Alex Hallatt 5/14/20 Alex Hallatt 5/14/20

Living in New Zealand: Lockdown Levels of Fun in Lyttelton

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The Port of Lyttelton did seem quieter during Level 4 of lockdown. But it has been fairly busy in Level 3 and I'm sure there will be even more trade during Level 2 as everyone is allowed back in the shops.

vintage giant pencil sharpener made in Chicago USA

I wouldn't be in a hurry to go back through the tunnel to Christchurch, but I have to try out a bath tub for the new bathroom as this is of vital importance! Even more so than sharp pencils.

We are also allowed out today to see dogs that are up for adoption. We'll see how that goes, but I'm not raising my hopes too much.

Alex Hallatt 5/8/20 Alex Hallatt 5/8/20

Living in New Zealand: Level 3 Trip to Quail Island to Gather Walnuts (Fail)

Level 3 of lookdown in New Zealand means that we are still not allowed to travel too far, even within NZ (though I am buoyed by the news that we may soon be in a trans-Tasman bubble with Australia). But we are now allowed out on the water, as long as we aren't in a powered craft.

Suits me.

The autumn often means calm conditions in Lyttelton harbour, with very little wind and flat water. It has been very difficult to resist going out in Level 4, as the Harbour looked like a millpond then.

Conditions in Level 3 have been pretty good too. It was amazing to be on my paddle board last week with no jetskis or boats with outboard motors around me. The birdlife must be loving lockdown and there were noticeably more shore birds around the popular beaches of Quail Island/Otamahua.

Lepers Beach, Quail Island, Lyttelton Harbour, New Zealand

But there weren’t any walnuts.

I brought back a big bag of apples and they cooked up beautifully. Stewed apple (with a couple of added feijoas) Is one of my favourite comfort foods.

And it's probably better for me than chocolate.

Alex Hallatt 5/4/20 Alex Hallatt 5/4/20

New Zealand Garden Diary: Feijoa Season is Here

I planted Fiona the feijoa back in 2018 and she is doing great, despite very little rain.

Alex Hallatt 5/1/20 Alex Hallatt 5/1/20

Living in New Zealand: (Self) Preservation - Kefir and Poached Pears

I’ve been self-medicating my anxiety during lockdown by eating a lot of chocolate and drinking too much wine. At the end of four weeks, I started to get my act together and now only have a lot of chocolate and wine at the weekend.

I’ve been using the extra time in lockdown to preserve our home grown produce (fermenting rhubarb kombucha, poaching pears and drying chillies). But I won’t be adding kefir to my fermentation roster, no matter how good it is for me.