Breg

Getting Pastoral and Priden in the Pandemic

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It started with a virus. Then followed the excitement of the lockdown-high. I had zoom calls with long-lost friends and was added to a zillion new WhatsApp groups. Then came the come down. Winter returned, life was cold and isolation felt strange.

Now, a month after running to the hills of Koroška, and I have found a certain peace. We humans have the ability to adjust to our situation, no matter how strange, and I seem to have reached a gentle contentedness to living more simply, more frugally and more physically than before.

This has been achieved by turning to a more pastoral way of life. In addition to working on various home improvement projects, (I spent two weeks with a chainsaw and chisels, making traditional wooden rain gutters for my house from tree trunks) I have been helping my neighbours – forty-something Štefka and her 74-year old mother Ančka, Breg’s Matriarch – work their land.

They have a mountainside farmstead (think Heidi landscape); a couple of cows, two pigs, a few chickens, some alpine pasture and a scattering of plum and pear trees. And with each new season, there are new tasks to be done.

Assisting them was the least I could do considering their extreme generosity. They have been bringing me homecooked meals, to the point where I had an excess of food and had to protest. And that is just their most recent act of kindness. Ever since I bought Breg house in 2007, Štefka, Ančka and Jaka (God rest his schnapps-drinking soul) have been nothing but the best of neighbours to me.

I spent two afternoons raking dried leaves and dead grass from the meadows with Štefka. It had the instant gratification of cleaning a dirty window with a squeegee. It was a simple, even mundane task, yet I enjoyed it immensely. With this simple act of raking, we were helping to maintain the meadow and hold nature in stasis by preventing the forest from reclaiming the ground. No tractors, no machines. Just hand rakes, exactly as it has been done here for the last 300 years.

I have come to enjoy all this physical work. There’s wood to split, logs to bring in, the Piazzetta fire to light. There’s a fence to repair, a pipe to be fixed, a stone wall to build. I have found pleasure and fulfilment to the slowness of lockdown life. I am never bored. I become completely absorbed in my tasks. I forget all other worries and lose awareness of time passing. I feel fitter, more focused and more content.

I recently watched a documentary about the Amish. They believe that daily physical labour is a joy in itself. This is why they shun modern-day labour-saving devices as these would, in their eyes, reduce the amount of hard work required, and thus reduce the quality of life. I’m not about to swap my car for a horse and buggy, and grow a weird beard, but my pastoral BREGxit lockdown has made me realise that perhaps the Amish are on to something.

It is also through interaction with my neighbours that I have been able to practise speaking Slovene on a daily basis. Which is ironic. Because in my normal Ljubljana life, when I see far more Slovenian people, I speak far less Slovene. Though my level remains crude, we have been able to converse to an interesting-enough level. And I have discovered more about their lives as we have toiled together.

“My brother would have been 50 today” Štefka told me, as we pulled our wide rakes towards us, gathering hay and leaves at our feet.

Though I knew she had a long-deceased brother, I knew nothing of the circumstances of his death. I decided it would be an appropriate time to enquire.

“He hung himself. His girlfriend left him for someone else.”

A little later, Ančka arrived with a can of cold beer and two glasses.

“She’s come to check on our work!” Štefka joked.

We took a seat on a wooden bench, sipped the beer and looked out over the mountains and Meža valley below, now in the golden sun of spring. I asked them if they knew everyone who lived in the farms we could see, perched on the sides of the surrounding hills. Štefka proceed to point out each farm, recount the family name and the number of inhabitants of each.

“Do they ever come here?” I asked.

“Yes, once or twice each year.”

“Do you ever go there?”

“No!” – Ančka said, shaking her head, as if the idea of her leaving Breg was absurd.

Indeed, Ančka does not leave Breg. Incredibly for a Slovene, she has never seen the sea. She has no desire to visit lands beyond her borders. She believes she has everything she could want right here on the planina of Breg.

