I'm a blog-hopper. I love reading and learning about other people's lives, thoughts and activities.
I also grow quince - lots of quince. So I'm off to make quince liqueur, as inspired by Kyoto Foodie here. The quince has been cut, the liqueur poured (not shochu though), the bottle sealed and hidden in the cupboard, and now the waiting begins.
Waiting shouldn't be too hard - forgetfulness can be a great tool. I already have some amazing fruit liqueurs, made years ago, sitting quietly at the back of the cupboard.
I'm also tempted to make cumquat liqueur as there are still about two kilos of donated cumquats in the frigo waiting for action.