Opulence of the East – Persian Jeweled Rice and Slow-Roasted Shoulder of Lamb with Quinces

I am a terribly lazy blogger.  Why is that, you ask?  Simply, because I blog for the pleasure of it, and this blog is not monetized, so I do it on occasions when I have something to write about, have the time to write, and some nice photos of food that I might have managed to snap before it got devoured.  Which means, in order … Continue reading Opulence of the East – Persian Jeweled Rice and Slow-Roasted Shoulder of Lamb with Quinces

The Lost Gold of Autumn – Quince Fruit

Update:  The quinces pictured actually ended up in a totally gorgeous, tangy, flavorsome marmalade-like set jam (recipe here).  And there was much, much rejoycing! One of the things I love most about autumn is that autumn is when all quince fruit, be it true quinces (Cydonia), or Japanese and Chinese flowering quinces, come into season. The first thing you notice about the quinces – from … Continue reading The Lost Gold of Autumn – Quince Fruit