Sunday, April 1, 2012


image from google images

For some reason the computer fills me with dread, it's like a school lesson where your supposed to answer some irritating question and if you don't your considered a moron, a waster or worse...
So contradicting my self I thought I'd google hermits and found this interesting article.

In 2004 a woman called Sue Woodcock bought Mire House a deserted heap of stones with no running water, no electricity and not much of a roof. She spent her savings on rare breed sheep a rayburn and installed herself in her hermitage along with dogs sheep cat's chickens goats and a turkey, apparently she intended to live this idyll with somebody she was seeing at the time but when this didn't work out instead of wallowing in heart break she decided she was excited by the idea of solitude.

" I love it she explains from the interior of her house which smells of stone and damp. It means I can fart and belch as I like I can wander around in my pyjamas, go to bed when I want and there are no arguments !

Taken from In search of the English eccentric by Henry Hemming eccentric

A good recipe for hermits


3-4 squirrels jointed
2-3 tbsp olive oil
juice of 2 unwaxed lemons and zest of one
100g unsalted butter
1 medium onion, finely sliced
1-2 carrots, scraped and chopped
250g mushrooms,finely sliced
2-3 tsp seasoned flour
2 bay leaves
1 fresh thyme sprig or pinch of dried thyme
2-3 tbsp double cream
salt and freshly ground pepper

Rinse the squirrel joints thoroughly, pat dry and put them in a bowl with the oil and lemon juice. Leave to marinate for an hour or two- overnight if it's easier.

Preheat the oven to160C /325F  Gas mark 3.

Melt the butter in a heavy casserole and fry the onion and carrot till they take a little colour. Add the mushrooms, then season and fry till they release their juices and brown a little.
Meanwhile, drain the squirrel joints and dust them through the seasoned flour. Push aside ( or remove and reserve )  the vegetables in the pan and brown the squirrel joints. Add just enough water to cover, then season and add the bay leaves and thyme. Bubble up, cover tightly and cook in the oven till the meat is perfectly tender,1 - 1 1/2 hours.
Remove the joints and reserve you can if you wish remove the little bones. Add the cream to the pan and bubble up, scraping up all the sticky bits, then pour the juices over the meat. Serve with wild rice to soak up the juices.
Recipe from A Cook's Year in a Welsh Farmhouse Elisabeth Luard  Bloomsbury

All this talk of hermits and squirrels reminds me Allister Hendy has opened his amazing Allister Hendy Homewares shop on the High street Hastings.

Check this out...

The exterior


Downstairs loo


Anonymous said...

A senile hope there

Ancient Industries UK said...

Our summerhouse is a bit like a hermitage. Look forward to your settling in there!


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