Today was full of both.
Whatcha doin', snake? Oh, holy Moses!Vocabulary word for the day: ovoviviparity. [While I was capturing this on camera, Jane had found a mole hill and was throwing the dirt all over me, exclaiming "Feels good!"] Just the tiniest square of orange.
Here's one of my jars of quince paste, or membrillo, or pate de coing, or as the English say, quince cheese (definitely the least romantic). They all sealed properly, so I'm pleased. It's so good I ate all the little bits off the stovetop this morning (when it gets boiling it's like a volcano). If you haven't had it, please go find some. Membrillo is usually not that hard to find. Manchego and membrillo is a traditional combo in Spain. I was first introduced to quince paste in France. I was served an alchemical apple tart with a layer of pate de coing between the crust and fruit. Hooked. Anywhere you read about this stuff, you'll probably read how it suddenly turns from it's boring apple color into this carnelian loveliness at the end of cooking. I still have about five pounds of quince left. Stay tuned. Twins. This corn became Jacques Pepin's corn parfait which we highly recommend. We had it tonight with Deborah Madison's tomatillo salsa. YUM. And speaking of magical food, have you ever fried fennel? Easy peasy, and talk about alchemy. Trim it. Slice it up keeping core intact. Steam 5-8 minutes. From the steamer to a plate of flour, then into hot olive oil. Yum yum yum. Sometimes the meals where we use up the CSA veg to make room for the next box are the best. I'll be sad when it's over.
On an unrelated subject, the gnome I put up this morning was featured in a treasury with other "undiscovered" sellers. Here's a prayer we all get a sale!