I’ve spent all day sieving things.
First there was the nettle plant food. When decanting and straining it, it’s wise to ensure the jugs and bottles can’t tip over into your shoes. A peg for the nose seems like a good idea. The slimy remains go to enliven the compost bin.
Provident housekeepers collect some bottles beforehand, rather than having to rummage for the nearly empty ones at the back of the cupboard.
More seed compost to be made. I think it does help with the tiny seeds, though the beans probably don’t care.
A job I have been putting off: as the glaze buckets haven’t been touched for so long, the glazes need to be sent through a fine sieve to deal with lumps, ingredients which have settled out, insect corpses etc.
Then, taking a hint from Alice Thomas Ellis (see previous post) I tried the recipe she quotes for making jelly from potatoes. First grate your potatoes (I’ve lost my shredding disc, so just chopped them in the processor).
Stir grated potato thoroughly in a good quantity of water, and strain into a jug. Allow the water to settle, then carefully pour off the clear liquid to find a layer of fine starch grains below. At this point, it no longer smells of potato.
Add boiling water, stirring furiously, to make a jelly. Bizarrely, this works.
I then made some more potato starch and a syrup from blackcurrants and sugar, and added the boiling syrup to the starch instead of water. I then set it in the fridge. The consistency is a bit odd, tending to drool off the spoon like a giant amoeba, but it’s definitely edible, perhaps with a little cream or ice cream or some fresh fruit as garnish.
Perhaps I should reassure everyone that I don’t plan to try the candied mice.