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Certo - can I add it now?
Fri 9-Dec-11
5:45 pm
Saxmundham, Suffolk


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Tue 20-Apr-10
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Have to confess I haven't done it yet. Got waylaid doing some hot winter relish, which I started at 9 this morning and finished at around 3:30, so much for the 2 and a half hours the recipe says, this is the 3rd time I have made it and in the past it has taken around 5 hours, but this lot was slow starting. I had a real problem peeling the tomatoes (2 kilos) usually I stab them with a knife and then drop them in boiling water for a minute, hoist them out under the cold tap and skin off just like that, this lot were more like peeling apples and what would normally have probably been around 15 minutes turned into an hour marathon so that is today. Yesterday it was picalilli which I left in the cupboard overnight to salt but tonight it will be another stove enslavement as I want to get that jarred up before I go to bed.

Fortunately I didn't buy a pinapple at the market last wednesday but will next week.

I have only got to make now; Lemon Marmalade, Cranbury Sauce and Apricot Jam before Christmas so no excuse for not doing the pinapple next week.

Oh and I had my first Christmas cards (2) today so that is something else, oh and I need buy some presents, hold on - I am retired I didn't rush around when I was workingwhistle.

I have reached an age where my train of thought often leaves the station without me...

Fri 9-Dec-11
6:08 pm
Normandy France

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I have discoverd my self that the saying you are busier retired than when working is  true. Or maybe it's a case of busy people stay busy whether working or notconfused

Trying to enjoy life as it is

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