Slices of quince

One of the expressions I get great use out of in French is avoir un bon plan, which signifies having a good idea, project or scheme. There is also its opposite, avoir un mauvais plan, which in turn signifies having a loser idea, project or scheme. I have a lot of mauvais plans. Here is my latest:

Why hello, strange yellow fruit!

That, my friends, is a coing, or in English, a quince. I was indulging in my favorite pastime the other day—cruising the produce aisle to be specific—when as luck would have it, I noticed some exotic-looking (and therefore fun) fruit giving me the eye. Ignoring all past crash-and-burns in the exotic-looking fruit department (e.g. desiccated pomelos, bitter starfruit, buckshot-filled cactus pears, and hideously sweet cherimoya), I bought not one, but TWO of these things. I arrived home, artfully arranged them in my fruit bowl alongside more classic seasonal favorites, and left them to ripen. Four days later I figured they looked edible, so I took one and bit into it.

I’m lucky to have managed to disengage my teeth without leaving any of them implanted in the fruit’s ROCK HARD, bitter flesh. Whaaa??? OK, not ripe yet. I’ll give them another week, I figured. But a week later, no change. Bizarre. So I decided to leave them an even longer while longer.

Today it has officially been two months since I bought these fruit. Two months. And the damn things haven’t changed at all in appearance or texture. This is totally unnatural (two-month-old kiwis, for instance, would have long become pure liquefied nastiness). While I have been waiting on my quinces, whole families—nay, generations!—of tangerines, apples, grapes and bananas have come and gone from the fruit bowl, but does that incite my quinces to hurry the hell up and ripen already? Certainly not! Maybe they’ve been genetically modified. Or maybe some prankster threw a few wax models into the fruit bin.

Looks real to me.

Then again, maybe they are ripe. Maybe that’s just the nature of quinces. Maybe that’s why NO ONE EATS THEM. I mean really, who eats quince? Yeah, they make great jam; that is precisely why I bought them. Tasty jam = tasty fruit, n’est-ce pas? Plus—and this goes back to my wine marketing past—the quince is often cited in the tasting notes of several white wines that I seriously enjoy. You know, inspiring stuff like this: “clean and crisp, with soft, fruity aromas of white peach and quince.” Then again, no one knows better than I how made up imaginative tasting notes can be for having written legions of them myself. Sigh. I was hoping for so much more from the quince.

Why? Because I grew up with “The Owl and the Pussycat”:

They dined on mince, and slices of quince,
     Which they ate with a runcible spoon;
 And hand in hand, on the edge of the sand,
     They danced by the light of the moon,
           The moon,
           The moon,
 They danced by the light of the moon.

Is it not perfectly scandalous that the real quince should not live up to the delectable image instilled in my subconscious by such beloved childhood readings? And I’d specifically gone out and purchased a runcible spoon and everything! This is some false advertising, that’s what. Who knows a good lawyer?

Never lost, never will.

In the meantime, I have a friend and colleague who swears that the quince is just scrumptious sliced up and sautéed with apples. That may be. But again, who (else) has ever heard of sautéed quince? Plus, let us not forget that my quinces are two months old! So do I have to go out and track down some gnarled old apples to accompany them? Because “ancient fruit sauté” sounds pretty off-putting. Maybe I could just distill it all into some sort of vile liqueur.

See? This is precisely what characterizes le mauvais plan. Can you not feel the loserness of its aura? From now on, my exotic fruit purchases shall be limited to pineapples. Maybe some coconut. And a few litchis. But that’s it. I’ll leave the quince to the owls and the pussycats. They obviously have some kind of weirdo fruit consumption insight that I lack.

Zen and the art of grocery shopping

Today I would like to discuss one of my favorite activities—grocery shopping. I’m serious. Wandering the aisles of the local supermarket has always afforded me a peace of mind akin to that of a long stroll through a flower garden, or the silent contemplation of raked gravel. In college, when most of my fellow student-types were off engaging in more conventional forms of decompression, I could often be found lingering in the aisles of the local grocery store, collecting my thoughts while hunting for exotic sauces. Zen meditation or supermarket cruising—both do wonders for my sense of inner calm.

Land of food, France and its grocery kingdom were just waiting for my arrival. When I first moved here, I couldn’t get enough of grocery shopping—which was inconvenient considering I was living with a host family and had no refrigerator of my own, but that is beside the point. All I knew at the time was that in France the grapes looked different, the cucumbers looked different, the yogurt aisle was like something out of a dream ... and they had this crazy system where you weighed your own produce and printed out your own little labels with the prices right on them! How exciting! Now, many years later, I admit that the element of novelty has worn off (yeah, yeah, so the zucchini are round), but I still love to grocery shop.

The funny thing is that whereas in the beginning I celebrated all the new, strange and wondrous things that I could find and buy in French supermarkets (fromage blanc, for example, or liqueur de litchi, or pâtes d'Alsace...), today I get excited when I stumble across beloved “American” items that I had assumed I would never see on this side of the Atlantic. I’m thinking baby carrots; I’m thinking Special K; I’m thinking SMOOTHIES. Yes, after long years of bitterly lamenting their absence, my craving for pureed fruit drinks can at last be appeased—smoothies are now an accepted member of the French supermarket club. Thank you, Tropicana. In fact, smoothies have garnered quite a following in Paris. And what with the bagel bar that has recently sprung up next to my office, I feel nearly as though I’m at home in SoCal (well, kinda).

So my question now is: what on earth are smoothie shops like Jamba Juice and Surf City Squeeze waiting for? It is high time for them to go French. And before you get all up in my grill for advocating chain stores and industrial food and all that everyone loves to hate about America, I’d like to point out that this is no longer 1930 and France has so many of its own chain stores that no one bothers to do any hand-wringing over the presence of big, mean Starbucks anymore. Simply take a stroll along the Boulevard des Italiens in the center of Paris and THEN let’s discuss chain eateries. Or take a gander at the zones commerciales peppering the provinces. Honestly, France requires zero help from the US to go franchise. Hence my dream of opening a Bath and Body Works here and retiring at age 40, because believe me, all they need to do is tone down a bit of that cutesy barn look they have going and French women will be all over them. Witness Sephora, the Body Shop and Yves Rocher. Creams and lotions are of international interest. Much like round zucchini.