Now I know that all the organised bloggers have done their posts about this weeks back, but in true, thirteenth hour Kate style I'm doing mine in front of the grand prix - so have some cake.
As of tomorrow, Google reader is no more - I don't know about you, but it's how I follow all my blogs - however, as I seem to spend much of my working time trying to encourage people to be positive about change I don't feel like I should be too down on it.
Alternatives you could use are...
Bloglovin (and try not to get too irritated about the missing g - I've probably got that covered for both of us) You can import the blogs you follow in google using this link
Follow my blog with Bloglovin
Feedly is an alternative RSS reader - and they too have a quick and easy way to import your Google reader feed.
Networked Blogs is another place to collate your blog reading in one place
Of course - there's the little box on the side for email updates (which is how M follows, so you'll be in good company)
I'm sure there are as many alternatives as I have types of flour and sugar - but those are just two
Of course, you can continue to follow the Pantry posts, and associated ramblings on Facebook, Twitter, and of course if you want to see my life in (hopefully improving) photos there's Instagram
As the song goes, from Merrily. By the way if you live in travelling distance of New York and didn't see the Encores revival, may I just ask... Why for the love of God not?
This is more of a public service notice as it were. Normal recipes and musical theatre wittering will continue as usual next time, but I just wanted to remind regular readers, and followers that Google Friend Connect stopped working in March if you're not on blogger. Now I'm planning on staying on blogger for the time being (watch this space) but if you are a Wordpress or self hosted follower using GFC then you might want to think about following in another way.
Bloglovin is one such way (may I briefly state how annoying the dropped g is?)
As is twitter, or the Penelope's Pantry facebook page.
Or just a plain old RSS feed of course...
I hope you're enjoying the blog - as a trainer I ask for feedback on a daily basis, but never do here. So to complete my learning cycle on the blog for the first time, feel free to comment on this post to say anything you would like to see more of, less or or a different slant on. Onwards and upwards in 2012.
It is with much interest that Mark and I follow @Queen_UK on twitter, she never ceases to amuse us with her acerbic wit and sardonic asides. And my promise does say that I will "serve my Queen and my country" so naturally the possibility of making sloe gin was not to be turned down.
Like the recent Elderberry cordial sloe gin was something where there was no one definitive recipe for - although at least I didn't need to check which bits were poisonous with the sloes! Last year I held out to wait for frosted sloes, only to find that the blackbirds had thoroughly filled their tummies. This year Mark's parents helped me out when they came across some on a walk, which was a relief as I couldn't fimd any locally. (Damn living in town)
So without a definitive recipe, here is my general
Penelope's Pantry Sloe Gin Guidelines...
Wash and prick the sloes (you could miss this step by freezing them overnight to split the skins) and then put them at the bottom of large kilner (or any) jars.
I had 2 pints (1 litre) of gin and so split the sloes in half between 2 kilner type containers
Add 12oz sugar (I just used granulated)
Top with the gin, screw the lids on tightly and leave in a dark cool place
For the first 2 weeks (or until the sugar dissolves) shake your containers every day. Then just give them a turn over or shake as you remember.
At some point you will need to strain the berries out of the gin, from all the guidance I've had (both internettty and real life) it seems that whenyou do that is entirely up to you. the lovely man I spoke to at the Newbury show drains his after six weeks, other people wait up to a year. I think I'm going to strain mine relatively soon so that I can bottle it before Christmas.
Again when you drink it is up to you - all my research indicates that older sloe gin matures into a soft madeira like flavour, whereas when it's newer, it retains the tartness of the fresh fruit. Personally I prefer younger gin in a champagne cocktail at Christmas, and the older is an amazing after dinner drink - or one to secrete about your personage in a hip flask for a winter walk!
