#guava marmalade

[bloggerliveshere]

"Guava Marmalade Thumbprints"

These Guava Marmalade Thumbprints feel like springtime. Soft shortbread cookie filled with citrusy sweetened guava. The combination of a buttery cookie and the bite of marmalade just go together. Guavas can be on the slightly sweet to very sweet which pairs beautifully with the cookie. Don’t you think mom would love these little gems to celebrate her day? I definitely do. Guava Marmalade…

[mariacallous]

Guava rugelach are an edible testament to Jews embracing the new ingredients and cooking techniques that they encountered in the Diaspora. They are also a testament to my mom, a culinary magician who wielded guava like a wand, infusing its sweet tones into our meals.

Brought to Latin America by Eastern European Jews in the early 20th century, cities such as Buenos Aires, Mexico City and Caracas have embraced rugelach. While many versions of the pastry still proudly bear the traditional Ashkenazi flavors of cinnamon, raisins and nuts, that’s far from the whole tale. Rugelach in Buenos Aires or Caracas might contain dulce de leche or cabello de ángel (pumpkin jam), while a stroll into a bakery in Mexico City might reveal rugelach filled with luscious chocolate ganache and aromatic Mexican vanilla.

This rugelach dough is enriched with sour cream, and results in a soft, flakey pastry. The pièce de résistance, though, is the guava filling. 

Originating from Central and South America, “guava” translates to “fruit” in Arawak, the language spoken by the native communities of the Caribbean, where this fruit, similar in size to a passion fruit, grows in abundance. The guava’s tender skin encases a creamy white or orange pulp filled with numerous tiny black seeds. 

As guava is a seasonal fruit and isn’t as widespread as mangoes or papaya, I call for guava paste, due to its unique sour-sweet taste profile. Often referred to as “goiabada,” this paste generally has a lower quotient of added sugars and presents a superior texture for baked products. Unlike runny jams and marmalades, guava paste is sculpted into a dense, sticky block yet remains soft enough to be sliced. 

Growing up, my mom used the vibrant, naturally sweet guava as her secret ingredient, a touch of the tropics that hinted at Caribbean culinary tradition in Venezuela. It turned the simplest family recipe into an exotic treat. This recipe draws inspiration from her traditional guava bread, where history, heritage and affection were kneaded into dough and baked to perfection.

Her guava-infused creations echo loudly in my present, shaping the culinary adventurer in me and reminding me of the vital link between taste and memory. Guava rugelach are not merely a pastry but a narrative of the age-old Jewish practice of reinventing ourselves in the face of new environments. The story of my lineage in the Diaspora, one many fellow Jews can relate to, is etched in the buttery dough and sweet, aromatic filling. Each bite is a reminder of who I am: A fusion of cultures, histories and flavors.

[karokawwo]

mixed lemon and guava marmalade into my tea tonight. it's A Flavor

[cattstep]

Dyed Banana Imbued Breaded Fluffy Crunchy Jelly Exterminated Frozen Yogurt Guava Citron Prune Plantain Mulberry Rose Apple Apricot Dragonfruit Currant Boysenberry Olive Pomelo Quince Gooseberry Cantaloupe Strawberry Citrus Pear Raisin Kiwi Melon Hazelnut Almond Acorn Cashew Walnut Macadamia Worm Cheeseball Granola Thick Vegetable Curd Buttermilk Marmalade Miso Beer Oil Cookie Vinegar Dough Egg Yolk Melted Butter Milk Roux Orange Water Alcohol Soup Grease Caramel Fruit Juice Matcha Popcorn Bone Bubblegum Tofu Cornstarch Gallium Jello Himalayan Baking Soda Reuben Sandwich Grilled Cereal Cheeseburger Mozzarella Blue Cheese Cheddar Provolone Parmesan & Cracker Sour Cream Cheesedog Ganache Biscuit Screwdriver Rice Brookie Yoylecake Sauerkraut Brussels Sprout Lentil Eggplant Cabbage Black Seaweed Cocoa Garlic Coffee Mashed Kohlrabi Oat Tea Leaf Bell Chickpea Vanilla Bean Onion Pepper Corn Pumpkin Potato Kebab Sussy Sushi Feijoada Shepherd's Pie Le Fishe Au Chocolat Twice-cooked Ham Pork Liver Spider Donut Churrasco Marine Biologist Fried Red Herring Eel Salmon Anchovy Mackerel Tuna Nachos Barbecue Ketchup Gravy Chocolate Salsa Chili Mustard Meat Soy Tomato Sauce Butterscotch Icing Sundae Carbonara Chicken Pho Minestrone

