>  ML> Though I am aware of high- and low-pectin fruit, I'm not
>  ML> always sure which is which!
> Neither do I, but I know to look it up before starting. Now Raine
> does too!

And even if it doesn't set up, you can boil down
the syrup to make a perfectly acceptable spread.

> Speaking of family and young cooks Neekha was just here for a four
> day weekend along with her boyfriend, who she has moved in with.
> (Yeah, she's all grown up now.) They split their time between our
> place, her mom's family camp site (Betty is out of rehab [fingers
> crossed] and looking for a second chance with her two children) and
> Folk On The Rocks, our mid-summer three day outdoor music concert

Goodness how time flies.

> (fun by not nearly at a Woodstock level).

One hopes.

> And Lexi and Charlee are flying up (unaccompanied and with a plane
> change in Edmonton) on July 30. Lexi is growing up too; she has a
> boyfriend old enough to drive!)

Goodness how time flies.

>  JW>       Title: Wild Chokecherry Daiquiri
>  ML> Sounds interesting, though if it were a proper syrup, the
>  ML> drink would be on the sweet side for a daiquiri.
> Too sweet for my tastes but with a little adjusting ...

A little extra rum makes everything go better.

> This just might choke you ...
>       Title: Chokecherry Schnapps
>       4 c  Chokecherry juice
>       1 c  Sugar
>       1 c  Everclear, 190 proof

Certainly wouldn't cheer me.

>   Recipe By: Milly Mathiason, first place winner in the 1990
>   Chokecherry Festival, Lewistown, Montana.

People have to have something to do in Montana.
Creating wwtt things seems to be one of them.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Livery Stable Strawberry Bread
 Categories: Breads
   Servings:  2

      2 c  Frozen whole strawberries
           - (unsweetened)
           Sugar
      3 c  All-purpose flour; PLUS:
      2 tb All-purpose flour
      2 c  Sugar
      1 tb Cinnamon
      1 ts Salt
      1 ts Baking soda
  1 1/4 c  Oil
      4    Eggs; beaten
  1 1/4 c  Chopped pecans

  Place strawberries in medium bowl.  Sprinkle lightly with sugar to taste.
  Let strawberries stand until thawed, then slice.

  Preheat oven to 350 F.  Butter and flour two 9x5-inch loaf pans.  Combine
  flour, sugar, cinnamon, salt and baking soda in large bowl and mix well.
  Blend oil and eggs into strawberries.  Add to flour mixture.  Stir
pecans,
  blending until dry ingredients are just moistened.  Divide batter between
  pans.  Bake loaves until tester inserted in centers comes out clean,
about
  45 to 50 minutes.  Let cool in pans on rack for 10 minutes.  Turn loaves
  out and cool completely.

  Makes 2 loaves.

  Source: The Livery Stable - Bozeman, Montana Typed for you by Karen
  Mintzias

MMMMM
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