Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:'.

[EX Q]: CONTEXT: They're good pretty much forever. There is not enough available water for things to grow in there. Mind you, the more aromatic and subtle parts of the flavor will dissipate over time. The sugar absorbs water, giving the combination a very low water activity, meaning there's little water available for microorganisms to use in growth. As long as your flavoring pieces are small and well mixed with sugar they will not spoil. <sep> Q: How long is sugar (mixed with minor ingredients) good for? A: They're good pretty much forever
[EX A]: What if they are mixed with lemon zest?

[EX Q]: CONTEXT: A quick and dirty way of achieving this is to microwave them for a bit. Microwave oven powers vary, so try 10 seconds first and add time as necessary. You'll find the right time for the right amount to bring your chips to nearly what they were prior to sitting out. <sep> Q: Can I make my chips crunchy again after they have gone soggy? A: eco Q: For how long does it need to use in the Microwave? A: try 10 seconds first and add time as necessary
[EX A]: How do I keep it from getting soggy in the first place?

[EX Q]: CONTEXT: I would use any uncolored brandy made from distilled fruit. Himbeergeist, sliwowitz, or what you can lay your hands on. Kirsch doesn't taste much like cherries, and I suspect that it functions more as a solvent for some of the aroma in the spices than for adding its own taste. Even though it does contribute a bit, the taste will be subtle, and other slight fruity notes from a different fruit brandy will blend with the heavy spices just as well. In a pinch, you could use a colored brandy too, like Chantre. But it will add more of its own flavor, and while it can make a good combination, it will be further from the original than a random obstwasser. I would avoid any liqueurs, they will add way too much foreign taste, and also won't have enough alcohol to solve the spices in the same way. <sep> Q: What can I substitute for Kirsch in Leckerli (Basel Lackerli) cookies? A: I would use any uncolored brandy made from distilled fruit. Himbeergeist, sliwowitz, or what you can lay your hands on
[EX A]:
Is that available here in Boston?