I was at a Slow Food meeting this week, the first of a new group, Slow Food Nidaros. Came home to the most delicious smell from our kitchen - my husband was practicing his slow food contribution, making juice from plums and berries from the garden.
He is a master doing this, and our shelves down in the cold food storage room in our basement is filling up with jars of delicious jam and bottles of the very best juice you can imagine - all from our garden.
Tonight I have been the one occupying the kitchen, making mint sauce and herb vinegar. The Blue Café is filling up to meet winter. But more about that tomorrow.
