Well, the old arbor is full of grapes--Concord grapes, that is.

Just made a batch of grape jam, and I have the pulp ready for another
batch tomorrow. I probably have at least another 5 pounds left--probably
closer to 10--so... another Concord grape pie or two. I haven't decided
which recipe I'll use for that. The biggest choices for the pie recipes
are (1) streusel topping vs. second crust (I prefer streusel), and (2)
which thickener. I'm debating going for tapioca this year--I've never
used it before. Otherwise, it's flour or cornstarch.

I came across this pie recipe:
<http://fooddownunder.com/cgi-bin/recipet.cgi?r=72384&y=1>
isn't that a lot of cornstarch??

Also: grape sorbet.


Any other ideas??

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