Duck Is Now a Dirty Word.

Having recently purchased a spit roaster and with just one week until Miriam moves to her next placement as a WWOOFer, I decided to christen the spit and celebrate her time here.  I invited a local around to join in and also to thank him for some of the help  he has given me.  So into the freezer I dive and drag out the duck that Miriam so proficiently plucked during our trip to Ballarat.  Nice looking duck it was, not overly fatty to the eye, good meat colour, clean skin.  So it was decided that said plucka would be the meal of the day.  We set the spit up in our newly established alfresco zone and threaded the duck on the rod.  Once the heat beads were at their optimum cooking heat, we put the duck on the cradle.  Now came the fun bit, watching the duck rock and roll while enjoying the lovely outdoors and good company.  We almost began to sing, "the wings on the duck go round and round".  We allowed said duck to cook at a low to medium heat for 4 hours.  When we checked to see if it was ready, tummy's grumbling, lips smacking and many ooos and ahhhs over the lovely smell,  the duck was still bleeding.  GRRRRRR... so back on the cradle it went.  another half hour and we gave it another look over.  STILL NOT DONE.  By this time we were ravenous and decided to toss the duck in the oven and finish it off.  Once done, my friend got out the deadly weapons and began the task of disecting the duck,  oops.  Not happening too well,  the duck should have been cooked with a stone.  When the stone was cooked, we could eat that and toss the duck.. It was so tough that boot leather looked more appetising.  Although disappointed,  we couldn't help but laugh like little kids getting into mischief.  Just one look from any of us would set us going again.  This morning when I arose, I began cleaning up and once again duck jokes were on the menu,  reminders of the ducking disaster abound with grease in all kinds of places.   Moral of the story is:  If you really want nice duck for dinner, go to a chinese restaurant.

Miriam the WWOOFer.

During October things around here became rather hectic.  It all began with my mum visiting for 4 days and then on the day she was to leave, I had a WWOOFer arriving just a few hours later.  After picking Miriam up off the bus in Rushworth, we did a couple of quick egg deliveries and then came back to the house where we then had to repack in order to travel to Ballarat on the following morning.  I had been booked to run a workshop down there on Integrating Chickens in a Permaculture System.  An early start, long drive, then the workshop.  We stayed with my dear friends Pat and Ian overnight and on the Sunday morning, we arose and began  killing and dressing two ducks and a rooster.  Miriam was totally new to this and so I offered her the chance to take part, but did explain that she could opt out if this was something she would rather not tackle.  What a goer she is, the duck she plucked came out as clean as any a professional could have done.. Go Girl.   After the long drive home on the Sunday afternoon, rest was not quite in our grasp.  We had to unload and then reload the car in readiness for the trip to Elmore on the Monday morning to set up the WWOOF stand.  The Elmore Field Days is an annual event where I promote WWOOF Australia, something I am most passionate about and feel that by promoting it, I am giving a little back for the tremendous amount I gain from being a host.  The first two days saw us talking to and sharing information with a large number of folk, chatting with other hosts and people who are on the WWOOFing trail.  Then on the Thursday we found ourselves with very high temperatures, dry and dusty roads out front of our site and a slower crowd meandering through.  I must say, home looked so good that night and we both felt totally exhausted by days end.   A good rest overnight saw us both ready to take on the work around the property here.  The biggest thing happening right now is mulching and our first area of interest is at the head of the chookpens.  We got all the paper and mulch down and then got busy relocating the strawberry bed to that zone.  Leaving it's old place bare and ready for the big sandpad to be built.  The sandpad is needed for the hothouse and water tank to go on.  They both need a good level piece of ground and with my place being on such a slope a sandpad is vital.  In the evenings Miriam and I share many a good chat and lots of laughter over our widely varied meals.  Talking about such a wide range of topics that we never seem to run out of a good conversation.  A magnificent young lady I am blessed to have met.  Wherever Miriam goes from here I am sure her journey will be a good one. 

 

Miriam and her duck

Miriam (right) and I at the Elmore Field Days.

Miriam laying paper and mulch at the head of the chookpens

Strawberry bed in it's new location and getting a good drink

The newly weeded, mulched chook medicine bed

Gourmet food at it's best, Cajun Scallops, tossed salad, fruit brandy cheese, potato rosti and macadamia dressing.