It’s sad, but these front yard foraged rose hips did not become jelly.
I have been experiencing a lot of kitchen failures lately, including a rather large pot of boiled rose hips and old quince that was supposed to turn into rose hip jelly but instead ended up a rather sad, watery, flavorless mess. There were several other inedible experiments as well, a real losing streak of which I will spare you the awful details. But the great thing about being a cook is that even if you’ve lost your mojo, you still have to cook because you still have to eat. You can’t just toss your hair and say ‘oh, I think I’ll move on to buying antique motorcycles and fixing them up in my backyard now’ because the next day you have to get up and at the very least make toast. (I’m sure you’re aware that toast is fraught with potential failure.) You have to keep cooking even though you cannot. And we all know what happens when you keep at it: eventually you round the bend, something shifts, and it gets better. Cooking doesn’t let you be a quitter. More
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