Jeremy soaked some of the field beans overnight and then added broad beans (frozen earlier in the summer), beetroots, potatoes, onions, tomatoes, peppers and plenty of other ingredients.  The bean stew is bubbling away on the stove and we will heat it up on Monday night when we are sitting in the succah gazing at the stars.

Jeremy strained the rhubarb gin through muslin this morning and the pink liquid is on the shelf waiting to be sampled by our guests (the adults and NOT the children).

Bottom shelf holds the dried field beans, the middle shelf houses the rhubarb gin and the top shelf is looking after the four bottles of sloe gin that will be ready to drink by December.