Just Now I Am....

Tuesday, 20 August 2013

Enjoying watching sugar soaking into cooked blackcurrants for jam. Such small transformations are what I love about cooking. Now I have ten jars of blackcurrant jam and a very satisfied feeling.





Eating everything in the freezer. It needs defrosting. I have scheduled it for Sunday or maybe Monday. There is quite a lot of pork in there at the moment. This week we are mostly eating pork. George ate a pork chop for breakfast.

Learning about clouds. I am becoming a cloud nerd.


Below is an example of cirrus which is Latin for lock of hair. Or they may be cirrocumulus. I'm not sure.


These are cirrus (the wispy ones bottom right) and altocumulus. I think. I'm not really sure. Cloudspotting is quite hard. When I get better at it I might get myself a badge.


Making my twine tote. I shall add the handles today. It will stop Charlie from saying 'that's a big hat'.


34 comments:

  1. Pork chop for breakfast trumps my pavlova.

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    1. This is one of the best comments I've ever read. I wish I'd said it myself.

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  2. Pork chop for breakfast? Yes, I could definitely do that.

    I think my freezer is self-defrosting. Not terribly sure though. It never seems to have an ice build-up so I guess it must be. I wonder if my next dishwasher could be self-emptying ...

    Love your tote.

    Heather x

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  3. Love that tote bag! Beautiful autumnal colours.

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  4. What a lovely tote bag, is it hard on the fingers crocheting with twine?

    I definitely think you should get yourself a badge, once you have correctly identified all the clouds for a week :-)

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    1. The twine itself is not at all scratchy or irritating but it is quite hard to get the hook through the stitches. I have a sore thumb.

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  5. Is the bag knitted or crocheted? Love it!

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  6. Clouds were my thing at geography A-level. They are truly amazing and addictive. Watching sugar soak into currants could possibly as addictive. Ax

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  7. A chop for breakfast? How very Georgian of him.

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    1. Yes, wasn't it? Parson Woodforde style. It was a leftover chop from last night's meal.

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  8. I love your bag. do you have a pattern?

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    1. I've added a link to Monica's pattern and original bag.

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  9. Hey Sue. Just finished reading The Language of Flowers by Vanessa Diffenbaugh. The quince's (Cydonia Oblonga) meaning (according to the book) is Temptation. I'm always led into temptation after reading and seeing what lovely food you prepare. We had some cauliflower and blue cheese quiche today.... I made a double last week and we had the last bit today. The combination is divine....thanks for all those combinations you shared a few weeks ago.

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    1. My pleasure Gerlene. Some scholars believe that the quince was the fruit that Eve was tempted to eat in the Garden of Eden so I'm not surprised it has that meaning.

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    2. So how did Adam and Eve eat the quince with no cooking facilities in Eden? I can't imagine how they'd be tempted to try eating a raw one, coaxing serpent notwithstanding.

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    3. Good point. They are horrible raw and they need loads of sugar.

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    4. My mum used to make quince sweets (in a shallow dish and then cutting them into squares) long ago (she died in 1999). She absolutely loved anything quince.

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  10. Hi Sue. we are mostly eating lamb for the same reason you are eating rather a lot of pork. Tagine tomorrow...again.

    Similar preserving exploits here. Blackcurrant gin x 2 bottles, one batch of autumn wine underway & jam making planned for when I get a mo. I do love it! Also really love the bag x

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  11. Cloud spotting? I can't think of a better reason for getting a rug out and relaxing on the grass.

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  12. You really are the best on follow through, Sue. When I say, must get a book about..... I procrastinate about it for so long that I forget. Or borrow the book and neglect to read it. Enjoy the cloud spotting - there's not a single one to be seen in my sky this evening.

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    1. Any excuse for book buying.

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  13. Just saw that cloudspotting book in Stanfords last week and thought how dreamy it was. And was amazed at how many clouds there are. I have a freezer full of blackcurrants. Can't squeeze in another one. Thinking I should have made jam too, I'm sure it would be delicious. Hope you get through all the pork. Thank goodness for boys who are willing to go the extra mile and eat it for breakfast.

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  14. oh my goodness how quickly are you crocheting that?

    Love it!!

    (... a hat... what do men know eh?)

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  15. Great bag.
    I love watching clouds too - but I'm more at the level of seeing pictures and exclaiming - "can you see a dragon". Puzzled looks follow.... But it keeps me happy. x

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  16. I get the feel of a vibrantly coloured 1950's Mexican hat from your twine creation so I can see where Charlie is coming from.......
    .och, porage for breakfast the Yorkshire variety with whisky floats the boat when Autumn sets in!

    Pats.x.

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  17. Great post! Have you joined The Cloud Appreciation Society? There's a badge and you get a certificate too! I've been crocheting with that lovely Nutscene twine - I find if you crochet just into the back of the loop its much easier on the fingers and I really like the ridged look it produces. My freezer's full of blackcurrants too - I'm hoping making jam with them will be ok. Have you ever done that?

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    1. I am seriously considering joining The Cloud Appreciation Society.

      My blackcurrants were frozen. I nearly always make jam with frozen fruit because I stash away my crop in the freezer until I have enough for a big batch.

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  18. Jam making is defiantly one of the mostly smugly satisfying uses of fruit.
    I am interested in the Cloud watching book also, and will dash of now to check out the cloud appreciation society mentioned above.

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  19. Totally get what you mean about making jam. Just made damson jam and blackberry jam with fruit foraged here in the suburbs of London. Next month I shall have quinces from my parents' garden in Twickenham and will make jelly and cheese. By the way the biggest fan of my quince cheese is...me. I am giving none away this year - don't think anyone appreciates it!

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  20. Skim read the bit about your preserving as I am too bitter and twisted with jealousy that I am making nothing this year.

    Think the bag is rather brilliant though.
    x

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  21. watching sugar melt into fruit is like alchemy! you can probably find some clouds in there too x

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  22. I love preserving; I really should make jam more often. Seeing your in-progress blackcurrant jam brought back happy memories of stripping our blackcurrant bush and having pots and pots of jam in the cupboard until next year's crop!

    Angela xx
    Little Apple Tree

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  23. Loving that tote and I am imagining that blackcurrant jam on the brioche I have been making lately. Yum Yum!!

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