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Dovefromabove


Latest posts by Dovefromabove

Trip to Cambridge University Botanical Garden 11th October

Posted: 02/10/2014 at 08:29

Bumping up in case anyone else wants to join us

HELLO FORKERS!

Posted: 02/10/2014 at 08:27

Like you Yvie, I hate having boxes of stuff still unpacked - however when we moved here it was impossible to unpack everything as some of it was inherited stuff that just wasn't right for this house.  Bit by bit it's gone to son or daughter, and some of it is going to an auction house today - some really quite good Victorian ceramics - but this isn't the right place for them and as neither of the children want them I'm selling the and will use the money to buy something that we like so that we can enjoy it and then it will get handed on to the children eventually - new heirlooms!    We're now able to walk from the front to the back of the garage without climbing over stuff  

We still have crates of the Aged Ps' stuff, but as it's still theirs we'll have to keep it until whenever ..................   although I might have identified a home for Pa's extensive library about the RAF.

Any wine makers out there?

Posted: 02/10/2014 at 08:05

I'm just wondering whether Artjak has the makings of a Pear Vinegar Mother there?  Does anyone here make their own fruit vinegar?

We make our own wine vinegar, but were given the 'mother' by a friend so we just add that rare commodity 'leftover wine' from time to time - but I know it's possible to create a Vinegar Mother (like a ginger beer 'plant') to make fruit vinegar.

HELLO FORKERS!

Posted: 02/10/2014 at 07:40

Good morning all   Overcast here at the moment, but 15C and rising and the sun's peeking out.

However, there's a pneumatic drill being used very close by so not really a morning to be outside.  A bit later on I'm off to son's for an overnight stay - back tomorrow eveining - so don't panic if I'm AWOL - although I might be able to borrow his iPad occasionally

Foolio wrote (see)

Dove - just reading through and chilli brittle!!!!! This I need to know about - do u make it yourself?

OH sells it at the Farm Shop - it's made down the road at Diss http://www.bigskiesfoodcompany.com/  - absolutely delicious

 

HELLO FORKERS!

Posted: 01/10/2014 at 20:30

We had a couple of glasses of a very nice Sauv. Blanc with supper (baked trout & salad) and now I'm slightly squiffy and we're watching GBBO and eating Salted Peanut and Chilli Brittle

Think I'd better close the laptop for the evening - see you in the morning folks. 

Sweet Dreams

Has any one made a gardening cake before

Posted: 01/10/2014 at 20:17

It's great fun - just imagine that icing paste is Plasticine - and rather than dusting your rolling pin and work surface with icing sugar, try using a fine dusting of cornflour to stop it getting sticky 

HELLO FORKERS!

Posted: 01/10/2014 at 16:54

I always use added pectin with strawberry jam, whether frozen or not.  The easiest way is to use Jam sugar, which has pectin in it.  Or of course you can use a bottle of Certo.

NB Preserving sugar is not the same as Jam sugar.  Preserving sugar has larger crystals giving a 'brighter' set, but it doesn't have added pectin.

HELLO FORKERS!

Posted: 01/10/2014 at 16:44

Frozen strawberries are fine for making jam.  Tip them into the preserving pan and add the jam sugar and leave them to thaw overnight - in the morning they'll have turned into a mushy sugary mess  all ready to boil up for the jam

HELLO FORKERS!

Posted: 01/10/2014 at 16:28
Yviestevie wrote (see)
...............  Dove if you want to lob a jar of that raspberry jam my way please feel free..............

Yvie - CATCH!!!  

Quotes

Posted: 01/10/2014 at 16:11

Hurrah! 

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1 to 15 of 95 threads