Thursday, 6 November 2014
I've Been Rocked and the Promised Chutney Recipe
When I left for work yesterday morning, I found this beautiful rock in my flower pot by the front door. There was a note attached explaining that it was from an organisation called Who Gives A Rock. The letter went on to say
"You have been nominated by ............ to be 'rocked'.
"Please find enclosed a small gift from 'Who Gives a Rock' which we have painted in recognition of your awesomeness.
Who Gives A Rock, celebrate what is known as Art Abandonment, meaning we paint rocks and pebbles then leave them lying around as presents for the unsuspecting public.
We also post and deliver pebbles, but only to very special people, and arrange treasure hunts with clues on our Facebook page or sent to your inbox.
Our mission is to bring a smile to your face by brightening your surroundings and sharing the pebble love. "
It is all done by anonymous artists, isn't it a wonderful idea! I had not heard of it before and never been lucky enough to find one of their rocks, so I was surprised and thrilled to be nominated for one of their rocks. I was nominated by the wife of someone who works with OH or (The Bearded One as he will henceforth be known, it suites him better) Not sure what I have done to deserve it :) I went on their Facebook page and they seem to have different themes for their rocks, mine being Hope. You can find out more about them on their Facebook page Who Gives A Rock. (the pebbles are not taken from the beach, they are from a sustainable source)
In other news, the woodpecker visited my garden again today, of course by the time I got the camera it was gone. It will be the death of me, running through the house in slippers on a tiled floor is not recommended. Oh and I have spent 2 days trying to get access to the work computer to log my expenses, for some reason I am blocked. Life was so much easier when I wrote them on a piece of paper and handed it in.
APPLE, SULTANA AND DATE CHUTNEY
Makes approx 4 lbs
Keeps 9 months
2 kg (4 1/2lbs) cooking apples peeled, cored and chopped
3 onions peeled and finely chopped
2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped
115g (4 oz) sultanas
125 g (4 1/2 oz) ready to eat stoned dates, chopped
1 tsp mustard seeds
1 litre (1 3/4 pts) cider vinegar
500 g (1 lb 2 oz) granulated sugar
Put the apples, onions, ginger, sultanas, dates and mustard seeds in a preserving pan or large heavy based stainless steel saucepan. Stir everything together, then pour in the cider vinegar and add the sugar.
Cook on a low heat, stirring until the sugar has dissolved, then bring to the boil, reduce the heat, and cook gently for about 1 1/2 hours. Stir continuously near the end of the cooking time so that the chutney doesn't catch on the base of the pan. The mixture is ready when it is thick and sticky.
Ladle into warm sterilised jars with non-metallic or vinegar proof lids, making sure there are no air gaps. Cover each pot with a waxed paper disc, seal and label. Store in a cool, dark place. Allow the flavours to mature for 1 month and refrigerate after opening.
Easy peasy, just make sure it is nice and thick, mine took a little longer than they said.
The recipe was taken from a DK/Soil Association book The Preserving Book by Lynda Brown, another lovely book acquired at a very reasonable price from work place booksellers. Too tempting not to buy!