lotsofplants

Last night I made quince paste, or as the Sephardic Jews who came up with the recipe call it, bimbrio. You take quinces (home grown in my case), boil them, mash them, strain the seeds out, and then boil the heck out of them until it's stiff and sweeten to taste. Let dry overnight. Cut in to squares. Optionally roll in sugar. Devour. Aw, yeah.