Lilac Wine

lilac wine, make it now, drink it later

Who knew?  In my experience, most home made wine is awful and the stuff that’s good is only good in an everyday sort of way. But home made lilac wine – the only kind available, far’s I know – is terrific! (if you wait long enough).

Two very dusty bottles came with Bill when we set up housekeeping together back in 1991, and somehow instead of being cleaned off and consumed they got put in the cellar. 

Until the end of January, when for reasons I no longer remember we decided to open one. Revelation. We kept looking at each other, not quite believing. Read More…

Chanterelles, and Dianna's chanterelle vodka recipe

After 2 months of solid drought followed by 2 weeks of solid rain, we finally have actual August in the produce department: potatoes, beets and basil, tomatoes, summer squash and beans…Plus way more lettuce than we can eat which must be harvested before it bolts but where to put it is a problem because the refrigerator is full of mushrooms.

I try to be disciplined and process everything we’ve picked before going out for more, but I don’t do any better with that than with taking out a plant for every new plant I acquire.

There are still some boletes left from last week, for instance, because I got sidetracked dealing with the chanterelles.

cantharellus cibarius on left, atop a pile of Cantharellus ignicolor

Bakaitis photo

The big one is the classic chanterelle of commerce, Cantharellus cibarius. The little guys (no common names)  are a mixture of C. ignicolor  – the all-yellow ones –  and fragrant, tasty C. tubaeformis, which is unusually abundant this year.  *

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