Blogger’s Note: On Thursday of this week, local elections are taking place for 136 ; authorities in England, including some of the largest cities and the whole of London. I have a very real fear that, once the results of those elections are announced, it may be a very long time before I feel like writing a light-hearted blog post again. So, this week, I am making the most of the sunshine while it lasts.
Here in Maale Adumim, the season has very definitely changed. Last week saw me in open-toed sandals, and even in shorts on a couple of days. It is true that, since then, we have had a light sprinkling of rain, and, as I write, on Tuesday afternoon, the wind is once again setting the towering cypress swaying gracefully and our screen door banging gracelessly. However, it is impossible to miss the fact that spring is very firmly here.
In our front garden, the birds had clearly decided last week that the loquats were ripe enough to eat. Despite my clearly explaining to them every year that they are more than welcome to any fruit over three metres high, they still insist on having a taste of the lower-hanging fruit as well.
Fortunately, our tree yields enough fruit to keep both the birds and us happy. I have now, in three batches, harvested all but the last couple of kilo of fruit. Our total yield this year is likely to be about 13 kilo, which is more than enough for me to add a half-a-dozen loquat to our morning fruit salad for a few weeks, for us to offer bags of fruit to our neighbours (at least those who don’t have their own tree), for me to freeze several two-cup portions to make batches of ice-cream through the year, for us to take a bag every week for three weeks to Esther, and, as I decided last week, for me to make 3 kilo of jam.
All of which explains why I spent a good couple of hours last week removing the seeds and the innards from about 5 kilo of loquat. As always, I washed the seeds and laid them out to dry in the sun for a week, before soaking them for a month in alcohol, with lemon zest and vanilla pods, to make my loquat liqueur, which, unsurprisingly, is very similar in flavour to amaretto. Unfortunately, the seeds were exposed to yesterday’s brief rain shower while we were in Zichron, so I may have to give them an extra day or two to dry out completely. I don’t actually have a lot of wiggle room, because, as I realised with a shock after laying out the stones, if they are to sit in the alcohol for a month before I add a sugar syrup and bottle the liqueur, I will be completing the process only a couple of days before our next trip to Portugal, in mid-June.
All of which, of course, assumes that we will actually be going to Portugal in mid-June, and not, once again, running from home to air-raid shelter, or, another possibility presumably, being grounded because of a world oil crisis. These are possibilities we are trying, for the moment, not to contemplate.
After I had finished all of my loquat prep, I became aware, over the next day, of two distinct pains in my right thumb. I soon realised that I must be suffering from what I have termed LGBT – loquat-gutter’s buggered thumb.
For you to understand the pathology of LGBT, I should tell you (or, rather, remind you, since I did explain this on this very site just over five years ago) my technique for preparing loquats. The most important point is that, for ice-cream and jam, I don’t skin them. In preparing ice-cream, my Vitamix zaps the skin without missing a beat; in jam-making, the skin enhances both the flavour and the texture. My technique for ‘filleting’ the fruit is to hold a loquat between the thumb and forefinger of my left hand, with the stalk facing up. I then place the thumb of my right hand on the calyx (the opposite end from the stalk), and push that thumb up through the centre of the fruit; almost as if by magic, the seeds, the membrane and the calyx all emerge cleanly from the stalk end of the fruit.
To clean 5 kilo of fruit, repeat this process about 200 times. You will end up with 5 kilo of very juicy, succulent fruit, a large bowl of innards and calyces, 2 litres of smooth, shiny seeds, and, of course, LGBT, which manifests as two separate conditions.
The first, and more immediate, condition is a fairly acute pain deep under the right thumbnail. I eventually decided this must be caused by tiny pieces of grit, twig and plant fibre that I had repeatedly pushed deeper and deeper under my thumbnail. I spent much of the next day with a nailbrush and a manicure set, trying, with limited success, to dislodge the more stubborn flecks of detritus. I am happy to report that, over the course of four or five days, the matter has decomposed sufficiently to no longer be an irritant.
The second condition I was vaguely conscious of by the end of the day, but only became fully aware of when, on Shabbat, I shook the hands of one or two shul members who have what we used to call a manly grip. This condition is thumbsprain – a word I am particularly pleased with for its five consecutive consonants. Incidentally, and coincidentally, the word in English with the greatest number of consecutive consonants (eight) is also a medical condition: congenital aganglionosis of the gut goes by the name of Hirschsprung’s disease. (Some people will claim that aspartyltryptophan – the dipeptide formed from the amino acids aspartic acid and tryptophan – has nine consecutive consonants, but the two y’s are both actually vowels in that word.
Eight days later, my thumb is now fully recovered, and I know that the jam, the ice-cream and the liqueur will more than compensate for the temporary incapacity. Even if our art is only culinary, we artists must, it appears, be prepared to suffer for it.


