NOCINO

As soon as I say that I won't be posting until we go away, or even afterwards, lots of things happen and one post comes after another! :) The nocino recipe which I found on the net suggested that the green walnuts should be removed after 6 weeks, the liquid strained and bottled. 6 weeks were up and we decided to do it today prior to leaving for the Hungária Kupa, so that we will not have to bother with it on our return.

As you can see there are three bottles in the picture. Starting on the left, the first one is a full litre of Nocino for Alex and Meaghan. I hope they will be brave to put it into one of their suitcases, otherwise they will have to drink the whole lot while visiting us next year! :) Perhaps that's not such a bad idea, anyway, considering how gorgeous it tasted when I licked the few spilled drops and the utensils after we finished the bottling. The second little bottle was the surplus, which Roy put into a tiny Vodka bottle. I suppose that will be the taster. Talking of which, it did taste a bit bitter, but the recipe says that after a year in the bottle that will disappear or will diminish to pleasant levels. Finally, you may want to know what the big bottle is. Well, at the end of one of the Nocino recipes (as I have downloaded about half a dozen before deciding which one to use) it said that the solid stuff - mostly the green walnuts - can be infused with wine for a delicious tasting vermouth. So, after they were drained of the booze, the walnuts got recovered, this time in good quality white wine and we will let you know once we have a go at drinking it what it turned out like. Cheers!