# My new pandemic skills: pastry **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [January 10, 2021, 7:58pm UTC](https://boards.straightdope.com/t/my-new-pandemic-skills-pastry/930202 "2021-01-10T19:58:43Z")\ **Posts on this page:** 1\ **Showing post:** 4
**Author:** ![Treppenwitz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/treppenwitz/32/3445_2.png) [@Treppenwitz](https://boards.straightdope.com/u/Treppenwitz)\ **Post date:** [January 10, 2021, 9:20pm UTC](https://boards.straightdope.com/t/my-new-pandemic-skills-pastry/930202/4 "2021-01-10T21:20:47Z")
Not sure if this thread is about new pandemic skills or pastry (or both); but if it’s the former then, along similar lines, I now make jelly, preferably from ancient fruits. It feels like a little bit of something I got out of a period of limbo. Never previously made a jelly or a jam in my life, but made 5 batches in the last few months of last year - feral apple; quince (two batches); medlar; and membrillo, which is a bit like turkish delight made from quinces. All detailed [in this thread](https://boards.straightdope.com/t/coelacanth-jam-a-thread-to-update-the-medlar-chronicles/924830/22). Just waitin’ for those marmalade oranges to arrive! j ETA: 2020 was the year I learned to _pronounce_ quinoa - that was enough to make me pleased. --- _[View the full topic](https://boards.straightdope.com/t/my-new-pandemic-skills-pastry/930202)._