Newsletter January 2014
Winter at Pomarinho
There's always work to be done at Pomarinho, also during the autumn and winter. Together with our indispensable volunteers we managed to do a lot of things around the houses and estate. Please have a look further down were we inserted photos from the entire 2013 volunteers team!
Koos and Marlies replaced us in December and they did a very good job! All guests were very satisfied and Koos and Marlies enjoyed themselves very much too. They will come back in February!
Last October Tilly and Willeke (participants group walking tour May 2013) came back for picking olives. Unfortunately the olives weren't good at the time so instead they tidied up the young oak cork plantation and storage room. They were both fanatical and professional!
For Tilly and Willeke Pomarinho was love at first sight. That's great but we should warn them: Annelies and Ineke started like that many years ago. Since then they have been volunteering every year!
Many of our guests want to come back to Pomarinho one day, so they tell us. A lot of them did return already. For all our former and new guests we created a new group walking tour, next to our regular group walking holidays.
The programm of the new tour includes many new walks, two 'all time favourites' and two very special overnight stays outside Pomarinho.
One in Marvão and one in Beira in Train Spot, a former station restaurant which is now a charming guesthouse.
Dates and prices
The new walking tours are scheduled for:
We didn't change the old walking holidays rates. However we do need to ask a friendly surplus for the new walking holiday because of the overnight stays outside Pomarinho: 75 Euros (per person).
The walking programma of the new walking tour offers a great variety in nature and culture and consists of:
- a panoramic walk over the tops of 'our' hills to Castelo de Vide and back
- a triangle walk Castelo de Vide - Beira - Marvão
- a vultures walk in Spain
- a circular parc walk in Esperança with petroglyphs
- two 'old time favorites': the circular Galegos parc walk and the circular walk along the river O Sever.
You can subscribe for our marvellous new walking holiday through our reservation form.
Pomarinho can't manage without all the volunteers who come over every year to help us. We are very happy with them and their cooking, guiding, gardening, cleaning and building. Down below you find all 2013 volunteers who we really can't thank enough! Therefore a big applause for (left to right):
1st row: Annelies, Emily and Raffie; Ineke and Peter; Koos and Marlies
2nd row: Maarten; Ineke; Tilly
3th row: Hester and Peter; Peter, Stephan and Robin; Eileen
4th row: Anne-May and Annerie; Willeke
After over 10 years of Pomarinho we have a great number of guestbooks filled with stories. When we flip through the pages, we always become a little silent. An example (Casa Redonda guestbook, October 2013):
"You can't become spiritual. It's what you are. Because no matter what, you are part of the universe. If there's one spot, one moment that you can truly feel this, it's while watching the sunset from the stone bench in front of Casa Redonda. One by one the stars appear. What else is there to wish for then become one with the immense nature? Thank you mother earth. Thank you world. Thank you Dolf and Phine for sharing your paradise with others, with us."
The 10th anniversary of Pomarinho triggers us to stand still for a moment and take stock. We are very curious what our guests like best about Pomarinho. What memories do they (still) have? What did they appreciate most?
We hereby kindly invite former Pomarinho guests to share their experience or memories with us. If you want to help us please:
- post something at our Facebookpage
- send us an e-mail: firstname.lastname@example.org
- use the contactform on our website
It would be great if we could create our own top 5 of 'plusses'. Of course we will share the result with you in one of our next newsletters! Thank you very much in advance for your contribution.
In our own 'African bush-bush', meaning the 10 hectare of nature around Casa Redonda and the cork oaks, we frequently spot the badger. Unfortunately, in this time of the year, a lot of them get hit by a car... A few facts and figures:
The badger has a short body, a small head, a long snout and short, firm legs. They grow to around 90 centimeters (35 inches) in length including tail. During the summer badgers are very active. They don't hibernate but hardly come out of their setts during the winter (November till February).
Badgers born in the wild can become 14 years old. A female badger (sow) normally litters in January/February, getting one to five cubs per litter. All badgers shelter underground, living in burrows called setts, which may be very extensive. Some are solitary, moving from home to home. Others stay their entire life in the sett where they were born.
The diet of badgers consists largely of vegetable feed such as roots, fruit, grain, shamrock and grass. However they also eat worms, insects, snails, small mammals, reptiles and amphibians. Badgers are more carnivore during spring and more herbivore during autumn.
At Pomarinho Phine often makes this delicious Southern Indian seafood soup. You really should try this recipe from Jamie Oliver too!
- 5 tablespoons vegetable or sunflower oil
- 3 tablespoons brown mustard seeds
- 1 tablespoon curry or 1 handful fresh curry leaves
- 2 teaspoons cumin seeds
- 1 teaspoon garam masala
- 1.5 teaspoon chilli powder
- 2 teaspoons turmeric
- 1-3 red chillies (deseeded, finely sliced)
- 2 pieces fresh ginger (thumb-sized, peeled and grated)
- 6 cloves garlic
- 2 onions
- 2 handfuls basmati rice
- 550 ml water
- 600 g white fish (frozen, 3 kinds, filleted)
- 800 ml coconut milk (2 cans)
- sea salt and fresly ground black pepper
- juice of 2 limes
- handful fresh coriander (roughly chopped)
Take a big pan, heat up the oil and add curry, mustard seeds, cumin seeds, garam masala, chilli powder and turmeric. Cook for a few minutes and then add chillies, ginger, finely chopped garlic and onions. Continue cooking slowly until the garlic and onions are soft.
Add the rice and the water. Bring to boil, reduce the heat and simmer gently for 15 minutes. Add the fish (2-3 inch chunks), coconut milk and a pinch of salt. Put the lid on the pan and simmer for a further 10 minutes. After that stir well to break up the pieces of fish.
Taste and correct the seasoning with salt and pepper. Just before you serve it squeeze the lime juice and stir in half the coriander. Serve the soup in a bowl and sprinkle over the rest of the coriander.
PLEASE NOTE: according to Phine one red chillie is sufficient but of course you can also add three red chillies (original recipe)!
We had another good year at Pomarinho. We hope we can contribute to a good year for you too should you decide to come over for a holiday at Pomarinho! We wish you, your family and your friends all the best in 2014.
If you want to receive this newsletter by e-mail subscribe here.