Happy New Year! And many apologies, as I have been disconnected for some months… I’m back on-line and at home in wintry Exmoor. It is sooooo good to be back! A cold spell is approaching and as my abode is lacking in central heating, I am counting the days until my wood burner installation!
In the hiatus I’m planning on enjoying the produce of the moorland and lush valleys of Devon (and Somerset), so expect a few more carnivorous and winter-warming recipes. It was probably the abstinence from pork for a year, but Christmas was a pork-fest, with a roast loin of pork, crackling, streaky bacon wrapped chipolatas and a baked ham for Boxing Day. Oh, and all the trimmings of course.
Of course the first thing I did was get a wine kit fermenting, the bucket with the 21litres of grape juice and fast-acting yeast (plus some oak chips thrown in for good measure) wrapped in two duvets and a couple of blankets. Just over a week later, a borderline drinkable 11.5% wine was ready. Too impatient to wait for it to mature and age in the bottles, I’ve been mulling it – well, it tis the Christmas season! I’ve still got a backlog of Asian recipes to randomly post as I finish writing them up, so I apologise for the jumble – keeps things interesting!