August was busy. There was a new driveway and garden path made from brick cobbles, there were Mellow Yellow posts (yellow is one of my favourite colours!), there were scones and a possible problem with using sugar-free fizzy drinks in this recipe because of chemical changes under high heat. I don’t think I’ll try using sugar-free fizzy drinks in the future for scone recipes, as I not sure about its safety. There was bread and tomato salad, walnut and raisin bread, baked eggs with tomatoes, and latex gloves for gardening.
We brought Gabi to meet the family in Denmark. Gabi is the newest member of the Misky family who married my youngest son yesterday at Brighton’s Town Hall. It was a wonderful day, and we couldn’t be happier for them both.
August 2013, we’ll all head to Columbia for the grand church wedding, where it will be our turn to meet all of her family in Bogotá.
Here are a few places near my in-law’s house where we took Gabi.
And then there’s my garden. The grapes ripened beautifully on the vine tied into the ridge of the greenhouse, but it’s been such a cold summer that none of the same grapes growing along the fence have developed beyond the size of hard green peas. Very disappointing.
We had a bumper crop of asier, a variety of cucumber commonly grown in Denmark for pickling. We pickled enough asier to fill a huge earthenware crockery pot plus several litre jars. I also put up pickled beets (bought the beet root at the market), plus 2 litre jars of garlic dill pickles spears.
I added a good rounded teaspoon of dried chilli pepper flakes to each jar, along with half an onion coarsely chopped, 6-7 sliced garlic cloves, and lots of fresh dill. There’s no real recipe for these easy pickles but the basics are:
Misky’s Bite Me Refrigerator Pickles
You’ll need enough washed cucumbers (cut into thick slices, spears or left whole) to fill a scrupulously clean jar. Place one large dill frond at the bottom of the jar, add some cucumbers, add some of garlic and onion, add more cucumbers, then more dill, onion and garlic, and repeat until the jar is filled. In a pot, pour equal amounts of water and cider vinegar (I used 250ml each water and vinegar), bring to a boil for about a minute, then add 1 tablespoon each of sea salt and sugar. Stir well until dissolved, and return to a boil. Finally, pour the boiling vinegar mixture over the cucumbers, and then seal tightly. Allow to cool completely to room temperature, and then refrigerate. They should last a few months in the fridge. I say that they ‘should’ – I’m not really sure about that because we eat them too quickly.
…. and so now on to September. Hedgerow berries, apples, and a new front door on Tuesday. YIPPEE!!