Membrillo time

The recent winds have shaken most of the quince off the bush so time to make jelly and use the pulp to make membrillo - a quince paste which goes very well with cheese.

As these quince are small it will take a while to core and remove the numerous seeds and as they keep for a while I think I might wait for a very wet day.

Instead got on with the Christmas cakes ( much later than normal). We all got the NHS Scotland letter today for our flu jabs and booster in a couple of weeks time. All at the same time at Ingliston. How coordinated,