I took this, and a few other shots of a few other gulls, during a walk-and-coffee-and-cake break in what was otherwise quite a demanding day. As well as all the usual stuff (shopping, cooking, more shopping, more cooking, etc.), I boiled up a big pan of quinces and pulped them in preparation for making some quince jelly. The pulp is now straining through a jelly bag, and will carry on doing that overnight, after which I’ll preserve the juice and compost the pulp.
I’m feeling pretty bad about the pulp – usually the quince jelly comes as a happy after-thought, once I’ve transformed quince pulp into dulce de membrillo – but membrillo takes some making, and this year it feels like quite a bit too much effort. With luck, I’ll have got my membrillo mojo back by the next time our quince tree produces a bumper crop of fruit.
