I had made quinces jam from the left-overs of steam-juicing quinces for making jelly. The jam was an experiment - the pulp in the steam juicer smelled and tasted too good to just throw it away. @MatthewNewell told me that in the UK meat is sometimes served with quinces jelly,I tried some of the quinces jam yesterday: it's enriching the taste a lot! Today I tried it with a rice-pepper dish. I added some chili sauce, some turmeric based spices mix and a spoonful of quinces jam - a very nice taste! I guess that I will try to make some quinces chutney. Maybe @LifeTimeCooking has a recipe for that, too :-)
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Content warningFood
Sorry for the crappy pic but I've not done a food pic in forever and I like to post them to remind me that sometimes when I go into a fugue state and then awaken and have made a bunch of stuff on autopilot that it's quite nice and also worthwhile. My brain often goes to path of least resistance so it's useful to remind myself that a few extra steps can yield happy healthy(ish) food. Also - and I know I say this about everything, buuuuuut - is Mexican food the best in the world?...
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Trying a Japanese version of claypot chicken rice (my own invention), lol... miso chicken rice. 😬
oh. look. more spaghetti sauce. 😜 😅 (two more batches to go!) At least this time, all the lids sealed correctly. I didn't know Ball changed their lid chemistry and I was doing wrong by pre-heating them. #Harvest #Preserving
