Pears

Pears. I've got about eight left.

The change in weather has me baking like a fiend, using up a big bag of pears country friends had gifted us with.

Pear tatin, with my trusted short crust pastry dough came first.

Followed by an upside down skillet cake with the addition of candied ginger.

Then I used up some of the leftover pastry dough to make pear-coconut-ginger empanadas.

Tonight, I thought I'd try a pear and gorgonzola quiche.

Come here my precious.

And this has nothing to do with pears, but last night I watched Jamie Oliver's very first episode of the Naked Chef, when he was 23 years old. And I was inspired.

What is it, you might ask. Pork chops massaged with a smashed up mixture of lemon peel, thyme, salt and garlic. I threw some thick slices of potato on top. It's baking while I write.

Easy peasy, lemon squeezy