My eyes were open at 5:26 this morning, and even though I’ve never taken drugs, I somehow had the sensation of…this is what it must feel like to be on coke. I could not stop thinking about cherries. To be exact, the 48.6 pounds of cherries we picked yesterday at Maggiore Cherry Ranch and that were currently sitting in two very large boxes in my refrigerator.
We didn’t mean for it to happen. The cherry picking, yes. The total disregard for reality, no.
It all started with me reading a sign that said: Approximately 2-3 pounds cherries per bucket, then telling Brandon about the weight per bucket, and then both of us grabbing one and going off on our merry way to fill said buckets with beautiful red cherries. And they were beautiful. So beautiful, I was tempted to fill a third bucket. I mean, 2-3 pounds? It would be almost crazy not to have a third bucket. Right? Right. Fast forward 30 minutes, B is telling me okay, okay, we’re done, get off the ladder. That was followed by:
I really think this is more than 2 to 3 pounds.
What? Maybe 5?
Get to the weighing station.
No, it isn’t 10 pounds total. IT’S NOT 10 POUNDS. It’s 48.6 pounds *hysterical laughter*, because the dummy sign reader left off a really important number: zero – 20-23 pounds. $2.50 a pound. You do the math. They don’t take debit or credit cards, but
by some stroke of luck because I’d procrastinated on something else I was supposed to do two weeks ago, I had our checkbook.
So anyway. Cherries were on my mind at 5:26 this morning. B asked what he could do to help. I said: Don’t ask me what I’m going to do with nearly 50 pounds of cherries. Don’t. Ask.
So here I am, it’s the end of the day, and I’ve got a master plan that consists of:
Individual Chocolate Cakes with Cherries Soaked in Port, Dried Orange Rind and Sea Salt (already done)
Greek Yogurt Ice Cream with Cherries and Crushed Chocolate Wafers
Canned Cherries in Heavy Honey Syrup
Red Cherry Jam with Kumquats and Bay (on it’s way!)
That’s at least 20 pounds. So what if I haven’t figured out the other 28.6? I’m making headway.
Until I can get those recipes to you, I wanted to leave you with something special – a recipe from my Baton Rouge Junior Service League Cookbook, circa 1945. When I first bought the cookbook, I found a letter that had been returned to sender. The writer, Helen, included her Date Balls recipe to another Helen.
Helen’s Date Ball
+Written exactly as it is shown in Helen’s handwriting.
Those date balls, the students and children used to like. I just throw in buttered pan:
1 cup coconut
1 cup dates (pitted)
1 cup pecans
½ cup sugar
2 egg whites or 1 egg
Stir – bake in slow oven until coconut is browned. Take out mixture and rolls in balls, roll in granulated sugar. (A slow oven was defined in the cookbook – thankfully – as 250-325 degrees.)