Today

 Started off for me with a lush breakfast.  Might not appeal to everyone, but as I have mentioned before I do have Luddite and many traditional tendencies.  A hot bowl of porridge on a what to me feels like a cold morning is a real rib sticker.  I also feel less hungry and tend not to pick at things afterwards as well.  This morning I had been eyeing up my Fermented Blackberries jar thinking really that I ought to be doing something with it before long especially with the fermented berries on the top.  With that thought in mind I grabbed a tablespoon and scooped some of the Blackberries off the top and on to the hot Porridge.  I then added a little of the syrup as well. Now I am only a Novice when it comes to fermentation and I am learning as I go along, but from what I have read and observed, this syrup is technically a "Cheong" a fermented syrup which retains all the flavour and the vitamins because no heat has been used in the process of preservation.  Just natural safe yeasts doing their stuff.

I ended up making this syrup last September as a change to a Rosehip one I had made the year before (which is also lush).  Such syrups are meant to be better for you generally and overall.  However they are quite sweet, but bring the "wild" element into everyday eating.  I shall definitely be having a go at this again.  I only made one jar as a tester, but I envisage more jars being littered around the house to preserve a batch of this next Blackberry season as well as bottling in syrup, making wine, making jam, making Bramble Jelly (or Bramble delly) as it is known in our house.  I am also quite addicted to fermented Lemon and Lemon and Ginger especially if used as the basis of a tea.  So soothing and refreshing.

I shall use the last of the berries up in the jar on further porridge breakfasts, once that has been removed I will then decant the syrup into bottles for the Pantry shelf to use when the fancy takes me.  Think this would be very good with some Gin or indeed with sparkling water or Champagne (or fizzy wine).  Also with pancakes, in puddings, as a topping for cake.  

Although a lot of Preserve recipes exist and many more are being added to the list, I believe that a lot of practical information as to how our ancestors used to use the preserves has been lost and I think it is down to us as individuals to work out how we like to use the preserves to fit our own lifestyles and palates.  I do not therefore believe that there is a wrong or right way of using them, just personal preference. Syrups can also be used as the basis for homemade Sorbets to add interest on the pudding front (that is if you have a freezer).  Bought syrups can be used in the same way too.

I have read on several blogs and posts that Wild Garlic is starting to show in various parts of the country.  Am going to have to go and have a look to see if I can locate any to pop up and preserve around here.  Want to take advantage of the Wild Larder again as much as I can.

I am very much looking forward to Elderflower season this year, now that I have found my bottles (and am still collecting them as well) intend to really stock up on this front.  Am therefore starting to stock pile sugar in order where I can to take advantage of this. Quite a bit of wine planned for this year as well. I love Elderflower especially Elderflower Fizz (Champagne).

Tea for tonight is a pre-prepared curry and rice with some Naan bread to accompany and some yogurt.

I shall be putting my feet up again this evening and watching the final part of the Marlow Murder Club.  I know it is available to stream online, but this way I get to sit down and chill for a little while, so there is a method to my madness.  Sadly last night I did not get to the Patchwork.  Will try harder and better!

Hope everyone has a lovely evening.

Catch you all soon.

Pattypan

x

Update:  Loved the programme.  It is available to play on UKTV for those of you who would like to watch it.  Link is here:

Marlow Murder Club

Do hope there are more to come.