[vrisrezis]

hello pookie wookie blueberry muffin recipe cutie patootie little ratatouille chef cheesecake pie cherry on top whipped cream chocolate frosting with sprinkles and vanilla sugar toe curling, blood boiling chocolate ganache cake strawberry cream morning coffee with creamer, snookie dookie wookie pookie gumdrop snickerdoodle honey bunches of oats pumpkin pie toaster strudel blueberry cheesecake muffin berry topped with peanut butter jelly jam sprinkles and blue raspberry crumbs with a side of vanilla ice tea with extra sugar and ganache sprinkled rotisserie chicken with soy sauce and milk, popeye biscuit with honey, toyota camry Interior design landscaping buisness, cookie dough, roku remote baked potato pot roast pancake sweet honeybun sweetie bear marmalade cheese curd mc chicken, small fry cracker barrel old people cutie buns sweet cheeks mc chicken christmas spirit presents, sweet smelling candle wrapped in a hot dog with cookie wookie snookie dookie sugar honey bun bun balls sugar plum plum tart pizza rolls halo halo chicken joy mc nuggets cheesy mushroom honeycomb hunny bunny sugar pie boo boo bear, marmalade kitten chocolate baby cake, hot muffin chips with queso blanco, black coffee and air freshener, wind blowing mind fizzling sprite gulping baby wabt sugar moon pookie popcorn making honeydew guava juice with ice cubes

Hi I have nothing witty for this but ilu for this

[alsjeblieft-zeg]

015 of 2023

Your protein: pork steak lamb chops hamburgers vegan burgers chicken nuggets chicken fingers tuna shrimp salmon oyster crab lasagne ravioli chicken soup

beef jerky slim jims bacon spam buffalo wings sausage ham turkey meat balls

Your dairy: milk soy milk skim milk raw egg boiled egg sunny-side eggs scrambled eggs cottage cheese cheddar cheese mozzarella cheese swiss cheese blue cheese cream cheese plain yogurt

Your vegetables and fruits: mushrooms tomatoes pickles olives carrots raw onion broccoli cauliflower green beans string beans peas black beans celery leek artichoke lima beans bell pepper asparagus spinach seaweed avocado eggplant zucchini corn cucumber squash/pumpkin/yam garlic ginger peanuts almonds sunflower seeds raisins bananas apples pears grapes oranges tangerines peach blueberries raspberries blackberries strawberries lemons pineapples coconuts apricot cherries plums cranberry kiwi watermelon melon pomegranate grapefruit lime guava mango papaya

Your starch: French fries baked potato scalop potato mashed potato fried rice white rice bagel white bread whole grain bread French bread corn bread sourdough pancakes spaghetti macaroni & cheese oatmeal

Condiments: wasabi soy sauce cranberry sauce marmalade grape jam strawberry jam ketchup mustard relish mayonnaise whipped cream honey mustard sauce Tabasco salt ranch gravy caramel peanut butter salsa pepper honey maple syrup hummus butterscotch marshmallows icing

Junk food: cheetos sour cream and onion chips barbeque chips vinegar chips wheat thins graham crackers saltine crackers cheez-its ritz tortilla chips Lunchables Milano cookies Twinkies popcorn fruit roll ups donuts ice cream sandwiches Poptarts pretzels Girl Scout cookies Oreos Nutter Butter Fig Newtons Jell-O rice crispy treats

Cereals: Cocoa Puffs Cocoa Pebbles Fruit Loops Cinnamon Toast Crunch Frosted Flakes Raisin Bran Apple Jacks Corn Flakes Cookie Crisp Cap’n Crunch Lucky Charms Cheerios

Dessert: brownies muffins cinnamon rolls cheesecake donuts chocolate fondue pudding apple pie pumpkin bread pumpkin pie chocolate chip cookies sugar cookies gingerbread cookies biscotti fortune cookies shortbread cookies oatmeal cookies Angel food cake carrot cake cupcakes fruit cake cream puffs flan custard Meringue sorbet s’mores

