521: Thrifty Thanksgiving Tips for Cider Fans

00:00 Thrifty Thanksgiving with the Talking Pommes
01:13 Welcome to Cider Chat
03:30 Ciderville News and Upcoming Tours
04:56 The $100 Hosting Budget and Diemand Farm Turkey
07:33 Lessons in Thrift from Miss Ellen
09:28 Sharing the Meal: What Guests Can Bring
11:59 Dressing Up a Jar of Applesauce
13:57 Applesauce Extras: Quince and Medlars
15:11 Pears with Honey and Optional Goat Cheese
18:00 Apples and Horseradish
20:11 Apples in Stuffing and Other Orchard Sides
22:33 Apple Juice and Bubbles for Everyone
23:34 Sharing Cider and Perry at the Table
25:56 Rediscovering Bottles in the Cellar
28:21 Checking the Budget with Mr. Quince
30:04 Final Thoughts and Supporting Cider Chat
31:21 Closing and Ciderville Song

[00:00:00] We are rapidly barreling towards Thanksgiving, which for a cider fan is pretty much the Super Bowl of holidays. Every part of that meal from the appetizers right through dessert has a place for cider. And might I add perry also, Ria. Absolutely, Perry Pear, and I’ve got a place for you right at the beginning.

We would like a place right by the pie. Before anyone sits down, we need to talk about the budget. That’s right, the budget. We’ve got 10 people to think about, 100 bucks to spend, and the turkey I want is going to take more than 80 of those dollars. That leaves- A problem. I wouldn’t exactly call it a problem.

I would call it an opportunity. Right. Because I still want a good meal. I want a good time. There’s gonna be apples and pears on the table. I want something delicious in the glass, and I would like to actually sit down and enjoy the feast with our family and friends. So let’s [00:01:00] see what we can put on this table together in this episode that we are calling the Thrifty Thanksgiving Tips for Cider- And Perry Yes, and Perry fans.

Hello, my name is Ria Windcaller, and I am the producer and cider emcee of this weekly podcast where we speak with makers, cider enthusiasts, and folks within the cider trade from around the world. Hip hip hooray.

This is season 11 and episode number 521 of Cider Chat, and if you are new to the podcast, well, welcome. And if you are one of the folks who joins me each week, welcome back. Pull up a chair, turn up the volume, and if you can, pour yourself a cider. Or Perry Ria or Perry. Perry. Right. Those voices you just heard are my friends the Talking Pommes.

Perry Pear, Mr. Quince, and the Medlars, they’ve been away for a while, but [00:02:00] apparently the mention of Thanksgiving brought everyone back. We heard there would be pie. You certainly did. And for anyone meeting Perry for the first time, Perry, by the way, is a drink made by fermenting pear juice. Apples give us cider, pears give us perry, and they are made with very specific pears called Perry Pears.

A very important distinction, especially around here. Before we get into the pie, I know you and I are both watching the grocery bill get higher and tighter. Last week, for instance, I dropped 70 bucks on a chicken to roast that included a can of corn, also some cranberry sauce, some potatoes, salad fixings, some mandarin oranges, a loaf of bread, and a bag of apples.

70 bucks. And that chicken was going to have to stretch. Not one meal, not two, three meals. So I’m looking at Thanksgiving, and I’m thinking about, what do I really want to spend money on? [00:03:00] What do I already have? And what can I ask somebody else to bring that wouldn’t be a major inconvenience? They’d be happy to do it.

Now, if you’re hosting, we’re gonna work through that together. If you’re going to someone else’s house, listen in, because there’s something here you can bring even if your usual contribution is showing up. And yes, bringing a bottle is a lovely contribution to the meal. You’d certainly be welcome at my house.

And we’re also gonna talk about making that bottle part of the meal, too. But first, let’s roll out to a wee bit of news from out and about in Ciderville. CiderFeast Boston is coming up this Saturday, November 14th at the South Boston Lithuanian Citizens Association. I’m looking forward to being there, meeting cider fans, and tasting what the makers are pouring.

If you see me, come say hello. And I’ve been talking with my colleague in Brittany about our April 2027 Blossom Time Tour to [00:04:00] France. We started reminiscing about the September tour, including our visit to Jacques Perritaz of Cidrerie du Vulcain, which is based in the region called Domfrontais. I brought home a bottle from that visit that I’m saving for Thanksgiving.

