Peach crisp in deepest February. Tasty, yes, but also carries with it a sense of gratefulness - we can Palisade peaches in mid August, when snow and ice seem unimaginably far away. It’s always nice to see them again.
Recipe after the jump.
I had a backlog of kitchen projects to get through this weekend.
It was insane.
We had some duck legs lying about, so I got another duck, broke it down, rendered its fat, and made confit.
I made banana bread to use up the half a dozen blackening bananas and some very sour sour cream.
We had some quinces. I cooked it down to pulp and juice, and made membrillo and quince jelly with them.
We had thirty tiny limes - not true key limes, but close enough - so I juiced them for a pie. 
And I made some more candied grapefruit.
Phew!
A candied citrus peel recipe after the jump.
Tomato soup and grilled cheese, eaten on the floor while watching Gamera vs. Gyaos. A good February Wednesday.
I like all tomato soups, but I am especially fond of simple, clean ones in the winter. The summer seems closer somehow, that way.
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