grown football-sized overnight:
fresh soup at no cost.
On the supermarket shelves,
pricey glop packaged as soup!
Some of you will know that my attempt to make gooseberry jam a few weeks ago ended in disaster. I burned the sugar and ended up with dark-brown jam that smelled like a bonfire. Mister Potter was not pleased, as he’d picked the fruit and had numerous arguments with thorns in the process.
It was my job to pick the first batch of redcurrants. This involved doing battle with bindweed-imprisoned nets for two hours; no blood drawn and 2 lbs of fruit yielded. Since then, Mister has picked another batch, which I’ve put in the freezer to make some jelly for Christmas.
So here’s how to make redcurrant jelly without burning it, even if (like me) you don’t own a preserving pan but use a large stainless steel saucepan instead…
Let the judging begin, from smallest squash to largest marrow!
I’m just taking a break from my preparations for tomorrow’s book launch of Noah Padgett and the Dog-People, to reflect upon other ways of being creative: that of growing your own food and using it to create yummy meals. In the case of the beauties in this picture, Mister was responsible for their planting and nurturing, and I’ll be responsible for their cooking.
As I’ve mentioned before, I love inventing recipes and hardly ever refer to cookery books, so maybe one day I’ll take a break from writing fiction to produce my own book of tasty and nutritious meals.