If you want to see Ančka, you must come to her. And come they do; she has no shortage of visitors. Despite living 850m up a mountain, the gravity of this Matriarch is strong. There is always someone popping in for a kava or homemade schnapps – be it the snow-plough driver, a relative or one of their many friends. No matter how busy, there always seems to be time for a little malica.

The difference between their worldview and mine, perhaps makes our friendship an unlikely one. I have jumped at chances to leave my own country and go far beyond its borders. I have lived in Asia and North America, and visited exotic lands: Beirut, Beijing, Burma and Kashmir.

Back home in the UK, I had never spent so much time with such deeply rural people. But I seem to have an affinity for rural folk in secret corners of the world. Indeed, amongst others, it was the lives of the farmers, fisherman and other local characters of rural Japan that fascinated me most, during my two years living there. There’s something appealing to me about those who still live the ‘old way’.

It’s thanks to Štefka and Ančka that I have met many other Slovenes in the area. But I have returned the favour too.  Whenever friends come to visit me in Slovenia, I always take them to Štefka’s and Ančka’s. So ironically, Ančka, who rarely leaves the borders of Breg, let alone her country, has shared her kava and klobasa with people from America, Scotland, France, Iran, England, Austria, Ireland and New Zealand – and she seems to enjoy such visits.

—

Štefka and Ančka run a tight ship up here in Breg and keep a critical eye on my projects. After I have finished any given construction or garden task, Ančka soon arrives to inspect my work. My wooden gutters met with her approval, but at the same time she remarked on my untidy garden. She approved of my new vegetable plot, though instructed me to make a fence to keep out the deer.

Often when I am working away outside, Ančka will suddenly appear. Normally, I would rely on Štefka to translate her mother’s heavy Koroškan dialect into more understandable Slovene for me. However, a few days ago, Štefka was absent, so for the first time ever, I had a long, one on one conversation with Ančka, and to my surprise (and joy) I found we could communicate.

We talked about the number of eggs the chickens are currently laying (seven or eight a day) when the cows will go out to pasture (late May), if they’ll be any plums this year (last year there wasn’t) and when it’s time to start planting the vegetable garden (first of May). I also learned that despite their ample supply of eggs, Ančka doesn’t eat them, and for all the plums they pick, she never drinks schnapps. Instead, such commodities are used as currency; gifted to friends who visit and help out on the land.

As lockdown goes on, I have started to go the way of Ančka, becoming almost allergic to leaving Breg. When I had to make a trip down to civilization this week for supplies, I didn’t enjoy the strange, new COVID-mask world, and I was glad to get back to the sanctuary of Breg.

And so, I have been settling into the rural Slovene life, working with my hands and working outside. Global lockdown makes it easier to appreciate this simple life. Because for now, FOMO (Fear Of Missing Out) has been cancelled. One thing we can all be sure of right now, is that there IS nothing to miss out on. And this allows us to gain contentment from life’s more simple pleasures.

—

This morning it was ‘casually suggested’ by Štefka (likely she was delivering orders from up on high) that it was time I got my flower beds in order (which I confess, have been neglected for more than a decade). So, I spent an hour weeding them, and as I raked in the last of the cow-manure compost, Ančka appeared. She lent on her stick, silently observing my progress.

I awaited her ruling nervously. Had I done enough to please The Mighty Matriarch of Breg? Finally, she put me out of my misery:

“OK, now your house is beautiful.”

It’s taken me over ten years, but I think I just got my priden* badge.

*Priden is a Slovene word meaning ‘diligent/hard-working and seems to be a Slovenian trait to aspire to.

This post was first published in Total Slovenia News and was the third part of The BREGxit Corona Lockdown Diaries.

How to Make Traditional Wooden Gutters from Trees: Slovenian Style

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When I first visited Slovenia more than 13 years ago, I was immediately enamoured with the liberal use of wood as a building material.

Once outside of the cities, I saw a lot of traditional-style houses, barns and kozolec (hayracks) made from wood. Wooden roof shingles are still quite common (although not as prevalent as they were 50+ years ago) and many of these traditional-style houses have wooden rain gutters.

