Category: lockdown

Posted on

Curbing instincts

Knowing that we’ll soon be moving into the static, which has a tiny kitchen with very little storage space, means that I’m having to curb my tendency to stash food for emergencies such as the next zombie invasion or pandemic.

The current Covid-19 situation has only reinforced what I recognise is deep-set behaviour to store for bad times.

Every time I see a 10kg sack of basmati rice or puy lentils on sale I have to physically restrain myself from buying them. The instinct to stock up is strong, but there’s no logic in more dried goods sitting in storage with the furniture for six months whilst we complete the build.

There simply isn’t anywhere to put them.

I grit my teeth and tell myself that there will be the chance to fully stack that pantry once it’s built and ready to take supplies. And not a moment sooner.

I think I’m on the spectrum somewhere (aren’t we all in some way, I guess?) but it gives me great satisfaction to list what the pantry will eventually hold. I haven’t confessed to husband yet, but I’ve got LISTS of proposed purchases.

I’ve been looking at labelling systems, storage jars and boxes, and what shelving we’ll need…😂

It maybe the smallest room in the house, but I’m planning to make every inch of the storage work, and I can’t wait to add homemade jams, pickles and cordials to the stash next summer to see us through those long, dark, wet Scottish winters.

Posted on

Foundations

The builders seem to be moving quickly now. The track is in and the preparation for the house foundations has begun.

We’ve been lucky that they haven’t hit hard rock when digging the foundations. Just shale. We know that there’s an outcrop of what we think is Lewissian Gneiss just a few metres away from where the house is being positioned, which would have required blasting at great effort and expense..

The conduits are in for water and electricity, although connection of both services may be quite a slow process as SSE and Scottish Water both have significant backlogs due to Covid-19 and are not prioritising new connections as essential.

Next week the substructure build begins.

Posted on

House site excavations

The access road has now been excavated, drained, and levelled as far as possible. It’s received it’s base of crushed stone and can support the heavy plant that will be trundling up and down the croft over the coming months.

I still think it looks massive and am hoping that it will weather to a darker colour and blend a bit more into the landscape over time.

At the moment it looks as if aliens visiting Skye could easily sight this from space and use it as a landing strip…and yes, maybe this thought was prompted by the re-runs of the X Files that we’ve been watching in lockdown..😬

The house site excavation at the top of the croft has also started, with poles being laid out for alignment.

So, it’s moving! There may be some delays sourcing concrete for the foundations, but the local hospital rightly takes precedence for these supplies and we are happy to wait our turn in these difficult times.

We are on our way.

Posted on

Digger on the croft

The builders have just emailed to say that they’ve moved a digger onto the croft in the expectation that they will be able to start groundworks (the access road and hard standing for the house) any day now.

This small positive piece of information has lifted my entire week.

It’s starting at last…😆

Posted on

Going back to proper meat

Since lockdown began and we started experiencing problems with supermarket deliveries, I began to source alternative places to buy meat online.

It’s proved to be a revelation and I’m not going back. It may be more expensive, but I’ll balance that by buying cheaper cuts of meat and buying less often.

I found an award winning organic pork producer in Lincolnshire who makes the most delicious sausages I’ve ever eaten. Plain pork, pork and apple, smoked pork, pork and leek – they’ve all been so good that I now get a regular fortnightly order delivered. We freeze them and use them crisped to perfection in butties or baked in lentil casseroles.

An old fashioned butcher who sells the cheaper cuts of meat as well as high end ones, and who delivers? I’ve found one in South East London. We’ve been enjoying beef short ribs and steaks from old cows that have huge depth of flavour, and also oxtail, brisket, flank, skirt, and onglet yet to try.

Cuts that I remember my mother cooking many years ago, but which I’ve rarely if ever seen in supermarket fridges recently.

These cuts take longer to cook, often simmered or roasted slowly for hours in order to release their flavour and render down into tenderness, but as time isn’t an issue at the moment, I’m glad to rediscover these skills, and the results are delicious.

I think that small businesses need all the help that they can get at the moment, and I want to support companies that produce organic, great quality produce.

I am one of the many millions in the U.K. that stopped using these businesses regularly some years ago when time was at a premium, and when long business hours meant that convenience was the most important thing to us. It was too easy to click and add all that I needed for the week in a one-stop shop.

No more. I don’t want to be in a position where we no longer have the choice, which is where we were headed.

If nothing else, this awful virus has shown me that we need to live more slowly and mindfully, and that there is a better way. With better quality, better tasting food and people that care how it’s produced.

Posted on

The kindness of strangers

We haven’t really met our new neighbours yet on the island.

Through sleuthing and other nefarious means, I’ve tracked down a few of them on Facebook and Instagram, and reached out to make connections. It’s felt like a way of keeping in touch with our dream and starting the process of getting to know people, even if we can’t be there right now.

Almost everyone has been warmly welcoming.

One particular couple have gone out of their way to send us frequent photos from our croft on sunny days, and videos of the local shoreline or the burn with the soothing sounds of water in the background to keep our spirits up.

I can’t tell you how uplifting it is to receive such kindness.

At times it seems that our whole world is on hold through this pandemic, and the thoughtfulness of strangers who send pictures and videos, along with messages of encouragement and welcome is wonderful beyond words.

Thankyou, Di and Ruud. We look forward to getting to know you better once we are on the island later this year. It’s so good to have you as neighbours.

Posted on

Week four of lockdown

We are just going into week four of lockdown. We are all well, for which I remain eternally thankful.

Our small London townhouse houses us all plus Bertie the ancient spaniel, who seems perpetually confused by the presence of his tribe around him.

We are managing, despite the absence of outdoor space which is the biggest hardship. Evenings are Cards for Humanity games doing our absolute best to gross each other out. I bake bread when we run out. The kids are starting to go stir-crazy. There’s only so much Xbox a body can play.

Sleep patterns are totally screwed and new routines need to be forged before peace can return. All are trying their best, but grumpiness and flare-ups are happening, which is normal, I guess. The Easter eggs that I ordered didn’t make it in time.

I learned to make Waterford Blaa rolls, which seemed to go down well. I’ll be making another batch of these today as they’re relatively quick and easy to turn out.

The blossom is out. We have sunshine during our days and we are all well. In these times of extremity, there are a lot of people doing a lot worse. We have food. We have each other. I am grateful.

Once lockdown is over, our Skye life beckons, and seems tangibly close. Despite the news that no work could start and is delayed until people can move freely again, Francis emailed a photo of the house sign that he’s been able to carve whilst the island is in lockdown. It was a wonderful and unexpected boost to our spirits.

We will get through this.