Poking, Preserving (and Plastering)

The team came up to help us this morning.

The girls and I poked two holes in each olive I picked yesterday, and then layered them with kilos of good salt into a box Mike made yesterday, lined with hessian. The idea is that the bitter juices will drain out the bottom and we'll keep replacing the salt until they're fit to eat. Really liked ones done like this last year, hope it works!

The lads helped Mike with plastering and chiseling conduits in the other room.

And then we had gnocchi with prawns, vegetables, and bacon for lunch, plus passion fruit mousse leftover from last night.

Gratefuls:
- the Mozambican consulate ringing me up this afternoon to say they have all got their visas, we can go collect them!! A miracle.
- the rain tipping down outside as I write
- their help this morning