Thursday, 8 November 2012

Sweet chilli dipping sauce made from our homegrown chillies. Unlike the green tomato chutney, circa 2010, which lurks, darkly, at the back of my larder this stuff actually gets eaten.
This year I have departed from the recipe which requires a rice vinegar with a 5% alcohol content and used white wine vinegar instead. Also, in amongst all the gorgeous red are a few yellow chillies and even a rogue green one. I feel like Dr Frankenstein of the preserve world. Where will it all lead?
The shop sign is still only an idea and nothing concrete, or wooden, or any other material as yet. 
Although today I did make a commitment to the name of Quirk Strangeness and Charm. 
Someone asked what the shop name was and those words tumbled out of my mouth.