But I still didn't like it, so back into the cupboard it went!
And the red sitting room has now developed accents of gold,
Up-styled décor pieces that I'm now loving...
Love Many Things.
To know life's breath, its pulse, its gentle art,
Is the way to unlatch the chambers of the heart.
Not just for grand designs, or goals ablaze,
But for the quiet wonder of its days.
The twisted olive tree, sturdy in the sun,
The tireless labour till the working day is done.
A patch of stars, a flickering candlelight's gleam,
Each holds a truth, a simple dream.
To see life etched in a weathered face,
The ethereal beauty of a humble place.
The golden glow of a beautiful sunset,
The unconditional love of a beloved pet.
For every shadow, every burst of light,
Every small detail that greets your sight,
To truly grasp the tapestry they bring
is the ability to embrace and love so many things.
Peel and dice approximately 6 large (tree-firm) persimmons. Weigh as you dice as you need 1kg (2.20 pounds) of fruit.
Microwave with 1 teaspoon of water until soft (about 5 minutes, but will depend on your microwave).
Mash roughly with a potato masher.
Put into a heavy base saucepan and add 1kg (2.20 pounds) of Chelsea jam-setting sugar.
Heat mixture over low heat until the sugar is dissolved. Add 25 grams (0.88 ounces) of butter. When melted and mixed through increase heat to bring the jam to a boil. When it is a boil that cannot be stopped by stirring, boil for 4 - 5 minutes.
Test on cold saucer. It is ready to jar when a blob is cooled slightly and surfaces of jam wrinkles when you put your finger through it.
Place immediately in hot sterile jars.
Lid, and cool.
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