View allAll Photos Tagged Tangy
Azure Haven - flic.kr/g/3fZsYL, Millenium (110, 68, 28)
I think I could live on wine, cheese and fruits with bread fresh from the oven, the sea air adding a tangy saltiness to the meal. Come celebrate life!
Juicy, sunny & delicious, great to cook with, great in your favourite drink. Happy Friday my friends =)
One of my thoughtful neighbors, gifted me a plateful of these delicious, concord grapes, he fresh-picked from his back garden!
SN/NC: Eugenia Pyriformis, Myrataceae Family
A hidden gem of the Brazilian Atlantic Forest, the Uvaia is a vibrant, golden-yellow fruit from the Myrtaceae family. It is immediately recognizable by its distinctive pear-like shape and thin, delicate skin that encases an incredibly aromatic, juicy pulp. The flavor is a captivating blend of sharp, refreshing acidity with subtle tropical notes, often described as a more perfumed version of a lemon. While too acidic to be widely eaten fresh, it is transformed into exquisite jellies, tangy sauces, and revitalizing juices. This sun-kissed fruit not only offers a unique taste of South American biodiversity but also paints a beautiful picture of nature's simple elegance.
Uma joia rara da Mata Atlรขntica brasileira, a Uvaia รฉ um fruto vibrante, amarelo-dourado, da famรญlia Myrtaceae. ร reconhecรญvel instantaneamente por seu formato distintivo de pรชra e pele fina e delicada, que envolve uma polpa incrivelmente aromรกtica e suculenta. O sabor รฉ uma combinaรงรฃo cativante de acidez intensa e refrescante com sutis notas tropicais, frequentemente descrito como uma versรฃo mais perfumada do limรฃo. Embora seja muito รกcida para ser amplamente consumida ao natural, รฉ transformada em geleias requintadas, molhos picantes e sucos revigorantes. Esta fruta banhada pelo sol nรฃo sรณ oferece um sabor รบnico da biodiversidade sul-americana, como tambรฉm pinta um belo retrato da simples elegรขncia da natureza.
Una joya oculta del Bosque Atlรกntico brasileรฑo, la Uvaia es una fruta vibrante, de color amarillo dorado, perteneciente a la familia Myrtaceae. Es reconocible al instante por su distintiva forma de pera y su piel fina y delicada que recubre una pulpa increรญblemente aromรกtica y jugosa. Su sabor es una cautivadora mezcla de acidez aguda y refrescante con sutiles notas tropicales, a menudo descrita como una versiรณn mรกs perfumada del limรณn. Aunque es demasiado รกcida para consumirse fresca de manera generalizada, se transforma en exquisitas jaleas, salsas รกcidas y jugos revitalizantes. Esta fruta baรฑada por el sol no solo ofrece un sabor รบnico de la biodiversidad sudamericana, sino que tambiรฉn pinta una bella imagen de la sencilla elegancia de la naturaleza.
Un gioiello nascosto della Foresta Atlantica brasiliana, l'Uvaia รจ un frutto vibrante, giallo-dorato, della famiglia delle Myrtaceae. ร riconoscibile immediatamente per la sua forma distintiva a pera e la buccia sottile e delicata che racchiude una polpa incredibilmente aromatica e succosa. Il sapore รจ un'affascinante miscela di aciditร intensa e rinfrescante con sottili note tropicali, spesso descritto come una versione piรน profumata del limone. Sebbene sia troppo acida per essere consumata ampiamente fresca, viene trasformata in squisite gelatine, salse piccanti e succhi rivitalizzanti. Questo frutto baciato dal sole non solo offre un gusto unico della biodiversitร sudamericana, ma dipinge anche un bellissimo quadro della semplice eleganza della natura.
Un joyau cachรฉ de la forรชt atlantique brรฉsilienne, l'Uvaia est un fruit vibrant, jaune dorรฉ, de la famille des Myrtacรฉes. Il est immรฉdiatement reconnaissable ร sa forme distinctive de poire et ร sa peau fine et dรฉlicate qui renferme une pulpe incroyablement aromatique et juteuse. Sa saveur est un mรฉlange captivant d'aciditรฉ vive et rafraรฎchissante avec de subtiles notes tropicales, souvent dรฉcrite comme une version plus parfumรฉe du citron. Bien que trop acide pour รชtre largement consommรฉ frais, il est transformรฉ en de exquises gelรฉes, sauces tangibles et jus revigorants. Ce fruit baignรฉ de soleil offre non seulement un goรปt unique de la biodiversitรฉ sud-amรฉricaine, mais il peint aussi un beau tableau de la simplicitรฉ รฉlรฉgante de la nature.
