“Sweet as” is a slang term in New Zealand for something that’s really pretty good.
I think my breakfast qualifies. I baked the bread, and made the jam from plums grown in our garden. And even if it wasn’t yummy (it was), I think I’d still get a “sweet as” for effort.
In a rather reckless moment you see, I bought 10 kilos (20lbs) of apricots.
Well, At $1.59 per kilo (admittedly, based on buying the whole 10kg box), it would have been wrong not to.
So I am going to make jam. Jam today. Jam for us, and jam to enter into the preserves competition of some upcoming A&P shows (think County Fairs).
I like making jam. It’s fairly easy and generally rewarding; a good way to preserve excess fruit. The notion of competitive jam-making however, is both new to me, and daunting.
And that’s kind of the point. I’m easily distracted and a hopeless procrastinator. Last year when I discovered a townie friend regularly enters her garden produce and preserves in A&P competitions, I thought “how cool, I should do that.”
So I am. I’ve downloaded the entry forms, diarised the delivery dates and bought the fruit.
The phrase “jam tomorrow” expresses an unfulfilled promise (2); we are definitely going to have jam today.
(1) From Lewis Carroll’s Through the Looking Glass, and What Alice Found There
… “The rule is, jam to-morrow and jam yesterday – but never jam to-day.”
“It must come sometimes to ‘jam to-day’,” Alice objected.
“No, it can’t,” said the Queen. “It’s jam every other day: to-day isn’t any other day, you know.”
(2) Since Carroll’s use, the phrase has also been employed by CS Lewis, John Maynard Keynes and singer/song-writer Billy Bragg.
For me, sourdough bread is perhaps one of the purest examples of how natural growth processes can be utilised to create something sustaining and delicious.
Flour and water are combined, and left as a food offering to the yeasts and bacteria that exist all around us. Over time, and with extra food, this mixture grows sufficiently in bulk and strength that with the addition of yet more flour and water, the resultant dough can be kneaded and proved and ultimately baked.
Learning to bake sourdough bread has been one of my projects for the last couple of years. With every completed loaf, my knowledge and confidence also grows.