We’ll come back to that in a bit. There’s a growing wait list for the France tour. If you’d like to be among the first to hear when the details are ready, email info@ciderchat.com. Let me know how many people you’re thinking about bringing. I’m also working on an August 2027 Totally Cider tour to the UK, beginning in Somerset with plans to explore Gloucestershire, Herefordshire, and Wales.

I approve of this itinerary. I thought you might, Perry Pear. There are quite a few of your kind along that route. Indeed, Ria, indeed. You could join that wait list at the same email, info@ciderchat.com. Just tell me which tour interests you. Now, about that $100. Yes, let’s get back [00:05:00] to the kitchen. Every year we see headlines about what Thanksgiving dinner costs.

The American Farm Bureau’s 2025 survey priced its classic dinner basket for 10 at $55.18. Here in the Northeast, where I live in my special spot of Ciderville, it was $60.82. And they averaged a 16-pound frozen turkey at $21.50. That’s a particular basket of groceries. It’s useful for comparison, but it doesn’t include every appetizer, the extra pie, or bottles on your table.

In Western Massachusetts, my own special spot in Ciderville, there’s a family-owned farm called Diemand Farm. I worked 10 Thanksgiving seasons there helping prepare turkeys for families in our community. So when I talk about buying a turkey from a local farm, these are the people I know and have worked alongside of.

[00:06:00] Their price sheet lists a fresh whole turkey at $5.09 a pound. So a 16-pound bird comes to $81.44. Leaving $18.56. Thanks for doing the math, Mr. Quince. $18.56 is all we have left to work with after getting the turkey, and that, once again, is a fresh bird, not frozen. And by the way, thank you, Mr. Quince, for always keeping me honest.

My pleasure. All right, so we have the math. $100 is what I could spend as the host. Guest contributions, though, have a cost too, and so does the food that’s already on my shelves. We’re gonna share the expense of this meal, and I’m gonna be clear about that. I’m up front, and my friends and family are pretty cool with that.

More on that later. I’m gonna provide the turkey, make the gravy with the drippings, and use that remaining money for the ingredients and gaps I need to cover First, I’ll look at what I already have. [00:07:00] I have butter, flour, seasonings, bread for stuffing. If those things need replacing, they go on the list. I can’t spend the same $18 twice.

And I’ll have to ask about the bird’s weight when I order it. At 5.09 a pound, a bigger turkey changes the plan pretty quickly. Now, if you’re thinking, “Why put that much of my budget into the bird?” Well, look, I know this farm very well, and I really respect their practices from raising the flock to the harvest.

And for me, that really counts. My own mom understood this kind of planning. Miss Ellen? Yeah, yeah, Miss Ellen. She would’ve loved this conversation. You know, she was a child of the Great Depression and also was orphaned during that time at a very, very young age. And being the oldest of four children, making things last became a way of life.

I can still see her cracking an egg and swiping the inside of the shell to get every last bit. [00:08:00] She saw it as, “There’s food in there. Why would you throw it away?” She made bread, she grew potatoes and stored them in the root cellar, and I can still remember her sewing me dresses. I mean, the woman was a bit of a Renaissance woman, not because she chose that, but because she had to, which is kind of what I’m feeling right now this fall of 2026.

There’s a lot of things that we have to do just purely to survive and get food on the table. Both my parents are gone now, but those thrifty values are very much alive in me. And this Thanksgiving, I’m grateful for that. I know how to stretch a buck, and I still can have fun while doing that. So I’m not shy in asking for help, and that means getting folks to help make the meal.

Plus, my friends and I love to hang out and do projects like stack wood, clear a field, burn brush, play music, you know, all that kind of groovy stuff, and definitely making a meal and cleaning up afterwards too. Now, I know that isn’t always typical, so if that is [00:09:00] different from what you normally do and it is working great, but you still need help stretching a buck and would like to change things up in a fun way, I highly recommend asking for help It always surprises me when you do that how much people just say, “Yeah, absolutely.

I was waiting for you to ask.” The, the more you plan ahead, the less it feels like a job and more like a party. Mm-hmm. Now, for this November 2026, I’m going to figure 10 people at the table, which includes the people who live here, along with my plan to think in terms of households and what each can comfortably contribute.

I’ll say, “I’m doing the turkey and gravy. Would you like to be up for bringing mashed potatoes for 10?” Or, “Could you bring a pie? Apple or pumpkin would be lovely.” That’s something that a person can answer pretty easily, and if it’s too much, we can choose something simpler. [00:10:00] One household might bring potatoes and a vegetable.

