> > > > > > smattering of
> > > > > > rose quartz across the toe, cute little beryl
tassles on
> > the RedWings?
> > > > >
> > > > > =splurt!!!=
> > > >
> > > > sequins?
> > >
> > > =SPLURT!!!=
> >
> > a little lace around the top of the ankle sock?
>
> NOW you're being just plain silly

you're right...
Russ isn't the frilly ankle sock type... hmm...
but I still think those beryl tassles would be fitting and elegantly
understated...

> > coq au vin does that to me.. still trying to perfect it
> > though the non-perfect attempts have been mighty tasty :)
>
> hmmm
> and then there's the marsalas and picatas which are so fast and easy it's
> scary

right! Love em -- can whip one of those out in a heartbeat. Perfect for
those "30 minute meals"
I'd really love to learn how to make a great paella. I've tried a couple
times, and it was "ok" but disappointing. The seafood is the problem I
think...just can't get fresh clams/mussels here, or I haven't found em yet.

> > I had a spicy lamb/spinach dish once that was out of this world
>
> oooh

with a superb bread... wasn't naan either, and I can't remember what it was.
Wonderful stuff.

> (and, of course, a cuppa chai)

yes :)

> > I usually serve it with rice cooked in chicken broth then toss in
> > some saffron,
>
> you're extravagant....
> =g=

ocassionally :) But it's so *pretty* :)
and it goes a long long way... it's expensive, but you don't have to use a
ton of it

> > have to call my mom every time I make an apple cake, because I loose
> > it  every time
>
> We need to buy you a binder....

I need to be more organized :/

> > > Taylor Gold Pears -- they're brown like boscs, a bit smaller.
> > > And, MY GOD, they're good.
> >
> > HAD EM! Loved em! Quite nice :)
>
> I
> Must
> Buy
> More
>
> > my mom and dad make a wonderful pear preserve... not too sweet so
> > you can  get the taste of pears
>
> very nice....
> Though we sorta stopped eating preserves, so I sorta stopped bothering
> with them.
> However, I'm always open for a new recipe -- especially involving pears.
>
> =hint=hint=

here you are! :)

ok, I'm going to try to keep this simple -- mom had a LOT of explaining to
do, but I think I've culled it down to the important bits. But if there's
anything you want clarification on, let me know :)

Pear Preserves

12 cups of small-diced pears (peeled)
4 1/2 cups of sugar
1/2 of a lemon sliced *very* thin -- in half pieces, or if you like candied
fruit stuff, cut it into small pieces
2 cups of water

mix all together in big bowl and put in fridge overnight (she thinks
anything less gives too little juice)
If the pears are very ripe, or very juicy, cut back on the water you add or
you'll have to cook it all longer and will wind up with mushy preserves

Next day, put it in a big pot -- like a dutch oven size
and start to cook it.
Bring it to a boil, and then cut it back to simmer
cook until the mixture is *translucent* Mom made a big fuss that this is NOT
the same as clear... clear will happen almost immediately, translucent takes
4 to 5 hours... she noted "3hrs is not long enough" but wasn't terribly
precise on what was. She felt "you just know"
She cautioned not to go too long or you'll have dry preserves
So -- once you've hit the magic spot, pour it into your washed jars. Close
it up -- set them aside until the lids suck down and pop. She said you do
NOT have to put them in a "water bath"
She thinks this will make 4 or 5 pint jars of preserves, but she was iffy on
her numbers because she does a whole bushel in batches.

She also made me make sure to tell you that she cut the amount of sugar from
the original "really old recipe" because she and my dad felt it was too
sweet and hid the taste of the pears, but that there IS enough sugar to
preserve with and not to worry if it will keep. It will.
She also said the lemon was the secret ingredient -- she felt it just wasn't
as good without it, but that it doesn't make it lemony. Oh, and she said
there are no spices because it covers up the pear, but that if you really
have to have spices it's ok.
("she'll be glad to hear you've allowed it, mom")

Kestrel "Too much fuss to make them, but I sure do like 'em on biscuits"
Koala



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