Some things done

Saturday Jun 30: This afternoon dying occurred - turmeric, vinegar, soda ash in a boiling solution onto muslin. The aroma triggered a yearning for curry.

At 11:30pm I opened my eyes wide and realized I had not started my TdF. I found consolation in knowing I had my goal and fiber in mind, so re-affirmed those two thoughts and vowed to spin tomorrow.

Sunday Jul 1: Countless "birds" were crushed, maimed and killed with my sweaty right hand that held tufts of cashmere and merino. At least 3 false starts occurred in getting spun fiber onto the bobbin before my hands and wheel found their balance with this precious short-staple fiber blend.

When I took this picture I intended to stop for the day. But my hands wanted to feel the fiber so I continued, putting aside the desire to eat (or do anything else on my weekend "to-do" list) and spin instead. Hours later, 2 ounces were spun, with 2 ounces of fiber remaining for another day. I don't know if I can spin this fiber in short periods of time - once a rhythm is established it is difficult to stop and re-start without losing consistency of spin. I suppose the consistency will occur with more practice.

Then I went into the kitchen (in the early evening) and saw the bowls of rhubarb and strawberries that I'd prepared a day earlier, to be put into jars. I could no longer postpone this so I just did it.

Recipe notes: 2# rhubarb, 2# sugar, 50g grated ginger, 1/4C lemon juice. 2# cut strawberries, 2# sugar, 1/4C lemon juice and a few shreds of lemon peel. Macerate fruits in different bowls for 2 hours then refrigerate for 24 hours. Bring strawbs to a boil several times, resting 5-10 minutes between each boil. This process gets the air out of the berries. Drain & divide juice & solids for each mixture (yields approx 4C juice, 4C solids for each fruit). Put 1/2 of each fruit's juice in pan, bring to boil until "set stage", skimming scum. Add 1/2 of strawbs & boil about 10min, then add 1/2 of rhub & boil another 5min or until "set stage". Yield 5C for this 1/2 batch (total yield 10C). Process jars.

I'm a bit tired. But I feel like I've put money in the bank.

Reaped

Rhubarb + Ginger: 6C

Solstice celebration: preserve the flavors of rhubarb and ginger!

Macerate 1.2 kg chopped rhubarb for 24 hrs (knit while waiting) in 1.2 kg sugar and juice of one lemon. Cook juice to gel state with 50g shredded ginger and juice of another lemon. Add rhubarb pieces and cook 10-15 min. Pack and hot-water process for 10 min. (Knit again while waiting.)

Residue

R n R

It's June and unseasonably cool. It rained last week and again this weekend. The star jasmine which usually blooms in April is just beginning to bud. The lavender which typically scents the air in May is starting to show color in its buds. Spring's arrival is slow and prolonged.

Rhubarb is available. I've never prepared it before, but I knew exactly what I wanted from it, thanks to C.Ferber's "Mes Confitures".
This recipe takes less effort than many others in the book: just macerate overnight, then cook it in the morning. Need to remember to have fewer distractions next time, though.  I knocked a jar over towards me while filling it, and I immediately leaned forward in a lame attempt to salvage the spill, yet much of the hot mass glopped onto the floor. Gah.

Rhubarb and Rosemary Preserves, 5C instead of 6C

I paused to think about priorities. Then I finished filling the jars and I put them in the water bath before I started to clean the drippy mess on me and the floor.

The flavor combination is incredible.