Another might bring stuffing. Someone who enjoys baking brings dessert. Someone else takes care of a couple of bottles, and then we choose one or two appetizers from the ideas coming up. Only one or two? I usually figure two because we are going to eat dinner afterwards. Uh-huh. Medlars. Hmm. And don’t forget, don’t be shy about asking people the following questions, such as, is the dish arriving ready to serve?

Does it need oven space? Can you bring a serving spoon? All these things kinda make the hosting a lot easier, and it’s not a lot to ask somebody. So go ahead, because you know your oven, and probably mine, is going to be filled up with a large turkey in it. And one other thing, if somebody can’t spend money this year, there are other ways to help.

You could come early and peel potatoes with me, help set the table, stay for the dishes. [00:11:00] That’s a contribution I will happily accept. But in truth, cleanup has never been a problem. We crank the tunes and get up and start moving and a-grooving. One Thanksgiving when I was a guest, I brought the turkey myself, on an airplane actually.

I was flying to California for Thanksgiving at my brother’s, and at the time I was working at the Diemand Farm. My family, as families do, asked me to bring the bird. So there I was with a 25-pound fresh turkey in a cooler. Did it have a boarding pass? It might as well have. Somehow all the flight attendants knew there was a turkey traveling with us.

I had this little celebrity moment on that flight. I mean, like, who flies across the country with a turkey? Apparently me. I could barely afford the plane ticket, but that was something I could contribute. It took a big expense off my brother’s table, fed his family, and gave us a story we’re still talking about.

Your contribution doesn’t have to travel that far. It might already [00:12:00] be sitting right there in front of you on the shelf, like a jar of applesauce. Roll with me for a moment. I want you to picture this. You’re the guy who usually brings a bottle, and that’s a perfectly good thing to bring. But this year you’re bringing a little something else, too.

You see that there’s a quart jar of plain applesauce right there on the shelf. That’s four cups. And somewhere on that shelf you see a little bit of cinnamon. There it is. There’s a little dust on the lid. Wipe that off. You don’t need that in the recipe. You tuck the cinnamon in your jeans pocket, grab the applesauce, and head over to your sister’s.

Now, this is your older sister. She’s known you for a long time. You walk into her kitchen and ask for a bowl and a measuring spoon. She looks up. “What are you doing?” “Making something.” Well, now she’s watching. Spoon about a quarter cup of applesauce [00:13:00] into the bowl so there’s enough room in the jar, add half a teaspoon of cinnamon to the jar.

Put the lid back on tight and give it a good shake. Yes, you want to get invited back. Open it up then, and then taste with a clean spoon. You want more cinnamon? Add another half a teaspoon. You can always add more, so start with less, especially if your applesauce already has spices in it. Pour the sauce now into a bowl once you have gotten it to the perfect flavoring, and stir in that first bit that you took out and put it on the table.

Your sister tries some. “You made this?” You reply, “I fixed it up, and you taste it too. I mean, look at it. It’s good.” Later, somebody asks you to pass the applesauce. Somebody else takes a little more. You brought that. On the way home with the cinnamon still in your pocket, you’re thinking about what you might bring next time.

Now, if you happen to have a [00:14:00] quince, there’s another way to dress up that sauce. Finally. Quince can be hard to find, so this is a little extra for those who have one. What you wanna do is peel it and then carefully cut out the tough core and dice the flesh. Put it in a small saucepan with enough water to cover, and simmer until it’s completely tender, just adding a little bit of water if needed.

Then you drain it out and mash a little of that into your applesauce. You could start with a couple tablespoons of the cooked quince and then taste. What you’re doing is you’re bringing in that beautiful fragrance of the quince. And do note that the cooking time varies with the fruit and the size of the pieces, so check it with a fork.

I think that’s a very tasteful addition. I agree. And if you don’t have quince, you might have some medlars. Mm-hmm. And you could kinda do the same thing. You don’t even need to, [00:15:00] like, cook those up. Just peel out the medlar and take out the four little seeds in there and mash it up and add it to the applesauce.

You will not be disappointed. Let’s look at another scenario that could be happening on Thanksgiving. This time, your mom is hosting, and you’ve offered to bring an appetizer. You haven’t made it yet. You don’t even know what it is, but you’ve offered, so now we need a plan. If you’re somewhere you can safely stop and make a note, pause the podcast and write this down.

You want five pears and a small jar of honey. If you already got the honey, just get the pears. And an optional piece to this is one small log of goat cheese. An excellent shopping list. You can always use a couple of apples you already have to fill out the plate. And here’s your little bit of pear knowledge before you go shopping.

