Okay.
So, a few days ago, I made a strawberry-rhubarb custard pie with a merengue top.
Left-over from that, I have (a) two custard cups with merengue tops, which will be eaten for dessert tonight, and (b) about a quarter of a cup of already slightly sugary (mostly strawberry) juice, which came form the thawing-the-strawberries process before I made the pie.
Today, I have:
Tidied up at least some of the master bedroom
Done three loads of laundry
Stripped the bed
Talked to the landlord
Contacted Ti Kanna about gardening at her place
AND
Made two kinds of jelly.
The Jelly started out as strawbery-rhubarb jelly (see above, re: juice). However, in order to bring it up to half a cup, I added a couple of tablespoons each Apple Juice and Red Wine. And a few drops of white wine vinegar. And a sprinkling of cardemom and cloves. And a sploosh of vanilla.
And I got my half-cup of jelly. Except that I actually had more than that, but not enough to do a full cup. So I added another few tablespoons each of Apple Juice and Red wine, threw in a sploosh of red wine vinegar, and added a sprinkling of cinnamon and cloves.
And I got another half-cup of jelly.
So that worked out. They both taste like candy (that's 1:1 sugar ratios for you...) but they worked out well, I think. They're cooling on the rack right now.
I used the last teaspoon or two of the second jelly (I had just a little more than half a cup on that one), mixed with about half a cup of red wine, as a sauce/glaze for the chicken that is now quietly baking/roasting in the oven (I greased the dish with olive oil, so we'll see how this works out). My plan is to serve it with a salad of baby potatoes, baby tomatoes, and cucumbers, possibly in a yoghurt dressing or some kind of vinegrette. Anyway, we'll see.
TTFN,
Amazon.
So, a few days ago, I made a strawberry-rhubarb custard pie with a merengue top.
Left-over from that, I have (a) two custard cups with merengue tops, which will be eaten for dessert tonight, and (b) about a quarter of a cup of already slightly sugary (mostly strawberry) juice, which came form the thawing-the-strawberries process before I made the pie.
Today, I have:
Tidied up at least some of the master bedroom
Done three loads of laundry
Stripped the bed
Talked to the landlord
Contacted Ti Kanna about gardening at her place
AND
Made two kinds of jelly.
The Jelly started out as strawbery-rhubarb jelly (see above, re: juice). However, in order to bring it up to half a cup, I added a couple of tablespoons each Apple Juice and Red Wine. And a few drops of white wine vinegar. And a sprinkling of cardemom and cloves. And a sploosh of vanilla.
And I got my half-cup of jelly. Except that I actually had more than that, but not enough to do a full cup. So I added another few tablespoons each of Apple Juice and Red wine, threw in a sploosh of red wine vinegar, and added a sprinkling of cinnamon and cloves.
And I got another half-cup of jelly.
So that worked out. They both taste like candy (that's 1:1 sugar ratios for you...) but they worked out well, I think. They're cooling on the rack right now.
I used the last teaspoon or two of the second jelly (I had just a little more than half a cup on that one), mixed with about half a cup of red wine, as a sauce/glaze for the chicken that is now quietly baking/roasting in the oven (I greased the dish with olive oil, so we'll see how this works out). My plan is to serve it with a salad of baby potatoes, baby tomatoes, and cucumbers, possibly in a yoghurt dressing or some kind of vinegrette. Anyway, we'll see.
TTFN,
Amazon.
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