I have been everso busy recently, chitting the oca. Chitting, for non gardeners, is the process of exposing tubers to light so that they sprout a bit before planting them so they grow quicker and are less likely to rot in the cold spring ground. It is very complicated. You put them on something airy so they won't rot (wicker basket excellent). You find somewhere light but secluded to leave them, so that cats and children won't play with them, and husbands won't throw them away, thinking they are on the way to the compost. Top of the laundry cupboard, perfect. Then you wait.
And this is absolutely the crucial step. You now have a window of opportunity to do nothing that you don't want to, as in:
Child: Mum, can you iron my terribly complicated tartan kilt with all the pleats that only a complete sadist would include as part of the school uniform?
Me: (lying on the couch reading an Agatha Christie novel) Sorry darling, can't, I 'm too busy chitting the oca.
School Mum: You know there's a P&F meeting on Thursday night, we need to have all hands on deck for the school fair.
Me: Oh, I'd love to, but I have to chit the oca.
School Mum: Does it take long?
Me: Yes, weeks sometimes, I'm terribly behind with it, so sorry....
Of course, you could chit potatoes too, but oca sounds more exotic. Oca is also called the New Zealand yam, but is really a form of oxalis. I buy it from the green grocer in its short season, and eat some and plant some. Some people like to roast them, but I prefer to slice them thinly into stir fries.
Tired, but determinedly cheerful mother of four. One grown up son (The Boy), one grown up daughter (The Girl), two girls at home, Rosy (17) and Posy (12). Trying to buy a little less, make a little more, live a little lighter, not mess up the children too much..