Mr Tiggy Winkle again.

I last saw this chap on October 10th, I saw him again yesterday morning at 5.30 am; I presume it's the same one.

It is very reassuring to see that Hedgehogs are living here again. About a week ago I disturbed another much smaller one in a nest up at the barn, when I uncovered my big pile of kindling wood (old weatherboarding planks).

Seeing as he seems to be resident very nearby, I have now made him a nest from an old broken terracotta pot, filled and covered with leaves (above). If he finds it, it will make the perfect spot for him to hibernate for the winter. Yes, I used to watch Blue Peter!

It is now well covered again (below), and I will add more leaves as they fall. Nice-n-cosy.

Singing the Praises of Beetroot.

Beetroot is my latest passion; I can't get enough of it. I've always eaten Beetroot, but now I'm obsessed.

When I recently had high blood pressure, I looked on 'the net' for naturally lowering foods, and top of every list was Beetroot.

This pre-cooked, vacuum packed, Beetroot is perfect for me. No long cooking process, it's quite cheap, and it's prepared in exactly the same way that one would at home. I open the pack, slice one or two roots, and sprinkle with sweetened Raspberry Vinegar; it's that simple. I must say, my daily lunchtime dose is awaited with genuine eagerness. It is simply delicious; and my blood pressure is remaining low.

Beetroot recipes are few and far between. I do occasionally put a lump in with my Humus, simply for the colour, but otherwise it tends to go in salads. If I was growing my own Beetroot I might roast a few, but usually it's eaten from a vacuum pack.

With the amount I've eaten recently, I've now run out of Raspberry Vinegar, so I've had to make more.

Luckily there was a small bag of Tayberries in the freezer. Mix with clear vinegar and some sugar, leave for a few hours, then strain into a bottle. Voila! Splashed on your sliced Beetroot it's a partnership made in heaven.

Keeping warm.

                            

With fires now lit daily (evenings only), I'm back to my regular log sawing duties.

Even at my great advanced age, I don't mind getting out the chainsaw and filling a barrow or two with stove-sized logs. It's all part of the Winter experience, and the small amount of exercise it offers does me some good. Pressing a central heating button is all well and good, but my method is far more bucolic and 'natural'; even if the overall room-to-room temperature of the house is rather erratic.

We've only had our delivery of Oak wood so far (below), but we still had lots in reserve anyway. I've also ordered plenty of Chestnut. Last Winter I used Chestnut almost exclusively, and have done the same so far this year.

Our sitting room 'Godin' stove produces a lot of heat. It also allows foil-wrapped baked potatoes to be cooked below the embers, and casseroles to be cooked on the top. It's a multi-tasking machine, and it's very satisfying to sit back and watch supper cooking away by one's side.

Hats, coats, and gloves are already in use. Thermal vests and electric blankets are making an appearance. It hasn't been 'cold' yet, but I'll be sawing logs for the next 5 months.

According to our 'Meteo', we have a few days of  barely sub-zero C nights coming in about a week's time.

We ARE prepared.

Uppity.

                                         

One hardly knows what one can and cannot say these days.

The latest no-no is the word 'uppity'. Someone recently used the word in connection with Meghan Markle; and was seriously lambasted in the press and on TV. An apology was demanded.

It seems that the word is RACIST; whereas personally I'd always innocently used it in relation to those who seem self-important or arrogant.

Orwell's Oceania Newspeak is no longer fiction. The Language Police are out there, and we'd all better watch our tongues.

Cro's top 10 favourite 'foreign' foods.

As an antidote to Brexit and Bluster, here's some foodie thoughts. 10, in fact.

1. Chinese sweet-n-sour BBQ spare ribs.

2. Confit de Canard.

3. Parma ham.

4. Snails with Garlic butter.

5. Méchoui of Lamb.

6. Moules Marinières.

7. Couscous with a Lamb tagine.

8. Tandoori chicken.

9. Swedish Sill Matjes.

10. Sushi.

Hair.

                                        Keith with Toyah.

I don't have much hair these days, but what's left of it, I usually cut myself (if required). It wasn't always thus.

At school it was senior boys who simply shouted "Haircut", and a trip to one of the town's barbers was obligatory.

In my city days I used to have my hair cut on Saturdays at Harrods. This may sound very fancy, but in fact it was very cheap. I imagine it was a 'lost-leader', designed to keep husbands busy whilst their wives spent their fortunes. It was a little known gem.

Later during my London days, I let it grow (as was the fashion), and kept it to a controllable shoulder length, then one day my friend Juliet introduced me to the man in the picture above. After dinner one night he pulled out from his jacket a comb and pair of scissors. I was instructed to sit near the light. 

This was the only time in my life that I've had a 'celebrity haircut'. Keith (Wainwright) was the genius behind Smile; probably the hippest of all Knightsbridge salons in the mid-60's. Everyone who was anyone went to Smile, but on this particular occasion Smile came to me.

'Keith at Smile' wasn't really a men's crimper, but he did a good job!

Above is what he looks like today; he hasn't changed that much. Cheers Keef!

Panto Time; Oh no he didn't. OH YES HE DID!

The village of Lower-Piddling-upon-Thames is looking for actors to participate in this year's Women's Institute Panto:... Cinderella.

Only three roles remain vacant; the Two 'Unattractive' sisters and Baron Newly-Hardup.

Casting will take place at The Drowning Man pub' in Hackney; no Royals need apply.

(p.s. Those with their own amusing Panto outfits will be given priority)