Recently accomplished:
- Freezing litre of chopped dill
- Freezing 3 kg of peppers
- Freezing four kg of trimmed and chopped yellow string beans
- First stage (long soak in 70% spirit of 3 kg of fruit) of cornelian berry liqueur
- Pasteurizing lots of tomato slop
- Experiment in a Russian roulette sort of way with pasteurizing aubergines (bring it on, botulins!)
- PIE!
To do:
- Chop and freeze next 7 kg of peppers
- Pasteurize tomato slop made from tomatoes with flavour, if I can find any at this date
- Chop and freeze that parsley that is looking at me reproachfully from the bottom of the fridge
- First stage of quince liqueur
- Take lamp to menders. This black and battered angle poise lamp has sported the same dark red ribbon for ten years, a ribbon taken from an Easter egg Aelianus gave me when we were both carefree undergrads
(and the lamp was already old and battered). In fact, I may even have a photo of the egg. Thorntons. My room was on the High Street. I am wondering whether telling the man not to remove it if possible, and in any case not to lose it, is a sufficient safeguard. I might have to take it off for safekeeping before handing the lamp over.
October 20, 2009 at 3:04 pm
Again: Be assured of my envy and admiration.
I dimly remember reading once one should freeze chopped herbs in water as icecubes which is to keep them from desiccation = loss of taste, and to allow one to use small quantities (instead of having to use up 2 kg of parsley at once). Do you think that makes sense?
October 20, 2009 at 3:42 pm
Sorry, just showing off. Pologies.
re ice-cubes – erm. I freeze the dill ekcetra in ice-cream tubs with the lid on. They don’t seem to dry out. And then I just scrape off as much as I need – neither the parsley nor the dill freeze into great blocks. At least, not in my limited experience.
October 20, 2009 at 11:23 pm
Impressed, very impressed.
A litre of chopped dill – that must have been a forest to start with.