Een verborgen juweel van het Braziliaanse Atlantische Woud, de Uvaia is een levendige, goudgele vrucht uit de Myrtaceae-familie. Hij is direct herkenbaar aan zijn onderscheidende peervorm en dunne, delicate schil die een ongelooflijk aromatisch, sappig vruchtvlees omhult. De smaak is een boeiende mix van scherpe, verfrissende zuurgraad met subtiele tropische tonen, vaak omschreven als een meer geparfumeerde versie van een citroen. Hoewel hij te zuur is om veel vers gegeten te worden, wordt hij omgetoverd tot verfijnde gelei, tangy sauzen en verfrissende sappen. Deze door de zon gekuste vrucht biedt niet alleen een unieke smaak van de Zuid-Amerikaanse biodiversiteit, maar schildert ook een mooi beeld van de eenvoudige elegantie van de natuur.
Ein verstecktes Juwel des brasilianischen Atlantischen Regenwaldes, die Uvaia, ist eine lebhafte, goldgelbe Frucht aus der Familie der Myrtaceae. Sie ist sofort an ihrer unverwechselbaren birnenรคhnlichen Form und der dรผnnen, zarten Schale zu erkennen, die ein unglaublich aromatisches, saftiges Fruchtfleisch umhรผllt. Der Geschmack ist eine fesselnde Mischung aus scharfer, erfrischender Sรคure mit subtilen tropischen Noten, oft beschrieben als eine duftigere Version einer Zitrone. Obwohl sie zu sauer ist, um hรคufig frisch verzehrt zu werden, wird sie zu exquisiten Gelees, wรผrzigen Saucen und belebenden Sรคften verarbeitet. Diese von der Sonne verwรถhnte Frucht bietet nicht nur einen einzigartigen Geschmack der sรผdamerikanischen Artenvielfalt, sondern malt auch ein schรถnes Bild von der schlichten Eleganz der Natur.
ใฆใดใกใคใขใฏใใใฉใธใซใฎๅคง่ฅฟๆดๅฒธๆฃฎๆใซ็ ใ้ ใใๅฎ็ณใงใใใใใซใใน็งใซๅฑใใ้ฎฎใใใช้ป้่ฒใฎๆ็ฉใงใใ็นๅพด็ใชๆดใใทๅฝขใจใ้ฉใใปใฉ่ณ้ฆ่ฑใใงใธใฅใผใทใผใชๆ่ใๅ ใ่ใ็น็ดฐใช็ฎใงใใใซใใใจใใใใพใใใใฎ้ขจๅณใฏใใใใใใช้ญใ้ ธๅณใจๅพฎๅฆใชใใญใใซใซใชใใฅใขใณในใ่ฆไบใซ่ชฟๅใใฆใใใใใฐใใฐใใใ้ฆใ้ซใใฌใขใณใใจ่กจ็พใใใพใใ็้ฃใซใฏ้ ธๅณใๅผทใใใใใใ้ซ็ดใชใผใชใผใใใชใใจใใใฝใผในใๆดปๅใไธใใใธใฅใผในใธใจๅงฟใๅคใใพใใๅคช้ฝใฎๆตใฟใๅใใใใฎๆๅฎใฏใๅใขใกใชใซใฎ็็ฉๅคๆงๆงใฎใฆใใผใฏใชๅณใๆไพใใใ ใใงใชใใ่ช็ถใฎใทใณใใซใชๅช้ ใใฎ็พใใ็ตตใๆใๅบใใพใใ
