23.30pm
The answer is very simple: preserve everything edible in
your garden, that you are unable to consume when it ripens. I literally spent
the whole day in the kitchen, trying to stock up as much food as I could for
the winter season. There are no empty jars left and I am officially extremely
tired, but the effort really worth it. My joy of preserving was born at a very
early age and I am still eager so many years later to try new things. Today’s account: 7 big jars of plum-pear-grape
compote, 3 big jars of aubergine cream, 7 small jars of traditional Hungarian slow
cooked plum jam and 7 jars of Serbian Ajvar. I have never made the latter, but
got some from my god-mother and we loved it so much I had to make it. I am
planning to freeze some plum for creamy plum soup, but only tomorrow. Today I
am officially tired and don’t want to do anything else, except sleeping. And
sweet creativity of preserving when the autumn pears ripe, here I come again J
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