Asian: ramen cup noodle sushi miso soup kimchi teriyaki eggrolls orange chicken

Fast food and restaurants: McDonald’s Carl’s Jr Taco Bell Panda Express Jack-in-the-box In-n-out Chick-Fil-A La Salsa Dairy Queen Baskin Robbin’s Pizza Hut Papa John’s Roundtable Domino’s Johnny Rocket’s Cho-cho San’s Hot Dog On A Stick Coldstone California Pizza Kitchen Red Robin Ruby Tuesdays Chili’s Wendy’s Burger King Kentucky Fried Chicken Subway Tommy’s The Cheesecake Factory Arby’s Quiznos El Pollo Loco TGIF Applebee’s Wienerschnitzel IHOP Islands White Castle Togo’s Sonic Popeyes Orange Julius Jamba Juice Coffee Bean Starbucks Del Taco Chuck E. Cheese Baja Fresh Macaroni Grill

Candy: Red Vines M&M’s Snickers Hershey’s kisses Kissables Kit-Kat Nerds Junior Mints Twizzlers Tootsie Rolls Jelly beans Swedish Fish Skittles Starburst 100 grand 3 Musketeers Airheads Almond Joy Baby Bottle Pops Baby Ruth bottle caps Butterfinger Reese’s Cup Fast Break Twix cotton candy chocolate coins Dots Hot Tamales jaw breakers Jolly Ranchers Laffy Taffy Lemonheads lifesavers Mike & Ike Milkduds Milky way Mr. Goodbar Nestle’s crunch Payday pixie sticks pop rocks Push Up pops Runts Smarties Snow Caps Sugardaddy Sweet Tarts Tic-Tacs York Peppermint Patties Warheads

Non-alcoholic drinks: Rootbeer Lemonade Orange juice Grape juice Capri Sun Coke Diet Coke Diet Pepsi Pepsi 7up Sprite Mountain Dew Hawaiian Punch Dr. Pepper Apple juice hot cocoa Kool-Aid cappuccinos frappuccinos lattes espresso energy drinks Vanilla Coke Cherry Coke Fanta Arizona Green Tea Squirt Gatorade Iced tea Green tea Chamomile tea White tea Oolong tea Jasmine tea Chai tea Snapple apple cider

Alcoholic drinks: Wine Sake Shochu Vodka Bourbon whisky Irish whisky Canadian whisky Bloody Mary Rum Absolut Brandy Scotch Cognac Tequila Gin Wine cooler Smirnoff Marc Sidecar Tonic Pina Colada Martini Alabama Slammer Daiquiri Margarita Cape Cod Flying Horse Kamikaze Screwdriver Rusty Nail Cajun Strawberry Soda Mimosa Champagne Cascade Fosters Sam Adams Budweiser Coors Harpoon Milwaukee’s Bes

[formeryelpers]

Teaspoon, 803 Americana Way, Glendale, CA 91210

Teaspoon recently opened on Brand, next to Chick-fil-a. They must still be in soft opening mode because they didn’t have quite a few things on the menu, like their house cream, grass jelly, pastries (cake, macarons, brownies), etc. The tea is made to order (they use a machine that looks like an espresso machine) and you can get organic milk. The fruit marmalades are made in house.

Choose from seasonal drinks, milk tea, coffee, and signature drinks like caramel cream, guava sunset, and strawberry sangria. You can also create your own drink ($5.75) and specify the level of sweetness, amount of ice, type of milk, and toppings (boba, popping boba, jellies, puddings).

Grasshopper: it was refreshing and light, tasted the cucumber juice more than the lychee green tea

Silky strawberry: housemade strawberry marmalade mixed with organic milk – basically strawberry milk with real strawberries – tasted natural, was fine but too simple for me. I prefer milk tea anyway.

Earl grey black tea with classic cream (lactose-free), 0% sweetness, light ice, grass jelly ($5.75 + $0.75): Their classic cream is lighter than whole milk. The tea flavor was weaker and the milk less creamy. The drink just seemed weaker in general, like watered down. The crystal boba were firm and sweet. Also, light ice was still half of cup of big ice cubes. The drink was expensive and not as flavorful.

It’s a nice looking, small shop with no indoor seating and a few tables outside. Sign up for rewards.

3 out of 5 stars

By Lolia S.