ุซู ุฑุฉ ุงููููุงูุง ุฌููุฑุฉ ุฎููุฉ ู ู ุบุงุจุฉ ุงูุฃุทูุณู ุงูุจุฑุงุฒูููุฉุ ูู ูุงููุฉ ูุงุจุถุฉ ุจุงูุญูุงุฉุ ุตูุฑุงุก ุฐูุจูุฉุ ุชูุชู ู ุฅูู ุนุงุฆูุฉ ุงูุขุณูุงุช. ููู ูู ุงูุชุนุฑู ุนูููุง ููุฑุงู ุจุดูููุง ุงูู ู ูุฒ ุงูุดุจูู ุจุงููู ุซุฑู ููุดุฑุชูุง ุงูุฑูููุฉ ูุงููุงุนู ุฉ ุงูุชู ุชุบูู ููุจุงู ุนุทุฑูุงู ููุบุงูุฉ ูุบุถูุงู. ูู ุชุฒุฌ ุทุนู ูุง ุจุดูู ุขุณุฑ ุจูู ุญู ูุถุฉ ู ูุนุดุฉ ุญุงุฏุฉ ููุบู ุงุช ุงุณุชูุงุฆูุฉ ุฎููุฉุ ูุบุงูุจุงู ู ุง ููุตู ุจุฃูู ูุณุฎุฉ ุฃูุซุฑ ุนุทุฑุงู ู ู ุงูููู ูู. ุนูู ุงูุฑุบู ู ู ุฃููุง ุญุงู ุถุฉ ุฌุฏุงู ูุชุคูู ุทุงุฒุฌุฉ ุนูู ูุทุงู ูุงุณุนุ ุฅูุง ุฃููุง ุชุชุญูู ุฅูู ู ุฑุจูุงุช ุฑููุนุฉุ ูุตูุต ุญุงู ุถุ ูุนุตุงุฆุฑ ู ูุนุดุฉ. ูุฐู ุงููุงููุฉ ุงูู ูููุจูููุฉ ุจุฃุดุนุฉ ุงูุดู ุณ ูุง ุชูุฏู ููุท ู ุฐุงูุงู ูุฑูุฏุงู ููุชููุน ุงูุจููููุฌู ูู ุฃู ุฑููุง ุงูุฌููุจูุฉุ ุจู ุชุฑุณู ุฃูุถุงู ุตูุฑุฉ ุฌู ููุฉ ูุฃูุงูุฉ ุงูุทุจูุนุฉ ุงูุจุณูุทุฉ.
ไน็ฆไบๆๆฏๅทด่ฅฟๅคง่ฅฟๆดๆฃฎๆ็ไธ้ข้็ง็ๅฎ๏ผ่ฟ็ง็ๆบๅๅ็้้ป่ฒๆๅฎๆฅ่ชๆก้ๅจ็งใๅฎ็ฌๅ ท็น่ฒ็ๆขจๅฝขๅค่งๅ่ๅซฉ่กจ็ฎไปคไบบ่ฟ็ฎไธๅฟ๏ผๅ ่ฃน็้ฆๆฐๆต้ใๅคๆฑ็ๆ่ใๅ ถ้ฃๅณ่ฟทไบบ๏ผ่ๅไบๆธ ๆฐ้ๅฉ็้ ธๅบฆไธๅพฎๅฆ็็ญๅธฆๆฐๆฏ๏ผๅธธ่ขซๅฝขๅฎนไธบ"ๆดๅ ท้ฆๆฐๆ็ๆ ๆชฌ"ใ่ฝ็ถๅ ่ฟไบ้ ธๆถฉ่้ฒๅฐ็ดๆฅ้ฒ้ฃ๏ผไฝๅฎๅธธ่ขซๅถๆ็ฒพ่ด็ๆๅปใๅผ่็้ ฑๆฑๅๆ็ฅ็ๆๆฑใ่ฟๆๆฒๆตด้ณๅ ็ๆๅฎ๏ผไธไป ่ฎฉไบบไปฌๅฐๅฐๅ็พ็็ฉๅคๆ ทๆง็็ฌ็นๆปๅณ๏ผไนๅพๅๅบไธๅน ่ช็ถ็ฎ็บฆไน็พ็็ๅจ็ป้ขใ
A mixed media piece using hand dyed cheesecloth, hand painted and melted Tyvek and a combination of commercial and hand dyed cottons . The subject is a fabulous Bluebell wood in Kintyre in a deep valley right on the coast road. I shot this photo just down the road from the old Tangy Mill. Did a quilt of the mill too!
