There are some tasks that I tend to put off until I absolutely have to do them. One of them is filing. I have a stacking drawer system above my desk and the paperwork gets sorted into that before it gets filed. About a year ago I needed to find a document and while I was searching I decided to shove all the papers into a file. This was about 5 years of filing and took me very little time, mainly because I did not sort anything out. Then 6 months ago I needed to find another document and I took the time to sort the file out. I now have the documents sorted into categories making it easier for me to locate old invoices. This is for a property I manage and jointly own. My personal filing is more up-to-date as I tend to get to it more often.
Today’s inspiration ♥ Recipe For Lavender And Lime Jelly ♥ can be found on Lavender and Lime #fijchallenge Click To Tweet
I cannot say the same for my Receiver of Revenue papers. I decided to get on top of things the other day and found papers going back to June 2014. We only need to keep documents for 5 years so they are closer to being chucked out than needing to be stored. My business filing tends to get done on a need to basis, usually around the end of the financial year or when the drawer is too full. The task of making my lavender and lime jelly was also put off until the very last minute. I am usually far better organized with my recipe testing but I am still too far behind right now to be blogging more than a few days in advance. With only three weeks left before we head overseas I am going to have to change that! In the meantime I shall savour this jelly.
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- 10mls dried lavender petals
- Boiling water
- 250mls reserved liquid
- Finely grated zest and juice of 2 limes
- 190g fructose
- 10g apple pectin
- Place the petals into a large jar and cover with boiling water
- Seal the jar and leave overnight
- Strain through a muslin cloth and reserve the liquid
- Place 250mls of the reserved liquid into a sauce pan
- Add the lime juice, zest and fructose
- Bring to the boil over a medium temperature, stirring until the fructose dissolves
- Remove 60mls of the liquid and add the pectin to make a slurry
- Add this to the sauce pan and whisk in
- Reduce the temperature and leave to simmer
- When the temperature of your jelly reached 104° Celsius) remove from the heat
- Place into a sterilized glass jar
- Leave to cool before sealing and storing in the fridge