A day in the kitchen began early. The pears were peeled and sliced by 7 am. Tonight is a test drive for my contribution to Thanksgiving desert: pear pie. I'm making mine with spice bush berries, native ginger, and acorn starch. Think anyone will notice?
Next I opened the Everclear and began my first ever experiment with bitters. Motivated by Sara, I took my cue from Marie's bitters article, starting with cornelian cherries then veering off into my backyard: spicebush berries, native ginger, sassafras twig, and bayberry.
Before the clock struck 9, I pulled 10 half pints of blackberry-chipotle jelly out of the boiling water bath. I'd originally planned 4 cups of berries for jelly and 4 cups for blackberry rum. Alas, twas not to be. The recipe turned out to be SO chipotle heavy that no hint of berry remained. So I doubled the fruit and snatched victory from the jaws of defeat.
Time for breakfast.