Food

Peaches A  peaches are either freestone, flesh separates easily from the pit, or clingstone, flesh does not separate from the pit.  Freestones are generally preferred for eating fresh and clingstones are generally preferred for canning.  I can’t tell the difference from the outside, so it’s always a surprise when you cut into them. Ripe and … Read more

Grapefruit Grapefruit is available all year and has either pink or white flesh. It’s picked when ripe and should be ready to eat when you buy it in the store. Ready to eat grapefruit are firm and heavy for their size. Fruit with thin skins have more flavor and juice than thick skinned ones. If … Read more

Part 1: Melons Blueberries Blueberries are such a delicious snack and are so full of antioxidants and vitamins. They are in season from May to September, and most often the larger berries are cultivated and the smaller berries are wild. Mature and ripe blueberries are dark blue in color with a natural, protective, waxy coating … Read more

I never really know how to get the ripe stuff at the store when it comes to fresh fruits and vegetables. Some things are easy, like bananas and apples, but melons and things that are a little more secretive about their fleshy insides are quite vexing to me. I just bought a bag full of … Read more

I’ve been thinking – with the price of flour and basically all food staples and everything else except homes and cars on the rise, I wonder if baking homemade bread is more or less expensive than buying it. I’m thinking about conducting a study to find out the answer, assuming one can purchase bread for … Read more

Boyd made pancakes for dinner last Saturday.  I need a lot of syrup on my pancakes because I like every square inch to be drenched.  The middles of the pancakes are the hardest to submerge, as I’m sure you are aware. Boyd came up with a way to solve that problem – poke holes with … Read more