I'm not feeling well yet, this flu is worse than I thought, so no trekking today either.
but the weather was so warm and it actually was cosy sitting outside and read
read, that means study some new tour to trek!
I found two.
they are perfect for Nordic walking, so I think I will ask my Nordic group to join me
in these ones. :-D
this is the beautiful book of Monte Baldo, Giorgio and Michele has written
and also given me (Giorgio is a dear friend)
I also made some order among the primroses Gokki (daughter n°3) and Giovanni
(almost-son n°5) has given us on our wedding anniversary.
I must admit I don't like primroses very much, I think they are a little to colorfull, to vivid
it could be nice all white or all light yellow, like the wild ones.
but no, Gokki and Giò brought me 15 primroses in almost 15 different colors.
anyway if you divid them there not that bad after all.
the red ones put together
one pink one together with the Iberis sempervirens
one purple in the herb pot, only fennel but the chives will soon come
another pink one together with the parsley
the yellow one in the almost empty pot where the aster and ceratostigma was
and one in the yucca pot
the english ivy decoration was dry and old so I made a new one
with cherry laurel, myrtle, lavendel, rosemary, gray santolina, common box, and one last flower of the catalpa tree.
Pineapple jam with grapefruit and lime
5 grapefruits (ca1kg)
500gr of lime
1kg of sugar
1l of water
slice the grapefruits and the lime very thin. discard the beginning and the end, and also seeds
cover with the water and cook until almost tender.
in the meanwhile peel and cube the pineapple.
add it to the other fruit and cook an other half an hour.
add the sugar, give it a quick boil, mix well and the let rest until the next day
the next day finish cooking, it will take some 20-25min.
pour in clean jars and close lid.
let cool up side down.
will conserve for two years if stored in a cool,dark and dry place.
it is not a sweet jam, it is pleasantly bitter.
this is my entry to WHB this week
hosted by Janet from Taste Space
thank's Janet for hosting
I wish to thank Kalyn from Kalyn's Kitchen
for the WHB idea
Haalo from Cook (almost) anything at least once
for giving me the chance to try doing