De-strigging them, less so but not so bad if there's something interesting to watch on the goggle box.
Making the jam is where the sticky fun starts.
The first boil up is done and the jars are in the oven getting up to temperature.
That's the morning sorted.
It's raining outside so being in the kitchen for an hour or two is no hardship.
14 comments:
Hi Robert ..yeah isnt this rain gooooooood :) I make red current Jelly not jam its very yummy good on toast and as a surp on pancakes ice cream etc. I just boil the currents in water ( you could leave the growth on them :) then strain the currents for the juice, usually over night. Next day add a cup of sugar for a cup of juice ( I add a bit of squeezed lemon juice for flavour etc Then boil up till its sets with the jam cold water test.
Thanks Pauline - I'll do that also (we had a huge crop of redcurrants this year and all covered by nets!).
Good weather for frogs :-)
Seen this?
http://homepaddock.wordpress.com/2011/01/06/ngai-tahu-plans-dairy-farms/
Think of the dishes! I met Main st Riverton man a while ago on a lonesome highway and we gave him a beer and he told us tales.
That was good fortune Bioneer!
I'd like to hear some of those.
His horse was amazingly unfussed by traffic. He stood, untethered at the roadside, while his 'man' withdrew cash from the machine in the wall beside the Enviro Centre.
Are you coming out for Riverton's Open Day tomorrow?
Square Pegs is going very well btw.
Those 'articles of clothing' you sent out were of exceptional quality also.
Yeah definitely, but its not tomorrow is it?
Arrr!
Saturday it is!
First crack at halloumi today, 5L sitting at 32C curdling. Don't fret, the milk was rescued from it's landfill destiny!
Had to look it up Nick!
Is curlding not good and what will you do with the milk (was it sheep and or goat?)
"Cypriots like eating halloumi with watermelon in the warm months"
Sounds lovely - how is your watermelon crop coming on?
T'was Blue Top courtesy of our good ole' friend Fonterror/Anchor. Stupid Markets dispose of it by the hundreds of liters per week. I know, all that rip shi#t and bust, just to bury it. There is a documentary script in the works..
Halloumi is a cheese you fry, it's very yummy. One curdles warm milk (any) with rennet, cut it, drain it, press it, cook it, cool it, brine it, wait... then fry it and eat it. Almost slavery but a great way of longer-terming an otherwise short-term food.
http://i114.photobucket.com/albums/n244/s4080278/halloumi.jpg
Scout behind your local :)
Ah Nick - took me a while to put two and two together to get dumpster!
Brilliant use of what-would-have-been-wasted!
I've heard there's an emailed image that I could post - I'm as keen as but the owner of the mailbox has high-tailed it to Central on a mission not-of-his-own-making and I'll have to wait til he returns ... or ... I could try that Photobucket link you provided ...I wonder ... bbs.
Nope - it's a bit truncated and took me nowhere. I'd love to see them though.
You're welcome to, try this one:
http://i114.photobucket.com/albums/n244/s4080278/creamcity.jpg
still takes me nowhere
emailed.
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