**Sorry, can't upload photos today, so links is all I got to offer**
It's late January which means the garden is bursting with these which means I'm doing this to make these.
I salt the de-seeded cherry tomatoes then rinse and toss them with olive oil, pepper and oregano before slow roasting them in the oven. Once done the house smells so good my mouth waters. I could eat a whole jar of them - they are the essence of tomato. No matter how many I make, they all go before I have a chance to put them to the range of excellent uses I have in mind for them (like adding to pasta sauces or risotto or pizzas or sandwiches etc etc etc).
We're also over run with plums, and the odd bunch of grapes growing over from the next door neighbour's unruly yard. Not sure what the grape variety is but they are tiny and deliciously thin skinned and sweet and tangy.
The plums were getting a bit out of control so I made this wonderful plum cake from Stephanie's Cook's Companion, my kitchen super-ego. It's an interesting cake and I've been put off the seemingly complicated recipe before, but I'm a convert now. You make a cake batter, cover it in almond meal, then plums, then a mixture of cinnamon, egg, sugar and butter and bake it as one.
I also headed out and bought wool for my next knitting project. I have to say yet again, it is disappointing how few 10 ply/worsted/aran weight wools you can get here. This one is a New Zealand Merino Angora blend, it's lovely and soft, but the colours were all either a bit insipid or too dark for Amy's taste. Where is the cool variegated stuff in this weight - WHERE??
Oh and here's a question for all you woolly types. I have just inhertited a beautiful handknitted jumper made out of what I would guess to be a hand spun wool/alpaca/(maybe) mohair blend. My only issue is that it is cream - a colour I would be most unlikely to ever wear. Any tips on dying it??