There wasn't a whole lot of time today after I went into the office for a couple of hours. But I needed to do something productive and fun after working on a Sunday. I'd bought some quinces yesterday, so I made ye olde poached quinces. This time I canned the fruit so I can use it later. As I've mentioned before, I love the old-lady aesthetic of putting up fruit for the winter. By contrast, I don't like the old-lady aesthetic of my brand-new, short, rather conservative a-line bob hair cut. Not sure where the line is.
So after I put up the quince, I made two pies. First just a simple apple pie, with a collection of random apples from my fridge. One was a pear-tasting russet fella, 2 other very green tasting russet ones, something nice and tart (should've saved it for eating) and a winesap. That'll be a pie to eat with a fat slice of sharp cheddar or wensleydale and a glass of white wine. The second pie was a bunch of big wormy gnarly-ass winesap apples - carefully trimmed of course - plus one fruit's worth of poached quince. The first was thickened with flour, the second with cornstarch. Check back later for results.
I've got what, almost 3 weeks til thanksgiving? Pie - check. On the way home from work I ordered a goose from the butcher up the street. May I tell you how fucking awesome that place is? I asked if they had a line on a goose for my holiday dinner, mmlle. just said, "how many pounds? when do you want to pick it up?" easy as you please. They render their own lard there too, so if you need some for pies or whatever, just call a day or so ahead. I also did some thinking about the stuffing: chestnuts, cherries, leeks, onions, bread? Or something? I should look at the recipe for that wonderful savory bread pudding that Jen made a couple years back, see if the flavors can be modified appropriately.
What else do I need? Roasted (in goose fat??) potatoes, bitter greens (obvs)... brussels sprouts? rolls? Suggestions?