24 January 2010
The basil just keeps coming – the box above has kept us supplied throughout the summer. We've made pesto several times, and we use the leaves liberally, with tomato and feta, on toast and pizzas.The pumpkin goes into pies and soups. Brazilian cherries, cooked with apple, make a great jam. I take the pips out before cooking, but tie these up in a piece of cheesecloth to keep with the fruit during cooking. This batch of cherry jam was cooked a bit longer than planned, because friends arrived just as I was about to test the mix. The slightly longer cooking time caused the mix to go a bit darker than I like – as you can see in the difference between the colour of the fruit and the colour of the finished jam. The flavour is OK, but the texture is a bit stiffer than we like. This fruit also makes a great jelly to serve with cold meat, but jelly-making is a bit time-consuming for my taste!
- I started this blog in 2009 when I became a full-time caregiver. My husband had been diagnosed a few years earlier with primary progressive aphasia. Over the next four years until his death in 2013, we went on a journey of discovery about this rare condition. My blog is about what I learned, how we both coped and how the journey deepened our love and appreciation of each other. Allen’s journey is over, but mine goes on.