Posts by slyraven27

Sandra James88 said:I am not bleeding out in reality—I am merely bleeding out here on this forum... damn this life—I might just pack my bags and move to Canada.☕

In that case—you really ought to consider spending some time with Keith Ward2. I can guarantee you’ll end up in a state of total, blood-soaked chaos. 😁

Keith Ward2 said:it would be incredibly slippery if one were to spill anything here

😁

Oh, I just had a sudden realization regarding what I might prepare for my family's dinner tonight. I am thinking of making small meatballs—ground beef, specifically—with little pockets of melted cheese tucked right inside them. To go along with that, I'll serve some sautéed Swiss chard with hard-boiled eggs.

Keith Ward2 said:No, we aren't going there—just sticking to Finland, specifically downtown Helsinki, where everything is perfectly fine.

Without venturing into the Karelia region.😁

😁

Keith Ward2 said:this isn't the place for that—we are here specifically to discuss food. 😁

Food and intimacy are inherently linked. 😁

However, let us refrain from getting carried away with such topics here. 😁

Sandra James88 said:I honestly have no clue regarding the specific variety—just that they have thin skins and plenty of juice. The fruit itself is quite large.

We used to maintain about 20 of those larger trees—the Chandler variety—and we would rent out the harvest to local folks in the neighborhood; you just gather them, pack them into crates, and sell.

We don't actually have a massive amount ourselves. Just about 10 trees—but since we have a large family, everyone comes by to help pick, we give a little away to the neighbors, and that’s that. The only thing my husband sold this year was the cherries, to a lady in town, but I told him we aren't doing that anymore. Now, even that is uncertain because a sudden snowstorm completely ruined things. We had maybe 19 trees, I think he mentioned a couple were sickly, so I have no idea what’s left. I haven't even made it out to the orchard lately.

Keith Ward2 said:I am in complete agreement with all of his

Well—you didn't actually ask me how I personally go about using cantaloupe 😁

So, how exactly do you use cantaloupe? 🤣

Keith Ward2 said:I gave it a shot—actually preferred it over that Italian style with melon.

Perhaps it’s just because I have a different way of working with melon...😁

Exactly—the Italians love pairing melon with prosciutto. Personally, I can't stand the taste of melon. I can tolerate the scent well enough, I suppose, but I just can't bring myself to bite into it. For me, kiwi and prosciutto is the ultimate combination—that perfect balance of sweet, tart, and salty.

Keith Ward2 said:growing up, I couldn't stand figs

but now? I absolutely love them—especially when they’re perfectly ripe and bursting with juice.

imagine pairing them with some high-quality prosciutto and aged cheese... that sweet and savory combination is just divine.

Man... you’ve really got me craving kiwi and prosciutto now. My mouth is watering just thinking about it.

Maria Cox64 said:something involving rice or millet—and plenty of vegetables

There you have it—just whip up a vegetable hash. It's simple, light, and quite satisfying.

Sandra James88 said:That would be the Verrazzano Bridge🙏

If the wind gusts pass over that bridge without you feeling them—truly feeling them—then it’s as if they never even happened.

Honestly, I felt more frozen during those two days than I did during the entire winter season.

I am going to find some warmth soon.🕺

Personally, I just have a soft spot for Petermann's.😁
I really need to refresh my stock—the current supply is completely exhausted.

I tend to pray to my lemon tree quite regularly; it hangs right by my front door, weighs nearly 30 pounds, and produces fruit twice a year.🙏

As for these figs, there is about a pound on every single one. 😁 They are incredibly juicy. Every year when they come in, I make sure to share them with the neighbors—hopefully, this year's harvest is just as plentiful. 🙂

I have a lemon tree as well, though it doesn't bear fruit quite as frequently. 😁

Maria Cox64 said:I’ve actually never tried making that—though I certainly could—but what are you planning to cook today?

Well, that shouldn't be an issue for you at all. Granted, we are out of season for plums right now, but a peach pie would be quite easy enough to whip up. I can show you the ropes.

As for today... I haven't quite decided yet. I won't be prepping lunch, just dinner—my family is heading over late in the afternoon, so I have plenty of time to settle on a menu. How about you?

Figs are truly a gift from God!

You’re going to be just fine, Maria Cox64.

Since we’re already discussing figs, I have to say—God, I truly hope He blesses my harvest this year. 🙂

Sandra James88 said:I usually just grab the store-bought ones since they have that perfect, smooth consistency.
If my mom were actually making them , she’d probably use some local organic plums , though it would be absolutely incredible if those plums were actually ripe enough to release all that sweet, rich juice 😍.

You sinners!!!

Sandra James88 said:I have a deep appreciation for dumplings—truly—but if they’re filled with nothing but plum jam, I’m tossing the whole batch straight into the trash.🤣

I simply cannot abide the texture of a cooked prune.🕺

I always start by slicing the plums. If they happen to be particularly large, I tend to make smaller dumplings and just use half a plum per serving. When the size is more or less ideal, I still go ahead and slice them—it’s just that I opt for slightly larger dumplings in those instances. If the fruit turns out to be a bit dry—meaning they aren't quite ripe enough, really—I might add a tiny pinch of sugar, though I generally try to avoid doing that altogether.

Charles Bailey2 said:Ah, San Diego—a place known for having one of the highest birth rates in the USA. 😍
Look, this was filmed right by my place yesterday. I’ll probably have my drone capture some footage at the end of the segment showing a tractor driving through. 🤣

I can see where this is headed. 🙂

But all joking aside... it's truly tragic. Everything people worked for has been ruined. Now, the prices for whatever actually survived are going to skyrocket.

Down on my property, the cherries were completely wiped out. As for the figs, I'm still not quite sure.

Keith Ward2 said:mmm—those look like some incredible dumplings

I absolutely adore them... especially when the plums are perfectly ripe—the kind where they almost burst from the heat, releasing all that sweet juice... mmm. 🙂

I am honestly counting down the days until summer and plum season arrives.

My homemade plum dumplings.