Awful weather - typical Brits talk

Farway

No doubt about it, it's raining here and supposed to get worse. A plonk in front of TV day by the looks of it.

I was intending to have an apple & grape patrol but too squelchy for now.

Blue, that yummy apple tree, it would be a long term plan, but could it be worth trying to get cuttings to root, should you find one on the pavement for instance?

I'd suggest budding / grafts etc, but I've never had any success over many decades of fails, but you may find you have The Knack

I've often fancied those stone filled cages [gabions?] as a garden wall, not that I've anywhere that needs them, but I'd plant the crevices up with all sorts of plants. Furthermore, I bet Thrift & Dianthus would do well there

That car pic is striking with the tree & light flares

Groan to Dusty DD for her post pic.

PP, cracking photos, the fungus looks sort of luminous, I believe some can glow a bit at night, guess it attracts insects

Following Dusty's nearly Cox pic, here's my Elstar. I've not yet tasted it because apparently it is one of the best left a bit to ripen.

twopenny

Just nipping in as I've a lot on today.

Wonderful photos! Gorgeous landscapes up there Poppy, wish I was there wandering with my camera than dealing with 'stuff' today.

I'll post the recipie - probably tonight but don't hold me to that. It's just a list of ingredients that you chop up and mix, bottle. That easy.

Less, amazing moon. I like the effect. It's mystical.

Dusty that's a good post picture...........made me smile. Some people are clever.

Bluey, glad it was a good break. And rewarding. Farway is right, if a cutting is to be had it's worth it. Some of the old apple varieties are so delicious and juicy. There's one near here and can't idenitify that you can look forward to each year. I only once had the original Cox but can still remember how brilliant the taste was. Todays are nothingish.

Back around 1960 when I was a kid we had orchards all round and you bought the apples fresh. I was once allowed by the grower to walk round the small orchard and try a different flavour of multiple apples. That moment stays with me for life. My childhood heaven.

Farway

twopenny said:

Back around 1960 when I was a kid we had orchards all round and you bought the apples fresh. I was once allowed by the grower to walk round the small orchard and try a different flavour of multiple apples. That moment stays with me for life. My childhood heaven.

Depending on how convenient to your area, have a search on Apple tasting days, you never know there may be a grower, nursery, garden centre etc doing just that.

Dustyevsky

At 8, I moved from London to a temporary home in Somerset. Although the flat wasn't large, the garden was extensive; about 1/3 acre planted with apple trees. They were all cider apples; weird and rather revolting at first taste, but after a few weeks, I'd developed a fair liking for them. 

Warm drizzle here, and not likely to change today. Thanks for reminding me about gabions, Bluey. I have plans that could well include those as part of wildlife 'enrichment.'

twopenny

Mincemeat

To make 3 ½ lbs

8oz sultanas

8oz currants

8oz rasins

12oz cooking apple finely chopped

8oz suet

1 ½ oz mixed peel

8oz soft dark brown sugar

Grated rind and juice ½ orange

Grated rind and juice 1 lemon

Desert spoon mixed spice

1oz blanched almonds shredded

75mil dry sherry

50 ml brandy

All ingredients except brandy in mixing bowl and stir well to mix.

Cover with clean cloth and set aside for 3 days.

Stir the mixture several times a day. If it looks too dry add a little extra booze. Stiring daily is no hardship, it's heavenly.

Spoon into jars.

Pour a tbs of brandy on top of each jar. I don't do this, waste of brandy but I just stir in whatever is in the cupboard. Whisk(e)y at this time of year but I've used sherry.

Allow to mature for 4 weeks min. Preferably 2 months. It doesn't taste as strong as the shop stuff, it tastes more of fruit which once you get over the surprise is lighter and nicer imo.

Apple Chutney

1lb Apples

Tomatoes a few

1 med onion

½ clove garlic

¼ lemon

¼ mustard seed

¼ pt vinegar

-----------------------------

4oz Rasins

¼ tbs ginger

½ tsp salt

4 ½ oz brown sugar

Bring first part to boil then simmer for 1hr or less.

