SUN SEEKER

Seeking the heat, the sun, the fire, Autumn has come and I, like a cat on a bonnet would like to bask. To let the sun dive deep into my bones and fill me with that soft low vibrational light force.

For now the fierce sting of a swim in the ever cooler ocean is there to bolster my heart beat and the lemons growing daily more yellow on their branches like a thousand rising suns keep me waking.

My ever hungry senses and a divine friend bringing me chillis from her garden found me doing what I am often to be found doing, which is doin doing pickling.

Its hardly a recipe, it’s a ritual perfect for a Sunday morning , doors wide open with the cool air of Autumn rendering you just a little bit uncomfortably cold but in total denial and unable to change circumstances unless you’d like your whole house to smell like sweet vinegar.

The slightly gelatinous slithers of chill make almost anything better – a topper for soup, daubed over slithers of  boiled ham or freckling your scrambled eggs. The liquid, in her own right is a thing of untold beauty giving fire to any salad dressing and setting your heart alight in a 4PM martini/ any AM Bloody Mary.

2 cups caster sugar

4 cups white wine vinegar

2 finely sliced garlic cloves

15 long red chillis

1tsp salt

•  Slice your chillis into long slithers on the diagonal or any way you would like them to look as you gaze at them in the jar.

• Put the chilli slithers and all the other ingredients into a small sauce pan and bring to a simmer, stirring so the sugar is dissolved.

• Once all is dissolved you can leave the pot to simmer for around 30/40 mins or until the chillis become a little translucent and you can see the liquid is a little syrupy.

• Leave to cool, then jar it up and reach for your cocktail shaker x