The Last Thing You Put In Your Mouth....

honey roasted peanuts from Trader Joes

Salmon and Zucchini

Biscuits with a bit of sharp cheddar and a couple of spoons of tuna salad made with a good dollop of salsa

ice tea with no ice. just cold.

Trader Joe's pretzels

I need to get a quart-sized jug to make overnight iced tea (sans the ice). I got plenty of good tea to make it with.

Real tamales - not the canned crap. Tea - a mix I made up of combined black and green tea with lemon juice.

Victorian Earl Grey tea

toasting a muffin for when I go to read in a bit

Harneys makes a good Earl Grey and Lady Grey.

I just hd a mouthful of grapes , they were really tasty

Tuna melt !


Set is mixing batter for pb cookies to have for dessert with ... Tea !

A fresh strawberry - really luscious!

Rib Eye

Homemade beef stew

lemon flavoured water

stinking hot here today

Beet Salad - chopped beets and onions, w/ vinegar, olive oil, and salt.

hunk of strawberry rhubarb pie, hated it.

Haven't had that in over forty years.

bump

you pobably cant grow rhubarb near Houston. It needs a 4 week (minimum) solid ground freeze to stratify for spring bloom.
You aint missing anything.
Id just eat the strawbrries . I usd to us a lot of the acid thats in rhubarb when we would clean iron oxie stains from zircon crystals in order to accurately do isotope dating of the zircons. It gives off a rank smell(even in a lab hood) .OY that smell reminded so much of rhubarb so I learned to really hate that stuff. But a neighbor brought a pie over and we all dismasked and ate pie and drank iced coffee at safe distances apart by our picnic table. It was impolite to gag.

The strawberries they are offering us are hard and not ripe. I quit buying them. - Another thing, used to be you could sprout an avocado seed and try to do something with it. The ones we are getting are picked too soon to allow the seeds to mature. I have tried to sprout the last three seeds and they don't respond.

when I lived in California they had some of the Godawfullest worst dam strawbwrries on the planet. THEY picked em by weight, not flavor. Theyd pi em justas they started to turn white then theyd shoot em uup with ethylened gas until they git red and then theyd sell em in the groceries. TAstesd like wet cardboard. Around here all the farmers who gro strawberries pick em Frseh and when they are deep red. They are huge, sweet and juicy. They sells em at roadside stands so we have about a 3 to 4 week "Strawberry season" when everybody just pigs out and they hold strawberry n ice cream festivals(not this year though). By the end of June we are sick of the damn things.

Supermarkets around here have figured it out. From the end of May and through the second last week in June, nos supermarket carries strawberries, and they dont start selling any in large volumes till about September when folks start thinking of strawberries dippled in chocolate malt or caramel.
After strawberry "season" we have sour and sweet cherries (NOT AS GOOD AS MICHIGAN OR WASHINGTON STATE) but they are still good enugh, Then its raspberry or blackberry, then blue berrys, service berries, huckle berries , then peaches and gooseberries.
Penn State puts out a local produce date "Calendar" where we can learn earliest availablity dates for fresh local fruits and produce.

NOW SWEET CORN. Thats another story. Thats an example of "INTELLIGENT DESIGN" because we have sweet corn available ALL SUMMER LONG. Sweet corn is now a designer grain. You can pick a cob and itll stay sweet and juicy for 4 or 5 days. (I recall, as a kid, my mom would boil a big pot of water with some sugar in it and me and dad would pick and husk the corn and run it into the kitchen to boil it up. Back then (only 50 years ago ), corn was amazingly perishable and got really chalky and mealy tasting after a day in the fridge "keeper drawers'. If you couldnt eat it right out of the patch, you were missing a great treat. Today, everybody can have sweet , tender, juicy, crisp sweet corn with butter.