Comments on: She’s a fine girl

By: Anita

Anita — Mon, 15 Jun 2009 14:49:25 +0000

Joe: We have such an abundance of pears from our friend’s tree, we’ve never counted we just keep chopping until the jar is full — and obviously this will vary depending on the size of your jar — and then fill the airspace with brandy. We leave all of our infusions sitting on the counter; our kitchen is cool and dark. If you’re in a warmer climate, I’d recommend the garage or basement.

By: Joe

Joe — Mon, 15 Jun 2009 02:25:35 +0000

I was wondering how many pears need to be used, and where the brandy needs to be stored for the 3 to 4 days.

By: Anita

Anita — Sat, 15 Sep 2007 06:32:11 +0000

Lauren: Sorry about that. Still, “brandy” is better than “shake your groove thing” or “the pina colada song” from the last couple of weeks, isn’t it?

Tartelette: Yep, I sure did. Thanks! The second-to-last photo in the Flickr set is the original three-pears shot.

By: Tartelette

Tartelette — Sat, 15 Sep 2007 04:14:27 +0000

P.S: did you make that awesome label in the first picture?

By: Tartelette

Tartelette — Sat, 15 Sep 2007 04:13:39 +0000

That is a great idea for topping vanilla ice cream! I did that with cheeries years ago, so simple. Makes me want to hit myself for not doing it more often. Great pics!

By: Dagny

Dagny — Fri, 14 Sep 2007 05:28:38 +0000

In my building, we do not get ants — a rarity in the Bay Area. Instead we get fruit flies every summer. Imagine what Cookiecrumb’s pears did for my already burgeoning fruit fly population? But then a neighbor gave me a tip. I set out a shot glass of brandy and the problem was solved. Fruit flies floating in brandy. Yes, it pained me to use alcohol in this manner but I used a relatively small amount to gain a large amount of sanity.

By: Lauren

Lauren — Thu, 13 Sep 2007 19:29:52 +0000

Gawd – I couldn’t figure out why I kept humming Brandy yesterday! Ack! Now I’m going to do it today too. Quick! Put up another post so it’s on top of this one!

By: Anita

Anita — Wed, 12 Sep 2007 19:26:00 +0000

Hi Rose —

I get flasks and some cork-top bottles at the Container Store; they also have some non-Ball/Kerr preserving jars and bail-top jars, which can be pretty both for infusing and for gift-giving.

I can’t for the life of me remember where I got the bail-top bottles like the one in the photo; I’ve got a little supply left and when they’re gone, they’re gone (unless I have a moment of memory recovery).

Basically, I just keep my eyes peeled for jars and bottles all the time.

By: Rose

Rose — Wed, 12 Sep 2007 19:20:33 +0000

Oh, hooray – I have BAGS (3, grocery sized) of rapidly ripening pears. Now, for some of those pretty bottles you’re using?

By: Anita

Anita — Wed, 12 Sep 2007 17:18:40 +0000

Cookie, I think you should reuse the bottle for a full batch of your pickled-pepper vodka

Any time you want a label tutorial, I’m happy to share my secrets. I had a supplies-and-methods breakthrough last year and I’m much happier with my labels now.