Also during June we were to welcome some very special guests
Joan and Tony from Cornwall.
Dear Joan has been incredibly kind to us over the last few years, sending regular donations towards the “Woof-Gang” fund.
In fact we and the “Woof-Gang” can’t thank Joan enough for her continual moral and financial support.
Having been able to find a suitable dog-sitter for their own dog Maisie, this year Tony and Joan decided to come and pay us a visit at “Tre Cancelle” and meet the members of the “Woof-Gang” for the first time, face to face.
One day we decided to pool our energy and give all the pooches a bath, before administering their Frontline treatment. We filled up a large plastic vat with water and one by one the dogs were “processed”, some of the dogs accepted their fate more calmly than others !!!
Flossie whose long coat of hair was badly matted also had to undergo a rather undignified haircut, however I am sure she felt much better for it afterwards.
We would also like to take the opportunity to express special thanks to Diana in Queensland, Australia for so kindly sending gifts and goodies for the dogs. Diana, we very much look forward to seeing you again this coming September.
Joan is a very green fingered and enjoyed helping us out in the garden. She and works as volunteer gardener at Mount Edgcumbe House and Country park near Torpoint in Cornwall.
In the heat of the day Tony much enjoyed the benefits of the refreshing pool.
One day we took Tony and Joan on a trip to Cassino, first to see the Commonwealth War Cemetery and then on to Montecassino Abbey and its interesting Museum.
Here you can see some of my Flickr photos of Montecassino / Cassino :
You can find out more about Montecassino at our South Lazio website:
During Tony and Joan’s stay, Paul set about making some homemade liqueurs. Nocino is made from green walnuts, which traditionally are gathered on the 24th June, on the Feast of St. John The Baptist.
As it was in fact the 25th June Paul took 25 immature walnuts, still in their shells, and cut them into quarters.
These were added to a demi-john into which was poured a litre of neat alcoholic spirit.
Paul then added a cinnamon stick and 5 cloves, and put it aside for 40 days. The resulting liquor is then drained and filtered. Then between 300 and 500gms of sugar is dissolved in approximately 750ml to 1 litre of water to make a syrup, according to how sweet you wish the resulting liqueur to be. This is then added to the walnut flavoured alcohol. Nocino has an interesting taste, slightly herby and medicinal.
We also made liqueurs using more of our home grown fruit, one with sour amarena cherries.
Once again we have had a glut of plums so we have tried our hand at making some Plum liqueur and Plum Gin, as well ask making 32 jars of Plum Jam and another 32 jars of Plum Chutney !!!
All photos by me © Louise Shapcott