Preparing for Winter V

Si_Clist

VJsmum said:

Can i ask those with woodburners how they store their wood?

I built us a lean-to woodtstore on the back wall which I can say without fear of contraception (as my old granny once actually said) would fit in nicely with any shanty town anywhere in the world.  OK it's not a picture of elegance, but it keeps the rain off the best part of 2.5 tonnes of logs stacked neatly in rows 6ft high and 5ft wide separated by about 3" of airspace.  All that matters to us is that it's dry and the air can get round it all

You could always go for the "work of art" stack ...

-taff

@VJsmum I made ours last week I think out of scrap wood wombled from skips and an old larchlap fence. It's painted black and currently placed under the tree at the back because it sort of disappears into the fance [also black] It's amazing what a difference a coat of fence paint makes. Our burning wood gets stacked inside our porch because we have a 30's style semi with the recesses either side of the door and someone put a porch on the front of it [which is handy for the recycle boxes]. The kindling is stored in plastic bags [ used sand sacks from when next door had work done] and stored in a black bin.

VJsmum

Thanks all - that 'tree' stack is beautiful.  I think someone either here or elsewhere mentioned making one out of old pallets.  We are just not very 'handy' and i think even that is beyond us.  They will go at the side of our house up against (close to) an 8ft high wall - it will be relatively well protected and has a good air flow.  I have seen them stacked around houses in places like Austria / Slovenia and they are really works of art - but beyond us, i'm afraid.

Wednesday2000

I am worrying if there will be another lockdown this winter so I was saying on another thread that I am setting up a hobby box in my house. I want to buy some adult colouring books, jigsaw puzzles and crossword puzzles along with a few books I will pick up at a chazzer.

I also need to get a SAD light box as I often get depressed when the clocks go back.

I did sort out a couple of drawers with winter stuff in a few weeks ago, fluffy blankets for our bed, scarves, hot water bottles and winter tights and warm socks. A warm hat and gloves too.

greenbee

@VJsmum - my logstores are made out of pallets, roofed with OSB covered in roofing felt held down with battens. This one lives on it's own, but I have a long row of them against another wall. I also use pallets to make compost bins... 

VJsmum

Oh that's helpful, thank you - I couldn't picture how it would work and youtoob was very convoluted...  I'll see if he's up to that as we have a similar wall

PipneyJane

@greenbee - your woodstore is a thing of beauty.

- Pip

[Deleted User]

5 jars of rhubarb chutney made this morning with homegrown rhubarb, lids clicking nicely in the kitchen, a big bottle of spiced plums made too for cold meats and the dehydrator is going full pelt drying some fruit that was past its best but still usable so a tray each of red and green grapes, sliced strawberries, mixed berries and blueberries all drying down to use with breakfast cereals and as a topping for porridge in the winter.  And then we get predicted temperatures of 32 somewhere in this country for Thuesday....winter? what winter?

-taff

recipes please?

[Deleted User]

Plums easy, I used mirabelles but any small plum will do.  wash well and destalk but leave whole and then use a needle or fine skewer to make holes all over each plum.  Put them into sterilized lidded jars and make a sweet spiced vinegar with 1 pint of malt vinegar and 12oz of sugar (original recipe says demerara but white works OK) with 4 cloves and a cinnamon stick added. Heat vinegar and stir until sugar is dissolved then leave to stand for a while for it to flavour up.  When the vinegar is slightly cooled strain out the spices and pour to cover the plums, seal with coated lids and leave at least 2 months before using, preferably longer should be at their best by Christmas.  Eat with cold meat.

Rhubarb Chutney
3lbs rhubarb ends off and sliced small
1lb onions chopped fine
1lb white sugar
3/4 pint distilled white vinegar
4oz sultanas
3 teaspoons salt
3 teaspoons ground ginger
2 teaspoons curry powder

All into a large pan together, bring to the boil stirring continually and then simmer stirring occasionally until the mixture is thick and unctuous and looks like chutney.  The colour will change and become brown.  When this is thick enough pot into hot sterilizes jars, screw lids on tightly and leave to cool leave at least 2 months before using, gets better with maturity,