Patience and Ginger Confit, Part 2

Finally, after what felt like an eternity of sleep later, I drained the sugar/water from the ginger into a saucepan and brought it to a boil. Reduced the heat to medium to simmer, uncovered, for 10 minutes. then I poured the syrup (it’s almost syrup now) back on top of the ginger in the heat-proof bowl. The plate went back on top, and the bowl is sitting again at room temperature for 2 days. I can’t sleep that long.

…but I wait.

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