Zoe Ward

Abraham Palma wrote:Rachel, I think you touched one of the ideas I am struggling with right now.

I think we should always have some spare time, in case we have to face the unexpected. And for our sanity, we need to spend some of our working time doing 'building' stuff. So, whenever we find ourselves without spare time, we need to think about doing some 'prunning' in our activities, starting with the activities that demand more maintenance effort. It means that we have to sacrifice some stuff in order to prevent crisis. We can't be the best friend in the neighbourhood and the best parent and the best lover and the best worker all at the same time.

I know I need to cut back some of my activities, since I'm overwhelmed with maintenance stuff right now and I understand that if left that way, I will collapse eventually. But it's so hard to decide which part of me I should sacrifice! Certainly, not the kids.

I love this pruning analogy. I can see it working for me:

When pruning the advice I follow is prune out dead, diseased or crossing branches. I think that in life this could be interpreted for tasks and projects:
1. Dead = something that no longer adds value to your life
2. Diseased = something that causes you stress or is making you ill
3. Crossing = something that conflicts with other tasks/projects or your ethics

Dian Green wrote:I'm not sure if you have some used book stores around but you might find this cookbook helpful.
https://www.amazon.ca/National-Trust-Complete-Traditional-Recipe/dp/1905400969

I found a copy a couple of years ago at our local thrift store and have been happy with the recipes we've tried. With it being done by the National trust, I feel pretty sure most are the proper, traditional versions.

I have this book and was going to recommend it, but it doesn't seem to be in print anymore.

Two yummy british options include mashed rutabagas and potatoes (swede/neeps/turnips depending on where in UK you are) as an accompaniment to Scottish Haggis, and as one of the vegetables in Cornish pasties.

cornish pasty recipe

https://www.bbcgoodfood.com/recipes/neeps-tatties

I also like mashed swede and carrots mixed together with butter and pepper.

Swede's always taste better with lots of cracked black pepper!

I can recommend the Hairy Bikers Pie cookbook, which you might be able to get the kindle version of. They were two friends, who loved cooking, who toured around on motorbikes. Their pie book is pretty comprehensive.

https://www.amazon.co.uk/Hairy-Bikers-Perfect-Pies-Ultimate/dp/0297863258/ref=asc_df_0297863258/?tag=googshopuk-21&linkCode=df0&hvadid=310762441626&hvpos=&hvnetw=g&hvrand=11744980667381759795&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9045631&hvtargid=pla-454531591436&psc=1&mcid=c34dd6d7106c348ca977ee6af057ccfc&th=1&psc=1

Apologies for it being an Amazon link :(

On the pastry front, I recently discovered hot water pastry, which is really easy to make and roll out - doesn't stick to surface or the rolling pin! Makes a sturdy pastry, good for picnic pies and pork pies.

Here is my submission

Here is my submission

I harvested some raspberry leaves earlier in the year and then forgot to post about them.

I fermented gerkins to make sour dill pickles. I used Sandor Katz recipe from Wild Fermentation with slightly less garlic and did two quart jars.

Ingredients
1kg of gerkins
100g salt
2litres water
3 tablespoons dried dill
4 cloves garlic
tsp peppercorns

Make up the brine, then pack in clean jars. Ferment at room temperature for 1 week or more, taste and refridgerate when to your liking.

I'm hoping to grow main crop potatoes in pots next year as I don't have a huge growing space and want to prioritize high value crops in the ground. This does mean that I will need compost/soil for the pots, which would get expensive very quickly. Has anyone generated lots of compost using bokashi over one winter? I haven't tried bokashi yet but it seems like a good way to deal with kitchen scraps and make "soil".

I'm planning to have 10x30litre pots. We generate about 5litres of scraps a week, a bit more if you include egg boxes and that sort of carbon-rich waste.

Interested to hear people's thoughts/tips.

Welcome Kate, your book looks awesome, great instagram page too :)