[xtruss]

Are We Living Through a Bagel Renaissance?

A New Wave of Shops Has Made Its Mark Across the Country—and Shaken New York’s Bagel Scene Out of Complacency.

— By Hannah Goldfield | April 28, 2024 | Nashville Now

Illustration By Milo Targett

A few weeks ago, after a rare earthquake in New Jersey sent tremors through New York, giving the denizens of the five boroughs a mild shock and an immoderate jolt of self-importance, a writer named John DeVore posted the following on X: “i know nyc isn’t the first city to ever experience an earthquake but imagine how Los Angelenos would react if they, one day, suddenly, ate a delicious, fresh bagel in their city.” It’s an old joke, not least because Los Angeles has lately grown rich in bagels—bagels that some New York transplants insist are actually good, bagels that have earned accolades from even the New York Times, which dared publish, in 2021, an article titled “The Best Bagels Are in California (Sorry, New York).”

I wouldn’t go quite that far, but to write off bagels made outside of New York would be a mistake—not only because there are plenty of great ones to be eaten elsewhere but because New York’s bagel culture, until recently, was growing rather stagnant. I’m hardly the first to note the broad downward spiral of New York bagels, which were first made by Ellis Island-era Jewish immigrants from Eastern Europe and, over the course of the twentieth century, began to assimilate. Once uniformly small, dense, salty, and malty—traditionally, the dough is boiled in water and barley malt syrup before baking—bagels surpassed doughnuts in popularity in the U.S. but also evolved to look more like them, becoming sweeter, paler, and softer. Even in New York, they’ve attained obscene new forms (see: the rainbow bagel), adopted increasingly outlandish flavors, such as French toast (what cinnamon-raisin hath wrought!), and grown ever more puffy as traditional methods of hand-rolling gave way to high-output mechanization. Despite popular claims about the quality of municipal water or baking altitude, the science of bagel-making is not about terroir but, rather, context: every bagel reflects the tastes of the people it exists to serve.

L.A. is just one data point in what Bon Appétit has dubbed “The Great Bagel Boom,” and what Sam Silverman, the founder of New York’s annual BagelFest, calls “a bagel revolution.” Cities across America have long been home to flaccid facsimiles of New York-style bagel shops, but lately they’ve been joined by a new breed: bagel businesses undertaken by ambitious, savvy young people, who are seeking not to replicate some Platonic ideal of the bagel so much as to make it their own. Every city—see Miami’s El Bagel, where the menu includes a bagel layered with guava marmalade, cream cheese, and a fried egg, and New Orleans’s Flour Moon Bagels, which offers bagel “tartines” (plus, sometimes, a crawfish-stuffed bialy)—seems to have its own new-wave status bagel, which draws fanfare on social media and long lines in real life. “The bagel business has been, historically, a pretty terrible business, but the rise of this sandwich culture really helps,” Silverman told me. “It’s a vehicle that can infuse any sort of local culture and cuisine.”

The last time I was in L.A., I made a trip to the most famous of the city’s entries to the field. In 2020, the owners of Courage Bagels, who initially peddled their wares from the basket of a bicycle, opened a brick-and-mortar store in Virgil Village, between East Hollywood and Silver Lake. Midmorning on a Monday, I joined a line that had at first seemed reasonable and quickly became a way to spend half a day, snaking down the quiet block, opposite a dollar store and a tattoo parlor. When I started a casual conversation with the woman in front of me, she seemed almost startled. She had moved recently from New York, it turned out, to work as an assistant to an entrepreneur, whose bagel she was waiting to order. “People don’t make small talk in L.A.!” she said. Another former New Yorker in front of her, overhearing us, nodded in weary agreement.

It was easy to see how a Courage bagel could offend, if not enrage, a New York purist. It brings to mind a rustic, crusty baguette: the exterior is dark, craggy, and heavily blistered; the crumb is a little stretchy with a lot of air holes. (Courage bagels are leavened with sourdough starter, rather than commercial yeast.) If you were to scoop it, another move for which a bagel aficionado might make a citizen’s arrest—stay safe out there!—you’d be left with mostly crust. This makes it especially suited to Courage’s main offering: photogenic open-faced sandwiches. Bagel halves are topped with various combinations of cream cheese, jewel-like slices of tomato, thin coins of cucumber, smoked salmon, roe, or sardines, then painstakingly finished with salt, freshly cracked pepper, a drizzle of olive oil, fronds of dill. A Courage bagel is a Los Angeles bagel, ready for its closeup.

