Oriental meal
Cannot pinpoint the exact cuisine, but Eastern inspired that’s for sure. White radish salad with cashew and chives, kimchi, Stir fried beef and veg, rice of course.
I eat kimchi once every four-five years. This winter I crave it, I dream of eat… Is it a climate change? Am I getting old?
Autumn Delights
Someone told me that leaving the skin on makes jam more fragrant. More flavour less work – my kind of experiment. To core a quince is job enough. The woody structure imperils the fingers, and I’m not fond of finger jam at all. Not to peel… with all my pleasure… Small brush and warm water rids of all the fluff quite efficient.
My Gran always said that caterpillars don’t like chemically treated fruit, if so, than that particular batch might be considered organic.
One part of chopped quince + one part of sugar left to stand for a day. The sugar should draw the juice leaving the fruit slightly shrunk. The goal is not to allow the pieces go soft when cooked. We’ll see. It is not my usual way, but I don’t want the normal type and reluctant to miss another quince season at the same time.
Cook in 3-4 goes , letting it boil no more then five minuets at a time.
Here is a result. Very pleasant one, too. The texture reminds me of a candied peel, only with a quince flavour.
Sauerkraut or Pickled Cabbage
…homemade this time. Cabbage, carrots, and salt, no trimmings or additional flavorings, exactly how my gran used to make. Still remember the first time I helped her. It seemed endless chopping and grating. A huge pot to last whole winter. One humble dish, a lot of fond memories.
