Bad news.Last night before bed Chuck was chirping up a storm, as he still has not learned to quack. The chirp is high in pitch and makes it hard to sleep, so I brought him in bed to sleep with me. We take afternoon siestas together so I figured it would be alright.
When I woke up I found him dead underneath my back, crushed by my weight.
Just kidding. But it´s almost as bad. I think a cat ate him. Or he has run away. He wasn´t around this morning when I woke up, but there are no remains such as feathers or bones to be found anywhere. We looked all over the farm and there is no trace. Usually he sticks by my side or that of any other human, so I really don´t think he ran away. I get these horrible visions of the cat toying with him before having him for dinner. Poor guy. I kept on messing up while making biscuits this morning and my coffee tasted especially bitter.
Cats are evil. We have one that has eaten a half-grown goose before.
Christmas was wet, dark and windy, but managed to feel like Christmas [except for no presents (except for the card ma gave me)]. The cabin was full of volunteers, family and friends on Chirstmas Eve for a huge feast of a three-foot-long (I may be exaggerating) eggplant lasagna with crepes instead of pasta (not the same but decently tasty) made by us and other good eats provided by Jorge´s brother the cook. The lights went out and we talked by candlelight and went to bed early. The next day I think I made biscuits for everyone and we ate all kinds of cakes and tartas and cookies we made. We passed the rainy day relaxing and enjoying the break and eating too much in proper Christmas fashion. New Years we´ll be going to a costume party/bonfire at the other farm. I don´t know why in costumes, but I do know I need to start looking for one.
This week I get to see Spencer and Mama K in Chile during a much needed 2 or 3 week break.
A jar of sour cherry jam that Christine and Ryan made fermented on the counter last week. I took the jar, added sugar and water and let it ferment some more. Friday night we had the delicious result, a sour cherry hooch that tasted a bit like beer, a bit like champagne and mostly like a bitter wine cooler. Strong though. Put some more hair on me chest. Always more room for hair on me chest.
Lightning here is beautiful.
2 comments:
Hooch!?!?! On the "dry" farm??? I hope your break isn't really you getting kicked off! I got Wild Fermentation for Christmas, and truly, I can't wait to get back to Denver to start fermenting myself. Suerte! Buen viaje! tori
Noooo! Chuck! Alas poor duck, we knew him well. He lives on in our memories.
The jam we took back to BsAs fermented too, so we hooched it up here. Not bad, though we left it for about a week and it tasted more bitter than the stuff we had at the farm.
R&C
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