Miraculous recovery ;)

[wiseheart]

I woke up today without hurting fingers. Go figure. My regenerative abilities must be better than I thought. I didn't do much handiwork, though - just sew closed two more cherry pit pillows. Instead, I made the labels for my apple and elderflower jam, plus the little bonnets for the jars. It took half the morning, but I think they look neat. See for yourselves:



After that, I rearranged the upper part of the kitchen cupboard and transferred all my little jam jars to the chest of drawers in the anteroom. There they'll be waiting for me to take them to school - a few a time. I've nearly 40 jars now, and while they are small, they are still heavy. But I'm nearly done with the jam part. Only the gingered pears are left; for those I need to wait to get the free ones from school, assuming there will be any.

The rest of the edible things will be made much later, as they can't be kept any longer than for a couple of months: ginger syrup, spiced oil, spiced vinegar, special candy for the Christmas tree... that sort of thing. I'm afraid this year's Christmas baking will have to be much more moderate. But that's not a bad thing. I'll only bake for a very few people: people who've always truly appreciated the goodies.

I then made lunch for two days: pulled pork from Lidl that I only had to put into the oven, parsley potatoes (basically boiled potatoes with a bit of butter, seasoned with salt and parsley) and Tütensuppe. For dessert I've finally butchered the cantaloupe I had bought a few days ago and kept in the fridge since then. I for myself prefer watermelon but Mum loves cantaloupe and who am I to deny her one of the few things she still can eat in their natural state?


Speaking of Mum, we also had a little walk today - just to the selective bins, but it was good to get her out of the house. In the afternoon we were both fairly tired and took a nap - mine lasted 2.5 hours! I clearly needed it (hadn't had one for days), but it also meant I had to postpone a planned phone call to a friend. It isn't good manners to call someone around 8pm... unless that someone is us, since we start really living at 9! *g*

Comments

[meathiel]

Hmmm ... pulled pork.
We have some from Aldi in the fridge. 😁

[wiseheart.livejournal.com]

I think these pre-cooked ones are all basically the same, save perhaps for seasoning differences. But they are definitely a blessing.

[manue7a.livejournal.com]

Nachteulen!

[wiseheart.livejournal.com]

Huh? What do you mean?

[manue7a.livejournal.com]

since we start really living at 9

True night owls you are! At 9 latest I make a beeline for bed :D

[wiseheart.livejournal.com]

Oh, I see! Well we usually take a nap in the afternoon, so that makes up for the late bedtime. *g*

[elwenlj.livejournal.com]

You have just reminded me that I need to empty the kitchen scraps bin. :D
Yay! for good naps.

[wiseheart.livejournal.com]

Good naps are a blessing. :)

[noadvertising.livejournal.com]

I'm afraid this year's Christmas baking will have to be much more moderate- hah! I won't believe it until I see it! You so love to bake!

[wiseheart.livejournal.com]

I do. But I'll have too many other things to do.

[curiouswombat.livejournal.com]

The little jars of jam look very inviting, I am sure they will sell well. And gingered pears sound lovely — and remind me to look for some small pears to make my pickled ones.

[wiseheart.livejournal.com]

I never heard of pickled pears! How are they made?

[curiouswombat.livejournal.com]

I gently cook the quartered pears in a 'pickling liquid' of cider vinegar with sugar, cinnamon, orange zest, cloves, and peppercorns, for about 15 -20 minutes and then put the pears into the big kilner jars and boil until the liquid becomes syrupy, then pour in onto the pears and keep for 2 or 3 months before starting to eat them with cheese, or cold meats, or in salad — they keep very well — I still have 2 or 3 pears in the bottom of the jar from last autumn, but they will be eaten over the next week or so.

We usually called them 'spiced pears' — but to other people this implied that they were a dessert, so now we call them pickled!

Actually i posted the recipe on my journal a long time ago — and having looked back, here it is.

[wiseheart.livejournal.com]

Oh, thank you, I'm going to save it!