Breg House itself had wooden gutters when I first bought it but they were at the end of their lives, and with interior renovations the priority, the house had remained gutter-less for over decade. Which was probably not a good thing. Slovenia gets plenty of rain (which is what keeps it so lush and green) and there is some damp present in some of the old stone walls.

It was always my intention to replace the wooden gutters. I had planned to do that at the same time I replaced the roof (which was also originally a wooden shingle roof).

However, the sudden gift of time due to the coronavirus lockdown gave me an idea. Could I make and install wooden gutters myself? Afterall, I had seen plenty of them and it couldn’t be that hard – right?

It was to be a learning curve. Despite numerous searches, I was surprised that I could not find any information online about making traditional wooden gutters from tree trunks. So I had to make it up as I went along, modelling my designs on gutters from a nearby building.

The are just two parts to the traditional wooden gutter design; the gutter itself and the brackets that attach the gutter to the roof, normally at the rafters. The gutters are fashioned from single, straight tree trunk, with a ‘V’ or ‘U’ shaped channel carved out from the middle. Impressively, the brackets are also made from pieces of wood; branches that have been selected specifically for their curved shape which cradles the gutter and holds it in place.

Fortunately I already had some suitable lengths of trunk. I was unsure as to the exact species, but some type of conifer. There are certain types of wood that will last seven or so years, and some that will last many more. Mine is likely the former, but ever since I started renovating this place, my Breg ethos has been to reuse, recycle, upcycle or repurpose materials already present, rather than buying new, wherever possible.

My first job was to remove the remaining branches, nodules and bark from the trunk which I did with an axe. Then I secured the trunk down and did some rough measuring and marking. I aimed to remove a 90 degree section of the trunk, leaving behind a V shaped channel.

I contemplated several different methods for this. I began by using a hand saw and chisels, cutting vertical lines into the round of the trunk, then chiselling out the waste. Whilst it was satisfying to make wood chips fly, it was slow going, and with some 20 metres of gutters to make, I decided to break out the chainsaw on the second day.

I spent that day using the chainsaw to cut the lines, and the chisels to remove the waste. This was much faster than with the hand saw, but still quite labour intensive. By the end of the second day, my hand was blistered from pounding my chisel with my makeshift mallet (a round log off the wood pile; the Breg ethos strikes again).

By the third day, I decided to remove the bulk of the waste wood with the chainsaw alone. I was feeling confident enough with the saw that it wouldn’t pose too great a risk in these coronavirus times, and I used the bottom and the tip to slowly edge a line up the trunk. I’d then rotate it by 90 degrees and do the same again. This method allowed me to slowly cut out one continuous segment of wood, that ran the whole length of the trunk.

This still took me some hours to do. I had to keep checking my cuts to see where I needed to go deeper, and keep rotating the trunk. A more skilled chainsaw operator could have likely done the job in minutes, but I took my time, and it was still much faster than relying on chisels alone.

Once the wedge came out (assisted by my favourite axe) I then widened and deepened the channel as the trunks were not completely straight, (and neither were my chainsaw cuts).

To make the brackets to support the gutters, I searched for and selected branches of the right shape and size. This part was quite expiermental, and my first mistake was to make brackets that turned out to be too short. Due to the position of the rafters in relation to the roof, I required brackets with long, straight shanks.

Eventually, I found and shaped suitable pieces. The final stage was erecting the brackets, ensuring the gutters lay as close to the roof edge as possible and created enough fall to channel the water down the gutter. It turned out to be a particularly arduous job getting the brackets in the right place, in part because I had to hacksaw through the old metal brackets to remove them, whilst up a ladder, in a very arkward position, with a tiny hacksaw.

After days of chiselling, chainsawing and struggling with bracket positions, I finally got the gutters up. Over the course of the project, I became completely immersed in their making. I was totally focussed on them, and spent almost all the daylight hours toiling over their construction.

It was hard work, and it did make me realise why metal and plastic guttering are now the norm. And I have only made half of the gutters required, so there are days more work to come if I want to complete the task.

