There has been an uninterrupted stream of visitors; family, friends and guests for the past three weeks.
Family and friends are volunteering as ‘woofers’, workers-on-organic-farms as we are now officially in organic conversion! This is another milestone in our development of the finca and getting our olives recognised and maybe making a few more cents out of them eventually.
So I am slightly exhausted as we have to give everybody our attention and of course catering for all, be it making sure there is enough food for breakfast and the occasional formal dinner for guests. As our reviews proof, my cooking is greatly appreciated.
The weather has been surprisingly wintry with temperatures down to six degrees at night and ten during the day and also dull, cloudy days and even rain. And all along our solar system, our only source of electricity for the whole finca, house, water pump and all, has been on the brink of leaving us in the lurch. The system has been guaranteed to supply us with electricity for two people and the occasional visitor and a maximum of ten rainy days. We are the victims of our own success as we have many more guests than we could have ever imagined. It’s not the guests themselves that use up a lot of power, it’s more the continuous washing of bedding and towels. And of course the uses of high-powered appliances like the toaster, kettle and the dishwasher. These last two have been outlawed for the moment until we have a back-up generator installed. This will kick in automatically when the batteries go low, but will give us peace of mind. This will run on petrol, which is of course an environmental-NONO, being a non-renewable fossil fuel and pricey. We will monitor how often it runs and then decide to upgrade the solar panels, if needed.
We have added a new member to our ever-expanding tools: a new-to-us jeep, Mitsubishi Galloper. In fact it is 16 years old but in immaculate condition as it has been used by our mechanic purely to drive around town. He is giving us a year’s guarantee. Now we can transport our olives in style.
I have decided to give up the being nice to all people and requests to being more professional. You learn the hard way. In the beginning we threw in breakfast for free, but almost all Spanish guests left in the morning to get on the road and stop at a cafe later. Also they do not eat cereals, but toast and olive oil or jam. Now we charge three euro for a small breakfast with orange juice, coffee or tea and toast. If you like two of our free-range eggs it’s a fiver. And they are delicious with a lovely orange colour from the grazing and grubbing they do under the olives.
Many people see us on Google maps and call, not bothering to book online. They say they have no credit card and can’t book online, but really, who in this day has no internet access or debit card?
So last weekend I had two nights booked and nobody turned up. It’s not only that the rooms have to be clean and beds made-up, I also have to block the rooms on booking.com and Airbnb so that I will not get double-booked, which would be a complete nightmare. So I am losing out big time when this happens. Last Saturday night I waited up for people to arrive and finally texted and called them but got no reply. And therefore I have resolved not to do this anymore. And honestly we have usually enough bookings that we don’t need to rely on these callers.
Apart from human visitors we are also hosts to other creatures: