Sunday 18th November 2018, 12.45pm (day 2,642)
Sometimes I have to work on Sundays, though always at home. Today, a sudden desire for soft-boiled eggs was one unexpected consequence.
Joe is the person who has appeared on this blog the most often, but the last time was three months ago, in Guernsey, so let’s have him return with an action shot from one of his rehearsals for his upcoming Food Technology exam (or whatever it is they call it these days). The egg whites are whipped up successfully to the soft peak stage, and the chocolate (72% cocoa solid…) is about to go into be melted. And it all turned out very well.
Having eulogised the plums and blackberries already this year — and for good reason — let us also add the glorious amount, and richness, of 2018’s apples as well — not to mention a second good crop of rhubarb. In this aspect, no one can complain about the year.
Plums. We are drowning in them. Possibly not as many as the all-time Bumper Plum Year that was 2015, but after a final harvest this morning, the now-empty tree has given up at least 30 lbs this year (14 kg). Want plums? We have them.
You want plums? Trust me, we have some. But seeing as we don’t have a transglobal shipping service to hand, our ability to export this year’s handsome plum crop is limited to putting them in plastic bags and giving them away for free down at the pub, or cooking them up into what preserves we can. Hence, plum ketchup. If you want the recipe it’s towards the end of Delia Smith’s Complete Cookery Course and I followed it religiously, as one should always do with Delia’s guidance.
Off school thanks to the continuing dreadful weather, Joe recreates his cancelled Food Tech class for our dinner tonight. Clare helps by holding the pan but otherwise the meal was his.
I like this pic: I like the various minuscule little details about our kitchen that you guys normally never see. The penguin calendar. The levitating compost bin. The mysterious letter ‘S’.
Among the subjects Joe is taking at school these days is cookery (aka ‘food technology’ or some other such euphemism). Every Thursday we are becoming used to him bringing home food that has always been more than just palatable. This ginger cake was lit with a candle as a proxy celebration for my Dad’s birthday (happy birthday Dad….). And very tasty it was.