As forecast, the weather has got warmer, wetter and windier. Today it excelled itself, with very high wind squalls, torrents of rain - and temperatures above 20°, very weird.
As Pietro and Marijke have a quince tree here in the garden, Barbara decided to tackle the making of some quince jelly - called cotognata here, and popular in Spain, where it is called membrillo. Generally it's a bit thicker than jam, and can even be sliced as an accompaniment to cheese.
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| The best view we had all day! |
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| A trio of quinces waiting for the chop ... |
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| Coognata - the white flesh of the quince changes to pink and even to ruby red during the cooking process |
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