You could argue that the nationwide bagel revival has been a boon to New York’s own scene, shaking it out of complacency. Ten years ago, the introduction of Black Seed’s Montreal-inspired bagels, which are thinner and sweeter, boiled in honeyed water, only improved the landscape. Lately, the city has been home to a growing roster of indie bagel-makers, many of whom started by churning them out of restaurant kitchens during off-hours, or at home. On a recent Saturday morning, as I picked up a half-dozen sourdough bagels and a tub of burnt-scallion cream cheese from Wheated Brooklyn, a pizza restaurant just south of Prospect Park, the owner, David Sheridan, told me, “There’s a bagel movement happening in this country.” Louisville, Kentucky, of all places, had inspired him to get into bagels: as he prepared to open a location of Wheated there, he noticed a huge hole in the bagel market. Back in Brooklyn, he dove into R. & D., selling the fruits of his experiments on the weekends.

Earlier this spring, the people behind Leo, a sourdough-pizza place in Williamsburg, opened Apollo Bagels, in the East Village, which serves L.A.-inflected bagels, open-faced and meticulously assembled. (If I were the owners of Courage, I’d cock an eye at Apollo and remind myself that imitation is the sincerest form of flattery.) The Mud Club, a wood-fired bagel, pizza, and tapas restaurant and dance club in the Hudson Valley, is currently popping up on the Lower East Side in the original location of Scarr’s Pizza, where, the other day, I ordered a bacon, egg, and cheese, oozing aioli and roasted-jalapeño-and-tomato jam, on a dense and crusty everything bagel. (They’ll soon open a permanent outpost a few blocks away.) Sakura Smith, the baker behind Bagel Bunny, supplies private clients and sometimes specialty shops with small, soft bagels made from a vegetable-flecked dough; it’s leavened with a fermented yeast that she says was first grown by a monk in Japan in the nineteen-seventies and feeds off mountain yams, rice, and carrots.

When it comes to my own bagel preferences, I am open to creative recipes but believe that a bagel should be, fundamentally, a humble staple—relatively inexpensive and sold by the dozen, or a multiple thereof. A sandwich has its place, but bagels belong, first and foremost, in a paper sack, hot from the oven (they need not be toasted unless they’ve gone stale), grab-and-go. The new-wave shops, especially outside of New York, don’t all seem to embrace the bagel’s inherent utility. In Washington, D.C., at a café called Ellē, my six sourdough bagels came packaged in individual paper sleeves, as if they were croissants or artisanal chocolate-chip cookies. At Courage, I had to wait—and wait, and wait—for my half-dozen. As the sun grew hotter, and I paced back and forth, restlessly sipping on a rose-flavored lemonade, I had to wonder, What were they doing in there? You could imagine a chef adhering sesame seeds one at a time with a tweezer.

The newcomer bagel that best fits my vision can be found in New York but it was born—sorry, haters—in Westport, Connecticut. One day in the summer of 2020, Adam Goldberg, a flood-mitigation specialist in his forties, was floating in his pool with his cousin, “having margaritas at eight-thirty in the morning,” he recalled recently. “We looked at each other and we decided that it was too hot to make sourdough like we’d been making every other day for the whole pandemic.” They decided to make bagels instead, imagining that they’d be “more refreshing.” After just a couple of weeks of recipe-developing, Goldberg settled on his ideal formula, and it wasn’t long before he was selling bagels out of his back yard. Four years later, the business, PopUp Bagels, is growing rapidly, with multiple locations in Connecticut and in tony precincts including Greenwich Village, Palm Beach, and Wellesley, Massachusetts.

PopUp offers, strictly, bagels and schmear, and if you preorder a dozen to pick up from the store, they will still be warm when the paper bag is passed to you. Goldberg is careful not to describe PopUp bagels as New York bagels. “It was the first thing we dropped from our branding,” he told me. “We’re our own style of bagel.” He uses a proprietary mix of flours and commercial yeast, no sourdough, and he has worked under the guidance of a “dough coach,” a championship baker he’s hired “to refine our recipe so that it’s more mobile.” When I asked him if he’d been aware, before getting into bagels, that there were people who called themselves dough coaches, he said, “No. In fact, my dough coach was unaware of it also. But once I told him he was my dough coach, he was very excited.”

