Festive cooking and its aftermath.

With the snow lying on the ground outside, I thought it the ideal time to try my hand at making apple and strawberry jelly, seen here in the pot, boiling away merrily. The kitchen was soon filled with a fragrant, sticky steam. And, as I skimmed the foam and thought of having home made jelly on my toast, I thought of a Christmas quite a time ago, when my family visited a family that had been our closest neighbours many years previously, who had moved away to a farm. The daughter, Netta, and I were close friends, being the same age, and I must credit her with my acquisition of English - she taught me my first swearword! We grew up next to each other, saw each other through teenage tears and then moved into the world of grown-ups and drifted apart.
On this particular Christmas, however, back in 1973, our firstborn children were only a year old, and we were renewing our friendship that had been conducted via mail for about four years.
My parents, myself, my daughter and my sisters duly arrived on the farm, where we were promptly put to work peeling and processing the crop from a whole orchard of apricot trees into jam. That experience lasted me until now, when I finally felt the urge to preserve something again!


Back to the beginning of this urge - left-over strawberries from the Christmas trifle (more about that soon), and some apples that were just at the point of losing that crisp bite an apple needs to be eaten with pleasure.
Here you can see the chopped apples (four), the strawberries and a bottle of corn syrup which were the ingredients used, ready to go into my copper jam pot!
I chopped the apples with their peels, core an all so that the pectin will set the jelly, since I was going to discard the pulp anyway.


Here we have the final result after about an hour of cooking and skimming off foam, and testing for setting on a cold metal spoon. A beautiful, clear, pink jelly that is going to be heavenly with pork chops or on toast.
So the recipe roughly reads as follows: Wash and chop four medium apples, discarding only stems but keeping peels and pips. Clean and cut about 200 gr strawberries and add to apples in jam pan, adding 500ml of corn syrup or 500 gr sugar. If using sugar, add 1/2 a cup of water.
Boil, skimming off foam until a couple of drops of the liquid sets within 30 seconds of being dropped on a cold spoon.
Drain the liquid from the pulp using a clean cloth, squeezing out as much liquid as possible. Bottle in clean, sterilized glass jars. Allow to cool to room temperature, then place in the fridge. For my American friends, jelly in this case is a clear jam, with no fruit pulp, not jello!


And this is the trifle that started it all. I made this for the Christmas lunch my daughter and I had - a real South African meal of lamb chops, rice, minted peas and glazed carrots. The trifle, a cold pudding made from layers of stale cake, jello, custard and cream, with fruit added for a festive touch, is eaten in the hot December sun of a sunny Christmas with much enjoyment. And even though we had a wet and cold Christmas in Korea, this added a touch of sun and Africa for while!

Last gasp of autumn

Walking home a couple of weeks ago, I snapped these pictures, not knowing that I was actually capturing the last of autumn. There was just enough green and browns to offset the grey that was to come, and the sky was a lovely clear blue.
If I do move to Seoul next year, this will be the aspect I'll miss - nature decking herself in all her costumes through the year.

Here you can see the last of the grasses in seed, and a verge that is still green, even if a dusty green.

But the mists were rolling in, and the warning of the snow which came two days later was implicit in their presence.

One last look at the hills in their autumn splendor, and we will next see this in grey and white when the snow comes down!

Dinner and dancing...

As more and more South Africans flock to South Korea, the social networking available has grown, and these days there is actually an organization available to them - SAKORNET. And, they arranged a dinner dance at the Marriott Hotel in Seoul on the 28th to end the year in style. This is the party dress Christine, my daughter, had made in Iteawon for her - doesn't she look stunning?
And this is me, in my party dress from the same place as Christine's. Red really is my color!
Here I am with my two co-teachers, Mrs Yoon on the left and Mrs Kim on the right. Unfortunately their idea of what is 'formal' left much to the imagination...
A shot of the ballroom and some of the guests - we had an absolute ball.
And finally, Bernard, the social organiser for Sakornet, Christine and myself in front of the ice sculpture!

The menu was quite nice - salmon tartare, cream of broccoli soup, roast beef and lemon meringue tart - but I would have loved to see some SA dishes on it, things like roast leg of lamb, smoked snoek pate etc.

Still, the night was wonderful, the room we stayed in fantastic and the overall experience great!