The kitchen is close to done. Not quite, but almost. That's another story, which at the moment I am unable to tell because if I do I'll suffer a conniption fueled from pure rage. So apologies if I need a week or two in order keep my blood inside my head on not spritzed upon my newly painted teal walls.
Afterwards, my body began to feel heavy, each breath sounded like the sputtering failings of a 1971 Ford Pinto, and the hallucinations began to get rather violent. (Last winter I ate almost an entire ham on my own and spent the day in a corner hiding from a figment troupe of murderous, giant praying mantises.) I have learned that having your favorite food for every meal is not a good thing.
Bruised and rotted fruit attracts the following:
- Jack the Corgi (who then throws them up)
Kumquat seeds are perfectly edible and, frankly, painstakingly removing each one is about as fun as sticking your hand into a ceiling fan. A trick: use the shredder plate in a food processor. Most seeds won't pass through the slots and it makes the task much quicker. What seeds remain are few and cook up plenty soft. I call the look rustic and the flavor isn't altered at all. The measurements for this recipe come from the Blue Chair Jam Cookbook.
3 lbs. kumquats
6 cups water
2 vanilla beans, split and seeded
1/4 teaspoon ghost pepper powder
2.25 lbs. sugar
1. Cut up and de-seed the kumquats. Place them in a large stock pot with the water and allow to sit in the fridge overnight to steep.
2. Add the vanilla, sugar, and ghost pepper. Bring to a boil over high heat. Lower heat to medium-high and boil for the next hour. Be sure to stir often to prevent burning.
3. Pour into sterilized jars, lid and screw, and process the jars in boiling water for 10 minutes to seal. This is amazing with cheese or mixed with a bit of yogurt.