A PopUp bagel is a bit less dense than the most traditional New York bagels; Goldberg wanted to make them light enough that you could comfortably eat more than one. In other ways, a PopUp bagel seems archetypal: small, chewy, with a crisp, golden-brown crust—urbane, and almost chic, in its restraint. Goldberg has kept the flavors classic, offering just plain, sesame, poppy, everything, and salt. He only gets playful with gimmicky (and sometimes great) cream-cheese flavors—Old Bay, ramp, coffee cake—and the occasional absurdist collaboration; just last week, PopUp and Dominique Ansel, of Cronut fame, introduced a limited-time-only Gruyère bagel with escargot butter, for a cool eighteen dollars.

This may seem like an awful lot of fuss over boiled bread with a hole in it, but pedantry is part of the fun. We enjoy outraging the purists and then posturing as purists ourselves, bringing our own tastes and associations to the image of the perfect bagel. I discussed this recently with Zoë Kanan, a pastry chef and baker who can make an excellent bagel anywhere (she once did a stint as a bagel consultant in Mexico City) and who will open a Jewish-ish bakery, called Elbow Bread, on the Lower East Side in May. Kanan and I were both introduced to bagels inauspiciously. Every day in elementary school, in New Haven, I ate a sandwich of Genoa salami on a squishy egg-flavored Lender’s bagel—the brand sold in plastic sleeves in the grocery store. Kanan grew up in Houston, where her weekly order at the Hot Bagel Shop was a strawberry bagel with strawberry cream cheese. Which is to say that, when it comes to bagels, we were blasphemers: in the High Court of Bagel, we’d be sternly sentenced to a penal colony.

Despite these beginnings, or perhaps because of them, Kanan and I now share a strong internal compass about what a bagel should be. “Chew is at the top of the list,” she said, as I nodded fervently at the other end of the line. “It should, I think, give your jaw a little bit of a workout when you’re eating it.” She explained that a low-hydration dough (as opposed to, say, the wetter dough you need for a spongy focaccia) made with high-protein flour gives you a strong gluten structure, and optimal chewiness, but can also result in a bagel that stales quickly. To extend shelf life, she’s come up with a slightly left-field solution: potatoes, roasted whole, skin-on, and mixed in with the flour, yeast, and water. “It adds starch, which locks in moisture,” she explained, and also results in “a really thin, kind of crackery shell of a crust. And then, the interior is chewy, and also tender, and moist.” I pictured an arrow hitting a bull’s-eye.

One New York bagel shop that sates both traditionalist tastes and the Internet’s appetite for absurd viral foods is Utopia, in Whitestone, Queens. Here, they hand-roll the bagels, boil them in enormous kettles, and then bake them in a carrousel oven made in 1947. They’ve got all the essential flavors, including pumpernickel—a favorite of mine, and rarer and rarer these days—but if you want sourdough they have those, too, plus rainbow, piña colada, and jalapeño-cheddar. As if to provoke the snobs who complain about ballooning bagel sizes, they also sell a ten-pound “party style bagel wheel,” an audacious rejoinder to the party sub. The giant everything bagel I ordered the other day was, I’m sad to say, completely raw in the center. (My theory was that they’d taken it out too soon, when the garlic that dotted the exterior had started to burn.) But I’d also ordered a party-style pizza bagel, a sesame ten-pounder sliced in half, scooped (the extra dough gets turned into garlic knots), and layered with marinara sauce, mozzarella, and chopped chicken cutlet. It was outrageous yet comfortingly familiar and, dare I say, spectacular. ♦

— By Vaseline

[ediblegardenspointloma]

In My San Diego Garden Kitchen

The navel orange crop is smaller than usual this winter. Perhaps it was injudicious pruning or maybe because last year’s was so bountiful. Nonetheless, the blossoms on the tree now portend an excellent crop next year. Sunny days will allow the bees to do their work and soon the backyard will be perfumed with orange blossom scent.

Last week I made the first batch of Sweetened Oven Dried Orange Slices. (In 2023, this post ranked fourth for the number of visits to my blog). I’ll make more slices from the best oranges. There’s definitely a sort these days—ones for juicing, nice peel for marmalade, sweetened oven dried orange slices or just for eating.