With the usual Bartlett or Bosc, gently press near the stem. You want a little [00:16:00] give at the neck. Don’t squeeze the whole pear like you’re testing a tennis ball. If they’re firm, you’ve got a few days. Let them ripen on the counter. When they’re ready, put them in the refrigerator until you need them. Now, for this appetizer, you want ripe fruit that will still hold a slice.

You could prepare this dish and bring it to dinner, or you could prepare it at your friend’s house. I wouldn’t recommend doing the night before. And what you’re gonna do is you need to wash the pears, cut them into quarters, remove the cores, and then cut each quarter into two wedges. So you got five pears, which gives you, like, 40 little slices.

That’s a few tastes for each of the 10 folks alongside another appetizer. Fan the pears out on a plate, and a dinner plate is fine. You don’t need to go buy a serving board for this appetizer. And then you’re gonna drizzle lightly with honey. Start with a tablespoon or two for the platter. You could put a little extra in a [00:17:00] small bowl if people want more.

And if you bought goat cheese, crumble some over part of the plate or serve it alongside so people can choose. I mean, that’s it. You’ve made the appetizer. Now, picture your mom coming into the kitchen. You’re putting the last few pears on the plate, and she asks, “What’s this? I brought something for before dinner.”

She takes a slice. Maybe she takes a little cheese with it. You watch her face, then you take one for yourself. Sweet pear, a little honey, that tang from the cheese, and you’re thinking, “I can make this again.” Pear-fect, Ria. Pear-fect. I knew that was coming. This is where I’d offer a small welcome pour of Perry.

Taste the drink first, and then try a bite of the pear and cheese, and take another sip. What do you notice? Does the drink seem brighter? Does the fruit taste different? Nobody has to come up with the correct answer. You’re giving people something enjoyable to discover together. [00:18:00] I have one more appetizer that comes from a longtime patron by the name of Laura B.

Uh, so a tip of the glass to Laura, who turned me onto this apple dipped in horseradish. Yes, horseradish. Laura grows her own, and she introduced me to this combination, which is a bit of sweetness and crunch from the apple, then that hot, tangy bite. It certainly gets your attention, and it totally works. In fact, I’m thinking about doing, like, the hot wing show on YouTube and doing interviews.

I’m thinking about introducing apples and horseradish and cider while I interview my next guest. Is anybody out there in Ciderville up for it? All right. Contact me. You know how to get ahold of me, and we’ll set it up. I think it’d be a blast. Anyways, what you’re gonna do is you’re gonna slice three or four apples, and then you, in another little bowl, you put the prepared horseradish right next to them.

Let people start with a tiny [00:19:00] dab. So you need a little spoon in the horseradish to be able to dab out some onto each apple. What you’re gonna be doing is waking up the taste buds, not issuing a challenge, although in my family, we’re probably gonna challenge each other. Yummy, yummy. Too late. Oh, no, Medlars.

Only a tiny dab. A tiny dab. Anyways, if you have two apple varieties, keep their slices in separate little groups. Try the same amount of horseradish on each. Which do you like better, a sweeter apple or a sharper one? That’s an orchard tasting right there on the kitchen table, and someone who usually thinks an apple is just an apple may suddenly have a preference.

And if horseradish doesn’t appeal, apples with cheese makes another easy plate. Add arugula and a little prosciutto, if you already have them or want to spend the extra money, mm, that is a really nice treat. You just fold the ingredients together in small bites and secure it with a toothpick. But [00:20:00] price those extras before you commit.

Apples and cheddar can stand on their own. Pick the version that works for your wallet We have our appetizers. Now let’s bring some orchard fruit into the meal. We’re going to start with the stuffing because stuffing rules. If someone already makes a stuffing you love, ask them to bring it by all means.

For a dish serving about 10, one or two diced apples can go in with the onion and celery as they cook. Leave the skins on if you like. I preferably like the skins off, and let the apple soften a little before mixing it in with the bread and the rest of your ingredients. Use your usual recipe to judge the broth.

Apples add moisture, and we still want stuffing with some texture. Some people like the convenience of baking it in their own dish, but my choice really always above any dish is to stuff the bird. [00:21:00] But that’s just me. You have your turkey your way; I’ll have my turkey my way. That’s the beauty of Thanksgiving.

Anywho, we’re gonna move on to one more dish here, which is cranberries, and you could really dress those up, too. One way to do that is to have a, a diced apple in the saucepan with a little splash of water, and you’re gonna stir it into a can of whole berry sauce. Taste it before you add anything else.

