We’ve had a lovely Festive Season this time and I made a tremendous effort to keep the celebrations going on the farm with lots of yummy food.  Here are pictures of some Munchkin goodies:

Sorghum and coconut flour flat bread with Swiss cheese and bird peppers:

More flat bread hors d’oeuvres with sapodilla sauce and blue cheese (more Bird Peppers to add heat and give the Christmas colour!):

For Christmas, we had ham this time, unconventionally with sorghum and vegetables and home-made sour peach jam.

Ooooh, lots of this…Ribena and Rum!!  When I was a kid, Ribena was the stuff that we had with our packed lunches at school…a kid’s drink.  Now, we are grown ups, we have it as an adult’s drink!  By the way, Ribena is a British cordial made from black currants.

For the New Year, I decided to do Chinese for a change.  This is tripe with calamondin.

Also, we had Venison with Lotus Root.  And a yummy sauce made from home-made chocolate miso, calamondin zest and bird pepper.

Okay, we’ve had our fun!!  Now, back to work diggin’ in the dirt!!

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