So, I’ve decided to do it. 

Blackcurrant & Strawberry Jam Spread:

Marmalade:

WHY LOW G.I. JAMS?
The glycaemic index (GI) is a ranking of carbohydrates based on their immediate effect on blood glucose (blood sugar) levels. Carbohydrates that breakdown quickly during digestion have the highest glycaemic indexes. The blood glucose response is fast and high. Carbohydrates that break down slowly, releasing glucose gradually into the blood stream, have low glycaemic indexes.

A food with a glycemic index of less than 55 is considered a low glycemic food while 56 to 69 is moderate and over 70 is considered high. With our G.I. ranking at no more than 35 you can see these are extremely healthy.

At last – products that taste like REAL jam, look like REAL jam and have no artificial anything in them.

Go and tell your diabetic friends – New Zealand Innovative Foods have got what you have been craving for.
Delicious jams without the bad chemicals.

It really is a cats life!

I\’m eating my breakfast as I write this and have some FANTASTIC news to give to you.
On my toast is the first of our completely additive artificial crap free, Low Glycaemic Index jam spreads. They will be available through gourmet stores in NZ under the deVine label, and they truly are divine.

If you are going to the Gluten & Allergy free show on the 22 May at the ASB showgrounds, you will find us there and the jams will be available to purchase from our stand.

We had an amazing happening the other day.

Some boxes of samples were sent to Kuwait and found their way into the wrong persons hands.
anyway the long and short of it is, that the wrong persons hands wife is the personal secretary to the son of the reigning Amir of Kuwait (Monarchy).
The decree then came back – please import this stuff! We are very glad that our humble products please their excellencies.

YAAY!

Anyway, I\’m going to go and finish my yummy toast and coffee.

Matron of Honour, Bride & flower girl

In the lead up to the wedding, I had moments of panic which manifested themselves in nightmares. I distinctly remember panicking in case my dress wasn’t ready in time, and that night dreamed that I arrived at the church late, IN MY NIGHTIE, and that it was totally see through.
Now, the groom is a bit of a poet and he put it down in poetry – thought you’d like to share the laugh with me:

‘Twas a bright sunny day
In a church in Torbay
The guests were assembled when on a
Pew near the back came a “Oh! Flippin ‘eck!”
“Where the hell is the Matron of Honour !?”

Well Jimbo was there
(Though he didn’t care)
But brother Dave Bisset was cross
Then Sally said “Dave…
Now just you behave
And don’t you forget who’s the boss!”

The bride then arrived
And duly contrived
To gather her tresses and train
She said “Tell me, patron
What news of my Matron?”
And met with a silent refrain.

The Vicar said “Right!
I’ve ‘ad a long night
So can we get on with it please?”
Then Roderick’s boss
Said “I don’t give a toss!’
And gave the Bride’s bottom a squeeze!

Sir Hifford was there
With a dignified air
And turning toward the best man
Said “Don’tcha think, Rex
This is better than sex?”
I think I’ll sit under the fan!”

Sir Hifford Wilkingford-Bissett and his mother the Dowager Duchess

“She’s pissed as a newt!”
Chuckled Stan “What a hoot!!
She’s been on the whisky and gin!”
She said “I have not
Now don’t talk such rot
Just look at the state you are in!”

“My dear” said the Vicar
“I see just a flicker
Of bosom beneath your attire
Pray don’t be so flighty
As to wear such a nightie
So sheer as to upset the choir!”

The best man cried Ha!
She’s wearing no bra!
And that nightie’s as thin as a veil!
It seems that the liquor’s
Affected her knickers
“Cos they’ve disappeared as well!”

The Vicar said “Right
I don’t have all night
So let us get on with the show”
The Matron said “’eck!
Just give us a sec
To get all me ducks in a row!”

Then Sally cried “Hey!
Get out of the way
I can’t see to sing and all that!”
Then came the retort
“That’s good ‘cos I thought
That someone had stood on the cat!”

The man at the organ
Whose name it was Morgan
Confessed it was he that had spoken
Sally said “Shut your face
And get back in your place
If you don’t want to get your nose broken!”

Dave Bisset jumped out
Of his seat with a shout
Of “My wife’s been insulted begorrah!
I’d have done it myself
But it’s bad for my ‘elf
So maybe I’ll try it tomorrer!”

Then Emily said
“That organist’s dead!
No way will he live after that!”
As Sally bore down
He did tremble and frown
Ending up on the floor with a splat.

The guests were aghast
As the matron cried “Blast!
This was all going to be so fantastic;
But now there’s a fight
And my dress is alight
‘Cos a candle has caught my elastic!”

Then Rex, in his arms,
Took her delicate charms
And carried her off to the font
The Vicar said “daughter
Your bum’s in the water !”
And she said “ that’s just what I want!”

Rod’s boss came across
And said what a loss
To whatever proceedings ensued
If due to the fire
She lost her attire
And had to perform in the nude.

Sir Hifford cried “NO!
I’d rather just go
Than to face such a spectacle here!”
Then Jimbo said “Yeah,
But she won’t really dare
Cos she doesn’t like people to leer.”

But after a while
Wearing only a smile
The matron of honour proceeded
The Vicar said “Please
Would you look at your knees
And leave all temptation unheeded.”

And so with good grace
The marriage took place
And love won the day in the end
And best news of all is
Despite his big fall is
The organist is on the mend.!

