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    International Food Blogger Conference 2011 NOLA

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    The Last of the Seckel Pears, for now.

    Blog post written and photo taken with iPhone...sorry for the photo quality today!


    I have 14 pounds of Seckel Pears to peel this morning...and then I'm moving on to Persimmon Jelly and Pickled Carrots & Cauliflower. 14 pounds never sounds like all that much until you start peeling....especially when the fruit is the size of a golf ball!

    So what am I doing with all these Seckel Pears? Click here for a blog about Pickled Seckel Pears. Even if all I did was eat them raw, they'd be a special treat, but I think they look glorious preserved whole in jars. Sometimes in syrup, sometimes pickled.

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