Thursday, July 28, 2011

Overwhelmed! (and sweet chilli sauce)

Ben (my other half) read a book or article or something on psychology, and how men and women mean different things when they say the same words. It was pretty corny and I can't remember many examples, but one thing stuck with us both: often women are simply overwhelmed and need a hug! Cringe-worthy, but right now, it is exactly how I feel.

Yesterday was moving house day. When the removalists arrived, we were just realising that the rest of our stuff was not going to be just one car more and trailer load, and that we'd have to come back for a second load. When we got back for the second load, the cleaners arrives 3 hours earlier than arranged, and started cleaning around us while we were still packing. (They did do a fantastic job though!). Then there is the fact that the lounge room floor in the new house is still not finished. Oh, and I have a sinus infection.

So half our furniture is still in the garage, most of our other stuff is in the attic or in the garage, we can't use the toilet for the next 24 hours, have no showerscreen, or kitchen splashbacks, and have built in wardrobes with no doors.

But it's home. I love our new king size bed (mostly assembled, at least enough to sleep on) and latex mattress, and new bedlinen. And the gas cooktop is fantastic (at least the 3/5 of the gas rings that are working...). The tiling in the bathroom is beautiful, and I can't wait for it to be warm enough to go out in the garden.

For now, I'm exhausted and ready for bed, so a very token recipe. I've been missing that very fake sweet chilli sauce, you know the bright red one with lots of seeds in, for a while now, and the other day I had a stab at it, and it worked remarkably well.

Sweet Chilli Sauce

750mls apple cider vinegar
500gms honey
3 red capsicums
3 long red chillies

Add vinegar and honey to a large saucepan over a medium heat.

Cut the flesh from the capsicums and chillies and roughly chop. Put them into a food processor and puree.

Add them to the saucepan. If you like the look or texture of seeds in your sweet chilli sauce, add the capsicum seeds to the saucepan as well. (Use the chilli ones if you want it hotter).

Gently simmer for 30-45 minutes, or until the sauce darkens and thickens. Pour into a sterilised bottle.

Keeps in the fridge for at least 3 weeks.

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