11:10 am Just finished prepping tunas for cooking. This consisted of me gingerly removing tunas from paper bags with tongs, then holding them with a fork while scrubbing with the rough side of a new sponge. The sponge went directly into the trash. The tunas were cut in half and put into a big pot which went onto the stove.
11:18 Tunas are cooking merrily over low heat. I'm mashing them to get all the juices out.
11:25 Didn't take too long. Lots of lovely pink juices coming out. Looks benign, but I still have to strain all the glochids out. I hesitate to say it, but I don't think I've gotten any in my hands yet.
11:31 The kitchen smells "green", as Raphael says. Green and mildly fruity. Reminds me of pears. Regular old pears with their kind of mild, almost floral smell. Now for straining out the big stuff.
11:45 Big stuff dumped in trash. Now for the cheesecloth to get rid of all those pesky glochids.
12:08 Six layers of cheesecloth may be overkill, but I'll admit it - I'm scared. You should see the color of this stuff. It's dyed the cheesecloth bright pink (and my colander too, I think).
12:09 Alright. Back to straining.
12:22 Done! And now I have a big bowl of the prettiest juice you ever saw. Now I have to do something with it besides look at it.
12:40 Thinking syrup instead of jelly.
12:51 I'll be back.
2:28 Syrup. Still got 3-and-a-half cups of juice in the fridge, too, for future endeavors. The syrup is delicious.