...and it doesn't sound like it's coming from the "bottom of the learning curve" to me! It sounds like a stroke of culinary genius!!

I've thrown away more carrot pulp (always with frustration) because I can't think of anything 'quick' to do with it (yeah, I've made carrot bread/cake things, but that's not quick, and it gets baked, so it's 'dead')...but a "pate" is a fantastic idea.

And here I sit, kickin' myself for NOT buying those dried cherries that I really thought I wanted, but passed on last week at the store, because I couldn't think of anything quick n' easy to do with 'em. That'll teach me to listen to my intuition, eh?

GREAT POST - thanks a LOT!

Unyquity

Love your greeting, wombat!

You've inspired me. Going to try this or a variation depending on what ingredients I have. Sounds delish.

BTW: how's you finger?

getting hungry....

MadArt (ist)

Gee...that's worth FOUR pounds of virtual Purdy's chocolates...the non-fattening kind. (He-he!)

You prefer the freshest Fancy nuts, velvet-like creams, or the perfect toffees?

The candied ginger and almond clusters are heavenly...the almonds perfectly toasted! Dark chocolate for me!

Oh dear...just ate the last one!!!

I'll get some more and send them tomorrow.

Actually, we are sipping dh's homemade Gran Marnier, to welcome the new year.

Take a large (quart/litre) bottle of cheap brandy and pour it into a larger container.

Add two cups of sugar, and,

One large orange...thoroughly punched all over with a sharp fork, but not cut.

Let stand at room temperature for two to three weeks.

Drain back into the original bottle. (You'll have plenty left over for tasting.)

Discard the orange! It tastes terrible!


Dh and I drink a little of this once annually...like today.

May all your dreams and plans come happily true...this year!

Fledgling


How did you know we have a 30' (plus) Bing cherry tree, and love to dehydrate things?