This morning my son went to preschool, and I was able to get a lot done. The sauerkraut that has been bubbling in a friendly manner and keeping me company as I write in the dining room is now done. I could smell that it was ready: pungent and sour, it smelled nothing short of lovely, and I couldn't wait to have a bowl of that crunchy goodness. I crave sauerkraut, and I do think it's the vitamin C in it. This time, I made so much of it, that I filled a few quart jars to keep in the fridge, but canned the rest. Which I feel ambivalent about. Canning apparently kills all the lively bugs in sauerkraut, and I generally don't do it, but space is at a premium these days so we'll see how it works. I usually make smaller batches of kraut to avoid this problem and stick it all in the fridge, but the head of cabbage I got was massive, and needed to be dealt with.
The toast I had was inspired by Instagram, specifically Inna Jam (@innajam), a artisan preserves company based in the Bay Area. I've always thought: why not use greek yogurt as a spread, but never really did it. So when I saw a picture doing just that with a golden pool of good olive oil on it, I was inspired. It's my favorite new snack!
The cake was also inspired by Instagram, this time by a few users: Autumn Makes and Does (@autumnmakes) and Belle Jar Canning (@tamikabellejar) who were in turn inspired by fellow baker, Apt. 2B Baking Co. (@apt2bbakingco) It's this quince custard cake, and I implore you to make it. I had this jar of quince preserves sitting around that was (shall I admit it?) maybe two years old. It was quince essentially poached in rosé wine and honey. I used that in place of the poached quince in the recipe. These folks are all accomplished bakers, so I can vouch for this essentially easy recipe that's going to make you look so good. Unless of course you eat it all yourself. Which I might do. Maybe I'll impress myself, that would be nice for a change!