© Rod Walford April 2009

I think I’m going nuts.

There is so much to do, my desk looks unbelievable messy – I need a magic fairy to come in and do my filing for me and organise me.

We’ve had another export order! So exciting. This has a much shorter lead time than the first one, so with every one elses orders it’s almost manic.

I made a yummy dinner the other night, family favourite – here’s the recipe:

Have your butcher de-bone and score a piece of pork belly.

On the meat side, poke holes into the flesh – the point of a sharp knife will do nicely.
Stuff the little pockets with Dining Alfresco CORIANDER LIME DIP
And smear the whole of the meat side with the coriander mix.
Leave to sit at least an hour.

Before cooking, turn the meat over so the crackle is face up. Rub salt into the skin.
Place into a baking pan, and pour in about half cup of either pineapple or orange juice. Bake until the meat is cooked and the crackle done.

Remove the meat from the dish and make a jus (gravy type of sauce without the thickening) by adding a little tequila and gently reducing the liquids down over the heat.

SOOOO yummy.

Try it tonight. Pork Belly is relatively cheap and because it’s so rich, each serving can be quite small, so makes a cost effective meal.

and now I’d better go and rescue the pot I burned – oh my poor fingernails.

We’re now almost half way through January 2009 – unbelievable. I’m gradually pulling myself out of my sloth forced on me over Christmas and New Year from over-indulging in good food, rest and relaxation.
But I’m excited and ready to face a new year with all its challenges, potential and pit falls.

It started for me, with a phone call – hello, would you like some Korean homestay? Oh, um, I wasn’t planning on it, our bedrooms are full (remember I said the daughters both came home) yes but Justine, they’re desparate.
I’m a softy, ok then just this last time.
So welcome to Jane and Julie both aged 12. They’re only in NZ for two weeks, but they are so delightful, and CUTE!

So, now my cup truly runneth over – with work.

This year we have so much going on that by the time next Christmas comes I’ll be really ready to fall in a little heap (ok, so I’m too big to make a little heap) a BIG heap then, and collapse for a week or so. Anyone want to mother me?

I wish I could tell you all that was going to happen over the next couple of months, but that would spoil the surprise.

NZ Innovative Foods has some marvellous surprises in store.

Hey, one of our customers – One Red Chilli, came up with a fantastic idea.
Fiona started serving the Grape Chilli Cha Cha on bacon and eggs in her cafe. So we tried it.

OMIGOSH! It’s really good. He who would be obeyed (if I was that sort of wife) thought at first that it was maple syrup, until he got the mild after burn from the chilli.
Grab a bottle from your nearest stockist and try it – really yum.

Well keep an eye on my blogs as I will tell you all about the goings on and the new products (oops, let the cat out of the bag) we are going to be launching.

OK, I’ll tell you about one. Singapore Airlines have honoured us by using our Feijoa Grappa paste on their first and business class menus. As this has been so successful we will be putting it into the main retail outlets as well. Just you wait till you try that!

And now I had better go and pick Jane and Julie up from the tour of Auckland and cook dinner for the starving masses.

My 2008 has been alternately horrific and exhilerating. There have been moments of sheer despair and then mountain tops.
But all through it, I have continued to learn and explore life.

2008 saw our first export order, signed, sealed, delivered.
2008 saw both my daughters decide that home was cheaper to live at than flatting (I wonder when they’ll leave again?)
2008 saw my husband without work – that was very scary, saw my eldest daughter made redundant, and mortgage interest rates go up along with petrol.
2008 also saw my doggy reach the end of her life, that was sad. We had Mystre for 12 years, she was an utter nutter, the biggest wimp out there, but very affectionate and very mischievious.

Mystre with Vanya

But I hope there is one thing that won’t change over this new year – you!, my friends.

Raise your glass now to this new year, thank God for all His blessings of the old year and then look forward to the future.

Here’s to 2009.

1) when basting a ham do i pour the juices out
That depends on what stage you are thinking of pouring the juices out.
What baste are you going to use for the ham? a very simple one is orange juice mixed with brown sugar and either sherry or port. Pour that over the ham and every 20 minutes spoon the juices up and back over the ham.
You only tip the juices off at the end of the cooking time.
2) can you cook ham in turkey basting bag.
Well I guess so, but you won’t be able to baste it. You would have to pre-baste the ham and then seal it into the bag. It would rather defeat the purpose of basting though. I assume you want to use an oven bag to save on cleaning the oven? For once a year I would clean the oven and use a delicious baste over the ham. Nothing quite like it!

3) do you have a christmas ham basting recipe
I’ve given you my personal favourite using the Fruit’n'fire Passionate About Chilli Sauce, however if you can’t get hold of that then try this:
4 Tablespoons Port
Juice of one orange
¼ cup brown sugar
4 Tablespoons Honey
After criss-crossing the ham fat, press the cloves into the fat.
MELT the honey and combine all the ingredients together
Gently spoon the baste over the ham, constantly stirring the baste to ensure all ingredients are evenly mixed.

Happy cooking.

If only we had Herceptin in 1976.

My mother

There are so many who aren’t celebrating Christmas this year, so many alone or recently bereaved.
What are we doing to share what we have with them?
My cousin died three days ago of breast cancer, it’s quiet in the family at the moment.
Spare a some thoughts for those who are struggling and open your heart and homes to those who are alone.

Justine