Yup. I waited and waited and finally the persimmon I’d picked and brought inside became ripe. “Like a soft tomato” I’d read was the desired state.
I sliced it open, and gave ‘er a shot.
It tastes something like a creamy melon. Normally, “melon” wouldn’t be a flavor I like.
But in this case, I found it to be delicious! Still a bit of tannin, but not uncomfortably so.
Nice!
And *then* I read that eating too much persimmon can cause something really fun called a bezoar! Hooray!
Well now, isn’t she a pretty little flower, blushing in the sun?
(click to see full size)
Who would have figured she would be hanging around with a prickly fellow like this?
(click to see full size)
Life is just like that, I suppose! :)
Photos taken by Karen Fayeth (with my iPhone) at the Arizona Cactus Garden at Stanford University.
This was a scouting trip. Stay tuned, there may be more photos taken with a better camera on the way!
So, now that we’ve gone and cancelled our cable, we live at the whims of what’s available on the public airwaves.
This means that I’ve been watching a lot more PBS lately. There’s some really fascinating stuff on there!
So I watched, with moist salivary glands, a show called “Everyday Baking.”
Host John Barricelli makes some naughty baked things on that show, and the recipes seem pretty easy.
I told The Good Man that I’d watched the show and was going to try my hand at making homemade biscuits.
That grown man, in a full Cookie Monster voice, said “biscuits?”
This morning, I printed out the recipe and placed it on the counter. I will make them later today to be ready for weekend breakfasts.
Every time The Good Man walked by the counter while getting ready for work and spotted the recipe, I heard “biscuits?!?”
He opened the fridge, “hon, why is there a bunch of cut up butter in here?”
“That’s for the biscuits, they said the butter needs to be cold and in small chunks.”
“Biscuits!?!?”
As he kissed me goodbye for the day, he bounced on the balls of his feet and uttered one last, “biscuits!?!?”
Oh man, with such Cookie Monster passion about these biscuits, now I’m sort of scared. What if they turn out like flour-y hockey pucks?
GAH THE PRESSURE!
Then again, I bought sausage to make sausage gravy. Just about anything tastes ok covered in sausage gravy.
To quote Avelino on Twitter, my source for the link, “Oh crap”
Oil industry sinkhole threatens to swallow city
Having lived in Carlsbad for a while, I could make some flippant joke, but I won’t. This is a pretty freaking serious problem.
Carlsbad and the surrounding areas have been pretty well mangled due to oil and potash mining. I believe it was only a matter of time that something like this happened.
Sometimes it takes something huge to create a wake up call.
Got the good town of Carlsbad on my mind today!
It was long strange series of clicks that landed me on a particular page, written in Russian, but with a really wonderful series of how-to photos on making roses from maple leaves.
Maple leaves?
Yes!
I was sort of suspicious at first. Was this going to be hard?
And to make it worse, I don’t have a Maple tree anywhere nearby. By looking at the photos, it was clear that for this project, you’d need big leaves.
As I gazed out my window, pondering, my eyes landed on the changing leaves of my fig tree.
And so…I carefully collected flexible leaves, brought them inside, followed the photographs…and produced:
Pretty cool, huh?
The fig leaves sort of ooze a fluid when they break, so they may not be the best choice, but they worked!
Oh, and as an afterthought, I tried Google translation…heh a TOTAL afterthought.
Here’s the page again, in English.
But honestly, the crafter has done such a fabulous job of step by step photos, who needs words!