Two 'Ronnies' planned for tomorow Joyce, up at Aberfeldy. A relatively simple walk - long rather than steep. Either that, or Bheinn Bheula further south and west of the Arrochar hills
chicky - my neice used to do lots of festivals and loved it. Can't think of anything worse frankly.
I'm sure she'll be fine - and probably won't give you a second thought when she's there!
Glad the 'Dads' are both ok
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
Morning all. We've had a cold but clear day with minus 6 predicted for tomorrow morning. I just might have a bit of a sleep-in. Hubby has a course at the fire brigade from 10-2 so I'll be able to please myself - well, I will if HRH allows me to.
Hubby has been learning how to control his little helicopter (drone). I put a photo on the garden pictures.
He crashed into one of our pines yesterday, but no damage. He told it to come home and it did. But there was a pine in the way. Lots more to learn, I'm told.
150grams long fresh red chilli peppers (deseeded and cut into 4 pieces) 150 grams red peppers (cored, deseeded and cut into rough chunks) 1 kilogram jam sugar 600 ml cider vinegar
6 x 250ml sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars, sterilised and cooled.
Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
My pleasure. Love chili jam. So much better than ketchup and good in sandwiches or with sausages and so much else.
Scorchio again here. 26C already in the shade. Off up the attic to sort out old ornaments and kitchen ware we shifted upstairs when we had to have half the kitchen, hall and living room replastered after a CH flooding disaster and never brought down again. Some chucky decisions to make I think.
I have one whole removal man willing to come and quote on site on Sunday morning so have to get cracking.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Hosta I've got a couple of recipes for green tomato prickle which I always use, if you're interested. There was a garden recipe thread somewhere, so I'll have a look to see if I can bring it up for you.
Posts
Morning all/afties Pat if you're around.
Two 'Ronnies' planned for tomorow Joyce, up at Aberfeldy. A relatively simple walk - long rather than steep. Either that, or Bheinn Bheula further south and west of the Arrochar hills
chicky - my neice used to do lots of festivals and loved it. Can't think of anything worse frankly.
I'm sure she'll be fine - and probably won't give you a second thought when she's there!
Glad the 'Dads' are both ok
I live in west central Scotland - not where that photo is...
Morning all. We've had a cold but clear day with minus 6 predicted for tomorrow morning. I just might have a bit of a sleep-in. Hubby has a course at the fire brigade from 10-2 so I'll be able to please myself - well, I will if HRH allows me to.
Hubby has been learning how to control his little helicopter (drone). I put a photo on the garden pictures.
He crashed into one of our pines yesterday, but no damage. He told it to come home and it did. But there was a pine in the way.
Lots more to learn, I'm told.
Have a good one.
Morning all.
Our VIP guests should be well on their way here by now.
It's my precious baby's 25th Birthday too.
Does anyone have a recipe for spicy tomato and chilli relish?
Hosta, has your OH lost his recipe? Tell him to try this one ... http://www.bbc.co.uk/food/recipes/tomato_and_chilli_jam_20031 a little bit different
It's the one I'm going to try this year.
Happy birthday to your daughter
Last edited: 26 August 2016 09:27:48
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
yeah Dove, he put it " somewhere safe" tsk.
Hosta - I have used these in the past. All good.
http://www.bbcgoodfood.com/recipes/8257/sweet-chilli-jam
http://gcl.dunster.nl/2011/10/15/asian-chilli-jam/ - very good and my favourite
Chili jam – Nigella Lawson - no tomatoes
150grams long fresh red chilli peppers (deseeded and cut into 4 pieces)
150 grams red peppers (cored, deseeded and cut into rough chunks)
1 kilogram jam sugar
600 ml cider vinegar
6 x 250ml sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars, sterilised and cooled.
Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.
Thanks Obelixx. I'll show Hubby later and he can decide.
You're both just too kind. x
My pleasure. Love chili jam. So much better than ketchup and good in sandwiches or with sausages and so much else.
Scorchio again here. 26C already in the shade. Off up the attic to sort out old ornaments and kitchen ware we shifted upstairs when we had to have half the kitchen, hall and living room replastered after a CH flooding disaster and never brought down again. Some chucky decisions to make I think.
I have one whole removal man willing to come and quote on site on Sunday morning so have to get cracking.
Hosta I've got a couple of recipes for green tomato prickle which I always use, if you're interested. There was a garden recipe thread somewhere, so I'll have a look to see if I can bring it up for you.
It's called Prodice recipes, Hosta.
im off to bed now. See you later everyone.