Saturday, June 17, 2006

It's a lovely June day in Seattle: Dean and I worked in the garden, then sat out on the back deck having grilled roast beef & manchego cheese sandwiches, with hot mustard and mayonnaise. The crocosmia are just beginning to send out their spiky flowerheads, and the hummingbirds are on the hunt, buzzing up and down and diving back and forth across the yard, as if they can hardly wait for the flowers to appear. The tomatoes and the zucchini and the beans are growing like gangbusters, but the poor eggplant and pepper and basil are all shriveled up and puny, like kids shivering after stepping out of the pool soaking wet. They need some heat!

We're about to head off to Vashon for an overnight with friends Kevin and Bob. Looking forward to seeing them, and to a little free time to read on the ferry. And of course I can hardly wait to see what yummy dinner Kevin has planned. We're bringing a bottle of Ash Hollow Merlot from Walla Walla, and a bottle of pear wine (the kind with a whole pear inside the bottle) to have with dessert. How do they do that? Place the glass bottle over the pear while it is still tiny and on the tree, and then let the pear grow into the bottle? Hmmmm. Sounds possible. Anyone know? maybe I could try it with our pear tree sometime.


Radish King said...

Maybe they put a little fire under the bottle and put a peeled pear on top and then the fire creates a suction and the pear is sucked in. Is the pear peeled? Does it have bruises on its bottom?


Diane K. Martin said...

RK, sounds like something you learned on Mr. Wizard!

Radish King said...

Actually we did it with peeled eggs and matches and milk bottles in grade school. When I was in grade school, milk still arrived on our front porches every week, in bottles!


Peter said...

I found this on-line:

Poire Prisonniere - Calvados with a pear in the bottle is a traditional favorite of Norman farmers, with some decanters upwards of 100 years old. The bottle is put on the tree when the pear blossom begins to bud.

And this place in Oregon:
Pear-in-the-bottle: It’s true! We put the bottle (about 2500 of them) on the tree in late May, when the small pear will still fit in the neck of the bottle, and we tend the pear all summer. In late August we harvest, bringing the bottles to the Distillery in Portland where we meticulously clean each pear and each bottle, and then fill with the same eau de vie for which we are known world-wide.

I want to try this at home! hehehe

Radish King said...

These are good methods, but you don't get to play with matches with either of them.