What a week it’s been!
Working in a school these days is like trying to build on a sandy foundation: it’s difficult to find stability. Just when you think you’re getting the hang of the new routine, the sand beneath your feet shifts and you are sent into a tailspin. We are all of us constantly adjusting to the ever-changing realities of education in the times of Covid. If you know anyone working in a school – be kind and patient with them. And offer them a drink.
When life gets overwhelming, I tend to retreat from the world and find refuge in my kitchen. Thankfully these days, there is much to keep me happy and busy there. Nature’s bounty is plentiful. We picked the green tomatoes still left on the vines last weekend, and most of the herbs were harvested. Thyme, sage, rosemary and oregano can be blended with salt and other aromatics and left to dry on cookie sheets for a few days. This Herbed Salt can then be enjoyed all through the long cold winter. I give thanks to The Elliot Homestead for this easy recipe.
Come Friday, I was so happy to spend the day in my cozy kitchen. I made several batches of green tomato Salsa Verde and bottled some more Crabapple Cordial in lovely glass bottles!
Montreal is now an “Orange Zone”. I was set to participate in an outdoor Market mid-October but due to our new status, the event has been cancelled. I am sorry that I will not have the chance to see those of you who look forward to my Crabapple Jelly, my Salsa or my Guinness Mustard every Fall. I hope that you will send me an email to say hello and that you will stay safe and healthy.
And of course, I hope that you will visit my Shop to order your favourites or to try something new!
