Quince-persimmon-ginger sauce

As it turns out, no one was remotely underestimating the toughness of quinces when they said they were rock hard and you really had to work on and cook them. It was a fair workout to get them cubed. Anyway, once peeling and cubing them (got about 2 c), I tossed them in a saucepan with some water (1/2 c) and sugar (1/3 c) and got them cooking over medium-high heat. Once that was going, I added 1/4 c crystallized ginger, four large rounds of fresh ginger, and just under 2 cups of peeled and cubed persimmon. I boiled this all together until the quince finally softened enough so that I could mash it a bit. The mixture was good but sweet so I added a couple grinds of white pepper. The result is actually a lovely sauce/jam that I could see being great on cream cheese and bagels, crackers and a sharp cheese, or even a glaze for pork or chicken. I'll keep you posted but am pleasantly surprised by this creation. It's pretty, too.

Beets recipe posted, kinda slow today, brussels sprouts a'coming

I just posted the Beets in Orange Cream recipe from last night (my adaptation + the original for lime cream). That was really a good dish, such a unique way to prepare beets. That was a big wine with scallops and veggies, and while I did persevere and go to Pilates this morning, I am feeling a bit tired. It didn't help that Jack crawled in bed with us at 5, and from 5:30a-6:10a, Oliver screamed MOMMY at the top of his lungs. They have been off schedule since Halloween. Whoa.

Today I intend to make a fabulous Brussels sprouts slaw with candied pecans and mustard vinaigrette, but I'm not sure what'll follow. Yesterday was quite a productive day of cooking so I might ease off this afternoon.

We looooved dinner

Peeps, we are so happy, tipsy and full. The scallop cakes were so good, and the dipping sauce- HOT! SPICY! YUM! Peanuts, habaneros, rice vinegar...mmm. And the beets were delish. It was like sophisticated orange cream soda on beets. We also opened two good bottles of wine, a white -Iron Horse Estate Chard- and red -Jonata El Corazon-. Both are fab. Donna/Dirk, if you are reading this, you would love both!!! Update: T actually found childcare for my decided weekend away and will be coming with. Terrific! We'll be going to Philly and eating like mad.

Greta van Susteren scares me.