A diverse offering twixt the interesting, the unusual, and the amusing.
Monday, 12 March 2018
Last year's Walnuts.
2017 was a bad year for Walnuts here. The trees (along with many vineyards) were damaged in a late frost, and that was that.
Luckily I have one tree that is slightly protected from frost, and I was able to pick just enough green immature nuts to make about a Kilo of pickles; one large and one small jars.
Pickled Walnuts take time. They are best kept for a couple of years before broaching. Yesterday I decided to open the small jar; just to make sure they are OK.
Branston is always good with cheese, as is good home-mixed mustard; but best of all (especially if you have some really tasty mature Cheddar) are a couple of pickled Walnuts.
When I get to the actual pickling stage with my Walnuts, I always add sugar. It takes away the tartness of the nuts, and brings out the flavour. If you intend to pickle some this early summer, I suggest you do the same; it makes all the difference. And make sure you pick them before any interior wood has started to form.
N.B. In a year's time the yellow-ish interior should turn completely black, and they will soften even more than they already have. Delicious.
Total Eclipse of the Blog
Hello, dear readers! Are you in the path of the eclipse? Did you buy the
special glasses? I am sort of in the path and bought glasses . . . however
1 year ago
The difference between an optimist and a pessimist, is that the optimist enjoys himself whilst waiting for the inevitable! I AM that optimist!
This is a daily, optimistic, 'photos and comments' blog. I make no judgements (only occasionally), just notes. If you wish to comment in any way at all, please feel free. Everything and everyone is very welcome.
I was born just south of London, but for the past 46 years I've lived in S W France. I am a painter by profession, and writer by desire. Lady Magnon and I live in an ancient cottage, in a tiny village, in perfectly tranquil countryside. We have a vegetable garden called 'Haddock's' (this may crop up from time to time), a Border Collie/Black Lab' cross called Bok, a cat called Freddie, plenty of fruit trees, and a view that takes the breath away. I try to treat our planet with respect, and encourage others to do likewise (without preaching).
Contentment is a glass of red, a plate of charcuterie, and a slice of good country bread. Perfect!