September 1, 2016 – With the beginning of September arrives the Concord Grapes, those once a year treats that have a honey sweet inside, and a skin that makes your face twist like you just sucked on a sour lemon drop.
On one hand, I look forward to them every year. They are simply delicious, they taste like no other grape, and I never miss the opportunity to buy a pound or two.
On the flip side, there are two downsides associated with them.
- They herald the beginning of the end of summer
- I like to make a pie with them
So why, you ask yourself, would that last one be a downfall?
Because to make the pie, you need to pick all the grapes off of the stems, wash them, and then skin them all.
Yes, skin them.
Doesn’t that sound like fun?
Sit down with a bowl of grapes and squeeze the inside out of each one and separate the skins from the pulp. I use both parts, but separately since the pulp has to be coked down and then squished through a sieve to remove the seeds….only then do the skins get added back to the filling.
I decided to do twice the amount this time, and freeze the skins and pulp separately so I can make two pies ….another day.
After that was done, and after the new batch of granola came out of the oven, and since Kirk helped me skin all those little grapes, I gave in to Kirk and got in the truck with the golf clubs and went to the driving range.
He wanted me to go because he says it will help improve my skill (I have absolutely none!) at the Murdo Fraser pitch and putt.
I highly doubt anything will improve my skill with a golf club.
He helped me skin grapes, so who was I to argue.
But I never said I wouldn’t complain and bitch bitterly the entire time we were there.
Stupid game.
116 Photos in 2016
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116 pictures in 2016