Lichens and Fungi.

It is often claimed that the best sign of fresh clean air is that of Lichens growing on trees; the more Lichens, the purer the air quality.

Presuming that this observation is correct, I must be living in one of the best air-quality areas in the whole world. Some of our trees are so covered in Lichens, that one can no longer see any bark. The above is a branch of the Greengage tree just outside our front door.

It is also claimed that the first 'plants' to suffer as a result of polluted air are mushrooms; and in particular Girolles and the jet black Trompette de la Mort; both of which are particularly at risk.

2020 has been a bad year here for mushrooms. In spring we had just one meagre picking of Girolles, we had no Cèpes to speak of. Now in November we are finding very few Hedgehog Mushrooms, and not a single Trompette.

Of course, mushroom growth is dependent on the right amount of rainfall and warmth at the right time, and this is more likely the cause of their rarity this year rather than pollution. Rainfall is certainly a problem, with lakes and rivers being much lower than a decade or so ago. 

When we first moved to the village, at this season I would go out looking for Hedgehog Mushrooms with a huge basket. It was always quickly filled, and I would go out again as soon as I'd unloaded them. The merchant came to the house every other day, and he never left without several kilos. I have just returned from the woods with nothing.

Pubs, wet-pubs, gastro-pubs, and dining-pubs.

The last time I was a regular at any UK pub was whilst I was briefly staying with my people in Shropshire. It was a very stressful time, and a pint in the evening was my only way of relaxing. I can remember the day when Bitter became 50p a Pint. 'The Sun' didn't sell food.

I last ate in a UK pub about 50 years ago. It was in a wonderful old pub called 'The Shepherd and Dog' nestled in The Downs at Fulking, Sussex. In those days pubs serving lunches often had a charming sign outside which said quite bluntly 'PUB GRUB'.

Invariably in those distant days the menus were limited to sausage-n-mash, or ploughman's, or cottage pie. Not food that could ever have been classified as 'gastro', but pleasantly comforting in its way.

These days you are as likely to find a French bistro menu, as a Thai menu. The choice of ethnicity in today's pubs is endless.

The one thing you're probably least likely to find is an old fashioned pub where people gather around the bar with a pint and bag of scratchings. Pubs are now more likely to be restaurants than boozers.

For me, 'a pub' should be synonymous with 'a local', where you go in the evening for a pint, a chat, and conviviality. I don't want my local to become simply a convenient restaurant for passing motorists.

Sadly the old fashioned local pub is fast disappearing, as landlords desperately need the sale of food to survive. Sell food or fold. Things change, and I suppose we have to accept it.

In a post-Covid world, where 10,000 pubs are predicted never to re-open, the traditional non-food-serving pubs (now known as 'wet pubs') will probably be the first to go.

What a shame.

Brit' Cheese and the origin of Fizz.

The French are very proud of the fact that they have a cheese for every day of the year (and they go on and on about it).

What they don't know is that the UK produces over 600 types of cheese, but best not mention it!

Up until recently the only UK cheese available in my supermarket was the quite acceptable  'Seriously extra mature Cheddar', which hails from Scotland.

Last week, however, I noticed some packs simply marked 'Cheddar' in the pre-packed cheese section, so I had to buy some.

I was amazed. This was better that most Cheddar that's sold as 'mature' or 'tasty' back in the UK. It really was delicious.

Maybe with Brexit on the way, they're suddenly realising what they might be missing! Someone might even let them know that the UK has over 600 varieties of cheese (most of which are actually edible). 

But it's still probably best not to mention that the method of making Champagne started in England. Dom Perignon claimed to have invented Champagne in 1697, but Christopher Merrett of Winchcombe in Gloucestershire actually wrote of his method for making sparkling wine, 30 years earlier in 1662. No doubt Perignon had a copy of Merrett's thesis, but forgot to mention where he'd got the idea from.

 However, to mention this might cause another 100 years war.

Another box ticked.

The terrace up at the barn is finished. The flagstones now cover the steps, as well as the large flat 4 by 6 meter area below. It makes a very pleasant area for outdoor living.

Next job is the second, larger, bathroom. The present one (downstairs) is quite small, but very pleasant. It contains just a wet-room type shower, bog and basin; all rather basic, but well done. The new one will be more 'luxurious' and complete.

Then he needs three doors to be made for upstairs, and the exterior cladding re-done. 

 Softly, softly, catchee monkey.

Lady M's Mincemeat recipe.

 

Aaaah...Mince Pies.

Lady Magnon has been making her mincemeat; always a good sign.

Goodness knows what goes into it. Vast amounts of different types of dried fruits, chopped prunes, preserved peel, spices, brandy, and Atora Suet. The Suet I had wisely bought online as it isn't available here, other than in butchery form.

To me, Christmas ain't Christmas without a plentiful supply of Lady M's Mince Pies. Above are several kilos of her mixture, and there will be several more kilos before the big day. She is a slave to her mixing bowl at this time of year, and she hasn't even mentioned the cake yet.

Her kitchen assistant (Boo Boo) can't wait to bake and sample the first lot; and of course to have a wish! (Actually, me too!)

Water.

We in the 'civilised world' take water for granted. We turn-on the tap, and out comes clean drinkable water in as much quantity as we require. We water our gardens, fill our pools, and have labour-saving machines that uses the stuff as if there's no tomorrow. 

This was all fine when there were just four of us in our tiny hamlet; now there are many many more, and in summer anywhere up to about 50... all of whom use copious amounts of water.

Our water supply comes from a natural spring about 5 kms away. It is purified, pumped-up into a nearby water tower, then pressure fed to the houses. 

We've been advised that the spring where the water originates is far less generous than in previous times, and with all the excessive use it doesn't seem too far-fetched to imagine our supply slowly coming to an end. It does look as though at some time in the future, houses will need to make their own provision in order to guarantee a supply.

Digging a well is not difficult; one digs down whilst lining the sides with either bricks or giant concrete tubes. One goes as far as when one hits water.

My first farmhouse here had it's own citerne as did most other houses. It was a huge concrete lined hole, about 10 feet in diameter, and 30 feet deep, that was filled with water from the roof. There was a lovely old pump at one end of the terrace which brought the water up to just outside the kitchen door. A bucket did the rest. The citerne was always full.

I can see the day when such citernes will again be essential. With large fibreglass containers now easily available, installing such underground tanks would not be complicated. Having them filled with rainfall is another question. Global warming won't help.

Maybe in the future we'll all have to learn to be frugal with our water again, and treat it as a valuable commodity.  

I do hope I'm wrong.