Years ago I planted a rose geranium in my fynbos garden. At some stage, a wild violet bush overtook it. And now I have these amazing purple flowers for a short space of time, once a year. I decided to make violet syrup with them, after reading two similar posts on blogs I follow.
I belong to a Facebook group which deals with rentals in the area I live in. People complain all the time that there is very little in the way of pet friendly properties available to rent. I can understand why people are reluctant to allow pets when renting out their properties. We had one tenant whose dog made such a mess that we had to lift the carpets and replace them. But, having a pet friendly property means we can usually find tenants with ease. And we should be able to get a decent rental. Which leads me to the second complaint. People just do not want to pay a market related rental. Two bedroom flats in our area are going for less than the bond repayments. And tenants fail to realize that it is their rental that pays the owner’s mortgage.
Today’s inspirational recipe from Lavender and Lime ♥ Violet Syrup ♥ #LavenderAndLime Click To Tweet
During Covid restrictions, tenants could not be evicted. And many, including ours, took this as an opportunity to not pay their rental. Our tenant just did not care that we still had a bond and expenses to pay. He stayed until the law was on our side, and moved out, owing us a lot of money. We eventually got a garnishee order on his salary to pay us back a tiny sum each month. It would take us 7 years to get what he owed us. And this would only happen if he stayed employed. And of course, he did his best to ensure this did not happen. So, he is without a job, and we are without the money he owes us. And he, like many others, have lived rent free because he felt it was his right. Are you a landlord, a tenant, or neither?
Click on the links for conversions and notes.
- 25 g edible wild violet flowers
- 500 mls boiling water
- 195 g xylitol
- Place the blossoms into a large bowl and cover with the water
- Leave to cool for a minimum of 2 hours and a maximum of 24 hours - the longer you leave it, the more the colour will develop
- Strain, reserving the liquid and discard the blossoms
- Place the liquid and xylitol into a sauce pan and heat over a medium temperature
- Stir until the xylitol dissolves then simmer for 30 minutes
- Remove from the heat and pour into a sterilized glass jar
- Add up to 15mls of syrup (depending on your taste) to 200mls of soda or tonic water (and add a tot of gin or vodka to make it alcoholic)
View the previous posts on September 5:
- 2021: Target Acquired
- 2018: August 2018 Showcasing In My Kitchen
- 2016: Pomegranate Dressing
- 2014: Sablé Biscuits
- 2013: Sourdough Chocolate Cherry Cake
- 2012: Using Social Media To Build Your Blog Brand
- 2011: Ras El Hanout Chicken
- 2010: Food Quiz Number 35 For A Friday