I’ve been working from home since March and will continue at least through the end of the year. The amount of work has been insane, but being at home gives me the opportunity to step away from time-to-time and fire up the grill or try more time-consuming recipes.
One of the more ambitious things I attempted was ‘Cherry Bounce.‘ I’d never heard of this before, but apparently it’s an old southern tradition dating from the 18th century. Supposedly, it was a favorite of George Washington. (Martha Washington’s version with Brandy, which is included in the Whitehouse recipe stash, is available from the Mount Vernon Inn.) My version came from Food and Wine and had the added intrigue of using smoked cherries. It’s really an alcohol-of-choice. I used a nice Canadian rye whiskey. I made this in July; it will be ready in November. I can’t wait.
Smokin’ Cherries 
Looked like I sacrificed a goat… 
6 cups of pitted cherries 
The smoked cherry base before the rye. 
All tucked in for a 3-month snooze.
I found some really nice heirloom tomatoes at Central Market and made a tomato pie.
It really was convenient to be in close proximity to the grill every day.
I also found a couple of really nice bottles at Total Wine…
The Runcible Existentialist 