Things I learned at Waltham Place (Part 2)

1. The way to cut an onion without all the tears is to first half it, then peel each half, then slice it, leaving you with the two ends. The chemicals that make you cry are released when you cut the end off which has the roots so if you cut that off first, all the chemicals will be released, hence all the sobbing while chopping.

2. Sorrel is way tasty!

3. Nettle soup is surprisingly bright green.

4. Cows will let you know if they like you or not. If you put your hand out low, they will come over and smell it, rather like a dog. If they lick, then you’re in there. If they lick your face, then you’ve really pulled. If, however, they shake their horns at you, it means they definitely do not like you.

5. Chickens have a self programmed ‘bedtime’. Without any prompting, at the bedtime, all the chickens, on cue, will run to the coop together and go inside to bed.

6. Commercially produced bread is full of additives, one of which is put in to delay the arrival of mould when it is getting old. Yet it will start to grow mould after just a few days. Homemade bread, however, has no additives and, so far, I have had it for five days and there isn’t even a suggestion of mould.

7. Adrian, the chef at Waltham Place, spent six months working at the Savoy. There were 65 chefs working in the kitchen there and all the cooking terms were in French. You either picked up French very quickly or you got bollocked for doing everything wrong!

P.S. Part 1 can be found here.