If there’s a good afternoon for making sauce, outside, where the fumes won’t annoy Herself, then it will also be a good afternoon for visitors.
Like a trio of magpies,
including the one with two crippled feet…
(you can just see the piece of nylon string, dental floss or whatever, still attached to his right foot)…
Once the maggies had eventually had enough,
Greedy old Sauce, the mother, gathered up a beak-full for later,
and I was almost ready to get serious…
… when along came Pip, the juvenile butcherbird,
so called because this bird has Great Expectations,
and has been known to perch on the stair handrail and knock on the back door if he thinks I’m late.
Pip being satisfied, I cut and seeded my chillies. Sixteen old-fashioned ounces went into each batch.
The leftover seeds will be a “mystery bag” for one of my friends. There’s everything from fruity peppers to fairly serious heat-givers.
Batch One was made up of fruity peppers and birdseye chillies.
Jar sterilisation is an important factor, and I didn’t overlook it.
Cue lots of bubbling while I cut up Batch Two and prepared some auxiliary ingredients.
Batch Two has Bhut Jolokia and Trinidad Scorpion peppers, among others.
A clump of (frozen) chopped ginger, waiting to go in both pots, along with…
A whole bulb of garlic per batch.
Spices, sugar, salt, vinegar and tomato rounded out the recipe.
And it boiled…
A quick trip to the inside kitchen and a loan of Herself’s blender, and both batches were a lot smoother, and more visibly saucy.
It’s all in jars now. Chosen friends will soon remember me… warmly.