My mother-in-law, now more than twenty years deceased, brought it to me from one of her trips, --Odense, Pure Almond Paste. It was a 7 oz. package in a lovely little box that explained Odense was a company formed in 1909. My mother-in-law was born in 1901, so maybe there was some connection. Anyway, it could have been in Europe, India, China, or the Scandinavian countries where she bought it, but I like to think she found it in a patisserie in France or some confectionery cafe in Austria. At any rate, it came to me from one of her travels, and it stayed in my pantry for more than a quarter of a century. While straightening some canned goods, I found it. The box had come apart, but still inside was the silver tube with the paste.
Naturally I had to look up the history of the Odense Company. I learned it was established in Italy, and its product, marzipan, is exported to twenty-five countries, with big markets in Germany, England, France, Italy, and Austria. They also export to Australia, USA, and China. In America, it is imported by Andre Prost, Inc. | Fine Foods and Confections Since 1923.
Having read the history of marzipan, I now feel that I must use this, but how can I, when my tube of pure almond paste is as hard as a rock. Perhaps I can nuke it in the microwave or unwrap it and hope it’ll soften. Giving this a bit of thought, however, I think it best to toss it. This tube is at least thirty years old. Now, you ask, why do I discuss a subject as unremarkable as this?
My answer may be reflective of a more common behavior. I tend to keep some particular object or item because “someday” I might need it, or “someday” I can use it in a special way. This happens about bits of ribbon, fabric, clothing, or a tool, and then time passes and that “someday” doesn’t come… or if it does, I’ve forgotten about the item or where I put it. I’m not the only person who does this. This applies to a number of friends I know. So, I have decided I must use “my good stuff” now, but this tube of pure almond paste that I should “bake with the best” doesn’t qualify. Not anymore.
By the way, I found that Odense has come into the modern world. It even has a Facebook page with over 37,000 followers. They have a website where people can look up recipes for marzipan, decorations, and baked goods. If they can move into the present century, I will try to follow suit, which leads me to the main message of this blog: don’t keep pure almond paste for future use. Be impulsive and daring. Throw it in the next batch of cookies or pie you make. As a writer, you see, I cannot write a blog without referencing the craft of writing. Sometimes the first idea you have is your best story or plot, and the one I had today was to write about my Odense pure almond paste.
Naturally I had to look up the history of the Odense Company. I learned it was established in Italy, and its product, marzipan, is exported to twenty-five countries, with big markets in Germany, England, France, Italy, and Austria. They also export to Australia, USA, and China. In America, it is imported by Andre Prost, Inc. | Fine Foods and Confections Since 1923.
Having read the history of marzipan, I now feel that I must use this, but how can I, when my tube of pure almond paste is as hard as a rock. Perhaps I can nuke it in the microwave or unwrap it and hope it’ll soften. Giving this a bit of thought, however, I think it best to toss it. This tube is at least thirty years old. Now, you ask, why do I discuss a subject as unremarkable as this?
My answer may be reflective of a more common behavior. I tend to keep some particular object or item because “someday” I might need it, or “someday” I can use it in a special way. This happens about bits of ribbon, fabric, clothing, or a tool, and then time passes and that “someday” doesn’t come… or if it does, I’ve forgotten about the item or where I put it. I’m not the only person who does this. This applies to a number of friends I know. So, I have decided I must use “my good stuff” now, but this tube of pure almond paste that I should “bake with the best” doesn’t qualify. Not anymore.
By the way, I found that Odense has come into the modern world. It even has a Facebook page with over 37,000 followers. They have a website where people can look up recipes for marzipan, decorations, and baked goods. If they can move into the present century, I will try to follow suit, which leads me to the main message of this blog: don’t keep pure almond paste for future use. Be impulsive and daring. Throw it in the next batch of cookies or pie you make. As a writer, you see, I cannot write a blog without referencing the craft of writing. Sometimes the first idea you have is your best story or plot, and the one I had today was to write about my Odense pure almond paste.
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