11 August Thursday
Eventually everyone makes something with slates. That’s because there are a lot of old slates around. Most people buy new slates for a new roof. Old slates have become expensive. They come in many sizes and different shapes. We have one kind of very thick slate on one side of the barn roof and another smaller rectangle on the other side of the barn. I think many of the new ones are made in China. Left-over slates get used in lots of ways around a place. We have a path made of broken ones which makes a nice sound when it is walked upon. I find them useful to put around the base of a plant to keep the weeds down while the plant gets established. Some get cemented and used as edging. Some people just throw them away. I never throw any away. Anyone who has the smallest artistic leanings tries to make slates into something special. A lot of people paint on them. A slate might end up as a little chalk board with a painted floral edge painted. Or it might have a pastoral scene painted upon it. Or a cow. Or the name of a house. The most popular thing is that they get made into frames for pictures or for mirrors. One woman asked for an angle grinder for her birthday so that she could shape her slates before she painted on them. Tom Browne made me this mirror fifteen years ago. A nail wedged into a piece of wood was his primary tool, mainly for tapping the rectangular shape out of the center. He ended up chipping and cleaning off the outer shape with a pair of tin snips. His idea was that it should look like a shamrock.
10 August Wednesday
The figs are ripening. The tree is heavy with fruit but most of it is still very hard. I have picked and brought in three so far. They are not really ready for eating but they are ready for baking. I need to get at least eight or maybe ten more before we can make a tart so I bring them into the house to finish the ripening. If I hesitate the birds will tear into them. They have already started. We are competing. It is an evening job. The honeysuckle in the ditches is really blossoming everywhere at once and the blackberries are starting to ripen. It seems early for the blackberries but I think I say that every year. Each morning I go out and fill a bowl with raspberries for breakfast which is a good way to start the day. Fig collecting at night, raspberries in the morning.
9 August Tuesday
Over seven and a half thousand English people have made inquiries about applying for Irish passports since the Brexit vote. Nearly three thousand people from Northern Ireland have done the same. If a person has an Irish grandparent, the application process is a mere formality. The application will not be turned down. The government has already run out of passport application forms.
8 August Monday
He is a practicing solicitor but in this court he was being questioned in regards to a case. He was in the box as a witness and not as a solicitor. The questions for the defense began with him being asked if his legal practice was located on Church Street. He answered Yes. He said Yes, my firm has been in the Church Street premises for twenty years now. Then he was asked if the address was No. 5 Church Street. There was a long silence. He said I really do not know. He said We do not use a number. He said We do not use a street number. We have no number on our door. We have no number on our writing paper. We do not use a street number because everyone knows where we are.
6 August Saturday
For three mornings in a row, I have found a small dead rodent outside the kitchen door. Each time I have nearly stepped on it. I am not sure if the dead rodent is a shrew or a little mouse. Actually I am pretty sure it is a shrew but it is difficult to be certain because in each case the head has been bitten off.
5 August Friday
I finally finished picking all of the black currants. The bushes are stripped clean. I have been picking them off and on in a desultory fashion. Some days it has been too windy and the bushes blew around a lot. Some days it was too hot and some days just too chilly to sit on a box and pick carefully under the leaves. I filled a bag for the freezer, then I filled a bowl for us to eat. We made them into a thick sauce which was delicious on every single thing we poured it over. We have eaten this sauce on yoghurt, on ice cream, on Fromage Frais, and on porridge. We have eaten it with sour cream and pancakes. Every few days I filled another bag for the freezer. Then we would make more sauce. This has gone on for weeks. The supply seemed endless. Every time someone came to visit they looked at the bushes and told me that I must hurry and pick the currants before the birds eat them. The birds are not interested. I have taken my time. The freezer now has a good supply of black currants in it and we are eating our way thorough yet another batch of the lovely lovely unctuous sauce.