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Marmalade, Supper and A Spider

06 Oct

My Dad was in the kitchen with me again today as he always is when I make marmalade. He was the marmalade maker in our house every January when the Seville oranges came in and I started helping when I was about 9 years old. I earned a Brownie Badge for some I made. These oranges have been in the freezer for the last ten months.

I keep checking on the Sweet Potatoes at the allotment so that we harvest as the leaves go yellow. Today I spotted a courgette that we had missed and it was rather large! I decided to treat it as a small marrow and stuffed it with a lentil ragu, topped it with cheese and baked it. It was delicious. Click for a bigger picture..

 

For those of you who are arachnophobes, read no more! This beauty was hanging out near the Kalettes, not ready for a few months yet.

 

 
7 Comments

Posted by on October 6, 2021 in nature, Photography, Postaday2021

 

7 responses to “Marmalade, Supper and A Spider

  1. calvin

    October 7, 2021 at 3:44 am

    Am NOT a aracaphobe. Am fine if they stay in their universe and I stay in mine.

    Isn’t funny the food traditions that we cling to,like your marmalade. I had such that came by way of my mother and her Pennsylvania Dutch ancestry. I won’t divulge as you will laugh, but I love it where as no else does.

     
    • mybeautfulthings

      October 9, 2021 at 7:17 pm

      I would like to know your food tradition that came from your Mother. All food traditions are interesting. πŸ™‚

       
      • calvin

        October 9, 2021 at 7:54 pm

        Okay, you asked for it……..simple dish, egg noodles (a real treat if she made the noodles herself), homemade sauerkraut not store bought and lots of bacon with accompanying bacon fat.

         
        • mybeautfulthings

          October 9, 2021 at 8:19 pm

          Egg noodles – yes; bacon and bacon fat – yes but not at all sure about the sauerkraut . Only had it once when with my brother in Munich and found it to be rather, well, sour! πŸ™‚

           
          • calvin

            October 9, 2021 at 10:44 pm

            You have to have the good shtufffs. The good shtufff is not sour nor is it overly salty. Just pickling salt and keep pounding it down in the ceramic kraut pot till its 3/4 full, cover with an old plate.It is kept in cool area, a cool basement is best, for a couple to three weeks..It comes off on the yellowish side, soft in texture, not crisp and white as commercial kraut.

             
          • mybeautfulthings

            October 12, 2021 at 11:05 am

            That kraut I might enjoy! I would certainly give it a try – and with noodles and bacon. πŸ™‚

             
          • calvin

            October 9, 2021 at 10:46 pm

            I might add with the egg noodles, bacon and kraut the taste changes. Not heavy with kraut either.

             

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