( Excerpt from 'Rapunzel' -- the R-Rated version from the Grimms' first edition (1812) (translated by D. L. Ashliman) )
-----
I want the story of when she's living alone in the forest, between the time the witch Gothel kicks her out and the prince finds her again (he wasn't even searching for her, just wandering blind through the forest, feeling sorry for himself, until he accidentally comes upon her place of dwelling).
This Rapunzel I see as fairly kick-ass.
One: she doesn't simply "let" him climb her hair -- she arranged for him to come every evening, and pulled him up. So she must have been strong, and able to do a lot for herself. And --
Two: Yes, this version of the story focuses on the trope of the pitiful woman giving birth alone. But think about it: the prince (young king) doesn't meet up with her again until several years later, when her son and daughter are out of babyhood and into childhood. If she's living in a house, she must have built it. If she's fed herself and her kids, she must have hunted and gathered for herself. So Wilhelm Grimm wrote that she lived in misery. But if you're going to survive, you can't be miserable 100% of the time.
I'm picturing her making her way through the forest, her hair now cropped short, with a bow and a quiver of arrows slung over her shoulder, perhaps working sorcery that she'd learned from Frau Gothel.*
I mean, it's all between (or even buried under) the lines. But it's there. Unlike Sleeping Beauty, where neither the princess nor her 'rescuing' prince do anything,** Rapunzel is the one who rescues them both.
--
BTW: "Rapunzel" is the name given to either of two plants: a wildflower called Rampion in English, or a wild herb (brought under cultivation and gone wild again), also called Corn Salad ('Corn' being an old word for any grain, and this plant really likes to grow in old wheat fields). Seeing how it's highly nutritious, craved by a pregnant woman, and the only description of it mentions its green leaves, but no flowers, my money's on the latter.
-----
*The name "Gothel" and the fact that Rapunzel's tears have healing powers are the only details in the Disney movie Tangled that bear any resemblance to the original version/s. In this 1812 version, Gothel is a powerful fairy; in the rewrites from 1819 - 1857, she's a sorceress.
**(the spell Sleeping Beauty was under was timed to last 100 years exactly. The prince just happened to kiss her the moment the precise moment the 100 years was up; she would have woken up even if he'd never been there)
---------
A link to the 1812 and 1857 versions, side-by-side comparison
-----
I want the story of when she's living alone in the forest, between the time the witch Gothel kicks her out and the prince finds her again (he wasn't even searching for her, just wandering blind through the forest, feeling sorry for himself, until he accidentally comes upon her place of dwelling).
This Rapunzel I see as fairly kick-ass.
One: she doesn't simply "let" him climb her hair -- she arranged for him to come every evening, and pulled him up. So she must have been strong, and able to do a lot for herself. And --
Two: Yes, this version of the story focuses on the trope of the pitiful woman giving birth alone. But think about it: the prince (young king) doesn't meet up with her again until several years later, when her son and daughter are out of babyhood and into childhood. If she's living in a house, she must have built it. If she's fed herself and her kids, she must have hunted and gathered for herself. So Wilhelm Grimm wrote that she lived in misery. But if you're going to survive, you can't be miserable 100% of the time.
I'm picturing her making her way through the forest, her hair now cropped short, with a bow and a quiver of arrows slung over her shoulder, perhaps working sorcery that she'd learned from Frau Gothel.*
I mean, it's all between (or even buried under) the lines. But it's there. Unlike Sleeping Beauty, where neither the princess nor her 'rescuing' prince do anything,** Rapunzel is the one who rescues them both.
--
BTW: "Rapunzel" is the name given to either of two plants: a wildflower called Rampion in English, or a wild herb (brought under cultivation and gone wild again), also called Corn Salad ('Corn' being an old word for any grain, and this plant really likes to grow in old wheat fields). Seeing how it's highly nutritious, craved by a pregnant woman, and the only description of it mentions its green leaves, but no flowers, my money's on the latter.
-----
*The name "Gothel" and the fact that Rapunzel's tears have healing powers are the only details in the Disney movie Tangled that bear any resemblance to the original version/s. In this 1812 version, Gothel is a powerful fairy; in the rewrites from 1819 - 1857, she's a sorceress.
