Not t&t by me but these all sound good. Maybe depends on your liquor preference and also whether you prefer sour cherries or bings. Maybe try a small batch of each and do a taste comparison. I'd be willing to come over and help with taste testing part. CHERRY BOUNCE 1 qt. cherries 1 qt. vodka 2 c. sugar Combine ingredients and let stand for 3 months, stirring occasionally; crock works well. Drain cherries. Squeeze out excess juice. Bottle. Serve chilled with or without sweet or sour soda. CHERRY BOUNCE 1 pt. sour cherries and stems 1 c. sugar 1/5 of bourbon Sugar in bourbon, put in cherries. Let stand for 1 month. CHERRY BOUNCE 4 c. bourbon 3-4 c. sugar 4 c. Bing cherries 4 months to ferment Cover to ferment and set in a dark, cook place. Liquid is good to drink and cherries are good on ice cream. CHERRY BOUNCE 1 qt. rum or cognac 1 lb. brown sugar 1. Take 6 pints of dark cherries. Grind cherries through a meat grinder, seeds and all. 2. Add 1 quart of dark rum or cognac. Reserve for 1 week. 3. Strain through a cheese cloth and add 1 pound brown sugar. Pour into wine bottle and cork. 4. Wait 2 weeks before serving.

I can't imagine what you are talking about.....a creamy chowder with bits of tomatoes, potatoes, clams and strongly flavored with thyme? Linda C

Here's one more with just natural light. We were lucky (or maybe that's why we wound up with this) that our Lowes had this exact door sytle/color on display in the store. Also, someone along the way (probably the Lowes KD, but I don't recall) noted that the Glaze process did slow down or stop the natural darkening of Cherry. I'm not sure if that's true or not.

Do you still have plants available? I am a beginner wanting to grow 2 plants in pots on my south-facing balcony this year. Is that too much sun for them? If you have some that will work, I'd love to come get them! Thank you, Megan