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it looks similar to a breadfruit. |
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I had a pomegranate yesterday. I wonder if anyone sells the juice in a bottle. |
Ripe persimmons = food of the gods. Unripe persimmons = "*pthbbbbttthptbphtht* GAAAHHHH!!" |
A blood orange? a something Orange? Seems to me that my friend Rory handed me a similar fruit (smaller albeit) and said it was a (insert brain fart) Orange" |
I agree on the persimmon issue, Sarah. The neighbors have a persimmon tree and off the branch, perfectly ripe, it's like heaven in a fruit. Otherwise, ugh. Unfortunately, the storm blew down the nicest ones and all that's left are the icky unripe ones. Chestnut season! |
http://www.smithsonianmag.si.edu/smithsonian/issues02/nov02/apples.html Limbertwig? Johnson's Fine Winter? Maiden's Blush? Magnum Bonum? Some of the names of the apples sound like a Simpsons episode in the making about Grandpa and his Limbertwig apples. |
"Homemade Grenadine Grenadine is a sweet syrup made from pomegranates. You probably know it best in kiddie drinks such as Shirley Temples and Roy Rogers, but it is also used in many other cocktails as well as food recipes. This version will not have that bright red color because it does not contain coloring agents, but you can add red food coloring if you wish. Take about 2-1/4 pounds of pomegranates and separate the seeds from the pulp and membranes. Cook the seeds in one pint of water. Run through a sieve or cheesecloth, pressing out the juice into a pan and removing the seeds. Measure the juice and add an equal amount of sugar. Bring to a low boil and cook gently for ten minutes. Cool and bottle. • Pomegranate history, information, and recipes. http://homecooking.about.com/library/weekly/aa100801a.htm "Ancient Romans tanned pomegranate skins and used them as leather" |
http://www.beagleton.com Where is our good friend we know as Blindswine, where? |
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no, but man does that sound peculiar and delicious! |
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