Top: Bowl of Cherries on my antique walnut dining room table which I love love love (I rescued it; my aunt and uncle were going to get rid of it)Bottom: Close up of cherries--I really enjoy using the Macro setting on my camera.
I graduated from the University of Oklahoma with a B.A. in French and a B.A. in History yesterday and had 10 people in my apartment to celebrate (both sets of grandparents, my great-grandma, my parents, my boyfriend's mother, my boyfriend, and me). These cherries looked pretty at the grocery store, so I set them out with the rest of the food. I don't think they really tasted like much, kind of like not-as-sweet grapes. I've decided to make a clafouti out of them from Mastering the Art of French Cooking, (note 1) but I'll have to wait until tomorrow to go get the kirsch or cognac to mascerate the cherries, because liquor stores in Cleveland County are closed on Sundays.
1. "Clafouti à la Liqueur" in Mastering the Art of French Cooking Volume 1, ed. Julia Child, Louisette Bertholle, and Simone Beck (New York: Alfred A. Knopf, 1971), 655-656.
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