Hi there!

I’m slowly working towards some simplicity within the home, but hey! It’s a lot of hard work!

I love having a go at growing my own veges and always use herbs fresh from my garden. I try to plant from seed whenever I can and have learnt to save and share my own seed for the following year. I make Award Winning preserves and pickles; and my husband brews Award Winning boutique beers as well. I love to stockpile and try to limit quick trips to the shops. I dabble in bread making and enjoy making my own stocks too.

I enjoy feeding my family good hearty meals, nothing like those tiny restaurant stacks you have to look for on the plate. My husband maintains our vehicles and machinery and we both enjoy fabricating on a small scale mostly relying on metal & timber recyclers for any materials needed.

While I don’t always have time to reply to comments, I love reading them. I hope you enjoy your stay and I hope you learn something new because I love sharing what I learn, and I'm always looking for another new skill myself.


Thursday, March 3, 2011


Hello, if this is the first time you are visiting my blog, then I welcome you with open arms. I have been very busy in the kitchen these last couple of days...Today I have finished the Green Tomato Pickles, and you can click here for the recipe on my blog.

I chopped up all the green tomatoes in the whizzer...

This shows after everything is added to the bucket....the tomatoes, onions and cauliflower...
and now added the salt, and covering with water.

After 24 hours of salting.

Using a large strainer, strain the mix in the sink. I stand a bowl upside down,
and place the strainer on that.
You can see that this is an extra large strainer...which I found at a cheap shop.

Here the vinegar has been added, and from here it needs to cook for 2 1/2 hours.

Before adding the rest of the engredients, I always mix it in a separate bowl, then push through a strainer. This way you don't have any unwanted lumps of flour in your pickles...these can turn to lumps of glue like yuk, which you don't want. So always push the mix through a strainer first.

Add a small amount to the pickles at a time, stirring thoroughly each time until all the mix is used.

Now stir the mix thoroughly for 15 minutes.

Again, set your sterilised jars on the bench and display them accordingly with their lids.

After filling the jars, using a hot wet cloth, as hot as you can handle it...wipe the rim of the jars and also the outside of the jars. Place lids on while hot.

Here is a sample.

I really hope you found this interesting, if you have any questions or comments, please don't hesitate.
Stick around and find out about the other things I did today......like the Bread n Butter Salsa ....which needs to be bottled after tea....

What's for tea at your house tonight?
We are having Turkey leg meat...roasted...I made a trivet of onion, herbs, garlic, the carrot peelings from todays salsa, some other greens in the garden, and even a lettuce that bolted. It really increases the flavour when you have a lovely trivet for your meat to sit on while roasting.

I will get two meals from this, and serve 5 adults at each meal.

See my trivet for sitting the meat on while roasting, adding flavour as well. 

And into the oven.


  1. In nova scotia, this is known as 'chow-chow' and each household argues that only their mother makes the best.

  2. ahhh yes....my mum made the best too....but she's passed that skill on to me know. I now make the best, but I had an excellent teacher ofcourse.


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