You may like it just as it is. So that’s just a diced-up apple that you’ve kind of softened a bit in the, the pan with water, and then add it into your whole berry cranberry sauce, not the, not the Jell-O. It’s gonna really stretch the recipe, which is a nice added bonus, money saver, little thrifty step there.

You could also add roasted pears with carrots or make a crunchy cabbage and apple coleslaw. Those are choices if someone asks for another [00:22:00] vegetable idea. You don’t need every dish, though, that I’ve mentioned. Please underline that. Exactly. Choose what people actually want to eat. A plate can only hold so much, and you still have to store the leftovers.

For our table, I’d ask for mashed potatoes, vegetables, stuffings, a couple of pies across the households coming. The sauerkraut could be that vegetable dish, and if your family loves sweet potatoes, have someone bring those instead or as their second contribution if it works for them. Walking to the orchard Now let’s talk about drinks on the table.

And first up, you gotta make plans for people who aren’t drinking alcohol. A jug of fresh-pressed apple juice is really the perfect antidote for that. You could have a couple seltzers on hand to give people a choice, and they could also mix it into the apple juice because it gives it a nice little pop with the bubbles.

You can [00:23:00] buy fresh-pressed apple juice ahead and freeze it in a freezer-safe container with enough room for expansion. Allow plenty of time for it to thaw in the refrigerator. A big jug may take longer than just an overnight thaw. And for gatherings that include children, choose pasteurized juice.

Freezing untreated juice doesn’t make it pasteurized, so think about that ahead of time. Anyways, you’re gonna pour a little juice into the glass, top it with seltzer if you like. You got the bubbles. Use a nice glass for everyone. Everyone gets to be part of the toast. Now, for the cider fans who are shopping for bottles, tell the host what you have in mind.

Like, “I’d love to bring two bottles for us to taste with dinner. Does that work for your plans?” Maybe you can bring one dry cider and one sweet cider, or a cider and a perry. Give people something to compare. I support the second option. Mm-hmm. Of, of course you do. If we’re talking about [00:24:00] two 750 ml bottles, that would give 10 people about five ounces each in the total.

That’s two small tastes apiece. Uh, and that’s a pretty, that’s a pretty good stretch for a shared tasting. If you want drinks for the whole afternoon and evening, you’ll need a separate plan for that. And two $20 bottles would be a $40 contribution. That is generous. It might be something two households can share, or you could choose bottles at a price that works for you.

I don’t want anybody hearing, “Bring cider,” and feeling like they have to overspend. Ask your local maker or bottle shop what they have within your budget. Tell them what you’re serving and whether you want dry, a little sweet, or something with tannin. Tannin is that drying or gripping sensation you might recognize from strong tea.

Some ciders have more of it than others. Acid is the tart, mouth-watering side, and [00:25:00] sweetness is another part of the picture. When you’re tasting with dinner, pay attention to those separately. Does the cider feel drying? Does it make your mouth water? What happens after a bite of turkey and gravy? Oh, geez, I’m getting hungry.

Start with a sip on its own, then a bite, then another sip. That’s a useful way to learn what you’re enjoying, and you could do it with the bottles you already have.

For a deeper look on this topic, go to episode 477, which is my 2025 Ultimate Cider Pairing Guide for Thanksgiving. It takes you from the welcome drink through the main meal and dessert. At ciderchat.com, that episode also has a free downloadable Thanksgiving cider shopping checklist, and you could bring that to the store or send to the person buying the bottles.

But you might be just like me listening [00:26:00] right now with a pretty good stock of cider bottles in your, your hiding place, your little celler, your box in the back room, wherever you may be keeping your cider. And I specifically have some cider that I made back in 2019 Do you Pommes remember the crabapple trees we found when we were driving out to New York State?

Uh-huh. Seven beautiful trees. Golden Hornets. That’s right. They were Golden Hornet crabapples, and what we did was we blended them up with some Roxbury Russet and an assortment of apples I had gathered from other trees. And that cider, at the time, it was harsh for a really long while. It had a lot of tannin and a lot of astringency.

It was as if those apples were still arguing with each other in the bottle. So we waited. That’s right, Perry Pear. We waited, and now, seven years later, it is exquisite. The harshness has softened and the [00:27:00] flavors have come together in a way I, I really enjoy, and that’s what we call maturation. I’m describing how this particular cider changed with time.

