food, Writing Workshops

Food, Wonderful Food!

Saturday I got to spend the entire day playing in the kitchen! I made stock from bones stored in the freezer. I cut up and dehydrated sweet potatoes for the dog (who knows the words “sweet potato” and runs to the freezer when I say them). I started currywurst in the slow cooker for dinner and got to drool over the thought (and scent) of that all day. Finally, I wanted to make cookies, and ended up making macarons because it’s been too long since I’ve eaten really good, fresh ones.

IMG_2761Like many who enjoy puttering in the kitchen, I couldn’t stick to a known recipe. This was, after all, my second whole attempt at macarons (the first being many years and 3 kitchens ago), so “bucking authority” was obviously the way to go. I ended up making chocolate macarons with a chocolate-cinnamon filling. They were–are! I mean, they ARE–delicious! And they don’t look too bad, either, which is always a bonus.

So, why the bout in the kitchen? I was in a wonderful mood. And why is that? Because I’d just gotten the news that this July I’ll be at Taos Toolbox, a novel writer’s workshop in Taos, New Mexico, run and taught by Walter Jon Williams and Nancy Kress, along with a changing cast of special lecturers. Which means that my Jessamin Stow series will benefit from all this awesomeness! I can’t wait.

Will I see you there? Have you applied? Applications and acceptances are rolling, and ongoing until the class is full, and I know you have time yet. Until then, have a cookie!

food, Nature, Personal Life

Pindo Palm Jelly! Almost…

pindojellyI did it–I cooked a big batch of pindo fruit down into juice and turned that into jelly! Or, well, runny jelly. It didn’t solidify, or gel, quite enough. But the runny jelly works fine as a sauce for veggies or fish, and will be lovely over yogurt or ice cream.

I immediately tried it out, and it worked like a charm. Pindo jelly sweetened the sweet potato puree, giving it a tropical touch, and made a beautiful simmer sauce for tilapia.

The flavor is unique and lovely–somewhere in the vicinity of peach, mango and apricot, but with banana notes and maybe some pineapple-y-ness, and some wee effervescence of coconut. Delicious! If you get the opportunity to try some, I suggest you do.

Now I need to come up with ways to use this bounty. Hmmm, how about pindo ice cream…?