This is called puffed 'Bhature', Well, chole bhature is a popular street food from North India where Bhature is a fried bread that served with spicy tangy chickpea curry known as 'Chole'. It is a north Indian deep fried bread. - So tasty.
From my set entitled โSumacโ
www.flickr.com/photos/21861018@N00/sets/72157607186471302/
In my collection entitled โThe Gardenโ
www.flickr.com/photos/21861018@N00/collections/7215760718...
From Wikipedia, the free encyclopedia
Sumac (also spelled sumach) is any one of approximately 250 species of flowering plants in the genus Rhus and related genera, in the family Anacardiaceae. The dried berries of some species are ground to produce a tangy purple spice often used in juice.
Sumacs grow in subtropical and warm temperate regions throughout the world, especially in North America.
Sumacs are shrubs and small trees that can reach a height of 1-10 meters. The leaves are spirally arranged; they are usually pinnately compound, though some species have trifoliate or simple leaves. The flowers are in dense panicles or spikes 5-30 cm long, each flower very small, greenish, creamy white or red, with five petals. The fruits form dense clusters of reddish drupes called sumac bobs.
Sumacs propagate both by seed (spread by birds and other animals through their droppings), and by new sprouts from rhizomes, forming large clonal colonies.
The drupes of the genus Rhus are ground into a deep-red or purple powder used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat; in the Turkish cuisine e.g. added to salad-servings of kebabs and lahmacun. In North America, the smooth sumac (Rhus glabra), and the staghorn sumac (Rhus typhina), are sometimes used to make a beverage, termed "sumac-ade" or "Indian lemonade" or "rhus juice". This drink is made by soaking the drupes in cool water, rubbing them to extract the essence, straining the liquid through a cotton cloth and sweetening it. Native Americans also used the leaves and berries of the smooth and staghorn sumacs combined with tobacco in traditional smoking mixtures.
Species including the fragrant sumac (Rhus aromatica), the littleleaf sumac (R. microphylla), the skunkbush sumac (R. trilobata), the smooth sumac and the staghorn sumac are grown for ornament, either as the wild types or as cultivars.
The leaves of certain sumacs yield tannin (mostly pyrogallol), a substance used in vegetable tanning. Leather tanned with sumac is flexible, light in weight, and light in color, even bordering on being white.
Dried sumac wood is fluorescent under long-wave UV light. Mowing of sumac is not a good control measure as the wood is springy resulting in jagged, sharp pointed stumps when mowed. The plant will quickly recover with new growth after mowing. See Nebraska Extension Service publication G97-1319 for suggestions as to control.
At times Rhus has held over 250 species. Recent molecular phylogeny research suggests breaking Rhus sensu lata into Actinocheita, Baronia, Cotinus, Malosma, Searsia, Toxicodendron, and Rhus sensu stricta. If this is done, about 35 species would remain in Rhus. However, the data is not yet clear enough to settle the proper placement of all species into these genera.
a nice clean and crunchy Locust . A Lilac-Breasted Roller (coracias caudatus) or European Roller (coracias garrulus)?
Kruger National Park near Letaba, Limpopo Province, South Africa
My Mom's neighbor dropped her off some fresh, just picked sour cherries from her tree! I had to take a photo of them!
Tangy enjoys visiting the rancho and sitting in the courtyard surrounded by lights. Best viewed in light box. ;)
Blythe a Day June 1 - Light
From my set entitled โSumacโ
www.flickr.com/photos/21861018@N00/sets/72157607186471302/
In my collection entitled โThe Gardenโ
www.flickr.com/photos/21861018@N00/collections/7215760718...
From Wikipedia, the free encyclopedia
Sumac (also spelled sumach) is any one of approximately 250 species of flowering plants in the genus Rhus and related genera, in the family Anacardiaceae. The dried berries of some species are ground to produce a tangy purple spice often used in juice.
Sumacs grow in subtropical and warm temperate regions throughout the world, especially in North America.
Sumacs are shrubs and small trees that can reach a height of 1-10 meters. The leaves are spirally arranged; they are usually pinnately compound, though some species have trifoliate or simple leaves. The flowers are in dense panicles or spikes 5-30 cm long, each flower very small, greenish, creamy white or red, with five petals. The fruits form dense clusters of reddish drupes called sumac bobs.
