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FREE chapter of Canal House Cooking, Vol. 4 below!
The bursting flavors of summer fruits and vegetables can be made to last all year by canning and preserving them. Canning can brighten your pantry throughout the year, extending the life of perishable produce and utilizing those fruit and vege ‘gluts’ that can sometimes occur when growing food at home.
For my 2nd attempt at knitting, this worked out really well! I finally got some knitting needles from the op shop the other day, and some yarn. I googled ‘how to knit’, and used some simple instructions to learn the basic technique (i.e. my 1st serious attempt at knitting). Something I’d been wanting for a while was a thick headband to slip over my head and keep my hair out of my face. This does an awesome job.
This weekend was the last weekend of October, and as such we thought we should fit in a late Oktoberfest-style feast over the weekend. We must have been busy mid September, because we completely forgot about it!
We made this scrumptious omlette today for a late lunch / early dinner. We used 4-5 medium to large luscious homegrown portabello mushrooms, and the flavour that these emparted into the eggs was amazing.
As you have probably noticed, I’ve been chanelling my inner dairy farmer over the past couple of months. It started with Easiyo. Then today my Cheeselinks yoghurt culture arrived in the mail (hope the 30C weather didn’t affect it during transit). And the other day we made butter.
This was tonight’s dinner. Absolutely fantastic. We cooked these on our gas BBQ. Simple yet delicious!