Autumn repose

What a perfect week, the temperatures on the up-side of the mid-twenties, blues skies, slight nor-easters. My favourite season, which will last from now until the middle of about July even thought the evenings chill of a smidge. Just right for my two lovelies ...

Now for a sharp cheddar & CSM blend

Twenty days in a brine that was changed every other day. Read the recipe from the ABC site again, and decided to wing it. My usual method.

Mixed a big slurp of extra-virgin olive oil with a small slurp of raspberry vinegar. A good sprinkle of cracked black pepper, about 8 or so cloves of garlic roughly sliced. A generous handful of oregano straight from the garden, chopped but not finely. Shake all together. Pour over olives, put lid on and store on bench not in fridge.

Now to wait for a week and then devour them out in the courtyard with Mel Torme drifting out from the radiogram.

The beginning of agriculture?

Last September upon my return from Hobart, I found my previous crop (of two) figs had shrivelled and dropped off. Maybe figs fruit each between-season, as we are entering Autumn and, once again, I am blessed with fruit.

I did not realise that the common fig is posited as the first known plant grown deliberately, eons before things like wheat and barley. Not sure how they work this out, neither do I care. I adore figs.

In a pickle

Day 9 of the pickle-process. I tried one today to see whether I have to continue for 20 days or whether the bitterness will have eased sufficiently by 14 days. See my gnawed seed? I think I am heading toward a 14 day PP. Invariably, as I go about my chores, I have assistance.