The membrillo, I haz made it. Very easy if you can get hold of quinces. Now I’m drooling over some of the recipes in the split pea and ham thread. Maybe next week, or as a NYD meal. I usually make black eyed peas and collard greens with sliced ham, but a hearty pea soup might hit the NOSpot and substitute sufficiently for symbolic money.
More laundry is in (actually, the same laundry, but laundered two weeks from the last time). I’ll now work on the novel, then de-laundry, then keep writing holiday cards.