**(the spell Sleeping Beauty was under was timed to last 100 years exactly. The prince just happened to kiss her the moment the precise moment the 100 years was up; she would have woken up even if he'd never been there)
---------
A link to the 1812 and 1857 versions, side-by-side comparison
Found a new variety of apple (new to me, at least) in the store, today: Ginger Gold. The ones in the store were bright, shiny green. So I bought a couple, and just ate one raw. Made my tongue curl with its tartness, but there was an intense apple flavor that exploded in my brain. And if I'd known better, or had read that WikiPedia article first, I would have known they were still unripe -- well, that explains the tartness, but not why such an early-ripening apple would be in the store unripe at the end of October, ffs. Especially since it's a super-local, Virginia apple.
Postscript: in case you're wondering about the tune that goes with "Sings:" you can hear it here: Shady Grove (Sung and played by Lew Dite on the tenor banjo)
Postscript: in case you're wondering about the tune that goes with "Sings:" you can hear it here: Shady Grove (Sung and played by Lew Dite on the tenor banjo)
Sundry sentences, somewhat scattered:
Sep. 29th, 2011 09:59 pm*Frozen "Complete" meals: With Entree, Vegetable, and Dessert.
Why do they still do this? Really -- the dessert might ordinarily be very tasty. But broccoli tastes really weird with "Apple Caramel Crumble" mixed in. And Apple Crumble tastes funny with that drop of tomato sauce that escaped its compartment. Truly.
If they really want to entice people into buying their product by including a dessert, why not make it a frozen dessert (that could be removed before the food tray goes into the oven or microwave), and saved for after you've finished your main course? What a concept! That would also allow it to melt just slightly from rock hard to soft serve, but still cold. A couple of suggestions: rounding out a "health food" dinner with frozen blueberry and lemon yogurt (with soy yogurt for vegan meals), or a decadent "home-style favorite" with an ice cream sandwich... or even a warm brownie -- that you can warm for 10-20 seconds separately.
*One thing that's always baffled me: As a wheelchair user, when I approach a set of heavy double doors, nine times out of ten, a well-meaning Able-bodied type person will rush forward to "help" -- so far, so good [note, below] -- except they almost always jump to the middle of the doors, and try to open both at once, by standing in the middle of them, in some contorted version of a spread-eagle pose, giving me far less space to get through than I would have, otherwise, if I'd tried to open the door by myself.
The glib part of me wonders if walking has the unfortunate side effect of walking is that it interfere's with a person's ability to think logically. But then, I started to get a serious glimmer of an idea why:
People have been taught to believe two memes: 1) Helping a Disabled Person is a Virtuous Sacrifice, and 2) The more Difficult your Sacrifice, the More Virtuous your Sacrifice.
And the people who hold these memes in their heads are thinking more about how difficult it is for themselves than how helpful it is for the disabled person.
*"Procedural" Television dramas are very popular now -- they take up about 90%, by my guesstimate, of the evening TV. They're favorites of TV execs because it's easy to break them into segments where commercials can be aired. They have drama built in, and they're the same formula every week, so they can be written quickly, and you don't have to spend a lot of time on exposition. But they're either Doctor Shows or Police Shows. And after a while, they all sort of blend together and become low-res copies of their competition. Surely, there must be other professional fields that follow a regular procedure in a day's work than doctors and police, right? (I was just commenting to![[livejournal.com profile]](http://www.dreamwidth.org/img/external/lj-userinfo.gif)
welfycat tonight that I'd love to see the Criminal Minds cast as marine biologists -- They'd be on a boat together. How would that not be awesome?). There could be restaurant dramas, and architect dramas. Or how about hotel staff dramas? We do have Pan-Am this year, at least, but I don't know if that counts as "procedural." I doubt it.
[note] (excepthaddayr points out how it's really not so good, here: On Understanding
Why do they still do this? Really -- the dessert might ordinarily be very tasty. But broccoli tastes really weird with "Apple Caramel Crumble" mixed in. And Apple Crumble tastes funny with that drop of tomato sauce that escaped its compartment. Truly.
If they really want to entice people into buying their product by including a dessert, why not make it a frozen dessert (that could be removed before the food tray goes into the oven or microwave), and saved for after you've finished your main course? What a concept! That would also allow it to melt just slightly from rock hard to soft serve, but still cold. A couple of suggestions: rounding out a "health food" dinner with frozen blueberry and lemon yogurt (with soy yogurt for vegan meals), or a decadent "home-style favorite" with an ice cream sandwich... or even a warm brownie -- that you can warm for 10-20 seconds separately.
