Wednesday, 16 May 2018

they also serve who only stand and wait

Not a lot to report in Tribes.  Snapped this little chap as I left the gym yesterday.  The rain has left the garden a joy to work in.  Weeds easy to pull out.  We've been given a haunch of venison to cook and I've decided to include some of our myrtle berries in lieu of juniper berries.  My googling doesn't indicate that the myrtle is poisonous but this could be the last post...

1 comment:

  1. Yay for the rains!!!! We're getting our share too though not in such quantity.
    Oh the haunch of venison is making my mouth water. I was interested in myrtle berries and here is what I discovered:
    Myrtle berries can be used similarly to Juniper berries or peppercorns, specifically in their dried form, and have been referred to as Corsican pepper or Myrtle pepper. They are often used to flavor chicken, pork, wild boar and other game meats. A typical Sardinian recipe for roast suckling pig, called porceddu, calls for the meat to be roasted over a mixture of juniper, myrtle, bay tree and olive wood and then served over myrtle branches to give it an enticing aroma. Myrtle berries are often combined with other types of fruit such as apples to make a thick, dark, fragrant jam which is used in traditional Sardinian pastries. The berries are also combined with black tea and served as a cold drink. Mirto is a heavy, sweet and herbal liqueur that is made from Myrtle berries and sweetened with honey.

    I am looking forward to some jam and pastries next time I am in Tribes. FF