On a more summery note (though it’s still winter cool most days) I made Guava Agua Fresca from some of my limes and guava puree frozen from last season. It was a refreshing reminder of days ahead.

We find a few guavas ripening each week, out-of-season, but enjoyed in their scarcity.

The Red Russian and Black Magic kales have thrived in the cool. Rain interspersed with sunny days keep it growing well, though some gray aphids find it attractive.

Inattentiveness and rain let the spinach leaves grow larger than I usually prefer. Lightly steamed they were still tender.

I continue to assemble garden gift bags from the late winter largesse.

A favorite salad from the garden last week: various greens, celery, Romanesco, pistachios and pink grapefruit from a Palm Springs friend.

I gathered what was at hand in the garden for a “this and that” bouquet for the church entry table. It spoke spring to me.

Check the What I’m Planting Now page as I transplant and sow seeds in the cool season garden and plan for the summer garden. Then head today to Harvest Monday, hosted by Dave at Happy Acres blog and see what garden bloggers around the world harvested last week.

To leave a comment, click on “Leave a comment/Show comments,” enter the comment, then insert your name. Finally, click on “Comment as Guest” to post comment.

[sister-kym]

Pineapple on pizza sounds yummy if the pizza is sweet, but wait until you find out what Brazilians will top our pizzas with. From chocolate to banana with cinnamon and dulce de leche. And don't get me started on "Romeo and Juliet" (minas cheese with goiabada, a guava marmalade).

You say it’s 2023 and people should have moved on from the lawsuit but Tobias Forge & GHOST is known for getting sued and fucking over his band mates. I like GHOST but like most people I fucking detest the singer. He needs to pay them what they owe

Anyway, what do you guys think about pineapple on pizza? Like I was always in total opposition, just out of principle, and then yesterday I went to this new pizza place and my friend was like, ooh you need to try the one with pineapple. And I was like, ugh fine whatever. But it was actually so good? I went home and the gravity of the situation hit me.. Mamma mia, did I let the Italians down? Will they ever allow me into their beautiful country again? I was meant to visit Sicily again this November, but now I don't know. I feel so lost and ashamed I can barely listen to my secret Ricchi e Poveri playlist on Spotify

[zeloan]

𝗔𝗱𝗶𝘀𝗵𝗮𝗺 𝗕𝘂𝗻𝗴𝗮𝗹𝗼𝘄 𝗶𝗻 𝗦𝗿𝗶 𝗟𝗮𝗻𝗸𝗮

Adisham Bungalow or Adisham Hall, a blatant example of colonial history in the nation, was constructed in 1931 close to Haputale in the Badulla District of Sri Lanka. It is a typical English country residence made of stone. Adisham Bungalow currently operates as a venerable Benedictine monastery and has a relic of St. Sylvester in the chapel. Adisham Bungalow is one of the top tourist destinations in Sri Lanka, drawing thousands of visitors each year to its location atop the beautiful mountain ranges in the country's central highlands.

Haputale is around 4 kilometers away from Adisham Bungalow. The monks of the Benedictine order maintain this monastery. Thomas Villers, who was born in Adhisham in 1869, constructed it. On 10 acres of land, R. Booth and F. Webster created the Adisham Bungalow. When Thomas Villers went away in 1959, Pulury conducted his cremation. Every stone that supports Adisham Bungalow has his life narrative engraved into it. A tiny community of six novices and a few monks maintain a program of prayer, meditation, labor, and service at Adisham today, which serves as primarily a monastery. For high-quality goods including strawberry jam, orange marmalade, wild guava jelly, and fresh fruit cordials, Adisham has become renowned.

𝗥𝗲𝗮𝗱 𝗠𝗼𝗿𝗲:

𝗚𝗼𝗼𝗴𝗹𝗲 𝗠𝗮𝗽:

[mariacallous]

Guava rugelach are an edible testament to Jews embracing the new ingredients and cooking techniques that they encountered in the Diaspora. They are also a testament to my mom, a culinary magician who wielded guava like a wand, infusing its sweet tones into our meals.

