Liquor: Homemade peach and cherry brandy
Book: The Art of the Commonplace: The Agrarian Essays of Wendell Berry
Notes: Well, a month in, it’s coming along. What once was solid is now mostly liquid, and possessed of a gorgeous, dark red/brown hue. I’ve only opened the jars twice, to stir the fruit pulp around and to break up the sugar silt along the bottoms. It looks nice, folks, but it smells like funky vinegar armpits. I’m told that will change, that it’s all probably of the fermenting process, etc. In a roundabout way, this is all Wendell Berry’s fault. My favorite Kentuckian has spent years writing about–among many other things–the need to live locally, growing and gleaning your food from what’s near you, and getting to know and live with your food sources intimately, lovingly, and knowingly. I haven’t started a farm nor a garden but I am paying more attention to where my food comes from than I used to. When I decided to make my first brandy, I knew that both the peaches and the cherries should be Georgia-grown, and so they are. I’m even thinking of calling the brandy “Wendell’s Way.” Either that or “Three Geezers Brandy,” for Berry, Albert Murray, and Studs Terkel, all three being heroes of mine in some way or another.