I took in the last of the toms and peppers this morning, and made 14 jars of Lutenitza. It's a bit nippy outside today, so I recon I can't push my luck any more in terms of the first frost.
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I made more Lutenitza today
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OK, I'll ask, what's Lutenitza?
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?
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Me too - what's Lutenitza?My hopes are not always realized but I always hope (Ovid)
www.fransverse.blogspot.com
www.franscription.blogspot.com
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We were at it reasonably early, I go out to open the chickens at about six'ish (I have a theory that the catching the first light keepes them in lay longer), I have had my eye on the last of the peppers and toms for a while now. They seem to just 'stay as they are' right at the end of summer until a couple of light frosts, especially the cherry toms. We have kind of slipped into doing the same bits each and getting a few jars done is easily possible in a morning (we are GMT+2). It is a kind of spead really, I love the smell of the roasting peppers! Anyway, last year we made a short film of the process, you can watch it if you follow this link, I am making a web site for little things like this, but it is not very good, i am still trying learn how to do the web site lol How to make bulgarian Lutenitza
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