Preparation
Well, not preparation exactly. More like thinking about preparation. For a start, I won’t be reaming the oranges by hand this year – I’ve done it many times before, but now I’m old I’ve decided to give my hands a … Continued
Dulce de membrillo
Before we went out to Broadway yesterday R and I cooked the quince paste, and then left it drying out in the slowest of slow ovens. This is one of those processes – like finding the setting point of jam … Continued
Characterful
“These pears are about perfect now,” said R. “Good,” I replied. “Photogenic, you think?” “Oh,” said R. “I didn’t realise they were a photo project. Sorry. If I’d known, I wouldn’t have eaten half of them.” “That’s fine,” I said. … Continued
Quince season
Yesterday I used the excuse of us having quinces – brought down from the tree in the wild garden by the recent storm – and the fact that I therefore ‘needed’ to devise a still life image around them, to … Continued
Retro Saturday
Apologies to the vegetarians in the room. On winter Saturdays I quite often make a casserole in the slow cooker, keeping some of it aside in the fridge for Sunday lunch, and portioning the rest for the freezer. Today, though … Continued
Gemmiferous
Wikipedia tells me that “forerunners to modern Brussels sprouts were probably cultivated in Ancient Rome. Brussels sprouts as they are now known were grown possibly as early as the 13th century in what is now Belgium. The first written reference … Continued