*One thing that's always baffled me: As a wheelchair user, when I approach a set of heavy double doors, nine times out of ten, a well-meaning Able-bodied type person will rush forward to "help" -- so far, so good [note, below] -- except they almost always jump to the middle of the doors, and try to open both at once, by standing in the middle of them, in some contorted version of a spread-eagle pose, giving me far less space to get through than I would have, otherwise, if I'd tried to open the door by myself.
The glib part of me wonders if walking has the unfortunate side effect of walking is that it interfere's with a person's ability to think logically. But then, I started to get a serious glimmer of an idea why:
People have been taught to believe two memes: 1) Helping a Disabled Person is a Virtuous Sacrifice, and 2) The more Difficult your Sacrifice, the More Virtuous your Sacrifice.
And the people who hold these memes in their heads are thinking more about how difficult it is for themselves than how helpful it is for the disabled person.
*"Procedural" Television dramas are very popular now -- they take up about 90%, by my guesstimate, of the evening TV. They're favorites of TV execs because it's easy to break them into segments where commercials can be aired. They have drama built in, and they're the same formula every week, so they can be written quickly, and you don't have to spend a lot of time on exposition. But they're either Doctor Shows or Police Shows. And after a while, they all sort of blend together and become low-res copies of their competition. Surely, there must be other professional fields that follow a regular procedure in a day's work than doctors and police, right? (I was just commenting to
welfycat tonight that I'd love to see the Criminal Minds cast as marine biologists -- They'd be on a boat together. How would that not be awesome?). There could be restaurant dramas, and architect dramas. Or how about hotel staff dramas? We do have Pan-Am this year, at least, but I don't know if that counts as "procedural." I doubt it.[note] (except
haddayr points out how it's really not so good, here: On UnderstandingFive Things Make a Post
Nov. 4th, 2010 05:42 pm- Back in 1971, Bud Lucky wrote a series of number songs for Seseme Street, including "Ten Turtles," which is built around the device of placing a phone order to your grocery store to have produce delivered (boy-- I long for this even more than a housecall from a doc!) And for the past week or so, it's been running through my head.
( Lyrics )
And along with the tune getting stuck in my head, I've been puzzling out an acutual menu for a Vegetarian Harvest feast buffet that would use all of these ingrediants. I'd skip the quanities in the song, because, really: ten whole brussels sprouts are not an equal balance to ten whole rutabegas. Plus, I'd add extra things, like spices and flavoring, maybe rice, and/or other grain. But this veggie order would be the foundation.
( My speculative menu ) - It's Season 41 on Sesame Street, now, and they've brought back Super Grover (updated: He's now Super Grover: 2.0). This new version is dedicated to fulfilling new standards in science and math subjects, which is the focus for this season (the season just past was dedicated to health and the environment). I love Super Grover-- old, and new versions.
The other night, I looked up an old skit I remembered, where Super Grover "Helps" a girl in distress whose computer isn't working. Grover admits that he knows nothing of computers -- in fact doesn't even know what a computer is, but suggests that he tries hopping up and down while yelling "Wubba, wubba!" While he's doing that the girl notices that she simply forgot to turn the computer on. Then, she calls Grover over to show her that the computer's fine, now. And Grover takes credit for saving the day.
The majority of comments on that particular clip (if you are squeamish, don't prod the beach rubble), focus on how stupid and arrogant Grover is for falsely claiming credit. But as usual, they miss the point. This old version of SG was also educating viewers on a couple of basic science and technology points: a) computers are not magic, or alive, and you have to turn them on, and b) beware of the Proximity = Causality logic fallacy.
Super Grover was so focused on hopping around the room yelling "Wubba!" that he didn't even know that the girl found the on/off switch. All he knew was that the very next thing that happened was that the girl announced the result, and so, of course he took credit. I think all television reporters on the science and tech beat should be forced to watch this clip, and be tutored on its subtext (That said, I'm still tempted to yell "Wubba, Wubba!" when my computer and periferals suddenly stop playing nice).
