Travelling with relish

We never leave home for our travels without taking several jars of home made relish. Along with a great big "hunk" of corned beef the relish makes up a vital part of our daily routine. We stop for lunch...make the relish and "red gum" sandwiches and sit back to munch with contentment. We're on the track, and life is good.

So, today Dad and I are making up another batch because in 70 days time we're heading off for eight weeks travelling on the Gunbarrel, the Canning, the Gibb River Road and the Gary Junction Road.

Dad will have already cut up the onions ( because I can't do that without crying painfully) and the tomatoes yesterday and they'll have been left covered in salt overnight.

This afternoon we'll start cooking and stirring while we watch the footy and by tonight we'll have about thirty jars of beautiful, mouth watering relish.

Mum and Dad used to argue over the relish. She peeled the tomatoes, he couldn't see the point in doing that so they made some each...specially marked so we could all judge who had done the best batch.Well, sorry mum, if you're looking down, watching us...the skin is staying on...but it's still your same old recipe.

Viv