It feels more abnormal by the day, especially after my week away and baking in a wood oven, eating veg freshly plucked from the garden, killing and skinning rabbits and enjoying the odd shooting star late at night in the very clear sky. Its times like this that I feel sad, but also excited about where Im going and my next chapter and what helps is when I read about people who have done it. I recently purchased a book on Magnus Nilsson and his restaurant Fäviken. Its another inspiring story of somebody who has a great passion for the outdoors, understanding true nature and ways of old when it comes to food preparation and preservation. Now all my homebrew stuff is in the loft I'm now going to start looking at fermented vegetables alongside preserving and canning. This is an area I have always found fascinating so I feel its a natural progression from what I have been doing over the past few years. I feel very excited about this although i must say when I mentioned fermented vegetables to Rosy and Josh they gave a look of concern.. I guess that's natural though
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