Just to let you know that is a thanksgiving cactus not a christmas cactus..the christmas cactus has no spikes on it at all. I would be very interested in a nice piece of this and also would be interested in your corn plant but would like to see pictures of that please:)I have wanted the corn plant for while but need to be sure it is what I am looking for. Some people use the same name for differant plants. RR

Bubbling huh? No clue!! I've always taken my fruit (peaches, nectarines, plums) sliced it up, added sugar or honey and if you'd like spices (cinnamon for example tastes great with pears)or even flavor extracts (vanilla is great with peaches,) put it in a large glass jar with lid and let it sit for a few weeks or even months...then added a very good quality vodka,and again let sit awhile. Strain thru cheesecloth or fine strainer. You could even add grain alcohol.I've mixed up various types, and used different extracts and spices and have had some really delicious cordials. You can also GOOGLE "brandy and cordial recipes". There are a lot of them out there. Good Luck and Enjoy!!

I've made cordials from wild black cherries and from wine berries (a wild berry similar to, but not the same as, red raspberries. The color of each was sensational and the taste was very good. The cherry cordial was deep garnet red. The wine berry cordial was a beautiful rosy pink. My purpose was to preserve the essence of those fruits, which were not useful for most other purposes in the small quantities I had them. I used vodka in about twice the volume of the fruit and added a cup or so of sugar to the partial liter bottle at the same time. Not very specific I know, but I think the proportions are not critical. Just be sure there is an ample quantity of spirits so spoilage doesn't happen. I let the cordials age in a cupboard for several months, shaking them up occasionally. Then I strained them. There was no trouble at all with clarity. I had intended to make a blackberry cordial, but somehow I missed the peak of the season. I want to make some citrus cordials now. I will use the zest. Later, maybe I will attempt something like Benedictine or Chartreuse. That would be a fun challenge. Making cordials takes very little effort and pays off with a nice product. Jim

arley, you are just a veritable fountain of information! Actually a local restaurant chain makes a very tasty (at least to me) Washington Red Appletini (their name for it). When asked the ingredients, they said Crown Royal, sour apple schnapps and pomegrante juice. I'm not very knowledgeable about mixed drinks but a friend insisted I try it. I could become a lush! So I guess I could purchase a bottle or 2. CR is my SIL's drink of choice but I have a feeling he gets the larger size. I'll check out Hobby Lobby. Neither Homegoods nor TJM had anything today. Thanks a bunch. jude