Thursday, January 24, 2013

Making Marmalade...Or Not

It's January, which means it's marmalade time.  Organic oranges are ripe and cheap for the asking, and so I picked today to fire up the canner and get a few jars put up for the rest of the year.  This morning has been about preparation, which has consisted of:

1.  Thought about making the marmalade.

2.  Thought some more.

3.  Watched an episode of "House Hunters," where the couple moves to the South of France.

4.  Thought about moving to the South of France.

5.  Took cute pictures of my dog sleeping.

6.  Headed into the kitchen.

7.  Ate an orange.

8.  Arranged surviving oranges in a nice still-life for a picture for my blog.

As you can see, making marmalade is a complicated process with many steps.  The reason I put it off and procrastinate is because the first step consists of peeling about six oranges, removing all the pith from the skins, then cutting the skins into little, matchstick-sized pieces.  It's maddeningly meticulous, before you even get to the cooking part, but if you like authentic Scottish marmalade, the orange skin is an essential part.

And so it must be done in the exacting fashion described above...thinking, dog pictures, eating your ingredients.

So I'm going to get right on this marmalade business.


(I'm thinking I will at least do the matchstick part today.)

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