I love Fuyu persimmons. Like, totally love them. To the point where I’m wondering if the 12 that are currently sitting in my fruit bowl will be enough to last me this coming week. Yeah, I’m a little obsessed with this seasonal fall fruit.
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Many people will remember White Rabbit Creamy Candies, with their white, orange, blue, and black wrappers and plump white rabbit trademark, as something they ate growing up. Yes, these candies have been around for years and garnered worldwide attention in recent times when the chemical melamine was found in them. The candies were consequently pulled from store shelves in September 2008. Well, apparently the original White Rabbit Creamy Candies are available again in some parts of the world (I haven’t seen them since their recall). Only now they’re made with milk from New Zealand and not China. And there’s also another version, which I’m featuring in this post, called Golden Rabbit Creamy Candy, containing milk from Australia. Is anyone fooled, really?
You wouldn’t normally wait until fruit is soft and wrinkly to eat it, right? Well, fresh jujubes are an exception.
I know someone, and by ’someone’ I don’t mean me, who used to love eating sweeteners from little packets (think Equal and Splenda) as a kid. Forget lollipops, who needed those when he could tear into a packet of sweetener. That’s all fine and good (well, not really), but there’s an easier way to get a whole lot of sweetness, fast.
I like nuts. Walnuts, peanuts, cashews, almonds, pecans, pistachios, I like nuts.
Give me a container of walnuts glazed with honey and sprinkled with sesame seeds, and I’ll thank you politely then ask you to go away so I can enjoy my nuts.
Who’s ready to see some nuts? |
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