Second Óhíd

Hi again! As you know, I came from Tapolca to Sümeg by train (yeah, for free), but since it was Sunday and it was after 17:00, there were no buses anymore to the farm.
It was a really pleasant non-tiresting two hour walk from Sümeg to Óhid with a 13kg backpack on and a hot-as-Hell sun...

So I got there on Sunday night, and luckily, since I had been there last year, I knew how to get inside the house; so I didn't have to put up the tent on the garden.

It happens to be (I learned that this morning) that there's a bus from Budapest to each village in Hungary at least once a day. It seems, too, that they are going tobstop that because the losses are quite big for a poor country like Hungary.
And it is a fact that the farmer, Arthur, loses a great amount of money every year. But he keeps the farm running because it would be stupid and useless to abandon all the work that he has been doing for the past years. I need to add, though, that he bought the farm in a time of wellness, when the grants the Government gave to the farmers were bigger than the losses that the farm provides. So that's the only reason there are farmers in Hungary (and in many other countries too).

It's only rain...

Monday we did work; Tuesday too, but after lunch we made Apricot Jam. So we did again on Wednesday morning! We used sugar proportion 1 to 3, that means 1kg of sugar per 3kg of apricot. But I decided that I wanted to try too to make som jam with less sugar, that is, something around 5:1 or 6:1. Obviously, the cooking took longer, but it happened to be a very very good jam (you see, I called it "Nico's Apricot Jam"; it's more bittery, but tastes more like apricot and less to sugar... But I couldn't tell which one of both I would prefer for my morning toasts!!!)

Boil them to peel them

Taking the skin off (that takes about two hours...)

We start the cooking: The small pot is "Nico's Apricot Jam"

Meet Richard! The greatest Farmer in Hungary (or maybe not, but what do we know?)

Here you can see we have already put half of the jam in jars, but my jam still in process...

It is very important that the jam cools down slowly, because then we get a better jelly consistance.

After lunch we pruned some apple tree branches that were in the way when the lorry went through, and after work I just decided to make a stand for my metal cup. This morning (we could say I didn't work) I made a foldable grill:

And now, my dear fellows, I'm on the bus to Bákonybél, where the Benedictine Monk's farm is!