Wow what a week. Wednesday the wood pellet boiler installers arrived and set to making the hopper to hold the pellets. I have written a page with all the details for those who want to know more - under REDUCE and then HEATING. Today a week later they have the hopper done, the boiler in place with the flue attached and are ready to start joining the pipes. They did comment on the lack of underfloor insulation, a job I was aware needed done but to do it requires several other jobs to be completed, but it is very much on the list.
The weather has also warmed up and all but the largest piles of snow have cleared. This means I have been able to get out and start preparing beds for planting in the spring, and got the last of the garlic planted. It feels so good to be out digging again. I also checked the bees food, there were over a hundred feeding on the fondant in the top super so I added another kilo and will keep an eye when the weather allows.
And finally, I went to Wiston Lodge in Lanarkshire on Sunday to hear a chap called Andrew Whittley talk. Andrew is a baker, artisan rather than industrial and ran a bakery in Westmorland for over 10 years. He has a real interest in the pros and cons of hand made and industrial bread, with some interesting insights in to the nutritional quality of rapidly made bread verses slowly made bread. A very inspiring speaker, lets the facts speak for themselves but really makes you think. If you want to find out more his website is www.breadmatters.com
The weather has also warmed up and all but the largest piles of snow have cleared. This means I have been able to get out and start preparing beds for planting in the spring, and got the last of the garlic planted. It feels so good to be out digging again. I also checked the bees food, there were over a hundred feeding on the fondant in the top super so I added another kilo and will keep an eye when the weather allows.
And finally, I went to Wiston Lodge in Lanarkshire on Sunday to hear a chap called Andrew Whittley talk. Andrew is a baker, artisan rather than industrial and ran a bakery in Westmorland for over 10 years. He has a real interest in the pros and cons of hand made and industrial bread, with some interesting insights in to the nutritional quality of rapidly made bread verses slowly made bread. A very inspiring speaker, lets the facts speak for themselves but really makes you think. If you want to find out more his website is www.breadmatters.com
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