They are certainly not pieces of precision work. Due to the fact that the current roof has been laid down on top of the old wooden roof adding additional height, I was unable to get the gutters as close to the roof edges as I would like. They are rough and basic like much of Breg house. But I hope the original creators of Breg who, some 300 years ago, simply used whatever they had to hand to get the job done, would appeciate the effort. And they are up, they do seem to catch most of the water I poured on as a test, and I do like the look of them.

I now await the next rainy day, when I’ll observe them in situ and make any further adjustments required.

When Not To Launch your Slovenian T-Shirt Brand: BREG Vs Coronavirus

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After months of work, starting with ideas in my head, moving to basic concepts sketched out in pencil, to inked-in line drawings, to polished vector files with the aid of a graphics expert, to searching for and selecting a local printer, to deciding which shirt cuts and which colours to go with, I was all set and ready to unleash BREG Apparel – my new brand of Slovenia-inspired t-shirts on the world. Then along came Coronavirus.

Visit BregDesign.com to read the story behind each design

Just a week after we had set up a display of the hot-off-the-press t-shirts in ČRNO ZRNO – Ljubljana’s best specialty coffee shop – the first place in the world to stock BREG Apparel, COVID-19 struck. Within a few days, Slovenia, like many other countries, was essentially closed for business.

BREG Apparel hangs in ČRNO ZRNO, Ljubljana

Unfortunately, like many others I’m sure, I have picked THE worst time to try and get a new business project off the ground. Right now, my six unique Slovenian t-shirt designs are the last topic of interest in a world obsessed with the latest lockdown news.

But although you’ll have to wait till the pandemic passes before shops in Slovenia are open and selling BREG Apparel – thankfully you can still buy the shirts online at the BREG Webshop, which ships worldwide.

So – if you like the look of the designs, and the stories behind the shirts – take a look and treat yourself to a new, original BREG shirt. The perfect attire for self-isolation.

Escape to Breg House: Slovenia’s Premiere Self-Isolation Destination

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What a difference 5 days makes. The world right now is a far stranger place than it was just a week ago, as Coronavirus craziness sweeps the globe.

Just a few days ago, the idea of an enforced shut down of schools and universities in Austria and Slovenia seemed quite nice. It meant that my Austrian girlfriend, who is a teacher, and I, could look forward to spending some unexpected additional time together. As we ski-hiked a mountain on the Slovene-Austrian border last Sunday, enjoying impressive views of the Karavanke range, the whole COVID-19 attack all seemed quite the fun adventure.

But within hours, the situation became far more serious. As we gathered around the TV later that evening to watch the news, Austria announced new, stringent self-isolation policies. People were no longer allowed to leave their homes except to buy food, or for emergencies. Gatherings of more than five people were banned. All but the most essential business were to be shut, and all public transport between Austria and Slovenia was to cease.

I had caught the train from Ljubljana to Austria, but my return journey had just evaporated. Which put me in a pickle. The next day, everyone was glued to their phones, constantly refreshing media sites to get the latest Coronavirus updates. And the news got worse and worse. It’s hard enough having a long-distance relationship between two countries when borders are open, but the threat of closed borders makes it a whole lot more difficult.

But then on Monday, some good news arrived. My car – which had been caught up in the Corona craziness requiring repair – had been fixed. Beyond all odds my mechanic had managed to source the spare part and finish fitting it. Freedom was back on!

So, my girlfriend and I made a mad dash back across the border in to Slovenia to pick up my car, put it through its tehnični pregledi (the equivalent of the MOT) and get it insured again. Thankfully everything went smoothly, because the following day, Slovenia put all tehnični pregledi on hold, and the insurance offices closed their doors.

After a couple more days back in Villach, Austria and it was time for me to put my COVID-19 plan into action: run to the hills and spend the next three, four, maybe more, weeks in Breg.

But even getting here turned into a nail-biting journey, as, while driving down the Austrian motorway, I lost acceleration power, and had to limp all the way up to Breg. It was a great relief to finally arrive; Bregxit could now begin.

