So, who wants to help ... to take refuge in the Cellar?

Not The Archers
102

Indeed it will.

I buy most of my spices & herbs from the Chinese wholesaler. They charge a fraction of the normal sources.

Sources for sauces in fact.

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103

Pure saucery.

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104

Ah no, Useders, we keep a row of them in reserve, and add one at the other (younger) end each time we take one away to use. (And move them all along one.)

More than five weeks per bottle, though; these are the 300ml not the 150ml ones.

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105

Hendersons Relish doesn’t have anchovies innit

I find mango chutney too sweet, TBH. These were bought for the Late Mr C & the date is 2012

I did wonder about opening them & ‘re-cooking’ with ginger & garlic

Carinthia.xx

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106

That’s quite a thought! Another possibility would be to add finely-sliced limes to it when you cook it up.

Memory tells me that you can tell quite easily by the smell, if Sharwood’s has gone off.

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107

I like the idea of limes/limejuice , & I have made some pickled ginger, which might be a nice touch , although it’s nowhere near as good as the stuff I tried before

I think it’s prolly worth having a go

Carinthia.xx

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108

I shall now call a
#yardaaaaaaaaaaaaaaaaarm

and mention that I might be sitting in the sun being happy.

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109

Warmest day of the year so far, here in the Hedge. So I am lurking outside going tseep. Well, spring, innit?

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110

Someone mentioned , days back, a raspberry vodka. 15.05 and I’m quite happy to drink alone, but with pals is better.:dancers::family_man_woman_girl_boy:

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111

The Raspberry Vodka is summat else, it really is

I’ll have one with you

Carinthia.xx

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112

Better avva

yardarm

then hadn’t we? There are traditions to be lived down to.

[pourity] [pourity]

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113

Happy Sigh

Carinthia.xx

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114

Wonderful Darlings. Very fortifying! Thank you.

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115

I still have some blackberry vodka left, too.

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116

I have some Quinoa Vodka. It hasn’t been opened yet as we’re all slightly suspicious, so can’t speak to its potability.

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117

You either mean Quince or Have Been Had, I reckon, Marjorie

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118

I make my own Strange Vodkas, of which the raspberry is probably the easiest, since it doesn’t even involve picking the fruit, just buying a pack of frozen raspberries from a supermarket! It is also the most popular, with blackberry running a close second and being more seasonal.

At the moment we have raspberry, blackberry, pear, fig, quince, sloe, and hedgerow made with hips and haws. Most of them I probably won’t bother to make again.

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119

Is that “Fair”, Marjorie? If it is horrid (though I don’t think it ought to be) and you dislike it, put it into a Kilner jar with some fruit and a little sugar and let it steep for six weeks or so, and it will turn into a fruit vodka that you made yourself, terribly impressive as a talking point when you offer it round. (grin) I recommend 300g frozen raspberries from Lidl…

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120

Ah. Also doh! Of course it could be spirit distilled from quinoa rather than a predictive text/autocorrect substitution.

Happy memories of a friend standing outside a pub texting a much-needed third party and growling ‘Oh, eff off, why don’t you, you’re taking the piss now, why would I want [him] to ‘Guppy’ anything?’ As in, 'Guppy up, your riot’s waiting… ’

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121

Predictive text baffles me sometimes with the substitutes it offers.

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