With the change in our weather and the possibility of being outside again we decided to deal to the three young cockerels we had separated from the hens.
It was a creative and social event with all five of us involved and all the dogs.
Someone suggested we not postpone the cooking of them so we rolled into the making of coq au vin and finished the day around the table, eating and telling stories. This felt like Natural Farming. I am constantly surprised and overwhelmed with the pleasure of time spent with family. It is quite unlike any other social time. Just being available for it in the first place, with some spontaneity and willingness is probably essential.
I tasted the dish, drank a little wine and felt like a happy participant in a mundane and unique event. My status is evolving as the family grows and expands. The responsibility shifts away from me and I am able to enjoy being part of something bigger than I.
However, yesterday I had a setback to this natural development where in I intervened in an arrangement between Audrey, myself and a third party. The kind of thing which goes on all the time at the Arthotel but which Luca and Veronika handle mostly. It really got under my skin and I have to accept that getting out of the habit of being responsible for everything has a back side; other people will suit themselves, I will need to get out of the way!
So my focus is on the immediate, collecting wood, fetching water and being available to help when called upon. Niko Luca and Veronika set the pace and the rhythm these days.
Although, in three weeks time Audrey and I along with Niko and Lynlee will all move into the hotel and run it together while Luca and Veronika are up with you in Whakatane and they have a well deserved break from a full year at the hotel.
We planted olive trees here in Westport about ten years ago. Just to see. And this week passed, we saw the first fruit! This feels like a success and we now feel qualified to plant olive trees wherever we go and anywhere other than Westport, certainly more northerly, will probably have more warmth and sunshine.
I cooked some brown rice and half sweet brown rice in the pressure cooker the other night.
This typically for making Amazake but trying it freshly cooked was a revelation. Delicious. And so tonight I sauted mushrooms, a little finely cut garlic near the end of cooking the mushrooms then added the rice and some extra water. Audrey remarked that I had made a Congee. ( after all the years of trying to make Fried Rice with wet brown rice!!) A Breakthrough. Thanks to Amazake again.