Add 2 and simmer till thick

Mince apples onions tomatoes, put in a pan with all other ingredients except sugar

Bring to the boil and simmer for 20mins#Stir in sugar until dissolved.

Simmer until chutney is thick and no excess liquid on top

Pour into jars & seal

About 2-3lbs

Now I had stewed apples on the stove for a day or two and they needed using so I bunged in some chopped onion and only 3 old tiny tomatoes I had in the fridge but everything else I measured. Bought to the boil for about 4mins and simmered though it kept bubbling. Was done in about 15mins - whereas when I've made it properly it's taken ages to reduce down.

pink_poppy

Ooh, thank you so much for the recipe, twopenny, I can't wait to try it. Do you know if the mincemeat can go into a clean, sterilised with boiling water, empty beetroot jar (or similar)?? It doesn't have to be suction sealed, does it?? I've never done anything like that before. Just answer when you have time

Nice to have you back, YBE. Holiday/apple nabbing (scrumping) sounds good What will you do with your bounty??

Dusty, my heart was in my mouth watching the sheep teetering on the edge of that cliff. Why do they do that?!
The village is one of my most favourite places - the scenery is absolutely stunning. We nearly bought a house there a few years ago, but decided it wasn't right for us at the time. Maybe when we've retired...

Farway, I think you probably mean Biofluorescence for the glowing fungi - the one from yesterday did look cool, but it'll be glowing in the council recycling centre now    

twopenny

No special jars. No special sealing. Both chutney and mincemeat. Though if there's still a smell of vinegar in the sweet confection that could be interesting.

I compiled my own cookbook of quick and easy. Couldn't believe how easy the Christmas stuff was inc pudding to make.

I started when I realised it was quicker to make biscuits than to go to the supermarket, find and queue. And I could listen to something nice on the radio. It's only when you start reading online recipies that they make it more complicated.

For instance, rice pud, 2 tbs rice, 2 tbs sugar, 1pt of whole milk. Knob of butter if you like crispy brown skin. Unfortunately so delicious you may eat the whole pint in one go. 

When you look on line its complicated enough to put you off.

Wet, grey and chill here with wet rain. Off to make apple and blackberry jam and tart then play table tennis. I've spent hours just trying to understand mobile phones and apps.

LessImpecunious

Thanks for kind comments on my moon pic... it was much bigger and much redder than it looks ... (if I can say that without raising too many eyebrows or exclamations of ooer missus )

Farway

Rain has paused for breath but it's still gloomy

However, this raised a titter

LessImpecunious said:

Thanks for kind comments on my moon pic... it was much bigger and much redder than it looks ... (if I can say that without raising too many eyebrows or exclamations of ooer missus )

pink_poppy said:

Ooh, thank you so much for the recipe, twopenny, I can't wait to try it. Do you know if the mincemeat can go into a clean, sterilised with boiling water, empty beetroot jar (or similar)?? It doesn't have to be suction sealed, does it?? I've never done anything like that before. Just answer when you have time

Farway, I think you probably mean Biofluorescence for the glowing fungi - the one from yesterday did look cool, but it'll be glowing in the council recycling centre now    

Yep, I never knew it's name, well I sort of did but forgot

 Jars, as 2P implies, be careful with any that held pickle etc if putting sweet stuff in. Somehow it lingers even if you can't smell it, I think the taint can be on the lids.

I sterilise in a low oven, but that's just for my convenience

I also stretch cling film over top before putting lid on, sometimes vinegary stuff, like chutney, will eat way over time at metal lids

You'll find hot chutney / jam will often pull a vacuum seal once you screw the lid on

Dustyevsky

Miserable grey grot has continued here, and as the temperature falls, it's turning to rain. It hasn't mattered. Like 2p, I've been indoors, trying to find documents and understand complex things written therein which tax my brain. (Arghh! Mustn't give RR ideas! )

As it's so grim and dark, I shall give you all the whitest of white hydrangeas I've ever seen. It was lighting up a north-facing wall of the garden visited an apparent age ago now, on the 9th! Valete summer!