A few times lately we’ve thrown a pear on the grill as part of dinner, and good goddamn but that’s delicious. Usually I snub pears because it’s so difficult to find any that aren’t hard as rocks, and their texture is just a little weird for me anyway. But cut in half , rubbed with a touch of veg oil, and grilled for 5 minutes per side? GENIUS. Highly recommended.

In lollipop news, one cool development. I read a tip somewhere that suggested putting in the food coloring after the syrup hits the soft crack stage (>275 degrees F) and letting the boiling action distribute the color. It works pretty well, which means somewhat less stirring is needed after hard crack stage – still have to stir in the flavoring though. I’m also starting to put in a little less food coloring and liking the results.