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Monthly Archives: March 2011

emanate [ˈɛməˌneɪt]

vb

1. (intr; often foll by from) to issue or proceed from or as from a source
2. (tr)to send forth; emit

[from Latin ēmānāre to flow out, from mānāre to flow]
emanative [ˈɛmənətɪv] adj
emanator n
emanatory [ˈɛməˌneɪtərɪ -trɪ] adj

Collins English Dictionary – Complete and Unabridged © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003

(http://www.thefreedictionary.com/emanate)

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Sounds serious? … well, it is.  This is an incredible jewel of a surf camp with 1, 3 or 5 day courses plus as many extra days as you want if you pay.   If you really want to get surfing, this is definitely one of the best foundations you could wish for.  And if you already surf well?  Rui will push you to competition standard.  Or so he says.  Sagres, Portugal (Western Algarve) is beautiful, the beaches are secluded and the teaching is second to none.  I haven’t been to the Pipa camp in Brazil but it’s not through lack of want!

International Surf School – Sagres, Portugal

International Surf School – Pipa, Brazil

There is always something left in the fridge at the end of the week that looks like it’s about to go bad but hasn’t yet … this week it was courgettes.

I’m courgetted-out so I made a dip:

Garlic

Courgettes (2)

Lemon / Lime juice

Extra Virgin Olive Oil

Greek Yoghurt (optional)

Mayonnaise (optional)

Salt & Pepper

Get the chopped garlic heating up in the oiled skillet or frying pan as you slice the courgettes into quarters lengthways and pop them in.  Grilling or roasting will work too, obviously.  Add a tbsp  of water if they need help softening in the frying pan but you’re done adding oil.

Let them cool slightly (or don’t if you’re impatient) and then blend or mash according to what you have available.  Add a couple of tbsp olive oil, season with salt & pepper, add some lemon or lime juice and then add the greek yoghurt until the mixture is at a consistency you like.

After making the dip I read somewhere of grating the courgettes, cooking them and then just stirring into yoghurt like a tzatziki.  Sounds good too!

http://www.bbc.co.uk/news/magazine-12664047

Some pointers from an article on today’s BBC news website:

1. (Obvious but …) make fewer journeys or combine journeys rather than popping out twice.  Share journeys with friends or neighbours where possible and safe.

2. Use alternative transport where possible: bike, walk, train.

3. Driver slower: depending on the car they say that the optimum speed for fuel consumption is between 50-55 mph.  Not ideal for motorway driving.  However, driving at 70 mph instead of 80 mph apparently reduces fuel consumption by 10%.

4. Make sure your tyres are full of air – put in a little more.

5. Fill the tank up only halfway – it keeps the car lighter and burns less fuel.

6. Keep the boot empty – again, a heavier car burns more fuel.

7. Use neutral and the handbrake at traffic lights or in traffic jams.

8. If you are stationary for more than 5 minutes, turn off your engine.   Starting your engine consumes about the same as running a stationary car for 3 minutes.

9. Drive more smoothly / at more constant speeds.  The more you press the accelerator the more fuel is running through the car – stop / start driving is heavy on fuel consumption.

10.  Avoid rush hour by leaving a bit earlier or later.

… it’s where you create it.”

A day “WWOOF”ing at Vowley Farm and an unusually easy introduction to farming with such a beautiful Spring day – not a cloud in the sky all day long and the sun really warm on the face as we mended the netted chicken fencing.  (10 useful knots). The most important thing I learned today, however, was that there actually are amazing people out there who are building community and not just believing in, but living their ideals.   Lorraine and Mark run a biodynamic farm in Wiltshire and couldn’t be more inspiring.  Read here for more on biodynamics.  The short story on biodynamics is that you work to harness the energy of the earth – e.g. you don’t kill weeds, but you feed the earth what it gains from the weeds so their growth is no longer required.  Vowley Farm have a fascinating story about a field once colonised by doc leaves, and after some processes involving spraying “doc leaf tea”, now almost completely clear.

This we know. The earth does not belong to man, man belongs to the earth.
All things are connected like the blood which unites us all.
Man did not weave the Web of Life, he is merely a strand in it.
Whatever he does to the Web, he does to himself.

Chief Seattle

(borrowed from the Vowley Farm website)

FINALLY – here it is …

My mission: To include and inform everybody who believes that life can and should be better, to join those who have been doing this for years, to get back to basics, to get in touch with nature, to live responsibly, to live passionately, to live healthily, to share.

I am a beginner … so bear with me while I collate, experiment, learn and pass on everything I find out about living the way we could and probably (I think) should.

There are things that are out of our control but there are things that are within it.

If you’d like to post or write for PTINK, or if you come across anything you’d like to share, please drop me a line.

C xx