Kumquats

20260312, #BreakfastDiary 1661, 1°C/mostly sunny 'You could tell what work the season had done, and what share time had taken on.' I love this line from 'Ipdong' (The Onset of Winter), in Kim Ae-ran's short story collection Outside Is Summer. Even now, I find myself quoting this line whenever I get the chance, bringing it up in my writing and in conversation. Last weekend I made a compote from kumquats, which are only in season around this time each year. It was a time to think about what work the season does, and what share belongs to time.

300g kumquats, 100g sugar, 2T lemon juice, sourdough, a little ricotta cheese

1. Remove the stems from the kumquats, slice in half, and pick out the seeds. (This is truly tedious.) Each kumquat has roughly 3-4 seeds. 2. In a pot, combine 300g kumquats, 100g sugar, and 100ml water, and simmer over low heat. The sugar should be about 30-40% of the kumquats' weight, added in 3-4 batches. Once the peel softens, add 2T lemon juice and let cool. (Let it age for about 3 days.) 3. It's good served over sourdough with a little ricotta cheese.