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	Comments on: Cherry brandy&#8230; the first step towards winter	</title>
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		<title>
		By: Regula		</title>
		<link>https://www.missfoodwise.com/2016/08/cherry-brandy-first-step-towards-christmas.html/#comment-9492</link>

		<dc:creator><![CDATA[Regula]]></dc:creator>
		<pubDate>Thu, 01 Sep 2016 09:05:18 +0000</pubDate>
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					<description><![CDATA[In reply to &lt;a href=&quot;https://www.missfoodwise.com/2016/08/cherry-brandy-first-step-towards-christmas.html/#comment-9104&quot;&gt;Ptasia&lt;/a&gt;.

Oh well there are always haters. I think it is nonsense, yes apricot kernels contain cyanide but then they are like an almond. The kernel of a cherry is like wood. I have cherry brandy which is over 10 years old, I drink from it. I didn&#039;t become blind, nor did I poison myself ;-)]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://www.missfoodwise.com/2016/08/cherry-brandy-first-step-towards-christmas.html/#comment-9104">Ptasia</a>.</p>
<p>Oh well there are always haters. I think it is nonsense, yes apricot kernels contain cyanide but then they are like an almond. The kernel of a cherry is like wood. I have cherry brandy which is over 10 years old, I drink from it. I didn&#8217;t become blind, nor did I poison myself 😉</p>
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		<title>
		By: Ptasia		</title>
		<link>https://www.missfoodwise.com/2016/08/cherry-brandy-first-step-towards-christmas.html/#comment-9104</link>

		<dc:creator><![CDATA[Ptasia]]></dc:creator>
		<pubDate>Sun, 21 Aug 2016 15:28:44 +0000</pubDate>
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					<description><![CDATA[Interesting about leaving the kernels in for so long, as usually people are wary of keeping them in liquor/preserves because of their (potentially) toxic properties... although I think it&#039;s more a question of quantity, like with almond kernels &#038; cyanide. When I make sour cherry... not sure what to call it... booze perhaps ;)?, I usually keep the whole cherries in the alcohol for around a month, and still I got hate comments from readers re: &quot;you&#039;re brewing poison&quot; :(.]]></description>
			<content:encoded><![CDATA[<p>Interesting about leaving the kernels in for so long, as usually people are wary of keeping them in liquor/preserves because of their (potentially) toxic properties&#8230; although I think it&#8217;s more a question of quantity, like with almond kernels &amp; cyanide. When I make sour cherry&#8230; not sure what to call it&#8230; booze perhaps ;)?, I usually keep the whole cherries in the alcohol for around a month, and still I got hate comments from readers re: &#8220;you&#8217;re brewing poison&#8221; :(.</p>
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		<item>
		<title>
		By: Regula		</title>
		<link>https://www.missfoodwise.com/2016/08/cherry-brandy-first-step-towards-christmas.html/#comment-9100</link>

		<dc:creator><![CDATA[Regula]]></dc:creator>
		<pubDate>Sun, 21 Aug 2016 12:43:34 +0000</pubDate>
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					<description><![CDATA[In reply to &lt;a href=&quot;https://www.missfoodwise.com/2016/08/cherry-brandy-first-step-towards-christmas.html/#comment-9099&quot;&gt;juls&lt;/a&gt;.

Ah yes the cherries are later here, but the season is also at an end now. I managed to buy the very last of the season and I am so very pleased! I bough green beans too, to try your beans in olive oil x]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://www.missfoodwise.com/2016/08/cherry-brandy-first-step-towards-christmas.html/#comment-9099">juls</a>.</p>
<p>Ah yes the cherries are later here, but the season is also at an end now. I managed to buy the very last of the season and I am so very pleased! I bough green beans too, to try your beans in olive oil x</p>
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