Hello Everyone!! I have not been so regular with writing the Blog lately due to…the weather of all things! It has been dull with thick grey clouds which block the sunlight. When it gets like that I just feel, “Ugh!” and Gnome reacts with, “Oh, dear!!” and then we start a fine merry-go-round of ranting and complaining!

Thank goodness the sun is out today and the mood has lifted. I feel more inspired to write about our usual Munchkin and Gnome activities.
We have been making a marathon run of soap. This takes the whole day with mixing and pouring in the morning and cutting (Gnome) and polishing (Munchkin) in the evening. It is a good activity to do when you want to stay out of trouble!

Gnome started a mini project to grow watercress:


And I made lotus paste mochi balls today!

Yum!! These were the mochi balls that I had promised Gnome for Chinese New Year which he didn’t get because I decided, rather inconveniently, to go on a diet plonk in the middle of Chinese celebrations. I am feeling a bit happier about my weight so I made the belated mochi balls to celebrate a good day together!
Answer: None. Zazen Duckies carry their own light.



Hello Everyone!! We’ve really enjoyed them this year. Pacaya Palm are the inflorescences of Chamaedorea tepijilote. Below are my gallery of pictures:






Our Goosie has finally given us permission to place an ad for him in this Lonely Heart’s post. His long term partner died three years ago of death-by-doggie and he now thinks that it is time to seek a new partner.
On Monday evening we had an Elixir Tasting with Dandelion Chocolate, a company from California. Greg D’Alesandre heads the group every year at Cotton Tree Lodge. This year’s tasting was much the same with general fun, laughs and disruption (of course!) from Greg. We attempted a “controlled brawl” under medical supervision (Ha-Ha!). 😉


We are making our own banana flour and coconut flour on the farm. Gnome had charged me with the responsibility of making something “yummy” with these ingredients. He actually scolded me and said,






If you follow our posts, you may have realised by now that we enjoy the creativity and inventiveness of harvesting and processing our own food. Peach Palm Miso was borne out of a fusion of an Asian preservation technique with a farm grown ingredient. I would like to give a special Thank-you to Julian Obererlacher of Itz’ana, Placencia for his resourcefulness in using our Peach Palm Miso as an ingredient in his menu.
Thanks to everybody that has offered to purchase and send us a BNF. We appreciate your thoughts. However, I think that this means that I need to further clarify my request…