And if I'm not mistaken, it's the origin of the chorus in Monster in the Mirror song) - Speaking of logical fallacies: I note that, although Democratic politicians took a major whopping on Tuesday, the so-called "extreme Left" congressmen all kept their seats. It was all the "moderates" who got voted out and replaced by uber fiscal and social Right-leaning Republicans.
I fear that pundits and statesmen alike will take this to mean that the country, agrees with the fiscal and social Right.
But I take exact opposite message away: the "Moderates" got voted out because they chickened out, and failed to do the big things that need to get done. So the people who voted them in two years ago just couldn't stomach voting for them again. And that's what provided the opening for the Deficit and Social Agenda Hawks to move in.
A fable-like moral to this list item: Sparrows and Doves can keep the Hawks away from their nestlings, but only if they act together, and have the courage to go after them. - Also on November 2, Laura Miller of Salon.com posted an essay shredding the whole concept of NaNoWrimo" Better yet, DON'T write that novel! (Thanks to
![[personal profile]](http://www.dreamwidth.org/img/silk/identity/user.png)
trouble for the link). I didn't give it more than a cursory read, because my Internal Editor does a perfectly fine job telling me I'm a doody head, all on its own. But her basic argument seems to boil down to: "If you spend your time writing, you're a waste of space. But if you spend your time reading, you're bettering yourself and society." I bet, if you asked her where apples come from, she'd say: "The Store." *smirk*
She also seems to assume that every single person who writes for NaNo actually intends to submit it somewhere for publication, so they can be Rich-and-Famous[tm]. As if that is the only reason, ever, to write anything. Her bio-blurb attatched to the article makes a big point of how she is a famous and powerful writer... I wonder if she even remembers the fun of organizing a writers group, and swapping stories, and maybe trying her hand at a round-robin. Or if she, herself, has ever done any of that. - So, the New Sherlock, by Moffat and Gatiss. What commentary I've seen on it focuses mostly on how they've modernized it by sticking it in the 21st C., and giving Sherlock a shiny new SmartPhone. But, I see a more subtle modernization in their storytelling (I may, however, be alone in seeing this, I don't know).
In the original stories by Doyle, Dr. Watson is the narrator, but he more or less keeps himself out of the stories: he's playing the role of the ethical news reporter.
But in this particular television remake, thanks to subjective qualities of camera angles and lighting, Moffat and Gatiss have made these John Watson's stories. As is the default assumption in our modern fiction, the view-point character is the protagonist more than simply the narrator. In this remake, it seems to me, Sherlock is the catalyst for change that propels John's life into a whole new arc. How John rises to the challenge that Sherlock poses is what makes him the hero. The mystery genre provides the medium for this story, but the who-dunnit aspect is not the main point.
...Anyway, yes. Well done, that. Or at least, interestingly done. Don't know if it's better storytelling, but it is fresh.
PS: I wubba you!
Barley there...
Sep. 26th, 2010 05:49 pmBack on May 10 of this year, I wrote: As of tonight, barley is my favorite grain. Even more than rice, or bulgar (aka wheat) or corn. Period.
In that post, I wrote about how much easier whole-grain barley is to cook than whole-grain rice, if you pre-soak it.
And though I love it, always, in the back of my mind, I'm thinking about how to cook it in such a way that even a finicky kid, wary of new foods, would ask for seconds.
And I must admit that barley's wonderful, stew-thickening, automatic-sauce-making, starchiness might be described as "slimy," or "gloppy," by a child who is more accustomed to rice or pasta (It makes porridge, just by being itself).
Well, I experimented Thursday night/Friday, and came up with a barley dish that is more rice / pasta-like, and is even simpler in the prep and cooking work:
It worked. When I came back for the eating, all of the liquid had been absorbed; the barley was puffed up and nicely chewy. The tomato-and-turkey water & canola oil had turned into a nice sauce without a hint of glop.
Tonight, I'll be finishing the left-overs. That's three large main courses. It would make six-to-eight side dishes.
Most of that was not-even-thinking-about-it-time, since I decided the night before that that's what I would do for dinner. The rest of that time was just how long it took to cover the barley with water, and take it in and out of the fridge. And ten-to fifteen minutes of electricity use to actually cook it.
(I flavored it with garlic powder and salt [plus the veggies taste]; you could put in whatever you like)
In that post, I wrote about how much easier whole-grain barley is to cook than whole-grain rice, if you pre-soak it.
