hokio
A wonderful weekend
Had a wonderful weekend with Bill. Started with gym sessions for us both, then brunch at Floriditas where we chatted with many people we know. Then drove up the coast to Peka Peka to have lunch with friends of Bill’s. A quick trip to Hōkio Beach to treat our drinking water, then back to Wellington to catch up with friends for a birthday and then a play at Circa Theatre - “Hope” - get your tickets now!.
Sunday - a very hot humid day - saw us walking through Mt Victoria and along Oriental Bay, then brunch once more, followed by shopping at the waterfront farmers market. A quick catchup with friends, then a visit to The Dowse Art Museum in the Hutt Valley - then Bill preparing for family dinner, and me joining a Wellington Pride Festival planning meeting.
Long weekend reading collection. Connected and contrasting themes - history, philosophy, cross-cultural exchange, reflection, and ancient thought.
Hokio Lime Marmalade Recipe
Ingredients:
1 kg of home-grown / organic limes (I use the sweet, yellow-skinned variety that we grow at Hōkio Beach) 2 kg of sugar 4 cups of hot water
Recipe
- Slice the 1kg limes with a mandolin, and chop roughly; reserve the juice created.
- Place chopped limes in a large casserole dish with the 4 cups of water and bring to the boil; then add the reserve lime juice. (If you want you can add extra squeezed juice of 2–3 limes for extra tartness at this point).
- Add 2kg of sugar, stir in, and hard boil for 5–10 minutes - ensure you reach 104C (the sugar set point)
- Pour the hot liquid into pre-sterilised preserving jars, seal and allow to cool. You will need around twelve 250ml jars.
You can adjust all the quantities - e.g. 500g of limes; 1kg of sugar; 2 cups of hot water; 6+ jars - as needed.