I’m not saying every bottle needs seven years or that putting a disappointing cider away guarantees it will become wonderful, but if you got some bottles tucked away, take a look. You may already own something you’d love to share. And if you got several bottles of an older batch, try one ahead of the holiday and see where it is now.

A very reasonable research expense. That’s right, Mr. Quince, because it’s already paid for in this case, though we have to admit that the fruit gathering and pressing certainly took work. And this year, I also have that bottle I brought home from Jacques Perritaz’s cidery in France. We tasted cider and perry during our visit, and I only had room to bring home one bottle, which is always a difficult decision.

Especially when perry [00:28:00] is available, Ria. I know, Perry Pear, and we were in, of all places, Domfrontais, the land of Perry pears. But honestly, that cider gave me pause. It was smooth and complex, and I, I just kept coming back to it. So that’s a bottle I brought home, and I’m planning to share it with the main meal.

Mr. Quince, it’s time to see where we have landed in terms of our budget. Yes, yes. Proceed. So the spending limit is $100, and using that 16-pound Diemand turkey example, that would be $81.44 goes to the bird. The remaining $18.56 is for what I need to finish the gravy and cover the small gaps after I’ve checked the cupboard.

If the shopping list won’t fit, I change the plan before I buy. I ask someone to cover the stuffing ingredients or choose fewer dishes or adjust the turkey order. The limit stays a limit. And guests have agreed [00:29:00] to bring side dishes, and that includes desserts, appetizers, drinks, according to what they can manage.

We know who needs oven space. We know who’s bringing the serving spoons, and we haven’t asked three people to bring the same thing. Now picture the table. The turkey’s ready. Someone is spooning potatoes into a bowl. There’s apples in the stuffing. There might be sauerkraut with onions and apples or the vegetable your family loves best.

The pear plate has a few slices left, and your mom wants to know how you thought of that. Your sister is passing the applesauce, and you know exactly how much cinnamon went into it. Someone is pouring a little cider and telling the person besides them where it came from. Someone else has apple juice and bubbles in the same kinda glass.

And you? Yeah, you. You and me, we get to sit down and enjoy. How did we do, Mr. Quince? [00:30:00] This is a priceless dinner, and I would say well done. Okay. Well, there you have it. Look, holidays have a lot of have-tos, and I’ve done enough of those over the years that I’m comfortable changing things around. My yardstick is whether we’re enjoying ourselves and whether there’s something good to eat and whether I can afford what I’ve agreed to do.

So before you go shopping, look at the shelf, and look at the bottles you’ve been saving. Send that message asking someone to bring a dish. If you’re a guest, offer something specific. And if this is the year you bring your first bowl of cinnamon applesauce, you know what? I would love to hear about it. A big tip of the glass to everyone who helps keep Cider Chat going, including Laura B.

and the good patrons whose support makes these conversations possible. Now, if this podcast brings something good into your week and you have room in your budget, please help support it at ciderchat.com. Look [00:31:00] for the support link, and also know that sharing this with someone planning Thanksgiving is another lovely way to help more people find Cider Chat and Ciderville.

Also note that episode 477 for the pairing guide and downloadable shopping checklist is waiting for you. And with that, I leave you here. This is Ria Windcaller and the Talking Pommes. Hello. Looking forward to seeing you in Ciderville. We like cider. We like pomme. Orchards and having fun. There is a reason There is a reason why we do it like this Oh, yes, there is There is a reason why we do it like this Oh, yes, there is There is a reason why we drink it like this Oh, yes, there is, there is a reason.

We like [00:32:00] walking through the orchards, dancing in the streets. Smelling all the blossoms, kicking up our feet

We like cider. We like Pommes We like orchards, having some fun. There is a reason. There is a reason why we do it like this. Oh, yes, there is. There is a reason why we do it like this. Oh, yes, there is. There is a reason why we drink it like this. Oh, yes, there is. There is a reason. We like walking through the orchards, dancing in the streets.

Smelling all the blossoms, kicking up our feet, oh, yeah. We like cider. Oh, yes, we do. We like pomes. Oh, yes, we do. We love orchards, having some fun. There is a [00:33:00] reason. There is a reason why we do it like this. Ba-da-da-dum. There is a reason why we do it like this. Ba-da-da-dum. There is a reason why we drink it like this.

Ba-da-da-dum. Ba-da-da-dum. We like walking down the orchards, dancing in the streets. Smelling all the blossoms, kicking up our feet, oh, yeah We like cider. Ba-da-da-dum. We like ponds. Oh yes, we do. We like orchards. Having some fun

Yeehaw