With the end of November drawing in quickly I must admit that my mind is less on Christmas and more pre-occupied with the quince and Clementines that are now available. Indeed I will have to wait a few more weeks for the first of the Seville oranges to become available, but marmalade season has officially begun in my kitchen as quite a few kilos of Clementines are bubbling away on my stove aided by a generous slosh or two of gin. The smell emanating from my kitchen is glorious to say the least; indeed to say it is sunshine for the nose would by no means be an exaggeration.

In the wet and cold I have also been doing a fair bit of packing boxes and assisting my beloved with the move to new business premises. It seems that the end of 2017 really will spell out with the old and in with the new. Let’s hope that my soon to be equipped catering kitchen spell good things as my jam and marmalade making goes professional and my new line of cocktail inspired preserves looks to hit the shops.

pastry chef covering the biscuits with melted chocolate

It won’t be just jam and marmalade that I’m making though, I’m also launching a line of pickles including pickled onions with a crunch and old fashioned piccalilli; but more exciting than all of this is my range of chocolates. For years I have pondered and contemplated making chocolates and I have researched and written quite a bit on the subject. I’ve been tempering chocolate and making truffles as a hobby and as gifts for years, but now I’ve finally taken the plunge and purchased a professional chocolate holding  tank.  So with any luck 2018 will spell good things.

2017 has been a bit of a topsy-turvy year for me, with plenty of highs and lows and a substantial amount of changes.   The Chinese year beginning in February 2018 is the year of the dog and I hope that this will spell some stability as well as some good and positive things.

Of course it goes without saying that 2018 will be busy with a new bundle of joy due in May. Bearing this in mind it is probably good that we are getting the upheaval of moving and indeed launching my new business venture now.

Well, I’ve my book to finish writing as part of National Novel Writing Month and so enough wittering on from me and back to the book.

So, until next time I bid you a fond farewell from West Wales.

Seren

 

 

 

About Seren Charrington-Hollins

ABOUT SEREN-CHARRINGTON-HOLLINS Describing my work through just one job title is difficult; because my professional life sees me wear a few hats: Food Historian, period cook, broadcaster, writer and consultant. I have a great passion for social and food history and in addition to researching food history and trends I have also acted as a consultant on domestic life and changes throughout history for a number of International Companies. In addition to being regularly aired on radio stations; I have made a number of television appearances on everything from Sky News through to ITV’s Country House Sunday, Holiday of a Lifetime with Len Goodman , BBC4’s Castle’s Under Siege, BBC South Ration Book Britain; Pubs that Built Britain with Hairy Bikers and BBC 2’s Inside the Factory. Amongst other publications my work has been featured in Period Living Magazine, Telegraph, Daily Telegraph, Daily Mail and Great British Food Magazine and I write regularly for a variety of print and online publications. I am very fortunate to be able to undertake work that is also my passion and never tire of researching; recreating historical recipes and researching changing domestic patterns. Feel free to visit my blog, www.serenitykitchen.com