the contents into a bowl or jug. In the empty gin bottle, put the sloes - they should go about two thirds up (one third from the top). Add the sugar, then tip the gin back in right up to the top. Put it into a cupboard and forget about it.<br /><br />It will be ready for this Christmas, but even better next Christmas!<br /><br />Decant to drink.<br /><br /><em>But don't discard the gin soaked sloes!</em><br /><em></em><br />Because, next, make <strong>Sloe cider</strong><br /><strong></strong><br />On top of the gin infused sloes, poor cider - cheap cider is fine - to the top and leave for a week. Sloe cider is brilliant, you've got to try it!<br /><br /><em>Again, don't discard the sloes!</em><br /><em></em><br />The sloes now have been marinated in lovely gin and lovely cider. Take them and sivve them to make a beautiful topping for dinner party ice-cream (dinner party or in front of <em>Strictly</em> on a Saturday night).<br /><br /><strong><u>Rose Hip Syrup</u></strong><br /><strong><u></u></strong><br />Rose Hips are in season right now. They're the fruit of the rose; when the bud dies, the fruit flourishes. <br /><br />Rose Hips are so good for you...<br /><br />There is more Vitamin C in a couple of Hips than in over twenty oranges!<br /><br />Make a syrup, but ensure to strain through muslin cloth to remove all the fibres because, as every mischievous boy will know, the fibres are itching powder!<br /><br />Rose Hip Syrup is good for:<br /><br />Syrup<br />Jam<br />Jelly<br />Soup<br />Bread<br />Wine<br />Or, Marmalade<br /><br />Healthy and versatile!<br /><br />More blogging coming soon...Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com0tag:blogger.com,1999:blog-4026166937148880681.post-5541803772180903512011-10-04T03:28:00.000-07:002011-10-04T03:30:53.420-07:00It's the Shep and Jo time again, on BBC Radio Devon!We've had a good run of weather in the last week or so, but October is here and sadly things are set to change. As things get colder, we don't tend to feel as good as we might in the summer. So how about we talk over some simple self sufficient homemade soothers for everyday ailments?<br /><br />Please note: These are not in place of a doctor, and they don't cure, all they do is sooth and hopefully make you feel a little bit better.<br /><br />For example:<br /><br />Fatigue: Take ginseng tea or capsules.<br /><br />Common cold: Drink tea made from elderberry extract and ginger - and never underestimate the soothing effect of a thick chicken soup if you have a cold. Also, add eucalyptus oil and clove oil to your bath.<br /><br />Water retention (including swollen ankles): Drink dandelion-leaf tea and increase your intake of vegetables that have diuretic properties, such as carrots, onions, cucumbers and leeks.<br /><br />Sadness: Before going to bed, add some pine needles, willow bark and larch bark (the inner part) to a mug of boiling water. Place it, still steaming, on your dressing table to scent the room while you sleep. Do not drink.<br /><br />Sore throat: Blackberry tea to sip.<br /><br />Ingredients can be found in a most heath food shops.<br /><br />I'm really, really, really close to finishing my book, and when it's written i promise to blog again properly. Honest Injun, no fingers crossed promise.Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com1tag:blogger.com,1999:blog-4026166937148880681.post-44878619407411024052011-09-06T02:42:00.000-07:002011-09-06T02:46:29.142-07:00It's that radio time again!I'm back on BBC Radio Devon this afternoon at 3.30, and thought it might be fun to talk about making paper. Here's how to do it...<br /><br />MAKING PAPER AND GREETINGS CARDS<br />Until the industrialization of the nineteenth century, all paper was handmade one sheet at a time. Paper is actually an ancient Egyptian word derived from papyrus, which was a flat woven sheet made from strips of the papyrus plant, however paper was not invented by the Egyptians, but rather by the Chinese, and to this day some of the most beautiful paper still comes from China.<br /><br />Making paper at home is all about recycling, taking old newspapers, utility bills (nothing is more satisfying than putting a bill into a blender and blitzing it) and turning them into crisp new sheets ready to be used. In fact, both in the UK and America, around 70% of the material used to make all the paper each year comes from recycling. Paper manufactures collect old newspapers and magazines and subject them to a simple process that can be recreated in any kitchen, though the process is a little soggy – so it’s ideal for children then! But it’s not just wood and recycling that can be used to make paper, and more industrious makers use rags, cotton, even elephant dung, though quite how many people involved in self sufficiency would have an elephant is questionable.