#fingerlimes

[dharmography]

Black squirrel Microsciurus #dharmography #microcitrus #fingerlime #citrus #microcitrusaustralasica #citroncaviar #fingerlimes #limonecaviale #agrumi #gourmet #cavialevegano #citrusaustralasica #verde #chef #citruscaviar #cavialedilimone #agropontino #caviarlime #australasica #limone #caviarcitrico #fingerlimeagropontino #rosa #giallo #rosso #frutta #piante #cavialevegetale #goldenbeankumquat #ryzukabonsai https://www.instagram.com/p/CpxxCSsSrH9/?igshid=NGJjMDIxMWI=

[may-k-world]

2年前に購入したフィンガーライムの木に花が咲きました❣️ 実はグリーンとピンクの2種のうち、ピンクの方は今年の夏の暑さで枯れてしまったのです…😢 ウチのベランダは南向きで日当たりはまずまずなんだけど、近隣との距離が近く、風通しがどうもイマイチ…、夏の間のベランダは灼熱で、なかなか植物が育たないんですよね。フィンガーライムも黒の不織布の鉢で育てていたんだけど、やっぱり黒は光を吸収して熱くなってしまうのでダメだったのかなぁ…💧こちらの株はかろうじて生き残ったので、別のプランターに植え替えました。 フィンガーライムは4年目ぐらいから実をつけると聞いていたけど、果たしてこの子達は結実するでしょうか？

[fingerlimesmelbourne]

Contact Our Team To Buy Desert Limes Melbourne

fingerlime fruit australia Are you looking for the unique flavour of desert limes? Look no further than Finger Limes Melbourne. Our natural desert limes are carefully harvested and inspected to meet the highest quality standards. We take pride in growing and selling the best citrus fruits in their most natural state. Our rigorous quality inspections ensure we meet relevant industry benchmarks, so you can trust that the fruit you buy is of the highest quality. Our Finger Lime trees are grown in the best possible conditions, and we use only natural fertilisers to ensure they are healthy and productive. We also provide ongoing care and maintenance to ensure your tree lives a long and happy life. If you Buy Desert Limes Melbourne, contact us now. 

[notahorseindisguise]

i can find fingerlimes usually at the markets on a saturday morning but . im never awake on a saturday morning is the issue

[foodies-channel]

🍥 Amuse: Mini herb-taco| Vegan tartar| Wild garlic-pistachio mole| Fingerlimes| Rock chives cress

🍔YouTube || 🍟Reddit

[blubushie]

You've regaled us well on the many flavors of bug based bushtucker, but I must ask which is the tastiest critter you've caught for yourself and misty?

If you mean bugs: probably witchetty grubs (scrambled eggs if cooked) or spiders and scorpions (fish with a slight umami flavour). If you batter and fry them they come out tasting like fish fingers.

Non-bugs: Dog meat, hands down. Dog meat is fucking delicious.

But as far as catching things goes, it'd be barramundi. Get a small one and pack it with lemon slices, salt and pepper, then inside and out rub in lemongrass, garlic powder, onion powder, mustard seed, lemon myrtle, native ginger, then add thin-sliced native fruits (fingerlimes work great). Tie the carcass closed and roast over a fire. The meat flakes apart and tastes fucking delicious.

[aloivburs]

Grapefruit is the worst fruit of all fruit.

Barely a fruit T B H

I'll have a fingerlime instead

[doonarose]

Excuse me void, do the Brits know what finger lime is? It's native to Australia and increasingly common in cook here but I have no idea if it's made it overseas.

[heavyleisure]

Above: Interview with Malin Gabriela Nordin that I come back to every now and then. 

Middle: ‘Lemon Pepper Stepper’ by ~ me 

Below: Davo and I on their roof a few Sommers back, peeling fingerlimes I’m pretty sure. 

[cburdelle]

Check out this listing I just added to my Poshmark closet: NWT Free People x Aila Blue Bambi Bikini Bottoms in Fingerlime Green Size Small.

[immoralimmortals]

konan smells like petrichor, peace lilies, and zephyranthes

maybe a hint of candlewax or camphor oil

the only two notes that really seems to fit for deidara at the moment for us is rosemary and demolition range smoke

he needs to smell sharp, a touch acrid but clean

kisame is hard to note down, the only note we have is fingerlime

itachi is also someone we have a bit difficulty pinning down, ironically, we have wintercherry for now

nagato is one we haven't thought about too much but should share notes with or be very complimentary to konan's profile

Wonderful concepts! I think Nagato might be really nice with some incense, amber and resins? Frankincense is coming to mind for me with the florals you picked, maybe something darker too to represent his special piercings.

I've never smelled fingerlimes, but google suggests it is slightly herbaceous, which I think is always a great scent to pair with regular lime.

The rest of these, at least to my limited experience, seem like they would fit! Thank you for sharing uvu

[steve-explores]

Wedding Anniversary Celebration at Meta Restaurant

To celebrate my 3rd wedding anniversary and a long awaited date night with my wife, we decided to visit one of the Asia's Top 50 Restaurant that has been sitting in our "must visit" list for a long time: Meta Restaurant, ranked 17th in the 2023 list with One Michelin Star, is renowned for its innovative spin on Korean classics with artistic minimalistic flair, in a cozy setting with warm greys and wooden finishings.

Snacks: Yuba Salad, Salmon Sandwich, Gimbap, Tuna with Avocado, and Prawn Toast.

Tasty treats that are surprisingly refreshing and light, tantalizing the taste buds with sneak peeks of the main menu.

