La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.

Tuesday, September 20, 2016

Brown Gloop

Any type of chutney or relish with whatever ingredients, seems to always end up brown when I make it. I once made tomato ketchup with yellow tomatoes and yup, it was brown. 


Never mind. It still looks good on the shelves in the pantry and the flavour will probably be okay.


The other day I tried my hand at making kimchi.


Let's just hope that it doesn't turn brown too, eh.

Patricia xxx...x

8 comments:

  1. Nothing wrong with how it looks, its the taste what counts xx

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    1. Exactly ! Still want to wait a while for it o mature before I open one. xxx...x

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  2. I have a suggestion: make some Brown Sauce (officially brown, that is!)

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  3. I love your labels. My jars are often a case of guess the contents. ๐Ÿ˜Š x

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    1. Labels are courtesy of my husband. The other day he gave me some labels that said "green toNato relish" Couldn't possibly stick that to my jars of brown gloop. ;)

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  4. Yup, brown here too :-).

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