<br /><br />How to make paper<br />First you need some equipment, most of which is easy to find around the home, the only exception is likely to be a deckle. A deckle is the frame in which the paper is made. You can buy them from craft shops and online, and if you are going to turn this into a small business, then it’s worth the investment. But if you are only going to make a few odd sheets then it’s cheaper to make your own.<br /><br />To make a deckle, take an old picture frame (boot fairs and recycling centres are ideal for finding old pictures), the inside measurement of which is just a little bigger then the piece of paper you want to create, but smaller than a washing-up bowl. While you are out, the other thing you need to source is some tightly packed mesh the same size as the frame, the ideal is the gauze used in a screen door or the fine mesh for windows on a chicken house to keep the flies out. Take the glass, picture and backing out from the frame and cut the gauze so it fits snugly into the frame and staple or pin it in place. That’s the deckle. <br /><br />For an even quicker version, get a coat hanger and bend it into a rough square, run a stocking over the top right down to the foot and tie a piece of string at the top where the hook is so the stocking is tight as a drum. This works well as a one off, but is unlikely to last any longer than that.<br /><br />In addition to this, you will also need a washing-up bowl, lots of scrap paper, letters and bills work best. Avoid shiny magazines and although newspapers work well, the ink does come through so you may need to add a little bleach to your pulp solution. Two tea towels, blender, rolling pin and a clothes iron.<br /><br />To prepare the paper, either shred and rip the lengths into strips, or tare it into coin size pieces. Half fill the bowl with warm water and soak the ripped up paper for about an hour, then drain through a colander. Take out the blender and half fill it with water, and add a little of the pulped paper, taking care not to add too much in one go as it will just clump. Blend it until it is completely smooth without any lumps, adding more pulp little by little.<br /><br />Meanwhile, rinse out the washing-up bowl and half fill it again with warm water. Slide in your deckle so it rests on the bottom and add a spray of laundry starch to help stiffen the paper. When the blending of your pulp is complete, pour it into the water and swish it around so it settles evenly and blend some more until you are happy that the amount in the bowl will create a single sheet. Swish the whole lot once more and let it settle (shake the deckle a little if you feel it is still not landing evenly), then carefully lift out the frame and rest it over the bowl to drain. When it has stopped dripping, gently press down with the tips of your fingers to help squeeze out any excess moisture. <br /><br />Lay a clean tea towel over the deckle and place a plate on top of that, then twist the whole thing over the same way you would turn out a sponge. Remove the deckle and the plate so the tea towel is resting on a flat surface with the sheet of paper in the middle. Lay the other tea towel over the top and with a rolling pin roll the paper sandwich to clear as much water as possible, take the top tea towel away and let the paper dry for a good couple of hours. Don’t let it dry out completely, just until it’s mostly dry, and then iron it with a medium to low heat iron still with the tea towel as a backing. Leave it for twelve hours, and then peel it away from the tea towel. Again leave it for twelve hours, and there you have it, homemade paper.<br /><br />If you are an incurable romantic and want to use your homemade paper to write a love letter, add a couple of petals or leaves for a girl, straw or herbs for a man, into your pulp at the blending stage after the pulp has been zapped and smooth.<br /><br />Homemade greeting cards<br />In the UK alone it is estimated that a billion pounds each year is spent sending cards. <br />There are masses and masses of cards available, but none of them compare with a handmade card as any parent will testify the first time their little one hands them a card they have made themselves. Sending a homemade card says so much more than one bought from a shop.<br /><br />Of course the best way would be to attach a sheet of your homemade paper to the front of a card so it sits in the middle and write you message on that. <br /><br /><em>Taken from my book - The Self Sufficiency Bible - Hundreds of ways to become self sufficient</em><br /><em></em><br /><em>Also check out our website </em><a href="http://www.hiddenvalleypigs.co.uk/">www.hiddenvalleypigs.co.uk</a>Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com1tag:blogger.com,1999:blog-4026166937148880681.post-1485158961220570402011-08-07T00:44:00.000-07:002011-08-07T00:55:12.365-07:00It won't work!To everyone who's posted on my blog recently, just to say i've tried and tried and tried to put replies up, but it won't let me!