Culinary Adventures with Camilla

The roasted quince elevates this chia pudding - that we eat all the time - to a new Autumnal high! The boys actually asked for seconds, even after they ate their Dragonfruit Waffles . It's so easy, too.  Ingredients 6 T chia seeds 1 C almond or hazelnut milk (here's my homemade hazelnut milk ) 1 C water 1 T honey (I used a wildflower honey from  Kimes Apiary  in Watsonville) 1 t pumpkin pie spice 2 quince Procedure Preheat oven to 350 degrees F. Wash the quinces to remove their downy coat. Pat them dry and place them in a baking dish . Bake for one or two hours - baking time will depend on the size of the quince -  until they're soft to the touch. Mine took about 90 minutes. Allow to cool. Pour the milk, water, and honey into a large jar. Add in the chia seeds and the spice. Cover with a lid and shake to combine. Let sit in the refrigerator - to chill and thicken - overnight. To serve, spoon chia pudding into individual bowls. Peel quince, if...

This round Simon, at  briciole , selected  That Old Ace in the Hole  by Annie Proulx for our October-Novemer  Cook the Books  project. Here's  her post .  I have to be honest: I couldn't get through this book. I tried. Twice. The first time, I was reading the words without really engaging. I decided to restart, thinking I just needed an attitude adjustment.  The second time, I  was  more interested in the characters and the story, but that only lasted for about the first fifty pages. Then, again, I was slogging through.  I used to be a stubborn reader, determined to finish any book I started. But I am not that reader anymore; if a book doesn't hold my interest, I know that there are plenty more that will. I am thoroughly enjoying Jim Gaffigan's  Food: A Love Story . But just as I was about to throw in the towel and declare that I was out for this round, I read a page about Cy's Old Dog Café and knew that I could cook...