It's in the bag!

[muckefuck]

Last night I stood in line behind a man buying quinces. Quinces! I longed to ask him what he was going to do with them. He had a half dozen packets of vanilla sugar (or, rather, vanillin šećer) as well, but I can't think of a recipe that calls for both those ingredients. But he was so hawt I was intimidated and didn't say anything. Myself, I was buying only three things--baby spinach and onions for a vegetable side and yoghurt for breakfast--so I just slipped them into my satchel.

When I got in, the first thing I did was feed the cat, whose dinner was an hour-and-a-half late. Then I got the leftover cassoulet out of the fridge and on the stove. When I looked for bacon, I found a half onion from last week I could use and got those minced and simmering. At some point, I asked myself, "Did I put the yoghurt away?" And there was a container of yoghurt in the fridge so I thought no more about it.

The next morning I had about ten minutes to fix and eat breakfast and I was determined to make a healthy dose of fibre the centerpiece of it. I pulled the container of yoghurt out of the fridge--and determined it was an old one from a week or so ago. So what happened to the new container? Only then did it dawn on me I'd left it in my bag overnight. Fortunately, yoghurt doesn't go bad in a day, so my plan was still valid. But between that, leaving the burner on under the remaining cassoulet last night, and forgetting my gate key this morning, I'm beginning to worry about my spongiform cerebrum.

Comments

[bunj.livejournal.com]

It seems pretty obvious to me: membrillo is quince, sugar, and water. The vanilla flavor sounds like a good idea, actually. I may try making it myself, now that my grocer no longer seems to carry it.

[muckefuck.livejournal.com]

I thought about that, but he didn't look or sound Hispanic. If anything, I would've guessed Eastern European.

[bunj.livejournal.com]

As richardthinks mentions below, you don't have to be Hispanic to enjoy tasty quince paste. Quinces grow in a lot of places, and it's not a complex recipe (really, it's how most preserves are made), so I'm not surprised that other cultures make it as well. Besides, I was just talking about making it, and I don't look Hispanic either.

Next time, you can ask him. I'm sure he'd be happy to talk to you about his paste.

[muckefuck.livejournal.com]

I think we've all learned a little lesson here about leaping to conclusions about other people based on how they look. And quinces.

[bunj.livejournal.com]

And you thought this post was boring.

[muckefuck.livejournal.com]

What could possibly be more trite and boring than learning a little lesson about prejudice?

[bunj.livejournal.com]

At least we didn't sing.

[muckefuck.livejournal.com]

I was going to say "Thank for small mercies!" but the more I consider it, the more that looks like a pretty jumbo one.

[richardthinks.livejournal.com]

I really don't think they look that bad. Lots of pears are just as knobbly.

d'oh: bad html. Second try.

[richardthinks.livejournal.com]

ha. Bunj beat me to it: marmelada. Quince preserves are quite widespread through southern Europe (whatever that means), and definitely popular through the Balkans/Black Sea region. Here's a Greek one. Apparently they're also good in tagines. Hmmmm. And I'd guess they'd be great with roast duck, to cut the fat (which was the original intention of adding oranges, before some idiot tipped a huge bowl of sugar into the recipe).
This sounds dangerously good. Now I want to go get some quinces.
Now I think about it I'm surprised I've never seek a quince Rakiya.