we’ve been blessed with the most amazing weather lately, very cold nights but bright and sunny days and therefore spectacular sunsets, although we are a bit tucked in to the mountains here at home, a short drive up and we can see what feels like the whole world!!!!
i snuck a couple of photos in there from Porto, which also had the most amazing weather over the christmas period
we’ve been busy, celebrating birthdays
cooking a lot of stuff
eating most of it
enjoying our new home
celebrating christmas with friends
eating more stuff
i feel a diet coming on
the kitchen is the hub of our home, it always has been, and no doubt always will be. I’m sure it’s that way with a lot of people. As such, it’s construction deserved due consideration, thought and work.
Back in September 2015, I made, then installed the kitchen, and we finally moved into the house at the end of October.
I had given this phase of construction a great deal of consideration, and in keeping with the overall style of the house, I wanted to make a very paired down kitchen, in the method of the shaker’s (in case you didn’t know, the shaker’s were a religious movement that originated in the early 1800’s in Manchester England, before moving to the U.S.), whose fundamental attitudes were essentially those of Quakerism. They became famed for their simple, elegant designs, built to exacting standards, that were born out of their ideology and requirements in all aspects of their life. It has been their attitudinal approach toward construction of all things that I aspire to, and adopt where I can. They didn’t shun modernity like the Amish, but held a desire for simplicity, clean lines, functionality, and no separation between form and function. In terms of the kitchen I designed it had to relate to the stairs, which were built with the same premise, and with all future cupboards.
I made a plan of all the unit sizes I required, and developed a cutting list.
So I made the kitchen (well phase 1 of it so far), and not just assembled another flat pack series from Ikea this time. I know where the kitchen itself grew, all the timber for it, and not just the things we bring to eat and drink in it. This for me is vernacular.
The construction process really began when we arrived, I had fallen a number of walnut trees for future use, then milled and stacked boards, and set them aside.
They had sat and seasoned on site for years, and now their time came for reprocessing, through the thickness planer, the table saw, then the glue bench. they were glued up as wide board staves, and sanded fair. Later they were oiled with tung oil.
The panels for the cabinets are block-board I made up from left over pieces from the flooring process. Timber that grew in our forest, that I felled, milled (ripped) first at the yard in the near by town, then re-milled (thickness planed) at the farm, then re-sawed, and cut to length, biscuit jointed, glued and clamped, sanded and painted.
The panels were cut to correspond to the cutting list requirements, then joined by routing out housings for the shelves (of bought ply).
Then I cut all the material for the rails, top and bottom, that finished the frame, and inserted the kick boards. each cupboard was joined, glued and screwed where necessary, then when painted, set out in their respective places, scribed to the floor, and co-joined.
The work-top pieces were fitted, along with a walnut splash-back.
The butchers block is from planed and thicknessed timber, end grain up, butt jointed, glued, clamped and sanded fair. it was then screwed to the end unit of the island.
The doors are morticed frames with a drop in back, from pine and ply.
All the drawers have hand cut dovetails on all joining faces. Just glued and clamped, sanded, and riding on waxed hardwood runners. Even though there were a lot of them to do, they were a joy. They were cut with a handsaw (a stanley fatmax fine saw, nothing exciting).
An adjustable square, and adjustable bevel, a chisel and a mallet, one clamp a wooden trestle and a pencil. Nothing complicated. Just setting out some lines, and cutting to them.
A number of them didn’t even require paring with the chisel, just sawing and they went together pretty perfectly, tight with an interference fit. The half blind dovetails, for the drawer fronts I elected to rout out.
The drawer and door knobs and pegs I bought.
The butler sink came out of a friend’s field.
The taps i’m making (see phase 2)
The rayburn stove was a great find on ebay, a really well spent £100, which I converted back from gas to burn wood, as it was when it was built.
There’s a gas hob and oven, set into the island, the hob for general use, and the oven only for summer, assuming the rayburn doesn’t warrant being used at that time of year.
The biggest single cost of constructing the kitchen was glue, followed by paint.
today’s foraging haul
5lbs blackberries
stored in the freezer for deliciousness in the winter
not that i want to wish my life away, but it looks like summer is nearly over……thank god……
looking back over my photos, i don’t seem to have done very much, other than a very stressful trip back to the UK and then 2 weeks recovering not a lot has happened…but here’s a little snippet
I’ve harvested the garlic and onions, firstly I want to say how bitterly disappointing both these crops are, when I lived in England I had an allotment which was heavy clay, with easy access to all kinds of manure, everything flourished, esp. the garlic and onions. I had never had a problem growing these basic crops, until, that is I came to Portugal. Despite my efforts to get nutrients into the soil, other than the first year here (land had been fallow for quite a few years), I have yet to have a successful crop, by successful I mean enough onions and garlic to last the whole year. I had always grown onions from sets, sowing in late Autumn, this year was the last year for that. All the sets I grew went to seed,
which made up over half my crop. The rest were plugs bought from the market and planted in early spring, these did not go to seed.
So, from now on I will either try and grow my own plugs or buy from the market. Gone to seed onions do not store at all, whilst you can cut off the seed head, get rid of the head and cut the stalk up and saute in butter (very delicious), they will not grown anymore. I had to skin and chop 7 kilos of onions, with the idea of freezing them…….having been given a lot of ziploc bags recently (again, generous friends from Canada) I decided I would double bag all these onions and put them in my freezer……..bad move……i had to take them out and quadruple bag them and they still smell and are stinking up all my fruit, so they’ve gone to live in my friends, mostly savoury freezer, they said they don’t mind, they may change their minds, in retrospect, I should have wrapped them in smaller portions in tin foil and then bagged them……..the freezers here at the farm are still stinky.
The garlic again has been disappointing, I gave up with my experiment of growing my own from my own seed (see previous blog entries) and bought some teeth (as they call them here), they’ve not done too badly but again alot went to seed.
Lessons learned:
don’t grown from sets from here (they are probably not heat treated)
don’t plant too early
don’t plant too late
don’t let plants get cold
don’t let plants get hot
this year we have had our first blueberries, which is very exciting, they are very happy down in the fruit meadow, so we may get rid of some of the less productive fruit (blackcurrants) and replace with blueberries,
today we had blueberry pancakes with maple syrup, such a perfect combination and only made possible by dear friends from Canada…….
As mentioned in my previous blog entry we’ve had a lot of lemons to deal with, the final thing that got made was this yummy lemon tart, definitely worth a go