And though I love it, always, in the back of my mind, I'm thinking about how to cook it in such a way that even a finicky kid, wary of new foods, would ask for seconds.
And I must admit that barley's wonderful, stew-thickening, automatic-sauce-making, starchiness might be described as "slimy," or "gloppy," by a child who is more accustomed to rice or pasta (It makes porridge, just by being itself).
Well, I experimented Thursday night/Friday, and came up with a barley dish that is more rice / pasta-like, and is even simpler in the prep and cooking work:
- On Thursday night I put a cup of barley in my 2-quart cooking pot, covered it with three cups of water, stuck the lid on, put it in the fridge, and went to bed.
- On Friday when I got up, while heating water for coffee, I took it out of the fridge; the grains had puffed up to over twice their original size, and were perfectly easy to chew as is, without any cooking whatsoever. But the starch still tasted raw. I drained off the water, gave 'em a quick rinse, put in another 3 cups of water and stuck 'em back in the fridge.
- When I was ready for dinner, I drained off all of the second soaking liquid, dumped in a 15 oz. can of diced tomatoes, a 2.5 oz. can of turkey, with its liquid, and a bunch of frozen spinach and peppers/onions mix (so: just shy of 2 cups liquid plus the water that would leach out of the veggies as they cooked -- or just about a one-to-one ratio with the soaked, puffed up barley).
- I drizzled all of that liberally with canola oil, and brought it to a moderate boil over medium high heat, stirring occasionally.
- I put the lid back on the pot, and kept it at a boil for 2 more minutes.
- I turned the burner off completely, and let it sit with its residual heat for half an hour or so (I have an electric stove, and the burners hold on to their heat longer than gas burners -- you may want to turn heat to low, instead of "off").
It worked. When I came back for the eating, all of the liquid had been absorbed; the barley was puffed up and nicely chewy. The tomato-and-turkey water & canola oil had turned into a nice sauce without a hint of glop.
Tonight, I'll be finishing the left-overs. That's three large main courses. It would make six-to-eight side dishes.
Most of that was not-even-thinking-about-it-time, since I decided the night before that that's what I would do for dinner. The rest of that time was just how long it took to cover the barley with water, and take it in and out of the fridge. And ten-to fifteen minutes of electricity use to actually cook it.
(I flavored it with garlic powder and salt [plus the veggies taste]; you could put in whatever you like)
As of tonight, barley is my favorite grain. Even more than rice, or bulgar (aka wheat) or corn. Period. Om-Nom. More, please. Yes.
I've loved pearled barley for years. And came up with this vegan recipe a few years ago: Chickpea and barley vegie stew (substitute vegies and spices as taste and/or allergies require. I imagine it would also be yummy with black beans, or white navy beans, or... whatever).
Pearled barley is the refined, "white" version of the grain. And even refined, it has just as much fiber as brown rice, and takes just as long to cook (Exactly the same grain-to-liquid ratio and exactly the same cooking time). So I took cookbooks at their word that unrefined (aka "hulled," "pot" or "Scotch") barley was basically inedible.
But then, I started to look for and find recipes for hulled barley, that made it seem like it was even easier to cook, if you just pre-soaked it -- presoak it for a couple of hours, and then it only needs half an hour on the boil.
So, since barley isn't available in my local grocery any more (at least, not in the summer, when people don't think about cooking stews), I looked for, and found, a five-pound bag of hulled barley online. So I done bought it.
And tonight, I cooked some up for the first time. I presoaked it for ... oh, I dunno, 2 and a half hours, maybe, drained off that liquid, and then boiled it in fresh water (since rinsing it in a sieve is recommended, but I couldn't find my sieve). Sure enough, it was all puffed up, and perfectly al dente in half an hour, and it didn't need as much water as I used. And when I took the lid off the pot, I swear -- it smelled like warm toast, drizzled with honey.
Didn't taste exactly that sweet, but it was still nutty and chewy, and ... om-nom (I'm currently eating it with micro-zapped spinach and chicken drizzled with bottled Italian dressing).
