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| Poster by Kevin Martinez |
What will your masterpiece be like when you get to the end? A beautiful work of art that calls to people? Is it considered and deliberate? Or is it an abstract that just unfolds, but is a thing of beauty to behold, maybe a Jackson Pollockesque frantic work - complicated and busy.
Perhaps it would be like "The Scream".
I think mine will be an organic mixed media with no straight lines, and just a bit messy.
And talking of organic..
Yesterday Derek whipped up this fabulous tea tree trellis for one of our passionfruit plants. The plant looks a little sorry in the photo as it had just been persuaded to change position, but it will pick up soon.
We have a supply of these lovely tall straight tea trees on our place. The next project is to be a frame for my beans that will be an arbor between raised garden beds.
The Mint Jelly Recipe
Last post I was making mint jelly for the first time - trying to equal (or beat) the beloved one that comes with artificial additives and a plastic bottle.
I found this recipe on Karon Greive's blog Larder Love for Sugar Free Mint Jelly and gave it a try.
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| Photo taken from Larder Love blog |
Even in my half-baked fashion of not following instructions it turned out pretty good and got a thumbs up from Derek and Katie.
I only made a small amount - quarter of the recipe to be exact, because I didn't have enough mint, and that made one small bottle full. I can tell that is not going to last long so I had better nurture the mint a bit more.
Karon's recipe uses organic apple juice instead of sugar, which I thought was great. I just used a carton of juice that I had, but duh, next time I will juice some apples to get the real thing.
Karon advocates using the mint sauce on lamb, or thinning it to drizzle on new potatoes or mixing with yoghurt for a dip.
Added later: I didn't mention, my jelly turned out a bit runny to start with so I added a couple of teaspoons of jam setter. I think I may have used too much liquid in the initial apple cooking stage as the recipe doesn't specify. But it's still good.
Here is the link to her larder love sugar-free-mint-jelly recipe
Some of my other Supermarket replacements that have turned out well are...
Margarine replacement Bob Each Way Spread which is made from butter and olive oil
And a post that links to a fabulous icecream recipe that doesn't require a machine, and no stirring once it goes into the freezer - just your own wholesome ingredients.
I think mine will be more like a collage with lots of variety and sections for all the different parts of my life. It will include lots of natural materials because the outdoors is so important in my life. Major themes will be simplicity and peace.
ReplyDeleteThat was fun to think about!
I'm back again! I thought of you when I saw this recipe. Maybe a variation on mint jelly, although I think I might change some things on it if I make it myself.
ReplyDeleteMint Pear Chutney:
3 ripe juicy pears, peeled and cored
1/3 cup soaked raisins or sultanas, chopped coarsely
3 tablespoons chopped fresh mint
1 teaspoon lime zest
2 teaspoons lemon or lime juice
2 teaspoons cardamom powder, fresh ground is best
1-2 teaspoons fresh ginger, grated
2 teaspoons ground fennel seeds, lightly roasted
2 teaspoons coconut sugar
-Mash all with a fork.
It was suggested for serving on a nut or veggie burger, which I though sounded really good as I'm a vegetarian.
I'm going out to pick some mint before the snow we may get today covers it!
Thanks Cynthia - that recipe looks really interesting and not too much sugar. When my mint gets bigger again I will give it a try.
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