dave, can't wait to make churchkhela when the grapes ripen in napa in october ! as far as the lamb, i'm going to do some experiments and side by side tastings, but there is no way to get the lamb belly that tender without braising the flesh. i do like love that this conversation is happening, especially about georgian food and modern trends.

hi melanie, you are right. plum season just passed and i collected and made alot of tkemali, so when its gone, it's gone till next year.