<br /><br />I thought it was this one particular computer that i favour, so i tried another. And another. None of them will let me.<br /><br />It keeps chucking me back to sign-in. Stupid thing, i'm already signed in! I sign-in to access the blog in the first place! But i do as i'm asked, and sign-in again, and it takes me back to the publish comment point, and i do, i press the button, and it takes me back to sign-in again! Aaaaahhhhhhh!!!!!!!!!!!<br /><br />All i do is go around and around in circles.<br /><br />Apologies if you've commented and i've not responded, it's not because i don't want to, it's because this stupid thing won't let me. But i will get it sussed. I will beat the machine. I will overcome the small mindedness of the Google Account that won't let me publish a comment. I will figure out what the hell i'm doing wrong and make it right. <br /><br />I'm really very grateful for all comments, and i will get back to you as soon as i can.<br /><br />Rant over.Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com4tag:blogger.com,1999:blog-4026166937148880681.post-91810463852299519212011-08-03T02:24:00.000-07:002011-08-03T03:07:07.109-07:00Cheeky cheats chutneysI was listening to Desert Island Disks with Tony Robinson (Baldric in Black Adder) who said, I can achieve anything as long as i stay relaxed. Who could argue with Baldic?<br /><br />Well hopefully, having met Shep and Jo a couple of weeks ago - two of the nicest people you could ever wish to meet, and so damn good at what they do - I'm hoping that i can stay relaxed on the radio this afternoon and not sound nervous. 4.30, the Shep and Jo show, BBC Radio Devon. You'd be insane to miss it!<br /><br />This month we're going to be talking cheeky cheats chutneys.<br /><br />Now is the season to be thinking about chutney making ready for the winter.<br /><br />If you've got a glut, or overgrown veggies such as marrows, courgettes or stringy green beans (runner bean chutney is a real west country treat, and absolutely stunning!) then this is what you need to do. If you haven't got a veg garden, nip down to your local farmers' market. Most of us small producers (I sell pork at South Molton farmers' market every Saturday) haven't put our prices up for years, and on the whole we're cheaper than the supermarkets. There are some real bargains to be had, especially for vegetables right now.<br /><br />Okay, cheats chutney. Now traditionally chutneys are boiled and reduced for hours and hours, which uses stacks of electric (or gas) and you're losing half of what you put in. However, cheats chutneys takes about 30 minutes and you get out what you put in. I'm all for cheating.<br /><br />Oh, by the way, the runner bean chutney is coloured with Turmeric, so visually it's vibrant and a heart warming colour to cheer you up on gloomy winter days, but also Turmeric is a natural digestive, so it easies digestion.<br /><br /><strong>Runner Bean chutney</strong><br />You will need:<br /><br />4-5 onions, peeled and diced<br />900g/2lb runner beans, diced<br />68oz/1.5lb granulated sugar<br />900mls/1.5 pints vinegar of your choice, for example malt or cider<br />1.5 tbsp turmeric<br />1.5 tbsp mustard powder<br />1.5 tbsp cornflour<br /><br />Put the onions and beans in a stainless-steel pan of salted water and bring to the boil, then reduce and simmer until tender. Strain through a non metalic colander, allowing the mixture to drain well. Tip the mixture into a food processor and mince or pulse until it is chopped and mashed, but not puree. Return to the pan and add the sugar and 720/1.25 pints of vinegar. Bring to the boil and boil for 15 minutes. Meanwhile, mix the turmeric, mustard powder and cornflour in the remaining vinegar and add gradually to the beans over a low heat, stir until mixture has thickened. Return to the boil for another 15 minutes, then leave to cool thoroughly before pouring into cold jars and sealing.<br /><br />Will keep for about 2 years.<br /><br /><strong>Spicy Marrow Chutney</strong><br /><strong></strong><br />1.3kg/3lb marrow, peeled, deseeded and cut into 1cm/.5in cubes (about 900/2lb prepared weight)<br />450/1lb tomatoes, skinned and quartered<br />450/1lb onions, peeled and chopped<br />1 garlic clove, peeled and crushed<br />50g/2oz sultanas<br />1tsp ground allspice<br />1 tsp salt<br />1 tsp ground black pepper<br />570ml/1 pint vinegar<br />680g/1.5 light soft brown sugar<br /><br />Put the marrow, tomatoes, onions, garlic, sultanas, allspice and seasoning in a large stainless steel pan and stir in 425ml/.75 pint of the vinegar. Bring to the boil, then cover and simmer until the marrow is tender. Remover the lid and continue to simmer to reduce the liquid. Stir in the remaining vinegar and the sugar and return to the boil, then simmer until the chutney is thick. Remover from the heat and cool thoroughly before spooning into cold jars and sealing.