I have long imagined Breg to be an excellent Armageddon bunker to escape to in the event of some sort of doomsday situation. And finally – it’s kind of happening. I have a good supply of food and although there seems to be no problems with food supplies in the supermarkets right now, should stocks run low, I’m connected to farmers in the area who grow and rear produce.

Breg also has its own spring-fed water supply, and with my trusty Piazzetta woodburner – I have a source of heat even if problems were to come with the electricity supply. And the Breg House DVD collection – long-mocked by my friends whilst I trawled every charity shop I saw in the UK during visits home – will now serve me well for the long evenings ahead, which will largely be spent completely alone.

Breg House in the summer

So my plan for now is to hunker down at Breg for the foreseeable future. I have a long list of spring tasks to be working through, including BregDesign.com – my new Slovenia-inspired Apparel brand. And I can keep myself fit and healthy, walking in the mountains all around. Plus, any further draconian policies that might be imposed, such as curfews, cannot be enforced on me as I can simply melt into the forest without seeing a soul.

There are still some worries about the Austria-Slovene borders remaining open, which may prevent my girlfriend and I seeing each other for a while, but at the moment, there are still some crossings which are passable.

The next few weeks and months will be a very interesting time for the world. I am fortunate to have Breg and be able to hunker down and live the simple life till things improve. But I know many people who are now in very difficult situations that aren’t likely to get better for some time.

I’ll be writing regular posts on Life Under Lockdown @ Breg House – so subscribe if you want to hear more.

Winter Finally Arrives in Slovenia: 2 months late

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It’s two months late, but winter finally landed in Slovenia. Last week saw the first decent dump of snow around Breg since December, and I was keen to get amongst it.

The journey from Ljubljana, however, turned out not to be an easy one. It was already snowing heavily as I reached Jezersko. The road had not been ploughed, but I switched to 4×4 mode and forged ahead anyway.

Making my way cautiously up the Jezersko pass. I didn’t make it.

At the start of the Jezersko pass – a steep, winding ribbon of road that ascends the mountain border between Slovenia and Austria – I began to doubt my decision. There was some 30cm of snow already on the road, and no other vehicles. I made my way up, slowly and steadily but became increasingly anxious at each hairpin. I had no idea how far I could make it up, and feared I would get stranded.

After making it about a third of the way up, the decision was made for me; I reached a sharp corner and my car would go no further. With wheels spinning, I had to admit defeat. I cautiously edged my car around by 180 degrees, and headed for lower ground.

Back in Jezersko, I took refuge in Kočna, a restaurant come bar come café, that I often visit. In crude but functional Slovene, I managed to explain to the landlady where I was trying to get to, and asked if she thought the snowplough would soon come. She assured me it would pass within the next hour, so I took a seat and a radler, and waited.

Sure enough, within 30 minutes the plough came rattling along the road. I settled up and resumed my journey. With the snow cleared I got to the top of the pass without incident, but to my dismay, found the Austrian side of the mountain had not been ploughed at all. After a brief pause – I decided to continue anyway and made my way down the serpentines, driving through deep snow, cautiously.

Once I reached the valley, the driving conditions improved and the onward journey to Mežica passed without problem. That was, until I reached the very last part of the route – the steep, single-lane track that leads from Mežica to Breg.

This road has thwarted me in the past – most notably during the road trip from hell: Barcelona to Breg – when my fully loaded van got stuck and we broke the snowchains. But this was the first time ever that I had problems in my 4×4, winter-tyre-equipped car.

Making the final part of the journey on foot through deep snow

Approximately half way up the track, my wheels where spinning, and try as I might, I couldn’t get enough traction to continue. So, I reversed the car back to a suitable passing place, took the essentials out, and made the rest of the way up the mountain on foot. In all, the journey that normally takes 2 hours, took 4.5 hours.

It was however, worth it. The following morning, I was up early and so was the sun. With blue skies above, and trees laden with dollops of fresh snow, the scenery was beautiful, and I wandered around Breg capturing the glorious scene.

