Working in public & baking at home

Two aspects of working in public:

and:

There are stories behind both these messages (cunningly in the same frame), but I’m not one to nag.  The latter one does seem to have worked the last couple of days of schools’ half-term break at least.  Don’t know why anyone would want to play with a nice ash log in a muddy puddle though.

I was away last week at Knights Wood near Sand Hutton, York, giving some advice to a family who recently acquired it.  Beautiful mature woodland, oak, sycamore and Scots Pine mainly.

English: The Scots Pine - cones (Pinus sylvest...

English: The Scots Pine – cones (Pinus sylvestris),  (Photo credit: Wikipedia)

On the way there I stopped off for this:

Not just organic:

This stuff is great for making the sourdough starter I use for baking my Forester’s Bread.  In fact it tends to get over excited even when in the fridge between bakes and tried to escape from the container, with partial success. I bought it from Food for Thought in Saxby (No not that Food for Thought, good though it is.)

VERY busy in the workshop now.  Two sets of pegs made to go to a customer in Lancaster.

These are random ash turnings on a chestnut backing board.  I’m also making deer and animals fifty to the dozen, and now an order for salad servers, and I want to develop some hazel log hods, being less hassle than  bent wood ones.

Getting cooler now and the long johns, lined socks and long-sleeved vests have been pressed into service again.  Looks grand when the sun eventually rises though:

 

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