Not being careful is a terrible thing. I was
mulling the situation over and wondering if
being on the bottom made the berries ripen
faster but then rejected that as an excuse.

Nah, I wouldn't think so, either....

But it's happened several times running,
so one goes from "what were they thinking" to
"were they thinking" and then back again.

Being on the bottom might smush them some, so make them seem more
ripe...?

More soft, not ripe. The bottom ones, in
addition to being smooshier, were darker,
juicier, and sweeter.

I'm pretty careful of mold, having grown up in
various relatively humid climates. Lilli, however,
is used to 10-30% humidity and has been hit with
several months running of over 50%, so things that
have never molded before are starting to be a bit
troublesome.

Precautions need to be taken that aren't second nature to her, I'd
guess... :)

Exactly.

I'm wondering whether these berries grown for
size and transportability will ever be in season,
sort of like the usual apples, pears, apricots,
peaches, and so on, which look pretty and don't
bruise but don't taste like anything.

There is that... tradeoffs... I'd rather have local and full of taste,
but when they aren't grown locally, you take what you get... or don't
get at all...

Here at the Hilton, the clearly imported fruit
- kiwi and so on - were ripe and sweet, whereas
the apricots and plums, possibly local, most
likely European, were like little handballs.

Sounds like their camper could be a good adjunct to the picnic,
especially if they park and hook up at Lydia's... :)

Yep. That'll be useful if everyone wants to
cook all at once.

Exactly... at least it gives some options... :)

The scene could be reminiscent of the concerts
with massed pianos from back in the 19th century.

---------- Recipe via Meal-Master (tm) v8.04

Title: Weekend Tagliatelle
Categories: Vegan, Pasta
Yield: 2 servings

2 lg Garlic cloves; crushed
2 Tb Olive oil
175 g Fresh tagliatelle
-- cooked 'al dente'
40 g Pine nuts; lightly browned
Freshly ground black pepper

You have to eat this at the weekend simply because it is so incredibly
garlicky as to be anti-social to anyone who has not eaten it! For all
its simplicity, it is among the most delicious of pasta dishes.

Stir the crushed garlic into the olive oil and add masses of freshly
ground black pepper. Mix into the hot, drained tagliatelle and toss
thoroughly. Finally mix in the pine nuts, give it all another toss and
serve immediately with a crisp green salad.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

-----
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* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Quoting Michael Loo to Nancy Backus on 06-08-18 06:16 <=-

Not being careful is a terrible thing. I was
mulling the situation over and wondering if
being on the bottom made the berries ripen
faster but then rejected that as an excuse.

Nah, I wouldn't think so, either....

But it's happened several times running,
so one goes from "what were they thinking" to
"were they thinking" and then back again.

Being on the bottom might smush them some, so make them seem more
ripe...?

More soft, not ripe. The bottom ones, in
addition to being smooshier, were darker,
juicier, and sweeter.

That does seem to be riper, then... Maybe they put the ripe ones in,
and then, not having enough, filled it up with not-so-ripe ones...?

I'm wondering whether these berries grown for
size and transportability will ever be in season,
sort of like the usual apples, pears, apricots,
peaches, and so on, which look pretty and don't
bruise but don't taste like anything.

There is that... tradeoffs... I'd rather have local and full of taste,
but when they aren't grown locally, you take what you get... or don't
get at all...

Here at the Hilton, the clearly imported fruit
- kiwi and so on - were ripe and sweet, whereas
the apricots and plums, possibly local, most
likely European, were like little handballs.

Maybe some things ripen in transit better than others...? Or the Hilton
didn't take the time to ripen the local-ish fruit before setting it
out...? Wegmans puts out "ripening" bags when selling things like
apricots and plums and all....

Sounds like their camper could be a good adjunct to the picnic, especially if they park and hook up at Lydia's... :)

Yep. That'll be useful if everyone wants to
cook all at once.

Exactly... at least it gives some options... :)

The scene could be reminiscent of the concerts
with massed pianos from back in the 19th century.

Isn't that rather a picnic'y scene anyway....? ;)

ttyl neb

... "All right, so it's impossible. How long will it take?"

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