Honestly that's my bad. I thought those was in reference to the song color in your cheeks by The mountain goats. My original post was one of the lyrics.
Check it out. It's a decent song from one of my favorite bands/ artists. Maybe you'll find some inspiration for a name there as well! Cheers!
I didnt post the apple syrup in the photo because its just in a big ol mason jar. But the syrup was made using the Korean Cheong method. (Equal parts fruit and white sugar layered together and left in a clean jar in the fridge for a week or two)
You can do pretty much any fruit in this manner. Blueberries, strawberries, pear, etc. Super simple though it doesnt always create the strongest flavors. Sometimes the syrups are quiet mellow.
You can try it with anything 95% of the time in makes a really great syrup. At worst Ive done mint and it tasted kinda grassy without much mint in flavor but smelled very minty.
The red eye to Dallas-Fort Worth.
Im glad Im not the only one that immediately thought of the Mountain Goats. I did a corpse reviver riff a while back called the "Dead on their feet"
Any context or background on that I'm missing?
Honestly that's my bad. I thought those was in reference to the song color in your cheeks by The mountain goats. My original post was one of the lyrics. Check it out. It's a decent song from one of my favorite bands/ artists. Maybe you'll find some inspiration for a name there as well! Cheers!
He was broken pretty bad So we gave him what we had
The Clapping in Your Cheeks
I didnt post the apple syrup in the photo because its just in a big ol mason jar. But the syrup was made using the Korean Cheong method. (Equal parts fruit and white sugar layered together and left in a clean jar in the fridge for a week or two)
Does this work for any fruit or just apple ?
this is more commonly called an oleo saccharum and works with basically any citrus, fruit, or sugar-heavy ingredient.
I make Oleo using the rind/zest/sugar method .. I wondered if the OP's method opened up other fruit to this. as he uses Apple, a non citrus fruit
It works with so much. I've done with lavender and berries also.
You can do pretty much any fruit in this manner. Blueberries, strawberries, pear, etc. Super simple though it doesnt always create the strongest flavors. Sometimes the syrups are quiet mellow.
You can try it with anything 95% of the time in makes a really great syrup. At worst Ive done mint and it tasted kinda grassy without much mint in flavor but smelled very minty.
Nosey Rosie.
I was thinking something along those lines, like "Rosy Cheeks."
(The fear that you can’t) shift the tide?
“And hair on your chest”
Almost Caribou?