Hello, Ms. Stewart,
Regarding the first entry in this journal, I wondered about your take on this article in the NY Times:
In essence, the writer tells us to leave the fruit in liquor untouched for three months. I followed this method with some of the last pears from the farmers' market and other assorted fruits and a variety of liquors a week or two before your article came out. Now, I'm thinking I might try one of those jars of pears. I was curious, anyway. Thanks for providing the excuse to sample early.
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In Print This Week:
Jul 21, 2016
vol XXVII issue 29
The North Coast Journal Weekly
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