Summer pudding after the first slice
Julia made Ratatouille and Summer Pudding, which we had for tea tonight. Well, it was a form of Ratatouille. It included courgette and beans from the garden and a squash from the garden of a friend of my sister. That part of the meal was both fresh and low in food miles. The tomatoes, mushrooms, garlic and aubergines were less virtuous, but the it was a vegetarian meal, which is good for us.
The American spellchecker is playing up over courgette and aubergine. I suppose it will be happier with zucchini and eggplant.
Not content with trying to force spellings on me, the USA seems to be trying to manipulate my vocabulary. What a world we live in.
After the main course we had Summer Pudding. Black currants, red currants, blueberries, raspberries and strawberries. We had blackberries in the freezer but she forgot they were there. It was excellent.
Meanwhile, having been let down by the chip shop a couple of weeks ago, I have been looking for pickled eggs in the supermarkets. They don’t seem to have them down here. I always knew there would be problems in moving south, but I hadn’t anticipated a pickled egg famine. They are available on the internet but the price (even with “free” delivery) is ruinous.
Tomorrow, I will be looking for a suitable jar. I already have all the ingredients apart from eggs, so will have to order some at the weekend.
Did you know that some vinegars contain gluten? It hadn’t occurred to me that malt vinegar, produced from barley, would have gluten, but it does. So does vinegar made from rye. That was another bit of learning – I hadn’t realised you could make vinegar from rye.
That’s about all for now. Sorry I’m not more dynamic, but that is just the way it is.
A slice of Summer Pudding
The summer pudding looks good, Simon and Julia!
Vinegar can be made from a lot of different things, including grapes. One of my first experiments at making a small batch of pinot noir wine for Rick ended up as vinegar. I tried to use the native yeasts already present on the grapes to see how far it would go. It got to about 5% and was stuck, the native yeast did not have enough oomph. Acetobacter took over at that point, and we had some of the best specialty vinegar ever.
The cider and sourdough we made using native yeasts were all satisfactory. The vinegar seemed OK too (using the pomace from apple pressing) but we never measured it. Waste noy, want not . . .
Summer pudding!!! Heaven. I must speak to Mrs T.
I have decided to have a go at it myself. Such a simple thing, though the arranging of the bread may be tricky.
Good luck with those pickled eggs! Believe it or not, I have never had pickled eggs. Someday, I would like try them.
Here’s the recipe. They are not to everyone’s taste but you could start with pickling 2 and see if you like them.
https://www.bbc.co.uk/food/recipes/pickled_eggs_79282
Thanks! I just might give it a try.
There is a recipe from USA using beet juice. I don’t like beets. 🙂
https://www.simplyrecipes.com/recipes/pickled_eggs/
Whoa, that sounds great!
🙂 It was.
A delicious looking and sounding meal. What annoys me about WP’s spellcheck system is that you can’t put your own words into it and they argue every single time. E.G. whenever I write heuchera they won’t have it
Fortunately we have no heucheras to write about. 🙂
I am all with you in re US spell checker. But I refuse to use the word “America” or “American”. America is a continent in three parts that includes everything from Alaska, Canada and Cuba all the way down to Tierra del Fuego. The fact that one section or part thereof has decided to adopt ownership of the word is fundamental to what is now happening.
Fair point, well made. I am just lazy, but will adopt your system as the frist part of my fight back.
Good. Now make sure you do or I will recind your membership.
🙂 I will now divert the conversation to safer ground . . .