No stopping us now…

The Land Rover has a new timing belt and crankshaft oil seal, Scotland has fully lifted the foot-and-mouth transport restrictions and our first batch of travel biscuits have been baked.

That means we’re almost ready to head south to Lanarkshire at 5.30am on Saturday to collect our new Berkshire sow.

We still have to make a batch of flapjacks, check the trailer over, fry some sausages, check the tyre pressures and fluids on the Land Rover, boil some eggs, load straw, pig feed, water and pig boards into the trailer, throw together a salad, slice and butter loads of bread, check the breakdown and recovery kit, check the camp stove, and pack the fruit and drinks.

Dinner has a Cajun influence

We had a fun meal tonight as I decided to make something a little different and slightly indulgent for dinner.

Indulgent, in our case, meaning that we used rather a lot of bought, “exotic” vegetables instead of our home-grown ones.

As I had four of our home-made Vaguely Cajun sausages thawed for dinner, plus a couple of red peppers, a green pepper and a celery in the fridge, I decided to with the vaguely Cajun theme and make a collision between jambalaya and dirty rice.