Because it's that time of year when *somebody* is fortunate enough to deal with all of the Asian pears, two trees' worth. If they are not picked, bears will visit.
They are nice pears, but roughly golf ball-sized. Some are riper than others. If you wait too long to pick them, they get bugs in the cores. So this year I picked *all of them* a week or two earlier than usual, and after a couple of hours of peeling and chopping this afternoon, my right hand was a bit cramped like a claw.
The rough length of time it took to process and can the first batch of ginger pears and dark ginger pear syrup is the time it took to listen to three episodes of CoinGeek Conversations:
1) Sheila Warren: Using blockchain to stop corruption and improve school meals | CoinGeek Conversations https://youtu.be/M-2MT7ynL1E
2) Lee Rainie: Can blockchain restore trust in technology? | CoinGeek Conversations | https://youtu.be/3jUG_w-PgVQ
3) Eric Bernhard: COVID-19 Preventative Tokens Built on BSV | CoinGeek Conversations | https://youtu.be/dgFvJPiTpq4
If you also have a lot of pears, for whatever reason, this is the recipe I used:
The dark ginger pear syrup is delicious. To be drizzled on ice cream or mixed with soda water, etc.