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one of the four best seasons of the year E-mail
Monday, 21 September 2009 09:49

orangey, purpley, reddy, yellowey.  Today, I' sticking with photies, words being too hard while working on magalhães of daughter, which has a keyboard too small for a mouse, especially a very large mouse like me.

orangey sky

diospiro leaf

icky diospiro/sharon fruit

lavender

IMG_9554

medronho almost ripe

diospiros83 figs, sitting on a wall, 83 figs...

gert 'normous quinces/marmelos

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written by Célia , September 21, 2009

So inspiring this nature's feast! This is the kind of thing that can make you forget all about the moving... smilies/smiley.gif


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written by Sarah , September 21, 2009

I'm dying to know what those things are on the bottom. Bisavo gave us a bag of them which I threw away because they appeared to be wrinkled and 900 years old....I'm now thinking that is how they are supposed to look...but what are they?


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written by lucy , September 21, 2009

sarah, they're marmelos/quinces (huge ones) what marmelada is made of. I'm not mad keen on them, but i'm keeping an awful lot of ladies happy this autumn! smilies/smiley.gif


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written by asta , September 22, 2009

Gorgous.
I am envious of that ample bounty.


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written by asta , September 22, 2009

Would it mean more if I spelled it correctly?
Gorgeous.



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written by ana , September 22, 2009

Those are lovely, even the diospiros (have no idea what those are called in English) and I hate diospiros, but they sure look pretty.

There's more than marmelada to quinces, you know. I've had them done in the oven as a side dish to roast pork, yum!

There, see what you've done? Now I'll have to go and find a recipe for it.


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written by lucy , September 22, 2009

i THINK diospiros are persimmons in english. I can cope with a bite, but the sloppiness just puts me off.

marmelos: chop into large chunks, peeled, sprinkled with a pitada of salt, nutmeg and roast in oven.
or sweet: with sugar and cinnamon.

i still don't like them much! smilies/smiley.gif


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written by ana , September 22, 2009

The ones I had were actually roasted with the pork, but I'll have to try that one.

I always find diospiros leave me with a funny aftertaste and this feeling like my tongue is all thick and dirty. Bleh!


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written by Amanda , September 23, 2009

Membrillo is made with quinces, and you eat it with cheese...yumm
Must say I´m green with envy looking at those rows of figs.



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However you have found this brain dump of mine please note that:
a. this is a blog.  It is a bit of fun.  It is written on a certain day then left behind, I never go back and edit... ANYTHING.
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