tag:blogger.com,1999:blog-22024066.post115270706455285972..comments2009-07-14T05:31:30.321ZAlexhttp://www.blogger.com/profile/05142532489312482031noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-22024066.post-1152745331593967992006-07-12T23:02:00.000Z2006-07-12T23:02:00.000ZI never get to actually make anything with cherries - I always manage to eat them all straight out of the bag.Andrewhttp://www.blogger.com/profile/13188533689819042665noreply@blogger.comtag:blogger.com,1999:blog-22024066.post-1152735263432706972006-07-12T20:14:00.000Z2006-07-12T20:14:00.000ZNever thought of using a pin - I've seen various tools to do the job, but was amazed by how easy the knife was (it was Andy's idea since he got the job last time we made this).<BR/><BR/>Last year when I bought cherries at the supermarket they were about £8 a kilo! Outrageous!Alexhttp://www.blogger.com/profile/05142532489312482031noreply@blogger.comtag:blogger.com,1999:blog-22024066.post-1152726947493169142006-07-12T17:55:00.000Z2006-07-12T17:55:00.000ZYummy! I'm amazed at the price of cherries... even after I calculate it in US Dollars! Great pic of the pasta bowl.Bon Appetit!http://www.blogger.com/profile/06634227771951351806noreply@blogger.comtag:blogger.com,1999:blog-22024066.post-1152720900765016792006-07-12T16:15:00.000Z2006-07-12T16:15:00.000ZHaven't tried this with dessert cherries but a hairpin (bent end) is a faster way to pit morrello cherries (less chance of cutting your fingers too).Michael Vealehttp://www.blogger.com/profile/04151267777621897594noreply@blogger.com