It’s been a while since I’ve posted anything I know and my apologies. There was an issue with my website for a while there, but it’s all sorted now thankfully.
In the meantime there has been a whole lot of preserving going on here. The benches in the cooking school are covered, due to the generosity of others who have given us their produce. 150kg of greengages have been ‘put down’ by the Fowlers method. The fruit was from beautiful old trees, full of flavour. We didn’t waste even one single plum.
Other plums also, peaches and elderberries – the list goes on and on. And then there’s the produce from our own garden to capture in a bottle with jams, jellies, cordial syrups and chutneys.
In the midst of all this, there was an afternoon of torrential downpour. Rejoicing for the garden, we soon found out all was not well in the cooking school – flooded badly.
Then it was off to surgery for me, and horror of horrors, I was instructed not to cook for 6 weeks!! Unimaginable.
Husband Robert has taken up the reins and is looking after me very well. Cooking is not at all his favourite pastime. He started out with a repertoire of one – poached eggs on toast, but he’s come a long way since then.
Today with only minimal instruction, he produced, from the wood-fired Big Bakers Oven ‘Hester’ no less, a delicious green eggs and ham tart.
He also made two batches of herbed rolls to accompany the soup he has prepared from scratch (even made his own stock). Meanwhile he has cooked several batches of tomato relish and right now is bottling off his green tomato pickle. (The cherry tomatoes here just keep on keeping on).
The there’s the family favourite of toffeed quinces simmering away on the wood stove.
The house smells amazing.
Could I get used to this cooking ‘by proxy’? No, not for a minute. I am itching to get back to the stove but there’s still 3 weeks to go!