26^th August FONTE DOS CLERIGOS

After such a lovely high day yesterday today was a low, low, low day!

The set up (which we have to do every day)

First off we had to fill barrels (which we’d loaded into the back of the truck) with water – a bucket at a time (25 in total – I counted!).

concrete guides

We mixed a few loads of concrete but when we attempted to level it the moisture had been leach out into the soil. We tried making it wetter, then we changed the ratios (less chippings, more sand and cement), it was hopeless nothing seemed to help. Each batch was hardening before we could get to work it; we were getting bad tempered and frustrated. Eventually we managed to level some, one barrow full at a time; we’ve finished half the floor, it doesn’t look great but fortunately it is only a shed (gym or studio) not the house. Obviously the problem was with laying it over soil (well it’s rocky soil, not earth); we think perhaps we should have spent last week watering the ground, and perhaps we should have put in a membrane to stop the moisture from escaping downwards; but mainly we think that the Portuguese lay new concrete floors in the winter not in the summer.

Crappy floor

It was nearly 6.00 by the time we had finished; we were shattered and couldn’t think what to have for dinner (we’d only had a very short break for lunch and then we hadn’t eaten much just drank copious amounts of fluid). We had a text from Pam & Mark; they were going to the restaurant for dinner, did we want to join them?

So the day finished well; we had the set menu (because that’s all they do!) at 8€ per head plus drinks. We started with soup (vegetable), main course was a choice of Portuguese meats or wild boar (we had the boar), nothing for vegetarians not even a fish dish for pretend veggies. We had lots of beers and wine and paid 12€ each – that’s less than £10.

Tomorrow we’re going into Fundao to get supplies and fill up with water at the fonte; then in the evening we’re having our raw vegan feast. Well that’s what Gary’s having; I’m cooking a little too. We’re starting with Gazpacho, with garlic bread, then guacamole with crudités (for Gary) and tortillas layered with cheese and chillies (melted in oven) for the rest of us. I still haven’t decided on pudding; maybe figs, as we have rather a lot at the moment.

We are experimenting with drying techniques for the figs; laying them on a grid in the sun works, but the ants come. So now I’m trying the hanging method (using a barbeque rack), which appears to work quite well so far.

The wine is fermenting!!!!