I picked the apricot on the left a week ago and left it on the counter to finish ripening. The one on the left was picked this morning. The one ripened on the counter was juicy and sweet, the other a bit tart and firm. I ate half and will cook the other half to soften and sweeten it a bit.
Pickled cherries. Well worth doing again. I used balsamic vinegar for the brine. The recipe is from Gluten Free Girl and the Chef, A Love Story. I want a recipe that I can process for pickled cherries. Yum!
And this is what happens when you have a bag that needs a bit of TLC (this side is actually the lining side, or was), a bit of time on your lunch break, and a few scraps, needle and thread tucked in a bag. I didn't even unload the bag to stitch the dots.