Autumn again, marked as usual by my frenzied preparation of pickles, chutneys and jams. Unfortunately, we didn't get to the abandoned orchard from whence the usual fruit for these projects is gathered, so I've been buying what is cheap locally.
So far, I've completed some Morrocan-style whole salt-preserved lemons (which I made years and years ago and then forgot about, though they are SO good) and am half-way through making a batch of Picallili. To follow: ginger and marrow preserve, pickled pears and some sort of tomato conserve.
Jewellery talk and more from Dauvit Alexander, The Justified Sinner.