and just perfect timing too since I was wondering what to write about (accounts and telephone calls are not riveting). So, thank you Ness. I’ve to answer the following questions. Here goes:

What are your current obsessions?

Gotland sheep. We need to buy sheep to prevent our croft turning into a raggedy forest and my heart is set on this scrumptious Swedish breed with wool the weight of linen and the lustre of silk.  We have found an organic source and now I’m spending every spare moment trawling the web for info.

What are you currently reading?

Starting with sheep” by Mary Castell and “The structure of Weaving” by Peter Collingwood and there’s a good fifteen half reads next to my bed. Lismore used to be the place I would come to escape the thumping clatter of life so that I could read from cover to cover. Now that I live here,guess what… thump, clatter, bang.

What’s for dinner?

Had it and it was good, though I say it myself! Feijoada (a Brazilian dish which I used to cook when I lived there) and brown rice. This  has become a firm family favourite and here’s the recipe.

RECIPE INGREDIENTS (serves ten-fifteen)

1 lb. black beans
1 lb. smoked ham hocks
1 of each: pork foot, ear, tail, tongue (optional) (OK I don’t really do this bit!)
1 lb. Mexican “chorizo,” “pepperoni” or Brazilian “lingi‡a”
1/2 lb. Chunk of lean Canadian bacon or Brazilian “carne seca”
1/2 lb. Smoked pork or beef ribs
3-4 strips of smoked bacon
1/2 lb. lean pork
1/2 lb. lean beef
1 large onion
4 garlic cloves
2 tablespoons of olive or vegetable oil
1 tablespoon vinegar
salt to taste
black pepper
hot sauce (optional)
short prayer (in Portuguese or English) that your “feijoada” will be edible.

The traditional “caipirinha” that goes with the feijoada.

PREPARATION

Soak beans overnight in large container. Next morning, cook beans for 4-5 hours at low heat. Place ham hocks, chorizo, ribs and Canadian bacon in deep pan with plenty of water and bring to a boil. Change water and bring to a new boil, repeating the procedure at least three times to tenderize cured meats and remove excess fat. In a large frying pan saut‚ onion and garlic using either vegetable or olive oil (smoked bacon strips optional) for two or three minutes. Toss in cubed pork and beef. Saut‚ an additional two-three minutes.

Mash 5-l0 tablespoons of beans and add to large pot. The resulting paste will thicken sauce. Add two tablespoons of olive oil, three garlic cloves all chopped-up or mashed, along with a tablespoon of white vinegar and a teaspoon of red-hot pepper. Stir, heat over medium fire for two-three minutes, then transfer to contents of frying pan. (You may use two frying pans, if necessary) Let simmer for l0-l5 minutes. Add contents of frying pan(s) to the beans and let boil at medium heat for 1-2 hours.

Serve over rice, with additional red-hot sauce, if desired.

Where do you plan to travel to next?

To Forres, on  the east side of Scotland, to pick up our sheep. I also want to make some time to explore the other Hebridean islands but I’m a bit worried that one of them might nudge Lismore from top spot on my heaven on Earth chart.

What’s the best thing you ate or drank lately?

Everything served at this fantastic restaurant in Harrogate where food ordered before 7 was half price . A huge hoard of British Craft Trade Fair exhibitors descended upon its chocolate leather sofas each evening and glutted out on sea bass, braised Tuna, aromatic duck starter and cheese cake. Yum Yum. Don’t you agree snapdragon?

What is your dream career?

The one I’m in…but with money added!

What is your favourite film ever?

Babette’s Feast (directed byGabriel Axel) and an Armenian film called The colour of Pomgrannates (director, Sergei Paradjanov), both slow moving, gentle but visualy unforgettable.

Care to share some wisdom?

Listen…LISTEN!

Where would you rather be right now?

Drinking a beer, under the cherry tree, in the courtyard, within the house to be…on our croft!

What is your desert island disc?

Bach cello suites played by Yo Yo Ma.

If you could be any animal other than human, what would you be?

This is the question I’ve added because I wonder aboout this endlessly. Personaly I think the life of a seagull would be a pretty good one.

The rules are to answer the questions, replacing one and adding another, and then to tag eight other bloggers to do the same.OK , here’s my eight suckers, I mean bloggers. Eva Bakkeslett, Moona Wolfmurray, Snapdragon Jane, Gigibird, Pipany, Monika, Brittany and Lynne

x Sarah


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Posted by:mogwaii

Born: 13th March 1969 in Edinburgh Star sign: Pisces Where do I live? An beautiful island called Lismore Who with? I live with my gorgeous man - Yorick, and my beautiful boys Ruben (currently 14) and Tom (10) and we also have cat poppy, cat Bashy and cat Spyro. What do I do there? Water veggies in the polytunnel, loads of mopping up, picking up clothes, cooking and washing dishes. The rest of the time I'm in a blissfull state in my studio making things out of wool and designing the next must have (in my head!) and a lot of cycling to and fro My favourite Books: Right now...empowerment books like "The power of now" and "The Secret", but also John Fowles "The Magus" and "The kite runner" and I love the "Tao of Poo" My Favourite films: Babettes feast, Wings of desire and The colour of Pomegranites. My favourite music: Bach cello suites for designing, Dolly parton for making (especially her album Little Sparrow), Teddy Thompson and loads of other stuff! What did I do before moving to Lismore? * Went to school in Edinburgh (South Morningside primary then St. Mary's music school and then George Watson's) * Went to Brazil for a year, fell in love, learnt Portuguese and spun a lot of wool * Studied foundation in visual arts in Manchester poly and then went on to study BA Hons in textiles at Goldsmith's college * Made felt hats, sold them at Camden market and then eventualy Liberties and had Ruben in the midst of it all - moved to Pathhead * Tom came along and I stopped making hats. sung lots of Jazz, taught Brazilian and samba singing, recorded an album and started singing with La Boum * Tom went to school and I set up Mogwaii * Moved here in 2006 There you go!! xx Sarah (from left) Ruben, me and Tom (from left) Ruben, me and Tom

3 replies on “Whoppa…I’ve been tagged

  1. Thank you for answering all the questions, I know it takes a while. Good luck with the sheep, will they become new characters for you to make?

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