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So over it

I am officially done with making bread and bread-like meals.  I spent about 1.5 hours making teeny, tiny calzones, and that was AFTER I kneaded it and let it rise—from the time I got home at 4:30 until 9:30 I was working on making calzones….UGH!  such a waste of time.  From now on, I’m only making bread on weekends.

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It’s Quince Season!!

It’s Quince Season!! I got my hands on three green quinces at the  market today!  I’m going to have to ripen them somehow…

To ripen quince, place in a dry, cool location out of direct sunlight for a few days. Turn fruit several times during that period. For quince that are light green in color (not yellow) and need a longer ripening period (staggered for later use in the kitchen), enclose in plastic bags or containers and store in a cool place for a period of 1 to 2 months. Storage is the same as for apples. Remember to keep quince separate from any other stored fruit, since the strong aroma of quince will taint other fruit flavor. Watch for superficial scald and flesh browning on some varieties.

Read more: http://www.doityourself.com/stry/how-to-harvest-a-quince#ixzz0z9wiu8mO

I guess I’m going to have to wait a month for them to ripen 😦 boo
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Never Trust Ketchup

I did something stupid while making dinner:  I used ketchup when I knew better.  Normally, ketchup is an ok sub for tomato paste—-normally, but instead of a balanced, slightly vinegary ketchup, I only had a sweet (and therefore, gross) ketchup which made my tomato sauce sweet and spicy with a less-than delightful chemical aftertaste.  I don’t think it went very well with my eggplant.  It would have gone well, except that I used half ketchup/half tomato paste to make the sauce.  Sigh.  At least now I know never to trust ketchup.

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