Well Preserved?

Last time I wrote I had the Rhubarb soaking in it’s own juices and a mountainous pile of sugar. I managed to find a little spare time to turn it into Rhubarb and Fig jam and I’m pleasantly surprised. I’m not a big fan of Rhubarb, it makes my teeth feel all furry (and I can’t seem to find anyone who can empathise with me on that one). But Rhubarb jam doesn’t taste much like Rhubarb at all – it’s kind of caramelly (that isn’t a real word is it?). I think perhaps if I liked jam I might like this. Anyway it’s really quite pretty, at least I think so, as pretty as a jar of brown stuff can be. Perhaps I’m getting a little emotionally involved with my Jam?

While I was waiting for my jam to jam I thought I should fill in my time by cooking up a little something extra. Tomato pulp and Date Rolls ensued. Tomato pulp is the oven method sibling to the stove method which stole all my Tomatoes before my holiday. Hopefully that sentence makes sense to someone. Method was to bake the tomatoes with a little salt and then shove the whole lot into a sterilised jar. I did it but it isn’t all that pulpy. I might keep it for a while and see if it will grow mould, I have only minimal faith in my ability to keep something sterile.

Date rolls. I’m sure I’ve written more than once about forgetting to put baking powder in things. It happened again. Shhhhhhhh, I just figured that I wouldn’t tell anyone, I passed it off as a bad recipe. After the carrots in jelly people will believe me when I blame anything on the Edmonds. In case you were wondering, yes, I do feel a little bad.

And now? Well I didn’t manage to cook anything on the weekend. It was one of those weekends. Another one of those weekends. I’m making up for it by making Tomato Relish, Coconut Kisses with Passionfruit icing and passionfruit pulp but it’s almost time for Prisonbreak so the write up on that will have to wait. Never seem to quite catch up do I!