Ho ho! It's 2011 already! Happy New Year everyone!
Usually I start the year with some kind of flimsy commitment to drink less coffee or do more exercise, but this year I thought I'd save us all the charade and just flag New Year's Resolutions. I call it "No Year Resolutions".
We went away for New Year, off to Hanmer Springs for a few days to catch up with some of our favourite old friends. They make me giggle like a silly schoolgirl and I love it. *Sigh*. One of our highlights; visiting Molesworth Station. It's such a beautiful part of New Zealand, so remote, and so...New Zealandy. We stopped in at the Acheron Accommodation House, an old cobb house built in 1862. Here is what it looked like when people lived in it.
And here is what it looks like today. Lonely but still loved.
This rather unlikely sauce is the taste of my childhood. We ate it every morning on fried potato cakes. This recipe makes a big batch- I will halve it when I make it up.
3 kg gooseberries
2.5 kg brown sugar
1 kg onions
50 g salt
50 g whole cloves
1.9 L malt vinegar
Top and tail the gooseberries, then boil with the other ingredients for 2 h. Strain through a coarse sieve or colander, and bottle while hot. Keep a while to let the flavours mellow before using it. Keeps for years.