This isn’t a blog about finishing my 12 weeks in Ballymaloe Cookery School. It’s still a little raw for that. And it isn’t a blog about re-integrating myself back into my job, my home, my family and my friends. As it’s just too soon.
It’s a blog about Spring, and learning and practicing. It was still in the middle of Winter when I left for Cork, so it is so nice to be walking around looking at all of the Spring flowers in the daylight.
I have crystallised them , and will keep them for cakes later in the season.
It was great to go into the tunnel and see the broad beans my father in law planted a few weeks ago. I love the first broad beans, with nothing but a little salt and olive oil crushed on some bread.
So this evening I took a kilo of blackcurrants out of the freezer and made a little taste of summer, a syrup so full of vitamin C and can nearly see all the colds and snots leaving the house in disgust.
The process is a little messy, but not as sticky as jam making. I got 6 750ml bottles out of the blackcurrants, all ready to go to their new homes.
Let me know if you want a bottle?