[Sca-cooks] Sour Cherry Pie

[Robin Carroll-Mann]

On 22 Apr 2004, at 22:06, Patrick Levesque wrote:

> Regarding the roses and rosewater; the red roses also contribute
> significantly to the color of the dish. I wonder if they were added for
> color or for taste (or both? Even though cherries will give off a good color
> anyway...)
> 
> Petru

I've used dried rosebuds from the health-food store as garnishes.  They're 
food-safe, and are in the bulk herbs section.  The brand I bought was Frontier.


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net