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Patriotic Cherries

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Coronavirus has brought back carbs

This, straight from Food Network Magazine. I was reading my copy the other day and I came across this little article and was not surprised. Not ONE bit.

The coronavirus outbreak has proven what we’ve suspected for a while. We turn to carbs in a crisis...

Read the full column at

Patriotic Cherries

Be sure to buy the cherries that are packed in water and not the ones packed in syrup. You are looking for pie cherries. They are called Montmorency cherries. Bing cherries and Queen Anne Cherries are much more sugary and much higher carb. To make this dish “patriotic’ all you need to do is add blueberries and you have a red and blue dessert.



2 cans of TART (Montmorency) cherries packed in WATER only (you can also use fresh or frozen Montmorency cherries)
1/2 cup of fresh blueberries
2 Tbl of cornstarch dissolved in ¼ cup of water
2 tsp of organic vanilla
4 tsp Truvia
1/2 – 1 tsp of almond flavoring


Put the ingredients in a pan and bring to a low boil, stirring often. If you use fresh cherries you’ll need to add a cup of water to make up for the liquid in the can. Boil at a slow bubble until the cornstarch kicks in and you get a thick sauce. Stir often. Just like pie filling in a can; it tastes just like the pie filling. The sauce will continue to thicken as it cools. The color will be paler because you will not be pouring in a bunch of red dye. You don’t need those chemicals in your system.




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