**Peeks round crack in the door**

Hey! Pssst, is anyone out there?

How bloody mad is life right now?!

I’m staying on my normal (somewhat annoying) positive-train, so the best course of action for me is to completely not mention all the isolating, locking-down and media-mayhem business. (That’s my coping strategy and I’m sticking to it.)

But what I will say is this; as things go, I have a wee bit of time on my hands, and it’s proving difficult to fill it with useful things…

(But if you’re creating your first podcast, learning to crochet or have decided to give Mandarin a go, MORE POWER TO YOU!)

I’m having some trouble getting the old brain on-line, i’m more magpie than human; lots of shiny new things I have time to try, coupled with the attention span of a gnat. But hey-ho.

And so I decided to check up on my soshal-meejha and give the ol’ website a spruce up. And it occurs to me that I don’t spend much time here anymore. These are landing pages now. So I think the best thing to do, is tell you. That way, if you’re lost on the interwebs and you stumble bleary-eyed, into this little corner and you find the kettle isn’t even on (good grief!) Then this little post will be here to say; come on over to Facebook, there’s virtual wine annnnd gluten free treats. (And honestly, only the gods know what else I’ll be waffling on about.) I don’t run a business page that peddles stuff, just a normal Facebook profile where I can chat to you, and you can chat to me. So come and add me 🙂

See you soon.

J xx

Rhubarb gin anyone?

Okay then, I said I was going to attempt some rhubarb gin, so here we go…

Husband mentioned to a friend that I was after some fresh rhubarb, and just like that I end up with a bag load! (Note to self; I really must plant some in my garden, I love the big leaves and I have the space for it…)

I gave it a wash and top and tailed any of the stalks that needed it, and set to work.

 

I like a nice neat layout of ingredients, makes me feel organised. (Which I’m totally not.) But incase you’re interested, I have one litre of gin, 1.5 kg of washed and cubed rhubarb and 450grams of castor sugar. Couldn’t be simpler.

(A quick aside, I asked Husband to grab the gin, and just told him any old one would do… He comes back with Greenall’s, which I’ve never had before, and after a quick question to Google I discover that Greenall’s is the second biggest distiller of gin in the UK, making most of the supermarket brands and also Bombay Sapphire. Clearly needing to have a taste beforehand, I can tell you it was pretty good, add a slice of Cucumber and some tonic water and you could sit me in the sun and leave me there. But there was work to be done…)

I evenly shared the rhubarb into two mason jars,

and did the same with the sugar, then added the gin, and gave it all a good shake to dissolve the sugar.

 

Now it’s just a case of giving it a shake every-so-often, and in four weeks it will be ready to strain and drink, just 

in time for the next bank holiday me-thinks. Lets hope the weather is just as good.

J x