After Thursday's frustrations, I was only too delighted to take to my other office on Friday. Kitchen days are always long, but I do look forward to them. We're also getting to the time of the year when taking stock is important. A while ago, I made batch after batch of chilli jam. At the end of that, I thought I'd stockpiled enough to last until the new season's harvest.
I made a fresh batch about three weeks ago because one of my regular customers had all but cleaned me out. I also have an outstanding order fir a local winery, and some of it was destined for them. Also, if you have been reading my posts for a while, you'll know that this product presents me with a particular challenge: I am allergic to chillies (less so than I was, 20 years ago). Secondly, the entire cutting job is by hand. I can't use the slicer function on a food processor because they just don't work efficiently with chillies. The product is made with finely sliced chillies and onions; choppping them would deliver an entirely different product. I know that my limit for chopping is 600g - of chillies. That takes more than an hour - depending on how big - or small - the chillies. The smaller (and hotter) the chillies, the longer. So, to stockpile, it's lots of little batches...
Also, if you're either particularly observant or have a good memory, you'll notice that the labels are different. When I was jammin' the blues away, one of the jars I played with, was hexagonal and another, very short and squat. Neither works so well with a rectangular label, so I used the round ones and was rather pleased with the result. It just so happened, that day, I also made chilli jam and, without thinking, started writing "chilli jam" on the round labels. I was a bit irritated with myself, but being too Scottish to waste them, I used them. We liked the look. I have had great feedback from the peeps I've asked so, I have decided that, henceforth, for jars of that size, the short and fat, and weird shaped, I'll use round labels.
That's not all, or best of all: the round labels are less expensive than the rectangular ones! That also makes my Scottish soul sing!
Also in the jar
This week's plant-based meal in the jar was something I'd not made for a while. So long, actually, that I got myself confused as to which recipe I was supposed to have been using. The upshot: a combination of two.
Even if I say so, myself, it's rather nice and I was thrilled to include some of my own products as an essential and hard-to-come-by ingredient: Moroccan preserved lemons. These marinated chickpeas keep well, and I'm looking forward to Monday's meat free meal because they're going to be the heroes. I must write this up before the details fall out of my currently very tiny mind.
It ended with a S A N D W I C H
The day ended, after a quick visit to the local and a catch-up with friends, with a supper centred on a gift from my market pal, SY: his home made bratwurst.
They were a gift (or barter - I can't remember) and they have been waiting for just the right moment.
That was last night. A fabulous, almost traditional German sandwich supper of sausage, cabbage and onions in a hotdog roll. Delicious. Especially with a good dollop of German Mustard.
Post script: I am trying to participate in 
I've made it to day 11!
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
- re-vamping old recipes. As I do this, I am adding them in a file format that you can download and print. If you download recipes, buy me a coffee. Or better yet, a glass of wine....?
- and "re-capturing" nearly two years' worth of posts.
- From Wordpress, I use the Exxp Wordpress plugin. If this rocks your socks, click here or on on the image below to sign up.
- Join Hive using this link and then join us in the Silver Bloggers' community.
Original artwork:
- lastly, graphics are created using partly my own photographs, images available freely available on
and Canva.