The sun was strong that day, and a slow thaw began, but after seeing to some works on the house, I had time to strap on my splitboard, and head off into the snowy forest. For some years, I have had my eye on a mini ski route up above Breg.

My plan was to use the forestry track to ascend, and then to descend via the clearing under a powerline, which is steep enough and long enough for a decent run. However, when I got to the top of my desired piste, I found there was not quite enough snow to cover the tree trunks and brush. So I had to modify my route and take a narrow footpath down instead. The snow was deep enough – but there wasn’t much room to manoeuvre so little in the way of turns. 

Despite the narrow nature of the path, it was a fun ride and great to just be out in the snow again. I suspect this will be the last of the heavy snowfalls this year, so it’s been a very lean winter for snow overall. I can only hope next year bears heavier fruit.

Why I Still Buy DVDs: How Streaming Wars Spawned The Breg House Film Collection

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In this digital era, few people buy films in physical form. Yet over the last year or so, I have been steadily building a Breg House Film collection, entirely in DVD format.

Why?

Well, though Breg House is not entirely ‘off-grid’ (it is spring fed and has its own septic tank, but runs off mains electricity) I have so far refrained from installing a Wi-Fi connection. It would be possible to do so – the neighbours have internet – but I prefer to keep it unconnected, meaning disconnecting from the real world is easier.

Therefore, on those rainy autumn evenings, or those icy winter nights, when I’m sat in the wooden lounge, tending my Piazzetta wood stove, I wanted to have a library of films that I love, ready on hand.

You might ask why I don’t simply use a streaming service like Netflix or Amazon Prime to download movies and watch them on my laptop. Well, unfortunately, unlike the music industry, where there is now a single source providing almost any track I want, there is yet to be the equivalent of Spotify for film.

On the contrary, things are getting worse; the film streaming landscape is becoming ever more fragmented with the arrival of various competing services, each with their own set of content.

So you now have to subscribe to several services depending on which network currently owns the rights to the film or TV show you happen to want to watch. It seems that for the foreseeable future at least, we will experience a heavily fractured streaming landscape, with no (legal) single source of film.

And the fact is, many films – especially older, classic movies – are not available on Netflix, or Amazon Prime Video as part of their subscription offering.

Let’s take a few examples of movies I’ve recently wanted to watch: Apocalypse Now, Terminator (1 and 2), The Full Monty, Princess Mononoke, Alien, District 9, Seven Samurai, Gattaca, Moonrise Kingdom (I could go on..) – at the time of writing, none of these films were available to watch as part of the Amazon Prime Video or Netflix subscription.

The Mighty Breg House Film Collection

So, on top of the internet connection requirement, and the need to pay a subscription to these services, you also have the ownership question. Netflix has steadily reduced its selection of films over the years and turned to producing its own content, as the licence for said films has expired and been re-acquired by networks who are now launching their own streaming services.

Whilst Netflix does produce some great TV series stuff of its own, often I just want to watch a specific film, and if it’s not on Netflix or Amazon prime video – I can’t. With a DVD, I have the film forever. Aside from loss or damage, I’ll be able to watch that film for years to come. With streaming services, a film can be available this month, gone the next.

Marry all this with the fact that in the UK, you can walk into any charity shop and find a healthy selection of DVDs starting from 50p, and it means that building a curated collection of films I love (and some I want to watch but just somehow never got round to seeing) is the cheapest, most sensible (and most fun), option. So whilst the CD really is now almost entirely redundant, the DVD lives on.

Transporting the spoils of a charity shop DVD hunt back to Slovenia

And finally – there’s just something nice about being able to browse a film collection in physical form.

Hence, I encourage all Breg House visitors to bring a DVD or two (as long as I don’t have it already) to help build The Mightly Breg House Film Collection, which hosts the largest selection of English language movies in the entire realm of Koroška. Probably.

