I tackled the tart cherries today. Sometimes in the kitchen, I start in on something and halfway through think, “Maybe I should have figured out what I was doing first.”
That’s how it went with the cherries. There must be a more civilized way to pit cherries. I just sliced off a side and reached in Temple of Doom-style with my thumb and forefinger and ripped out the pit.
(Turns out there’s this tool called a cherry pitter….)
I took the first piece of advice and flash-froze the mangled remains. While they’re pretty good as frozen snacks, I suspect my cherries will end up in some form of alcohol, like champagne or fruity cocktails this summer or mulled brandy when it gets to be sweater weather.
I tried to rescue some of the tart cherry juice from the crime scene and managed to save a teaspoon or two. It’s supposed to be good for back and muscle pain and inflammation in general.
Pitting cherries, take two
Next time with the cherries I’m going to …
- see if I have a cherry pitter in a drawer somewhere,
- wear an apron or old shirt, and
- remember they’re tart cherries and any cuts on my hands will complain bitterly.
Peach muffins – now with honey
In other fruit news, I made more peach muffins – this time with local honey instead of white sugar. The texture was totally different: spongier, denser and softer at the same time, not so fluffy. I like them this way. Chris says he’ll be happy as long as the muffin experiments continue.