(no subject)

[madbaker]

Bugger. I killed the computer again.
I have to figure out how I'm doing it, and stop it!
I have a couple of .dll files to try and get - maybe that will fix the problem. We'll see if I can download them from work.

The worst part is that neither the wife nor I had printed out our class documentation for this weekend yet. Aaargh!

In less annoying news, I made some elderberry syrup last night. It was supposed to be jam, but it never set. The first time I tried boiling it until setting, I got elderberry concrete.

I may have to break down and use commercial pectin. I usually don't, as I prefer boiling down to a more intense flavor. Quality over quantity and all that.

The most effective way to separate elderberries from their tiny little delicate stems: tease them.
(pointing a finger) "Hah hah! No-one knows what to do with you!"

(...or run a fork through them.)

What I'm reading: Kage Baker, Mother Aegypt

Comments

Or freezing

[finickynarcane.livejournal.com]

I've heard that freezing the bracts and then just giving them a shake is supposed to do the trick, too. I can neither confirm nor deny.

[goldenstag.livejournal.com]

It's not like you don't know any technogeeks ...

[spiderdust.livejournal.com]

In less annoying news, I made some elderberry syrup last night. It was supposed to be jam, but it never set. The first time I tried boiling it until setting, I got elderberry concrete.

I may have to break down and use commercial pectin. I usually don't, as I prefer boiling down to a more intense flavor. Quality over quantity and all that.

Boil it down, but use only a teaspoon of commercial pectin (as opposed to using a whole packet, like the box recommends). That way you'll still get the intense flavor, but it won't be syrup or a hard gel.