Elderflower wine that doesn't smell of cat wee.

It's Elderflower time. And time for wine.

You know elderflowers: you can smell them a mile off. They're on every footpath, every housing estate, every street. Someone in your road will have one. I have two, pretty black elders with pink flowers, but they're mostly just a big green bush or tree, with creamy yellowy white flowers that oftentimes smell disarmingly like cat wee.

In the interests of science and the pressing need to brew my own alcohol that doesn't taste of cat wee, I enlisted the help of friends. Kate "The nose" Walker has a fine snozzle that detects the vaguest hint of cat wee about any elder blossom. Likewise, my friend Tanya "The Brewhouse" Southern is able to spot a likely Elder at 50 foot. But what it comes down to in the end, I think, is the smell that YOU like. After a scientific assessment which involved inviting everyone I know round for a party and getting them to drunkenly sniff bits of my trees, I conclude that no one person has the same sense about a blossom. It's probably a bit like asparagus wee: either you smell it or you don't. I suggest then, picking blossoms that you don't mind the smell of, no matter what your co-picker might say.

You will need to pick 3 pints of blossom per gallon of intended wine, on as sunny a morning as you can find before they start going over.  As I only have 2 demi-johns going free right now (damn you dandelion wine!), I picked 6 pints worth. You are aiming for blossoms that are open, fully flowering but not going over, and to your sense of smell, nice smelling. You need more blossom, less stalk. So snip at the main stalk (elder flowers are umbelliforous) and then snip again to release all the little umbrellas of flowers. You want a full pints worth, but not crushed down, lightly pressed is good. You'll need some scissors. Elder is very sappy, the stalks won't snap.The picture here shows my mix of pink and white elder.

Once you've got them, the process is very similar to dandelion wine. Boil water, rinse. Boil water, cover, leave for 48 hours. Then, add 2lb of sugar per final gallon, and a pint of white grape juice per final gallon. This adds sugar and body to the final wine. Heat the mixture and dissolve the sugar in as much water as is necessary, top up to your final gallon amount. Add your wine yeast and nutrient, according to instructions. Pour into your sterilised demijohns, and plug with your airlock. And Leave. Leave. Leave. No, really, leave. LEAVE IT.

Glut here, lack there.

We are now officially struggling. I'm over my comfort debt threshold (which, truthfully, is 1p in debt, but practically, it means we are 1,500 overdrawn and I fret, I fret). I'm down to the knuckle in terms of what I can spend every week on food, and having to budget in advance for uniform buys and even bus fares. I hate it. A year ago we were flush, I didn't have to think, now I do, every day. I pick away every day at the thought that perhaps I should work too. But I don't want to. Not because I don't *want* to, but because this is son's first year of school, and daughters year of playgroup. I want so much to spend it helping him through it by having tea done for him when gets in, knackered, and shuffling him to bed, happy,through that first year. I know from experience how he chats on the way home from anywhere, and what a kid downlaod time that is. I wouldn't miss it for the world: everything rises up on that long walk home. Who said what, what's bothering him, the lifecycle of earwigs. That's for me, not a childminder, if I can at all help it. And daughter: she never had that one on one time that son had before her noisy arrival. I want this year of time with my daughter before she goes to school, to focus solely on her during the day, to know her a bit more, away from her brother. (This is easier said than done. Being so close, together, they have no need of me and have developed a hive mind). I will cut, cut, cut again to the bone to be at home this year. Not that there are any jobs that suit, anyway.
And to that end, I am foraging and scrimping. The fields at the end of my garden, (soon to be home to 1,000 homes instead of the wheat, Roman remains, Iron age settlements,and wildlife it currently supports) are blessed with loads of blackberries and wild plums,one crabapple, one wild pear, and lots of damson and sloe along the hedgerows. Nobody else seems to pick them, the berries lay heavy on the branch. Just me and kids. It's a true blessing for us, it will furnish us with jam, chutney and soft fruit through the winter, if I get can my vinegar knowledge hat on. This week (and last!) I have collected 10lbs of blackberries, 14 lbs of plums, and 8 dustbin liners of straw leftover after the balers had been and gone. The straw will bed the chickens, the soft fruit has already made 8 pots of plum chutney and 6 bottles of plum ketchup, one blackberry and plum slump, and lots of snacks. However, a dent has not been made. So I intend to make Plum and blackberry chilli chutney, bottle plums and pears, make blackberry wine, and freeze a raft of fruit. The fact remains though, that chutney and preserves will not feed us all Winter, and we will get sick of our runner beans before long. Even the rampant courgettes won't sustain us. I can pot and preserve as much as I like, it won't really help (The chickens must be nervous....) Basically, it is the eighties. I'm poor again, and all I can do is batten down the hatches, love the kids, and hope they don't notice. In a few more months I may be waiting in line at the new Tesco, asking for work. (sob). Or maybe i'll be picketting it. Hope springs.

