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