Bag, berries, beets.

The last couple of weeks were spent making the most of what I had most of. I had cherries of the sweet and sour varieties, red currants and gooseberries. The sweet cherries were preserved in jars with sugar water. The sour cherries I used to make a liquor we call Ginjinha. To make Ginjinha you need sour cherries, sugar, cinnamon stick and the magic ingredient is Aguardente, which is "Firewater" distilled in this case from the seeds and skins left over from the wine making process. It is strong. As it turns out the best Aguardente in town is made by a lady, Laura, who gave me 2 bottles of the fiery liquid for the purpose and in exchange as a thank you I gave her a draw string bag. I think I was better served with this swap. The Ginjinha will be ready for drinking one year from now. 

I also made jam with the few gooseberries I had and got just one jar. The less is more maxim I am sure can also be applied to this situation. At least this way I will not get sick of eating the stuff. The red currants I made into jelly, but I think that it turned out a little runny. It is delicious, nonetheless, and good to eat with yoghurt or spread on roast meat or with peanut butter and cheese... yum!

The seedlings I pleaded to grow back in March have soared to towering heights. I present you the first sunflower in bloom. To make us all a little happier.

And beetroots that were grown from seed are also rewarding me now with delicious and beautifully vibrant treats. My friend Ben who came to visit cooked up a storm and made the tastiest lemony and limy beets I have ever tasted.