21st February 2012

Last night’s meal would be envy of any chef claiming to cook au naturale. I produced my very own version of eggs Florentine by toasting our home made bread on our £5.00 camping toaster (it has some mesh on the bottom that diffuses the heat), then placing some of our home grown and carefully steamed Swiss Chard on the bread. This was followed by poached eggs that our chickens had laid that day and topped with a herb sauce using parsley and coriander that we have grown in the garden. Since this all had to be cooked using candle light as the whole of Gimbie had a power cut for 12 hours or more, I think you’ll agree it was a worthy achievement. Yes, I know it all sounds a bit like a scene from the good life – fun though.