Then boiled again with sugar and more lemon juice until thick and bubbling and then placed in lined trays

Left to set overnight and this morning cut and stored in airtight boxes

Also known as candied quince paste. It was sent to me by a London friend whose family used to make the sweet during quince season – probably in Greece

It is time to begin making halloumi cheese once more

I must get into the rhythm of cheese making, the several stages, the hoped for outcome. I wait to see it through. Another step still to go.

When we realised what was happening to the young hens in the quail barn we moved them. First we found a dead chick last week. I mistakenly thought that it had been killed by one of the other mother hens. I moved that mother hen but sadly last weekend another was found dead and on Monday morning four more were missing. Now the five remaining birds are in protective custody with the silkies and bantams.

I have cleaned out the quail barn. If they return they will be disappointed

As I weeded the strawberry beds this afternoon I found an “autumn” crop

I picked almonds and took off the outer husks. They will dry on a tray in the airing cupboard