Sunday, 8 January 2012

Holy goats and blood plums

First we bought a box of blood plums from the cooking fruit stand at Wilsons.

Then we went to Daylesford, where we ended up in the Aladdin's cave that is Cliffy's, and after tea and cake, bought a cheese from the goats at Holy Goat and tiny olives from Mt Zero and went home and feasted.

Blood plums arrive in high summer. I will put up with the heat for the joy of fresh and, better still, stewed blood plums. (Sorry, but I grew up with stewed blood plums - inelegant term for a delicious dish).

On the right (click) are 4 cakes of locally made soap - sandalwood, mandarin, rose and goat milk, lemongrass. Almost good enough to eat, and so lovely to wash with this is now the only soap I use.



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