keeping it fresh
I have been doing a lot of flowers lately. I like to keep STILL seasonal, and that is what is happening up here in the North. But I also like to keep you all a little surprised from time to time. So, today I present apricot pit kernels. We got a flat of apricots recently (no, not native to Minnesota, lol) and my son instructed us to save all the pits. When we were done with out apricots, Joseph sat on the front stoop cracking each pit open with a hammer to extract the kernel and they are now macerating in alcohol, after which they will not smell like apricots anymore, but like almond extract and marzipan, and he and my husband will add syrup to the mixture to make “creme de noyau,” a digestif (and one of the main ingredients in that Wisconsin classic cocktail, the Pink Squirrel). Never a dull moment.
apricot pit kernels
What a tease you are, MJ! So, what mischief is Joseph getting into with these apricot kernels?
Sorry Ginny! I started typing the detail notes, and stepped away to check with Steve about what he and Joe were actually doing with the kernels, and then I forgot to come back to the write-up before the morning. You caught me! I love that you are paying attention. It means the world to me, actually :-) xoxo MJ
At first glance I thought thry were almonds