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| {quince pickle + oxford marmalade} |
Forgive me readers, for I have not posted.
It's been 20 days since my last posting...
In all seriousness, I am so sorry for the lack of posting lately!
Have been on a pretty intense placement at Hutt Hospital and in any spare moment have been learning all about the art of jam and preserves making and generally about gastronomy from a master aristologist (which I've learnt has nothing to do with Aristotle and everything to do with good eats). Very exciting but leaves oh so little time for blogging.
But please do bear with me....there are so many awesome things I've tried out recently that I just can't wait to share with you. And just to whet your appetite here are a few teasers of things to come...
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| {quince paste aka membrillo + quince jelly} |
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| {slow rise malted loaf} |
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| {maple + chardonnay roasted quinces} |
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My child, please recite 3 x chocolate hail Madeiras and 5 x our Fruitcakes and all will be forgiven. :D
ReplyDeleteJam and preserves sound like a lovely skill to compliment your baking. I'm thinking tarts, sponge rolls made completely from scratch. Now that would be smug.
Home made jam in home made sponge...
You crack me up Genie!!! I've found it surprisingly relaxing...just stirring and staring into bubbling vats of sugary fruity goodness. Thinking about victoria sponges, montecarols, jam filled doughnuts... :P
Deletelovely to see you again! i LOOOOOOVE quince anything! so you really are teasing me :-)
ReplyDeleteThanks heaps hun!! Have been missing my wee blog! This weekend will be the quince-tastic blogging weekend promise!
DeleteGive us the quincy goodness before we can't lay our hands on quinces any more. Quick!! Time is of the vanilla essence!
ReplyDeleteSeriously,Nessie, we forgive you of course and are glad you're having a good time, but we would like to hear from you...
You are totally right Dale! The quince glut comes and goes in a flash. Will get my blogging hat on this weekend so watch out for some quinciness!
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