We were determined not to let the wasps get at all the grapes . This is the 3rd and last batch we juiced.
We still have an embarrassment of feijoas some of which I am cooking and freezing. We eat them daily raw.
The tomatoes are slowing but still need picking.
I picked some of my persimmons just showing colour because last year they mostly disappeared before they were tree ripe ( possums, birds and wasps all feasting ) The tree has a good crop so I should get to pick more.One of my absolute favourites!
Leanne my walnut tally is only 606 so far.
The firewood shed has been cleaned and filling it is R's next job. He has dry logs all ready.
Nicky this is how my Capsicum dip ended. The recipe is very simple - the amounts may vary without spoiling the end result.
6 large red roasted capsicum.
1 1/2 cups cashew nuts
Virgin Olive oil
2 cloves of garlic finely chopped
2 tblsps of balsamic vinegar
( salt pepper or sugar to taste )
Firstly roast the capsicum; cool, then remove skins.
Dry roast nuts in a pan. Put both into a food processors and blitz. Leave it a bit chunky for texture. Drizzle in the balsamic and if you think it needs thinning slowly add oil. Add condiments till you like the taste.
On this occasion mine needed hardly any oil. and I decided to leave the garlic out. Tastes divine!
Cover and keep in the fridge or freeze it. Serve with home made lavash, crackers or vege sticks. Or use as a spread.
My 7 so far appliqué flower blocks.
Number 7 is giving me trouble. The spotty fabric I am using for the leaves is a bit linen like and is fraying madly. I don't have this trouble with the batiks, so must take more care next time to select by fabric type not just look.
The smaller leaf is on. The other half done and there is a 3rd to go on the opposite side. Extreme patience is required by me.