One cooking/recipe site online suggested substituting cooked and chilled barley for pasta in any of your favorite pasta salad recipes. And I can totally see that. NB -- I'm imagining an om-nompasta barley salad with peas, and diced red onion, and parsley and finely diced zuchini and tomato that would be perfect for (for yon Pagans out there) your Lammas potluck picnics, since Lammas is, traditionally, a celebration of the barley harvest.
I've loved pearled barley for years. And came up with this vegan recipe a few years ago: Chickpea and barley vegie stew (substitute vegies and spices as taste and/or allergies require. I imagine it would also be yummy with black beans, or white navy beans, or... whatever).
Pearled barley is the refined, "white" version of the grain. And even refined, it has just as much fiber as brown rice, and takes just as long to cook (Exactly the same grain-to-liquid ratio and exactly the same cooking time). So I took cookbooks at their word that unrefined (aka "hulled," "pot" or "Scotch") barley was basically inedible.
But then, I started to look for and find recipes for hulled barley, that made it seem like it was even easier to cook, if you just pre-soaked it -- presoak it for a couple of hours, and then it only needs half an hour on the boil.
So, since barley isn't available in my local grocery any more (at least, not in the summer, when people don't think about cooking stews), I looked for, and found, a five-pound bag of hulled barley online. So I done bought it.
And tonight, I cooked some up for the first time. I presoaked it for ... oh, I dunno, 2 and a half hours, maybe, drained off that liquid, and then boiled it in fresh water (since rinsing it in a sieve is recommended, but I couldn't find my sieve). Sure enough, it was all puffed up, and perfectly al dente in half an hour, and it didn't need as much water as I used. And when I took the lid off the pot, I swear -- it smelled like warm toast, drizzled with honey.
Didn't taste exactly that sweet, but it was still nutty and chewy, and ... om-nom (I'm currently eating it with micro-zapped spinach and chicken drizzled with bottled Italian dressing).
One cooking/recipe site online suggested substituting cooked and chilled barley for pasta in any of your favorite pasta salad recipes. And I can totally see that. NB -- I'm imagining an om-nom
Halp! I've over-caffeinated myself!!
Jan. 4th, 2009 01:07 am...I only meant to put a little taste of coffee in my Hot Cocoa, five HOURS ago.
But I think I stirred in a good bit more than that. Because I am still wide awake, and feeling buzzed. And, what's more, its effect seems to be getting stronger with time, rather than lessening... though that may simply be my impression, because I'm not as sleepy as I'd expect to be.
Anyway, when I last went shopping I bought a bag of gingersnaps. And I must tell you: the one flavor combination (that does not happen to have chocolate in it, that is) that's my favorite is "Ginger and Peanut butter" Fresh ginger juice in a peanut butter sandwhich = yummy. Peanut butter spread on gingersnaps = really yummy.
So the last time I was drifting off to sleep, I had several ideas in succession:
*sigh.*
Sorry. I seem to be spamming your f'list page with lists.
I'll get back to normal, eventually.
But I think I stirred in a good bit more than that. Because I am still wide awake, and feeling buzzed. And, what's more, its effect seems to be getting stronger with time, rather than lessening... though that may simply be my impression, because I'm not as sleepy as I'd expect to be.
Anyway, when I last went shopping I bought a bag of gingersnaps. And I must tell you: the one flavor combination (that does not happen to have chocolate in it, that is) that's my favorite is "Ginger and Peanut butter" Fresh ginger juice in a peanut butter sandwhich = yummy. Peanut butter spread on gingersnaps = really yummy.
So the last time I was drifting off to sleep, I had several ideas in succession:
- I'd love to bake a batch of peanut butter cookies, and stir diced candied ginger into the batter before baking.
- Too bad the oven I thought was going to be usable from a wheelchair, when I was planning the house, turned out to be completely unusable (by me) after I moved in (except as storage space [and a clock]).
- What I need is a telepathic oven, that would magically produce fresh cookies and cakes with the flavor combinations that I dream up.
- No, what I really need is for there to be a custom baking business on the Internet, that I could order basic cookie recipes from, but then ask for "add-ons" to be stirred into the batch that I'm buying, for an extra fee:
- They could have a small range of basic cookie batters: (1) Basic Butter Cookie, (2) Basic Oatmeal, (3) Basic Chocolate, (4) Basic Peanut Butter, (5) Basic Gingerbread
- Then, there'd be a drop down menu of "extras" that they could stir into your order (of a minimum amount of X Dozen); things like: chopped nuts, hard candy bits, chocolate chips, candied or dried fruit, candied ginger, etc.
