It's that time of the year when I bring out all the jars I've had in hiding in every cupboard around the house, and fill them with bottled fruit, jam, salsa, and pasta sauce. My husband is tormented by my self-congratulating exclamations, "It's a good thing I kept all those jars, isn't it!" and the kids can't get me to do anything because I'm always at a crucial moment with fruit and hot syrup. Ah, good times, good times.I've done the usual stuff: bottled apricots, boysenberry jam, tomato salsa, plum jam. However, this year I also had a hankering to do a few jars of that unlikely fruit dish, "bottled fruit salad". The recipes I see in old recipe books call for bananas as an ingredient. The idea of a bottled banana both amuses and disgusts me, so that part I left out. Instead, my bottled fruit salad became a mixture of equal parts of pineapple, pears, plums, peaches, and apricots, cooked in a light sugar syrup (1 part sugar, 4 parts water). I thought the mixture of colours would be rather pretty. It's pretty alright. Pretty damn pink. But still pretty.
And the tea towel underneath is pretty and pink also.
And here is something else pretty. It's something pretty funny, which we spotted in Mitre 10 on Sunday.
Because what else would you use, if yours needs dusting?