Ganga...... and finally these. The first one is #vegan.
Pollinators@LifeTimeCooking. The rhubarb custard is out of the oven. It’s best chilled. We can wait. This was ten cups of rhubarb, which was thirty stalks. #rhubarb, #minnesota m
@Pollinators It is making me very hungry. 10 cups! How long will that last you?
@LifeTimeCooking Three days. We can have it three times a day with a big spoon of yogurt. Longer if we rotate in anything else. We should rotate in more greens.
@Pollinators Nice. I like dishes that serve for days. Is it sweet or savoury?
@LifeTimeCooking Savory. Egg, coconut cream, maple syrup, almond extract. The crust is almond flour, coconut oil, egg and salt.
@Pollinators Lovely! Breakfast, lunch and evening dessert. The almond must give it a very special flavour.
I have just been smelling my quinces - such sensory fruits. Holding them, with a little of the fuzz on the outside, irregular shapes, is joy enough. But then, inhaling deeply as I bring them to my nose - scents of green apple and rose.
I might make the Hot Cinnamon Quince ferment from #Shockey later today. I have many quinces still to use, but am avoiding the sweet options (so far).
@LifeTimeCooking We have no quince stories to share.