So, to that end, here's a recipe for spicy plum chutney, which is DELISH with blue cheese and a cracker. This should be made, and left for 4 weeks, or up to 2 years before eating. It's gorgeous, and not at all plummy. It's what I want and hope my kids will be: a lovely fruity, diverse thing born out of adversity.
Ingredients:
1.5kg plums, stoned and quartered or more, depending on size
Handful blackberries
6 shallots, finely chopped
700g dried fruit (I used dried apricots and sultanas)
600g sugar (I used half jam making sugar and half brown)
500ml vinegar (I used cider vinegar, but rice vinegar is also nice)
1 lemon, sliced into 8 slices, then finely chopped. (This adds pectin)
And the spices:
4 sliced cloves garlic
Thumb sized piece of ginger, chopped
Some people stop here, but I also added:
10 black peppecorns
7 juniper berries
1 teaspoon coriander powder
1/2 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon salt
3 black cardamons, whole (remove after cooking)
2 sticks lemongrass, bashed (remove after cooking)
6 birdseye red chillies, in muslin, whole (remove after cooking)
You can add or subtract spices as you like, I like a fairly hot chutney, and the black cardamons are my secret ingredient, they add a smoky touch to the end product, being quite unlike the green.I'm cooking up a batch as we speak (pictured, top), that has more blackberries, less plums, and star anise in.

Basically, add all the ingredients, bring to boil, then simmer for about 4-5 hours, until you have a nice thick, reduced mixture that parts like the red sea when you draw a spoon across the bottom of the pan. Then cool slightly before pouring into warmed jars (I bake my jars at gas 3 for 10 minutes to sterilise), and sealing. Put them in a dark cupboard and forget about them for 4 weeks, then distribute and eat. I can't tell you how much this makes as I used a hodge podge of old jars, it made 2 large and 4 small the last two times though! Never underestimate how much chutney reduces. I urge you to try your hand at chutney. Nicer than jam, and more useful to the late night snacker. It makes cheese on toast a grand meal.  (The picture, right, shows Plum chilli chutney, Plum ketchup, and plum and ginger chutney, and the brownish round fluff you can see at the far left is a hens' arse.)

Make do and Mend.

Well, I've spent the last few nights snipping and sewing stuff from the little scraps I've had lying around, and some of the pillowcases I obsessively collect for 10p from the local Sally Army ("It's only 10P!!!! I MUST have it!") I whizzed up some bunting for daughters room to brighten it up a bit (must snip that thread!), using pillowcases for some of the flags and bias tape, and some leftover quilt patches for the rest.

I snipped at the shrunken jumper to fashion it into a bag. It's not quite done, some applique to do, but it is a bag from a jumper, albeit an odd shaped one due to the armholes, but a bag nonetheless. I've mended my jeans and even saved all the little itty itty bits from my cutting mat for stuffing toys. I'm being tight, i'm mending and making do. It's partly part of my year of thrift (see previous posts about not buying any new clothes for a year: nearly there!) , and partly because I've been inspired, again, by my Nan, now passed on, whose sewing box I inherited in April but only recently picked up.

It is GORGEOUS. Not to look at, just your standard wooden box, one knob missing. Butinside there is a wealth of making-do. Alongside the box, I got a tub of crochet hooks, a tin of ribbons and ric-rac, a tin of elastic and fastenings, and a tub of needles and scissors. Nothing was ever thrown away by my nan. Every ribbon from every present was tucked away. Every sequin that came off saved. The cotton reels alone are amazing, some of them are wooden, and wound with silk thread that was made in Britain. But this little envelope I found truly amazing. A little selection of nylon and silk thread in stocking colours, wound round card, with their own matches attached to melt the threads together. Imagine. Not throwing away a stocking, but darning it and melting it, and using them till they dropped. Last night I took a leaf out of my nan's book and what I couldn't mend from my mending pile, I unwound or cut into patches for later, some old trousers are earmarked for a doorstop. God, even the words "mending pile" sound great, but kind of 1950's. Inspired by my Nan, and by how easy it was to not buy any clothes this year, I am going to do it again this coming year. A bit early for New Years Resolutions, I know, but really, one purchase of snowboots in a year was actually quite easy, once i'd gotten over the thrill of spending. And this year, I promise, will be even better. This year I will not only buy secondhand (my limit was £5.00 a week), I will REFASHION. Take a look at this lady, who did a dress a day, from charity shop jobs, every day for a year. Now if that isn't inspiring enough to get me to learn how to seam, nothing is. I WILL learn how to hem properly, I WILL use my nan's thread to sew up a storm from a size 20 charity shop dress, and I WILL, (maybe) learn to crochet).

And check out the "Mend and Make Do" thread on Netmums, where ladies are going crazy on their machines.