<br /><br />Again, should last about 2 years.<br /><br />It's all a very cunning plan...Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com2tag:blogger.com,1999:blog-4026166937148880681.post-10664824703109743202011-07-26T07:18:00.000-07:002011-07-26T07:23:34.027-07:00Moving home<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMo5i1lnhgvvZdmygH7MNoZb9aCmO9lkB8nYV-lTmH1_qo4mEAViaA6V6mxqm1IarogshuOksF5XOUJ4OFSKEa-9FSe0hDFx6ByiQzUhCd8NzinuyUC9jfpR5tJGto_wqDHnnjGNX_RAD/s1600/Picture+024.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5633666434605601698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMo5i1lnhgvvZdmygH7MNoZb9aCmO9lkB8nYV-lTmH1_qo4mEAViaA6V6mxqm1IarogshuOksF5XOUJ4OFSKEa-9FSe0hDFx6ByiQzUhCd8NzinuyUC9jfpR5tJGto_wqDHnnjGNX_RAD/s320/Picture+024.jpg" /></a> <br /><div></div><br /><div>All was quiet, tranquil and calm. I reached in and very gently picked up the hen. She had been sitting on eggs in the main chicken house and very cleverly hatched five chicks. Now she was off the nest and unsure where to settle had gathered her babies under her and plonked herself down in the doorway, which was hardly the safest place.<br /></div><br /><br /><br /><div>So I needed to move her. So I picked her up.<br /></div><br /><br /><br /><div>She screeched. She screeched and screeched and screeched and flapped her wings and went into complete chicken hysterical meltdown. Sometimes language is no barrier. It wasn’t hard to work out what she was screeching. She was calling for help. She was calling for lots of help.<br /></div><br /><br /><br /><div>She was calling for the police. She was calling for the army. She was calling for the air force, the navy, the cavalry and the gods of war. She was calling for a swat team and helicopters and napalm. She was calling for Heaven to rain down thunderbolts and Hell to rise up. She was, it’s fair to say, emotional.<br /></div><br /><br /><br /><div>The cockerel was the first to respond to his damsel in distress. He charged at me talons flying. I ducked and shouted at him. Then the goat joined in and attempting to protect me started trying to head-but the cockerel.<br /></div><br /><br /><br /><div>My dog was running round in circles barking, the hen screeching, the cockerel attacking me and at the same time fending off the goat, and the goat trying to head-but the cockerel.<br /></div><br /><br /><br /><div>Then the geese joined in. Geese love any excuse for a scrap. Good gander that he is, he stood to one side while his wife did the goose equivalent of taking off her stilettos and shouldering in, wings back, chest out, mouth open and tongue going nineteen to the dozen.<br /></div><br /><br /><br /><div>The hen was screeching, the dog barking, the cockerel attacking, the goat head-butting, the geese scrapping… and then the pigs joined in. Luckily they were in their pen to one side and couldn’t actually get over to us, but they showed their solidarity with their brothers and sisters against the evil oppressor, me, by charging up and down the fence line woofing and barking.<br /></div><br /><br /><br /><div>The crowd, any duffing of this magnitude always draws a crowd, consisted of the rest of the chickens and the ducks, who screamed and shouted and jumped up and down in excitement.<br /></div><br /><br /><br /><div>I kept hold of the hen. If I let go of her now, I’d have no chance of getting her again. I brought her up to my face to protect myself – this isn’t as cowardly as it sounds, using a female as a shield, as trust me nobody was going to mess with her, not even the geese – and stepped back.<br /></div><br /><br /><br /><div>It was carnage. Blindly I staggered through it and popped her into the broody-coop. I slammed the door. She went silent. I rushed back, scooped up the five babies and put them in with mum.<br /></div><br /><br /><br /><div>She went all mother hen and fussed over them, then settled down, quite happy, babies under her, a nice, new, safe, single-mother apartment around her, and looked out as if to say, I feel better now.<br /></div><br /><br /><br /><div>With the focus of the riot taken away, the rest of us shuffled our feet a bit then wandered off in different directions, hands in pockets, whistling. Only the goose remained, her hubby still off to one side while she screeched and strutted around the empty battlefield as though the whole thing had been orchestrated for her, and she wasn’t finished yet.<br /></div><br /><br /><br /><div>It’s true what they say, moving home is without doubt a stressful business.</div>Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com3tag:blogger.com,1999:blog-4026166937148880681.post-444659873703589682011-07-03T00:23:00.000-07:002011-07-03T01:19:14.052-07:00Getting back to London<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yR9W4uS7hitxZCn1rLR9K68bLmzD1dXKSXs1huJD2APmUk2FzRjVQr_m4QqycoffJueUcwSNSAgcH8BKc6M-4QdZSVwjw0ZdsBgfFLzHA1sBVvStdmfiv0W1mEl3Demb8zbH66upsClj/s1600/lynton-lynmouth-towards-west-ilkerton-common-174304.