The Curious Case of the Slovenian Snow Caterpillars

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It came late this year, but winter has finally arrived at Breg House. To celebrate the glorious Premier Snow – last weekend, I popped on my skis and went for a little ride near the house. The snow was calf deep, and I was sorry to get to the bottom of Breg Piste, and then have to de-ski and walk back up again. But as I did, I noticed something strange in the snow: caterpillars.

There were dozens of them, up on top of the snow. At first, I thought they were dead – but upon closer inspection, I found them to be very much alive and kicking.

Green ones, brown ones, speckled ones. How did they get there? What are they doing? It had been unseasonably warm the previous day, and I wonder if they had prematurely been roused, fooled into thinking spring had arrived?

I suspect the future is not bright for the Slovenian snow caterpillars of Breg House. With snow on the ground and temperatures set to fall to -8c, they may not find the food they are looking for.

If there are any caterpillar experts reading – please do add an explanation in the comments below.

DIY Meat Supply: A Lesson in Slovenian Butchery

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Last weekend I headed up to Breg House to do a few jobs I wanted to finish before the winter snows fell. But I ended up getting roped into to dismembering an entire cow and being taught the finer points of butchery at a local family farm.

smartcapture

The farm belonged to my neighbours’ sister/daughter. I had met them several times in the past, and they had invited me to visit. Finally the day had come when I took them up on their kind offer, as I was running some errands in the vicinity of their home.

The farm sits just metres from the Austrian border. Indeed, some of their farmland is actually on the Austrian side of the border, a slightly unusual arrangement which may make their application to the ‘Farmers Without Borders’ organisation somewhat  tricky.

It was about 11am when I was welcomed into their house by Marjeta, and instantly offered coffee, and schnapps. As I was quite thirsty I asked for a glass of water. Marjeta produced a small glass of schnapps, along with a small blue bottle from the fridge. This, I assumed to be the water, so uncapped it and took a massive swig only to discover it also contained schnapps! It was quite the faux pas, and I scambled to explain in broken Slovene my mix-up and why I had just downed half a bottle of her homemade Slovenian spirit.

nfd

We sat for some time chatting. It was great for me to get a chance to really practice speaking Slovene. As I have previously noted (see: Struggles with Slovene: 6 months of learning Slovenian), one of the downsides of Slovenians being, on the whole, excellent English speakers, is that most of my day to day conversation at work is in English. But in the hinterlands of Koroška, it is often out of necessity that I must (try to) speak Slovene. And though I know I still sound like a caveman, it is the best practice I can get, and I was able to ask numerous questions about life on the farm.

After a round of pork and bread, it was time for me to be put to work. So I headed downstairs to the meat room – to find Dani, the man of the house, and two of their friends Marko and Neva, slicing, dicing and sawing up a cow. They explained that the vast majority of the meat would end up as sausages and salami, with just a few choice cuts being used as steak or mince.

oznor

I was intrigued to learn about the process of butchering, so they armed me with a knife, dressed me in an apron, and demonstrated the process of removing the fat from the muscle tissue. Apparently, butchering your own meat is a long-standing, once-common Slovenian tradition. Known as koline, there’s a strong social element combined with the task, so it’s a sort of meat-butchering, sausage-making party. However, the practice is nowadays less prevalent than it once was.

 

Now, watching my Slovenian workmates, the process looked easy. But in practice, I found it was not. There’s a delicate technique required to gently remove the layer of fat without wasting any meat, and it took me some time to find the right angle of the blade and cutting action that would best allow the fat to come away quickly and in one piece.

I spent the whole afternoon de-fatting and chatting with my fellow butchers. It’s an often fiddly task, but with Neva’s patient tuition, I improved as the day went on. The day was punctuated with cake, coffee and beer breaks to ensure the workforce was kept contented. It was also interesting to really feel and see how different the various cuts of the cow were, in terms of the muscle tissue, fat content and general texture.

Dani was kind enough to give me a full tour of the farm, where he showed me his cow shed, cat collection (they have eight), impressive log supply (no danger of a log crisis here!) and his cider-making operation, where I was given a sample.