Below is a quick run-through of the main menu items, each dish exquisite and familiar, emitting the strong vision of metamorphosis by the chef and his culinary team, marrying French techniques with Japanese ingredients and Korean flavors to create a unique blend of influences and cultures.

Stripped Jack with Surf Clam and Squid.

Jeju Abalone with Kamtae, Wakame, and Lilybub.

Samchi with Shirako and Pen Shell Clam.

Milmyeon with Beef Tendon, Daikon, and Gochujang.

KBBQ featuring Wagyu, Burdock and Jangajji.

Beetroot with Shiso and Fingerlime.

Buckwheat with Barley and Injeolmi.

Now for the important question of the day: Is the restaurant worth a second visit?

Overall, the restaurant performed to our expectations. My wife and I are new fans of Chef Sun Kim and his culinary team at Meta Restaurant. To us, the restaurant represents elevated Korean comfort food and it is worth a return visit in another season to sample new variations and creations from the chef.

Slight improvements to the restaurant include the ambient lighting to make the dishes more flattering and appealing to diners and cameras, and the overall service attentiveness to lift the restaurant's ratings in various fine dining guides.

A big thank you to Meta Restaurant for making my wedding anniversary a culinary memory to savor for years to come.

[alyosiuscreightonward]

I had to come back and ponder this video.

I’ve watched it several times and I still don’t get it. Seriously though, I question why would you want to be in my presence? Like Joe Pesci asked, “What I’m a clown? I make you laugh?” Is that all I am to you?

Fucking Pearl Williams, Belle Barth, Sophie Tucker? Robin Williams? Totie Fields?

“You”? Want to be in my presence? What the actual fuck? I’m an Arrogant Bitter Old Qween and it’s my Charisma Uniqueness Nerve and Talent YOU want to be around? I’m a Cunt and I can teach you how to be a better one. Caustic Acidic Rude Crude Lewd and Socially Unacceptable. These are in my rDNA and I ooze from every single pore.

Verbal Emotional and any other kind of abuse that will not and cannot involve physicality of any sort, then I’m in. Fucking A. My tongue is so sharp that I can easily clip the hedges. Lyrics I can easily quote, cruel to be kind. I’m incapable of being kind.

I’m going to take it anymore. All the years of being a welcome mat and all the years that I allowed myself to be trampled on is now being given back to you.

As I said in an earlier post, I wanted to be held. On my terms and not yours. I don’t know if I’d physically do you harm and then decide at the very last second to be able to help you. So, you slipped or tripped, do I leave you there or do I help you back up?

I’ve randomly sent the following message to my friends and I’ve never ever received it back: Had anyone told you today? If not I'd like to be the first to say, you are loved and I love you. You're the absolutely the best.

Talk about not hearing you screaming in the vacuum of space. If I died tomorrow, motherfucker, I know that you would not shed a single tear. I’m not an idiot. I can feel it in my bones.

Then you have the unmitigated gall to tell me that I need to be kinder gentler to myself. Fuck you. Eat shit and die yourself. In some stupid movie Tom Hanks was saved from a desert island. It was a fucking piece of drivel. The movie intimated it was a fucking miracle that he was saved. Again if I went missing, I wouldn’t even end up on the side of a milk carton nor would you lift a finger. You can’t even acknowledge that I exist. I know that you are going to say that I’m a total waste of a human being and why am I here. Am I the cancer inside you robbing you of all the good times you so justly deserve?! How could you ever thank me for anything.

Just come right out and tell me that I’m a fucking loser.

[farmertucker]

#fingerlimes for @chefkristinac & @rachelsillcocks @hildaandjessesf (at Hilda and Jesse) https://www.instagram.com/farmert/p/CYprnIQJIW_/?utm_medium=tumblr

[angelheartcottage]

Ok . . . So, coolest thing ever for you gourmet cooks out there. These are finger limes. My SIL grows them in his yard in sunny California. They are native to Australia & they have enjoyed a resurgence as Australian chefs have rallied around their native plants for cooking. These grow on a pesky shrub-like bush with tiny leaves but gigantic thorns. The thorns would definitely put you off these guys. The skin is black. They are about the size of your pinky finger . . . Hence, the name. Those little white beads are the insides that you use as a garnish or sprinkle atop food or include as a flavoring in food. I put them in my sparkling water. They have a slight crunch & then the burst of tart lime follows. Think of those boba teas. . . Only on a much smaller scale. And a lot tarter. #thechroniclesoffarnia #thingssoamazeme #magic #wonder #discover #fingerlimes #tart #juicy #sofun #puckerup #youlearnsomethingneweveryday #cook #sprinkle https://www.instagram.com/thechroniclesoffarnia/p/CXGCNOiFXZa/?utm_medium=tumblr

[may-k-world]

7月に食べた杏子 “ハーコット” の種を、春に蒔こうと思って湿らせ冷蔵庫に入れておいたら、知らぬ間に発芽していた！🌿 元気そうなのを2つほど土に植えたら、うまいこと根付いた模様です。 100均の特大カップというやつの底に穴を開けた簡易鉢ですが、乾き具合や根っこの張り方が分かるので、これがちょうど良い。 右の2つはこの間買った “フィンガーライム” グリーンとピンクの2種。 4年目ぐらいから実をつけるらしいのですが、生牡蠣に乗せたらオシャレっぽいと思って買いました… って生牡蠣それほど食べないんですけどねー😜

Merry Christmas❣️����