Bill Paley (mycroftca) wrote,
Bill Paley

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There's been a lot of canning going on around here; we're actually almost completely out of canning jars, which has to be a first. There's some chutney, made with eggplants, which has to sit for four months before it's truly ready to eat. There's some fresh salsa; too much to eat now, we canned some of it. But I tried some of the peach butter that we'd run out of can space for and, OMIGHAWD!, it's spectacular. There's nearly overwhelming waves of fruity goodness from the stuff, well-balanced between sweet and tart. I can see it now, with forestcats scouring the local shops for their canning gear...

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