By early evening, Danjela and Mitja – the daughter and son – had returned home. Both of them speak excellent English, so I was able to ask some of the more complex questions that my basic Slovene had prevented me from asking. It also happened to be Mitja’s birthday – so yet more cake had to be eaten!

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Log on. No danger of log shortage here.

There is something I love about learning how life works here in Koroška. Getting involved in the traditional practices like this is a pleasant contrast to my day job, working for a blockchain company in Ljubljana.

I left with improved blade skills and the desire not to eat another piece of cake for some time.

 

Breg House’s Official Whisky Policy

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Over the years, various visitors to Breg House have kindly brought a bottle of whisky with them as a gift. This has led to a small, but growing collection of whiskies from around the world. Currently, Japan, Scotland and the USA are represented.

To help grow the collection, which guests are very welcome to enjoy too, Breg House now asks that all visitors bring with them a bottle of whisky of their choosing. The more unusual, the better!

Breg House looks forward to being able to offer guests a range of interesting, weird and wonderful whiskies, alongside the homemade local brew: schnapps.

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Bring a bottle to add to the collection!

Assault on Breg House; giant ants attempt annexation of kitchen

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Slovenian ants have mounted a full-scale invasion of The Kingdom of Breg House in an attempt to annex the kitchen.

Following weeks of increasing tension around the border area where the Slovenian Army of Carpenter Ants had upped military patrols, they have now crossed sovereign lines in to The Kingdom of Breg and proceeded to set up bases within the territory of Breg House, in an attempt to annex parts of the building.

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An Slovenian ant prepares for the invasion of Breg House

Carpenter ants are one of the larger species of ant, with some ranks measuring up to 2.5cm in length. They are also equipped with significant mandibles and armed with formic acid spray.

The King of the Democratic People’s Republic of The Kingdom of Breg House (DPRKBH), who is also Head of the Military, Foreign Secretary and the Economic Minister (and who once scored 11 holes-in-one in his first ever game of golf) has taken a hard-line against the ants, issuing the following statement:

“I find ants fascinating. In fact, of all wildlife documentaries, I like ant ones the best. However, this is an attack on The Democratic People’s Republic of The Kingdom Of Breg House’s sovereign soil and it will be met with the total annihilation of the foreign imperialist ant invaders.”

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Spoils of war: A member of the Slovenian Ant Army shows off a hammer that was captured by his platoon during the two-day conflict.

Journalists on the front line reported a scene of total destruction following two days of heavy fighting which has left several, if not quite a few, ants dead. Chemical weapons were reported to have been deployed by both sides; the Slovenian Ant Army launched formic acid attacks, whilst The Kingdom of Breg deployed booby-trapped food supplies, crystalline poisons and water, to repel the invaders.

At least one ant was taken prisoner and held for interrogation. However, in an uncharacteristic act of compassion not seen since the start of the conflict, The Kingdom of Breg later released the captive, unharmed.

Photos showing off a captured ant held in Gwantanimo Bay. The POW was later released unharmed.
Photos showing off a captured ant held in Gwantanimo Bay. The POW was later released unharmed.
Photos showing off a captured ant held in Gwantanimo Bay. The POW was later released unharmed.

This is not the first time ants have invaded another’s space. The Slovenian Ant Army have been known to move beyond their borders in the past; their population has rapidly expanded in recent weeks, and the ants have pushed into new territories as they seek more resource to support their rapidly industrialising nation.

For now, peace has returned to Breg House, with the ants retreating and both sides reaching an uneasy ceasefire. However, the border remains a flash point, and fighting could erupt again at any time.

The King of the People’s Democratic Republic of Breg House has insisted they will not take up arms, unless provoked:

“Here in the DPRKBH we have enjoyed many years of peace with our formic friends and we would never launch any attack outside of our own borders. We hope the ants will now keep their side of the peace treaty, having experienced the terrible fury of The Kingdom of Breg House. But if the ants attempt to invade our territory again, we will not hesitate to repel them using the maximum force necessary to keep Breg House free of imperialist insects.”