After taunting me for weeks with their mad heady fragrance i finally succumbed and made quince jam.

Of course it didn't set (only i could make jam from the pectin-loaded quince and have it not set), but it's still tasty. 

And later, when i could have been posting here, i made this, and it was earthy and sweet and totally delicious.

But then poor baby gala was in misery, what with the kale and all.

So I made chicken soup, with a whole organic chicken (see this book for my best and latest version), and we all feel much better.

In fact well enough to make my favourite christmas cookies.

And while I don't have a picture (because when it comes to documenting what i cook i tend to eat first and think to photograph later), i thought i'd sign off for the season by leaving you the recipe.

CURRANT GINGER SHORTBREAD

from the China Moon Cookbook.

1/2 cup butter (room temperature)

1/4 cup sugar

1 cup flour

1/2 cup currants

1 to 1 1/2 tbsp diced crystallized ginger*

*Use a knife dipped in cold water to chop your ginger into smallish smaller than currant sized bits.

Preheat oven to 350. Cream the butter and sugar for a few minutes, until light and fluffy. Mix in the flour, currants, ginger, and a pinch of salt depending on whether your butter is salted or not (mine is, because i'm no purist here).  Shape into a ball and flatten slightly. Roll out to 1/4 inch on a well floured board. Chill for an hour or so. Cut into small squares. Bake until lightly golden around the edges, about 10 minutes. 

I'll be back in the new year!