Thursday, 10 June 2010
I am usually a fair weather gardener, and have a tendency to skulk in one of the greenhouses if the rain starts - not always conducive to a good garden really! However, there is rain and there is rain - you know what I mean :) Summer rain is just wonderful - fresh, clean, splashing off green foliage, refreshing and invigorating, not unpleasant to be out and doing in, wonderful to listen to.
On Monday morning, I was literally venturing out of the backdoor to plant some beans when it started - a gentle plop plopping to begin with, so I thought I'd get the beans in anyway. I didn't bother with a coat or hat, just a sleevless t-shirt and skirt - what I already had on.
I stayed out in it for the best part of two hours, getting wetter and wetter as the rain intensified into a good, steady downpour, really. I got lots of vegetables planted out into their growing positions, and a good number of waiting plants out of their pots and into the ground.
I also spent quite a while just standing there, trowel in hand, face raised to the sky, just watching it rain - fascinating, spellbinding and awe inspiring. Rain, something so seemingly simple that can so easily be taken for granted.
Yes, I was soaked through, but the invigorating effect of that rain is something I will remember for a long time. I came back indoors eventually, refreshed and recharged.
Gardening in the rain - definitely recommended :)
Wednesday, 9 June 2010
I made these yesterday afternoon, having defrosted a whole shoulder of pork from the freezer. In addition to the sausages, I got a good 8lbs or so diced pork for casseroles etc.
I really enjoy making these; you can put in the flavourings of your choice, add plenty of seasoning, and they're incomparable to anything you can buy. These have minced pork shoulder, breadcrumbs, red wine, nutmeg, fresh thyme, a little smoked paprika, salt and pepper.
The trick to getting the flavour just right and the seasoning balanced is to taste as you go; have ready a frying pan on the heat, and when you add the seasonings, mix thoroughly, then take a little amount, form into a wee pattie and fry it, then taste. From there, adjust the seasoning as needed.
With sausages as good as these, the best way to serve them is with plain mash and fried onions - they need no embellishment of any kind.
Posted by MrsL at 08:47