The jelly is nicely, thank you
Monday, August 13, 2012
I just (ahem!) tested it with a teaspoon. Very good set, and tastes . . . effervescent. Sweet and sharp and fruity and woody.
That's the great thing about jam and jelly making. Every time you eat a bit, all year, you go straight back to the day you picked the fruit.
I'm rather proud of myself today. The office feeder brought in a chocolate cake about 15 inches across and with half inch fudge icing on and I did not succumb. I didn't eat any either. Large numbers of my colleagues were getting their keyboards glued down with crumbs, but I held aloof. My given excuse was that I ate so much junk this weekend, I couldn't face any more.
This is only partly true. In fact, I find it loads easier to control my eating at work. There are loads of thin people looking, for one. Secondly, you are occupied, so your mind doesn't wander off on calorific byways. Thirdly, your day is bisected by lunchtime and that's something to look forward to. Fourthly, and this is a big deal for me, if you eat all the food you brought to work with you, you have to go out and buy more and it's either junk, or very expensive, and you know you'll run through your day's calories and be sorry this evening.
So I was good, more or less. though I did consume two Italian chocolates with hazelnuts in (112 calories for the pair) brought back from holiday by another thin colleague. Not sure they were a bargain in calorie terms or not.
The pound of strawberries I ate at lunchtime were though!
You want the jelly recipe? You'll have to wait. I can give you the recipe but it's all in the technique and that's specific to me.