Brought to Latin America by Eastern European Jews in the early 20th century, cities such as Buenos Aires, Mexico City and Caracas have embraced rugelach. While many versions of the pastry still proudly bear the traditional Ashkenazi flavors of cinnamon, raisins and nuts, that’s far from the whole tale. Rugelach in Buenos Aires or Caracas might contain dulce de leche or cabello de ángel (pumpkin jam), while a stroll into a bakery in Mexico City might reveal rugelach filled with luscious chocolate ganache and aromatic Mexican vanilla.

This rugelach dough is enriched with sour cream, and results in a soft, flakey pastry. The pièce de résistance, though, is the guava filling. 

Originating from Central and South America, “guava” translates to “fruit” in Arawak, the language spoken by the native communities of the Caribbean, where this fruit, similar in size to a passion fruit, grows in abundance. The guava’s tender skin encases a creamy white or orange pulp filled with numerous tiny black seeds. 

As guava is a seasonal fruit and isn’t as widespread as mangoes or papaya, I call for guava paste, due to its unique sour-sweet taste profile. Often referred to as “goiabada,” this paste generally has a lower quotient of added sugars and presents a superior texture for baked products. Unlike runny jams and marmalades, guava paste is sculpted into a dense, sticky block yet remains soft enough to be sliced. 

Growing up, my mom used the vibrant, naturally sweet guava as her secret ingredient, a touch of the tropics that hinted at Caribbean culinary tradition in Venezuela. It turned the simplest family recipe into an exotic treat. This recipe draws inspiration from her traditional guava bread, where history, heritage and affection were kneaded into dough and baked to perfection.

Her guava-infused creations echo loudly in my present, shaping the culinary adventurer in me and reminding me of the vital link between taste and memory. Guava rugelach are not merely a pastry but a narrative of the age-old Jewish practice of reinventing ourselves in the face of new environments. The story of my lineage in the Diaspora, one many fellow Jews can relate to, is etched in the buttery dough and sweet, aromatic filling. Each bite is a reminder of who I am: A fusion of cultures, histories and flavors.

[coffinkissez]

Look at my pookie wookie blueberry muffin recipe cutie patootie little ratatouille chef cheesecake pie cherry on top whipped cream chocolate frosting with sprinkles and vanilla sugar toe curling, blood boiling chocolate ganache cake strawberry cream morning coffee with creamer, snookie dookie wookie pookie gumdrop snickerdoodle honey bunches of oats pumpkin pie toaster strudel blueberry cheesecake muffin berry topped with peanut butter jelly jam sprinkles and blue raspberry crumbs with a side of vanilla ice tea with extra sugar and ganache sprinkled rotisserie chicken with soy sauce and milk, popeye biscuit with honey, toyota camry interior design landscaping buisness, cookie dough, roku remote baked potato pot roast pancake sweet honeybun sweetie bear marmalade cheese curd mc chicken, small fry cracker barrel old people cutie buns sweet cheeks mc chicken christmas spirit presents, sweet smelling candle wrapped in a hot dog with cookie wookie snookie dookie sugar honey bun bun balls sugar plum plum tart pizza rolls halo halo chicken joy mc nuggets cheesy mushroom honeycomb hunny bunny sugar pie boo boo bear, marmalade kitten chocolate baby cake, hot muffin chips with queso blanco, black coffee and air freshener, wind blowing mind fizzling sprite gulping baby wabt sugar moon pookie popcorn making honeydew guava juice with ice cubes🥺🥺🥺🥺🥺

Why he angry

[countessogilvy]

helados bón in nyc when???

[lyralit]

[ᴡᴏʀᴅꜱ ᴛᴏ ᴅᴇꜱᴄʀɪʙᴇ] ᴛʜᴇ ᴄᴏʟᴏᴜʀꜱ

[under the break bc this is really long]

red

lipstick

cherry

blood

crimson

scarlet

brick

vermilion

cardinal

wine

beetroot

lobster

mercury / mars

apple

maroon

ruby

claret

rosy

poppy

blushing

watermelon

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grapefruit

anne

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peach

tangerine

auburn

ginger

fire

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amber

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Titian

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[bonus: shades]

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bone

rice

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whipped cream

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eggs

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polar

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brown

chocolate

cocoa

rabbit

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bark

chestnuts

cinnamon

coconut

teddy bear

violin

caramel

coffee

cydney's backyard fence

mocha

penny

walnut

gingerbread

paper bags

acorns

mud

courtesy of @cydthesciencekid