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What’s in a name? Hazelnuts in Chile

Avellanas. Avellanas are hazelnuts. And you know hazelnuts (or filberts as I used to call them). Tasty and creamy, nutty and a good addition to chocolate to make the delicious and transfat-rich Nutella. And they look like this: (and by the way, I got them from one of...

More polite than a person who accepts a quince as a gift

This is a membrillo. Or a quince, if you prefer. Judging by the trees it grows on, it must be related to apples and pears. It’s delicious cooked into a paste with a bunch of sugar and spread on bread. It’s also good baked. What is not great is membrillo...

Returning from injury, now with feria report

I have begun to think that perhaps fruitflies have the most sensitive sense of smell (or whatever it is they have) of the whole animal kingdom. They come in droves the second you get fruit into the house, which means you have to put said fruit in fridge, which makes a...