This is THE day to make nocino at Justin’s.
We started with breakfast.
In (limited) keeping with ancient nocino tradition, this year five (not) barefoot (not) virgins gathered the green walnuts: Phyl, Maria, Val L, and Val S.
We chopped, zested, and measured all the ingredients, then added a bottle of 100 proof vodka.
We ended by tasting the 2016 batch of nocino.
Fun! For the next 40 days, I will “agitate” the nocino jar once/day. One online source of information described it this way, “the soaking liquid will first turn sinister green then the tea-brown of bayou swamp water, [and eventually] black as cowboy coffee.”
arletelouise 