With basic canned cherries accomplished, I thought it might be fun to try a twist on preserving the rest of the cherries. I’d seen ‘bourbon cherries’ in gourmet shops…fresh whole cherries swimming in bourbon, adding that smoky oakiness to the cherries, and the cherries giving their sweetness to the bourbon. Here’s how to do it at home:
So….with more than five pounds of cherries left from syrup making, I realized I was gonna have to get these dudes processable so that, come winter time, I’d be to able use them in a variety of ways. Creating pie filling for freezing was an option, as well as just throwing the cherries whole into the freezer, but I wanted to be able to keep them versatile for whatever strikes my tastebuds’ fancy ’round January. Continue Reading
So, on Saturday, I went to pick up my weekly CSA harvest, and the wonderful young lady pointed to an enormous box of bing cherries, and said, “Also, you’re welcome to take as many of those as you want, but they’re super ripe, so they gotta be used today.”
“Really?” I said, as I grabbed a produce bag.
“Yeah. Take the whole box if you want…”
Well, I DID want, so I took the box, and realized, as I popped my third into my mouth on the walk home, that I, indeed, did need to use them all that day. Continue Reading
Capture a breath of spring with these gorgeous origami cherry blossoms. Although the blossoms themselves are folded paper, the stems on which they are attached are curly willow.
To make them, you’ll need the following:
Origami paper–trimmed down to 1.5″ squares–that is the same color on both sides. (Lokta paper was used in this tutorial.) The maker suggests starting out with 3″ squares, just until you get the hang of the folding technique.
A bit of yellow or orange crepe paper, for the flowers’ centers.