My hands are so stained from pitting the cherries... all 2.5kg of them. Mr M didn't eat too many, Miss D tried - and loved - the cherry juice (before we added the sugar of course). Mr W had apricot jam on toast yesterday for breakfast and gave it a big 2 thumbs up. I purchased 2 more kilos of cherries today, I'm going to wash, pit and freeze them for use later on. This time I will wear gloves though!
I have been watching the Oprah in Australia shows this week. The shows really make me want to go to Australia... and then I remember that I actually ALREADY LIVE HERE!!! Lucky me!! I am amazed at how many freebies* are given away on American talk shows like this. I loved the pearl necklaces given away from Kailis Pearls.
|image from http://ultimategift.kailisjewellery.com.au/|
I have been into the all the Pearl showrooms in Broome (here they grow the South Sea Pearls) when I have visited up there and the Kailis and Paspaley pearls are to die for. A lot of pearl jewellery made from Broome pearls also feature Argyle Diamonds. Pearl is my birthstone and while they used to be thought of as an 'old lady' jewel these days they are so much more modern and even considered a bit cool.
*Freebie - This is slang for something given free. Promotional merchandise, items, products, gifts given away to promote a company, corporate image, brand, or event.
Michelle asked for the pink pickled ginger recipe: I used the one from this book. We also made the apricot, plum, strawberry and raspberry jams from this too. This book 200+ pages of lovely jams, jellies, curds, cheeses, vinegars, pickles, chutneys, sauces and relishes. There are also some recipes for flavoured liqueurs.
500g Fresh Young Ginger Root
250ml Rice Wine Vinegar
115g Caster Sugar
Peel ginger (if necessary) and slice finely (we used a thick cut peeler) and place into a bowl. Sprinkle with salt and combine well. Sit for 1 hour. Rinse and pat dry with paper towel. Pack into hot sterilised glass jars.
Place vinegar and sugar in a stainless steel pan and heat, stirring until sugar dissolves. Boil then carefully pour liquid over ginger while hot. Cover with vinegar safe lids and cool then keep in fridge for up to 4 months. To get the ginger to turn pink you need young ginger... I couldn't find it (of course I didn't look to hard either but the book suggests Asian grocers or specialist food stores). Miho says that not all Japanese pickled ginger is pink so not to worry.
There is no way the two of us could use this much ginger in 4 months so we just made 100g of ginger slices with half the quantity of the liquid mixture and divided it into two glass-lock containers. It tastes delicious.