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5625036484157010466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yR9W4uS7hitxZCn1rLR9K68bLmzD1dXKSXs1huJD2APmUk2FzRjVQr_m4QqycoffJueUcwSNSAgcH8BKc6M-4QdZSVwjw0ZdsBgfFLzHA1sBVvStdmfiv0W1mEl3Demb8zbH66upsClj/s320/lynton-lynmouth-towards-west-ilkerton-common-174304.jpg" /></a>I've become very bad at updating my blog lately, mainly because I'm desperately trying to write this book and at the same time keep all the magazine, newspaper and radio work going, not to mention the farm!<br /><br /><br /><div></div><br /><div>It is a lot of fun and i wouldn't change it for the world, but it is hard going sometimes.</div></div><br /><br /><div></div><br /><div>However, I did manage to get back to London for a sneaky weekend.<br /><br /><br /><div></div><br /><p>“Can we take a pig with us, not one of the big ones, just, you know, one of the small ones?” I said, standing in front of our bed strewn with clothes, a half full suitcase on the floor. </p><br /><p>“No.” </p><br /><p>“How about Dex, can I take Dex?” </p><br /><p>“Simon, shut up.” </p><br /><p>Oh. In the twelve years since we left London to live on Exmoor, we’ve only been back together twice, both times for funerals, and the last one of those was seven years ago. Now, Debbie’s sister is getting married and we’re off to London. </p><br /><p>I think I’m looking forward to it. I love my animals, but I haven’t had a single day off for eighteen months and I could do with a break. However I’m not sure I want to leave them. What if they forget me while I’m gone? Or I loose my position as leader, a tenuous state of affairs at the best of times? We’ve all read Animal Farm, what if the pigs revolt? </p><br /><p>To keep control, I’m going to have to entrust the symbol of my office to another. The orchestral conductor has a baton, the judge a gavel, the train controller a whistle. I have a yellow bucket, and I shall pass it into the safe keeping of the one left in charge. That should cover it. </p><br /><p>I rummage through the clothes on the bed for something of mine. I know what I want to wear. I’ve already picked my outfit. Black shoes, black trousers and a smart fitted shirt. Classic but dapper, with just a hint of cool dude. </p><br /><p>I know what Debbie’s going to wear because she’s had the dress hanging up on the outside of the wardrobe for the past six months. It’s, er, long. Floor length. Kind of strappy, cut low front and back with muted colours of dark blue, rusty gold and light grey, and she looks beautiful in it.</p><br /><p>After a week of solid work typing up the “How to,” and “What happens if,” manual list of instructions, I’m happy with the result. It’s always a worry of what to include and what to leave out. How in depth should I go without terrifying her of the possibilities? In the end I opt to include the chapter on, “What to do in case of a flood,” but leave out, “What to do in case of an attack by zombies,” figuring if the council don’t need to take precautions then neither do I. Besides, the pigs would probably eat them. </p><br /><p>So that’s it, I’m off to party like it’s 1999. For a whole day and night, I’m going to be a human being, not the stressed out worry-wart dad to an odd crew of animals. It’s exciting. No welly boots, no mud, no screeching pigs desperate for dinner NOW! No driving around on a quad bike with rain pouring down my neck. No stampeding naughty horses. No chickens demanding attention. No goats to milk by hand. No killer geese. No stinky Dex. No flying head butts by the lambs. No aloof sheep. </p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5625036871788856498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjkZwpSYQZb5C4SYiKkAtSOv8ZzC_3qpmVtg6n_Za9CdsZZfMnNhsdALmePIqPK1_VJCLHPG25T-O-0JRsusYx6ro5MLLgLOy_xkqvyXJL0CMJunykqmABKk_Rd84krObX1z2qbnjmtWL/s320/se+london.jpg" /><br /><br /><p>No cats, no ducks, no great dane on the bed at night taking up all the room. No spending hours outside, no wood to cut for the fire to keep warm, no bread to make by hand. And no meat – away from home we eat vegetarian. Just human beings. Normal, everyday, human beings. </p><br /><p>Mm, I wonder if I should lie when anyone I don’t know asks me what I do for a living? I could tell them I’m an estate agent! You’re right, maybe not. No, I’ll probably end up drunk in a corner slurring about how the General, a fifty stone pig, is my “Best friend in all the world.” </p><br /><p>Yep, it’s time to go and embarrass the family.<br /></p><br /><br /><p>And I promise to blog more.<br /><br /></p><br /><br /><br /><br /><br /><div></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div>Simon Dawsonhttp://www.blogger.com/profile/18354148009210164642noreply@blogger.com2