Wednesday, September 28, 2011

Basil overload

So, my basil has done rather well this year. I think it’s over four feet tall at its highest point—definitely taller than Miss B and nearly chest-high on me. Now that the weather has cooled off, it has slowed down, but is still flourishing. I know my days of walking out the back door and picking a leaf (or a handful) are numbered, and that I’ll have to start thinking about doing a major harvest soon, before we get a frost.

What to do with it? I’m planning to make some more pesto, and with very limited freezer space right now I’m also looking for shelf-stable ways to preserve it—possibly drying some and canning some. I found an obscure recipe for Basil-Pepper Jelly that looks like a good way to preserve some of this and, as a bonus, use up the bags of Italian fryers my prolific gardener friend T. has bestowed upon me.

Monday, September 19, 2011

Wednesday, September 14, 2011

Buck shy

Speaking of being a little late, I’m definitely behind the curve on the food blogosphere trend of reviving food-preservation skills at home. I’m just getting in to canning this year, two years after the Canvolution kicked off. Two years ago at this time I was enjoying late winter in Australia, a pretty thin time of year for a newbie to find anything to can. Last year, I was still getting unpacked and settled in. At the beginning of this year, however, I promised myself that I was going to focus on canning in 2011, and set myself the goal of canning at least one thing every month. I haven’t quite managed that, but as you can see, some months provide better scope than others for canning options:

Thursday, September 1, 2011

Seven years

This blog post is a little late. One month late, to be exact. But I couldn’t forget to mark Miss B’s seventh birthday altogether (not to mention showcase my ongoingly inexpert cake-decorating skills). I couldn’t do it here on the day, because it was right in the middle of our trip and we were staying on an ostrich farm with basically no internet access. And minimal baking equipment, although I did manage to produce a cake—of sorts:

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