I've got half the long table on the sun porch covered with ripening tomatoes, and in a minute I'm going to go get the hulls off the toasted hazelnuts, so they'll be ready to whack with a rolling pin a couple of times and stuff into apples for CJ's birthday (observed) tomorrow. And then I will collapse on the couch, because I've already had enough of today.
I also brought in lots of rosemary. Does anyone know if olive oil will keep normally if I infuse it with rosemary, or under what conditions and for how long it would keep? I really want rosemary oil fairly often throughout the winter, because rosemary buns are a great joy, but I don't want to waste the time if it'll just go rancid for some reason I haven't adequately thought through.
Also I have a hippo to mend.