Chores.

 

In my second-last post I may have given the impression, with the swing and all, that it’s a lazy life we have here – not so.

Let me give you some examples of the kinds of chores we carry out.

Since there are more of us living here now, it’s prudent to check the level of the septic tank contents.  :0 Nobody said it was all going to be clean living! That entailed quite a lot of heavy digging in clay-hard soil and opening the hatch into the tank. Then a cane was inserted to ascertain the content level – all cool! 😊 Not so cool was the day the decision was made to set fire to the garden debris, a huge pile having accumulated during the months when such activities are forbidden to avoid wildfires.

                                          

I had just happened to hang out a white washing and every now and then the wind gusts would decide to head in that direction, carrying with them blasts of hot air and particle-carrying smoke. ☹ Z ensures all is under control with no fear of fire spread.

At the same time, you can see ploughing and planting going on in the background- those are broad beans that are being sown.

But, of course, there is an upside to all these chores: the results of your effort.

Here we see the collecting of the pomegranates has been done.

                                                 

Then follows the cleaning and juicing.

                                                      

Even with an electric juicer this involves quite a lot of effort. However, we now have several litre bottles in the freezer- the juice is excellent, especially with a wee tot of gin. 😊

Next up are our quinces. For this recipe you simply scour off the fuzzy outer covering and roast them whole, skin still on, in a roasting tin with a little water. Once they have softened, you remove the inner stones, weigh the flesh and place in a large pan along with the equivalent weight of sugar.  I tend to add a little less sugar to avoid it being over-sweet and often add a little lemon juice for good measure.

                                

The hardest part of this process is stirring this mix until it thickens but without burning on the pan base. It can take quite a time and requires regular attention. Then you spread our thickened mixture onto a baking parchment-lined tray and brush the surface with a little alcohol – I use brandy – to help form a skin. You pray for good weather and leave in sunny spot to assist the drying process. After some days, when the mix is ready to peel off from the paper it’s ready to be cut, and dusted on both sides with sugar, then left to dry out a little longer.

                                                

Below, it is in its final phase, lasting for months in an air-tight container. At a festive table, I like to serve it at meal-end with a glass of port, a home-made liqueur, - or even a pomegranate gin! -  biscuits and oatcakes.

 

                                                 

 It really is worth all the effort to share your ‘creations’ with friends.