Monday, October 11, 2010

Fruitcake Bouboulettes, The Slow But Satisfying Process

For everything there is a season, and now, solidly tucked into October, it is time to go to the next phase of preparation for my fruitcake bouboulettes.  Weeks ago, I chopped figs, dried apricots, candied ginger chunks, raisins, dried cherries, dates, cranberries and currants, and started soaking them in liquor.

How Fruitcake Bouboulettes Start Out In This World

Fruits soaking in rum and brandy with nuts to be toasted

Sunday, October 10, 2010

This Morning At The Growers Market

 multi colored carrots to make beautiful pickles

produce from Anjo Farms

tiny heirlooms
Matthew's beloved car that carried him home from the hospital as a baby, now putt- putts us to the growers market on Corrales Road