Dag was very eager to help picking the rhubarb. It's fun now that he is so big he can almost really be of help. Well he did pull all of the staves out from the bucket afterwards, but kindly out them back after I told him to. He probably would have repeated the procedure over and over again wold I not ave been finished with the gathering after that.
Earlier I made syrup the plain way by boiling the fruit (or, herb or vegetable or what it was now again that rhubarb was classified as) and then filtering it and heating it up again with sugar. This time I made the other version of just pouring boiled water on a mix of rhubarb, lemon and some tartaric acid and let it stay for three days, after which I added sugar and set it to boil, the same with the black currant leaves.
On the last day of letting it soak I put in some mint from the garden too.
I fill up a few bottles to drink at once but put the rest in the freezer, to enjoy later. It's also good to pack along for a picnic or a longer trip away - a bottle of frozen syrup or lemonade in the picnic or grocery bag doubles as a cooler as well.
About life on the burlesque stage and behind my mac. I do design, pilates and red lips, enjoy wine and beautiful dresses, am fond of high heels and fancy hair, monkeys and seamen. I love rautalanka, my cats and my car. And most of all my little Dag and my Eddi. And I don't think anyone should take themselves too seriously!. This blog is about a little bit of everything actually, mainly the good stuff. To contact me send mail to: email@example.com but do note that I am not interested in taking "guest posts" or any other form of advertising anything for free. Read the "Please Note" section under the header first.