Stewed Rhubarb w/ Ginger & Honey
We've been having a rusty coloured thrush stopping by our yard the last few days, and s/he is one cute and cheeky bugger! I did a bit of searching and it turns out that it is a veery. They have a very pretty song. :)
The only garden chores I will probably doing for the next few days is praying that the garden survived. Grrr.
I know in the larger scheme of things this is at the most an inconvenience, but it is a good reminder for me to frugal in my wish-making, perhaps even more so when it comes to the weather. ;)Sláinte!
I used a glass 'canning' lid and will keep it in a cool, dark place for about a month before straining it and putting it in a labeled jar. This recipe says that you can use the roots and leaves as well and white vinegar.
This vinegar will not only be good for the folks in my home but apparently it is quite tasty.Sláinte!