A Busy, Bubbling Start to My Leave

The first day and a half of my leave have been busy in the best possible way — productive, but also wonderfully relaxing.

Yesterday morning disappeared into a haircut and the grocery run, and by the time I’d grabbed a quick lunch I was ready to settle into something more enjoyable. I spent a good chunk of the afternoon pressing and cutting batik fat quarters into 4‑inch squares. I’m about halfway down the pile now, so that feels like progress.

Once the fabric was tamed, I made myself a cup of tea and settled in with my jigsaw puzzle. I had it almost finished by bedtime (and of course forgot to take a photo), then completed the last few pieces today while I ate lunch. Believe me, I’d earned the sit‑down.

After tea last night I diced 3 kilos of tomatoes and left them to brine overnight with some onions. So as soon as I was moving this morning, I was straight back into the kitchen — rinsing tomatoes and getting my Possums Pickle Relish underway. The recipe is at the end if you need it. It’s one of those relishes that goes with absolutely everything.

While that was bubbling away in my cauldron, I topped, tailed, and peeled a big bowl of pickling onions. They’re now resting in a bed of salt and will be rinsed and bottled after dinner this evening.

Next stop: the garden. I pulled in a big bundle of rhubarb, washed and diced it, and got it into the big pan as soon as I'd given the relish a stir. 

Rhubarb in the big pan, I stirred the relish again. and it nearly launched itself at me. Properly excitable batch today — good thing I dodged fast and had my apron on, 

With everything bubbling away, I even managed to whip up a batch of my chocolate slice. Yum.

Once the rhubarb was sorted — some for the freezer and a generous bowlful for Tony to enjoy over the next couple of days.

It was time to get the Possums Pickles into jars. I like using Roses marmalade jars for this relish. It's fun and satisfying hearing the lids pop as they cool.

Phew. Cauldrons washed and put away; I finally sat down for brunch at 12.45: leftover spag bol on toast. Bliss.

I think the armchair might be calling me for the rest of the afternoon. 

But first I had a hunt for the next puzzle. These little 500 piece puzzles are fast and fun to complete, but I think it's time for a bigger challenge.

A very colourful op shop find.

Tomorrow it's back to the cutting table.

Oh, I almost forgot. When he got home, Tony went into his happy room and worked on his project for a while. I wonder if he will do that again tonight?

As promised, my relish recipe. 

Affectionately known as Possums Pickles, as Possum is my friends mum, and this is her recipe. 

Possums Pickles

 Tomato and Capsicum Relish.

3 Kg of Tomatos, skins on or off, either way works.

900g - 1 kg onions.

Lots of salt.

12 chillis deseeded  (I leave the seeds in sometimes)

1 bulb of garlic

900g - 1 kg Sugar. (I use Bakers secret, stevia)

3 capsicum peppers, any colour

4 tablespoons flour

3 tablespoons curry powder

Enough malt vinegar

 

Placed chopped tomato and onion into a large bowl and lightly cover with salt. Cover loosely and leave overnight.

The next day, pour off the brine and lightly rinse, drain, then in a large saucepan almost cover with malt vinegar, add the sugar, chopped chilli and garlic.

Bring to the boil and simmer for 90 mins.

Add the diced capsicum and cook for another 30 mins.

In a jug mix the flour, curry powder and enough vinegar to produce a pouring consistency, then add this to the saucepan, stir well and cook for another 10 mins. (Sometimes I whizz it with the stick blender, but you don’t have to).

Pour into hot sterile jars and seal.