I used some lovely new Kilner jars and a few of my ramekins for the preserved meat and an old stoneware marmalade pot for the cooked belly pork. I'm not sure how I'll use this last item yet but there is sure to be a way.
It's simply ages since I've done such cooking and I'd forgotten how concentrated an effort it could be, still it was all managed and, even the dear SO said it was all handled very well indeed!
But that was only half of it, as you might well imagine, for the kitchen was pretty well sabotaged by cooking pots and utensils and saucepans and the hot smell of butter and meat but mostly the lard used to finally seal the contents in the jars and pots. That was the worst aspect of the scenery. Of course, most of us now have not generally cooked with lard for quite a long spell and the once well-known and pungent smell, rather assaulted the senses. I really had entirely forgotten the sensation and it was all rather shocking.
However, after liberal application of hot water, elbow grease and cleaning fluid, my kitchen was restored to its usual state of good order, and all was finally well again!!
We shall have to wait for at least a week to try one of the pots of rillette, with warm crusty bread and perhaps a pickled walnut or some red cabbage, and a glass of red wine, which will be something to look forward too.
And then I'll let you know how it was?
And here's some lovely roses and lilies sent to me by my children and aren't they just gorgeous, and seen to perfection here against my red gingham cafe curtains?
My kitchen is all pine and cream and the scarlet just lifted the whole area into another entity altogether.
Red, and this particular scarlet, has long been a firm favourite, worn as Laura Ashley dresses, wraps and scarves and, somehow, I've always felt the shade conveyed an extra degree of brightness and style to any occasion, and indeed, the happy wearer.
Daisy
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