- After all, you can order sprinkles on your ice-cream cones, and you can order sweaters from a catalog with custom monagrams, right?
- Okay, okay. I know it's completely infeasible, as an economic model. But if there were such an Internet company, I would so use it. It would be the most-used bookmark during Gift-giving Time; I could send my friends their favorite flavor combinations!
- And then, I got to thinking about how much I like my sweet things also hot and spicy, and I dreamt up a sweets gift-basket with a variety of spicy flavors: Ginger peanut butter cookies, "Aztec" flavored chocolates, Candied pecans with a dash of hot pepper or curry powder in the sugar coating. And then, maybe some "warm and gentle" spices in there, too, to balance it out a bit: cinnamon buns and maybe some carrot cake muffins. And I could give it a label, with a name like: "Yule fire."
- And finally, I wondered why I always seem to dream these things up after the holidays are over.
*sigh.*
Sorry. I seem to be spamming your f'list page with lists.
I'll get back to normal, eventually.
Went shopping today.
I can has five honeycrisps! (clickie for piccie)
Honeycrisps are sweet, yet slightly tart, crisp and juicy, and friendly to tummies that are sensitive to acid -- even with the skin still on. And yes, their flavor does have a slightly honeyish aftertaste. And, and, and they're just as useful in cooking as eating raw.
Their harvest period is early October, so I'm at the beginning of their season (and yes, they can be grown in my local climate)
As Audrey was bagging those beauties, my eye was drawn to a beautifully shaded red pear with a thick stem that I'd never seen before. So I got two of those (I'm a sucker for beautiful reds), as well as two green bartlets, which are a favorite I know well.
When I got home, I decided to taste the new pear after my peanut butter sandwhich. I made a point to read the little sticker on it before I peeled it off, so I could look it up on the Internets. The label told me the pear was called a Starkrimson (piccie)
I don't really know about this pear, so I don't know how ripe this particular pear was. But I like it! It has an apple-like tartness, only pear tasting, if you know what I mean. And there's an after-sensation on my tongue that reminds me of bubbly seltzer water.
Alas, though, I found out on the Internets that the Starkrimson's harvest period starts in August, and ends in early October. So it probably won't be there, the next time I go shopping. But I can keep my eyes open for it next year.
So yes. It's hard to be depressed while eating fresh, ripe fruit that has been recently picked.
Mother Nature's hug.
(Oh, and I also got a small hand of fresh ginger, which I hope to slice into coins, and freeze -- I've heard that that turns ginger to mush, but retains its bite, and since I want to use it for soup and cooking, mushiness won't be an issue)
I can has five honeycrisps! (clickie for piccie)
Honeycrisps are sweet, yet slightly tart, crisp and juicy, and friendly to tummies that are sensitive to acid -- even with the skin still on. And yes, their flavor does have a slightly honeyish aftertaste. And, and, and they're just as useful in cooking as eating raw.
Their harvest period is early October, so I'm at the beginning of their season (and yes, they can be grown in my local climate)
As Audrey was bagging those beauties, my eye was drawn to a beautifully shaded red pear with a thick stem that I'd never seen before. So I got two of those (I'm a sucker for beautiful reds), as well as two green bartlets, which are a favorite I know well.
When I got home, I decided to taste the new pear after my peanut butter sandwhich. I made a point to read the little sticker on it before I peeled it off, so I could look it up on the Internets. The label told me the pear was called a Starkrimson (piccie)
I don't really know about this pear, so I don't know how ripe this particular pear was. But I like it! It has an apple-like tartness, only pear tasting, if you know what I mean. And there's an after-sensation on my tongue that reminds me of bubbly seltzer water.
Alas, though, I found out on the Internets that the Starkrimson's harvest period starts in August, and ends in early October. So it probably won't be there, the next time I go shopping. But I can keep my eyes open for it next year.
So yes. It's hard to be depressed while eating fresh, ripe fruit that has been recently picked.
Mother Nature's hug.
(Oh, and I also got a small hand of fresh ginger, which I hope to slice into coins, and freeze -- I've heard that that turns ginger to mush, but retains its bite, and since I want to use it for soup and cooking, mushiness won't be an issue)