Sumacs propagate both by seed (spread by birds and other animals through their droppings), and by new sprouts from rhizomes, forming large clonal colonies.
The drupes of the genus Rhus are ground into a deep-red or purple powder used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat; in the Turkish cuisine e.g. added to salad-servings of kebabs and lahmacun. In North America, the smooth sumac (Rhus glabra), and the staghorn sumac (Rhus typhina), are sometimes used to make a beverage, termed "sumac-ade" or "Indian lemonade" or "rhus juice". This drink is made by soaking the drupes in cool water, rubbing them to extract the essence, straining the liquid through a cotton cloth and sweetening it. Native Americans also used the leaves and berries of the smooth and staghorn sumacs combined with tobacco in traditional smoking mixtures.
Species including the fragrant sumac (Rhus aromatica), the littleleaf sumac (R. microphylla), the skunkbush sumac (R. trilobata), the smooth sumac and the staghorn sumac are grown for ornament, either as the wild types or as cultivars.
The leaves of certain sumacs yield tannin (mostly pyrogallol), a substance used in vegetable tanning. Leather tanned with sumac is flexible, light in weight, and light in color, even bordering on being white.
Dried sumac wood is fluorescent under long-wave UV light. Mowing of sumac is not a good control measure as the wood is springy resulting in jagged, sharp pointed stumps when mowed. The plant will quickly recover with new growth after mowing. See Nebraska Extension Service publication G97-1319 for suggestions as to control.
At times Rhus has held over 250 species. Recent molecular phylogeny research suggests breaking Rhus sensu lata into Actinocheita, Baronia, Cotinus, Malosma, Searsia, Toxicodendron, and Rhus sensu stricta. If this is done, about 35 species would remain in Rhus. However, the data is not yet clear enough to settle the proper placement of all species into these genera.
It was my birthday a few days back. But due to Covic- 19 pandemic, My family is staying home! Since we couldn't go out & celebrate, so I made a cake with simple decoration!
I baked Lemon moist cake a day before. The next morning, on my birthday, I made American buttercream & lemon curd. I mixed a few of these curd with the buttercream for the tangy flavor & the rest for toppings.
ยฉAll rights are reserved 2020.
So these are some vehicles I've built lately with the help of [Intense Potato]. I haven't played Farcry 4 yet but really want too. I might do a moc with these but maybe not. Fig on left is inspired by Tangy Kiwi. Hope you guys like them.
If you fav please leave a comment thanks.
Aardvark introduces Lemon Cheesecake Mousse for The Cosmopolitan
This beautiful and very very delicious lemon cheesecake mouse hits all the right spots with its tangy lemon zest.
Smooth whipped cream is the perfect topper along with a hint of mint, sweet ripe blueberries and a sharp bite from a lemon slice All sitting on a bed of sweet crust and neatly provided in a dainty glass jar with gold spoon.
Displayed on a wooden serving tray for the perfect summer decor, this dispenser also has you eating as much as you like, whenever you like.
The perfect summer evening treat, or three..
๐ Copy / Mod
๐ 100 Original Mesh
๐ Dispenser : 1li
๐ Single Dessert : 1li
๐ Spoon Decor : 1li
๐ Owner static holdables
๐ silver and gold spoon options
๐ Dispenses dessert and spoon.
๐ Dispenses static hold and eating animated versions
Available at The Cosmopolitan from July 24th - August 5th
Available at the Mainstore after the event
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Check out these other amazing photos with Aardvark items in our Flickr Group
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Inworld : Marketplace : Facebook
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All in a Word....By Aileen Fisher
T for time to be together, turkey, talk, and tangy weather.
H for harvest stored away, home, and hearth, and holiday.
A for autumn's frosty art, and abundance in the heart.
N for neighbors, and November, nice things, new things to remember.
K for kitchen, kettles' croon, kith and kin expected soon.
S for sizzles, sights, and sounds, and something special that abounds.
That spells ~~~THANKS---for joy in living and a jolly good Thanksgiving.
Happy Thanksgiving everyone....sending many thanks, blessings, and joy your way.....enjoy your day!!!!!
Deep Fried Pickles battered and deep fried pickles found at some restaurants, fairs or street food, they are very popular and served with a tangy sauce for dipping, great taste sensation. Found in North Carolina
What Grandma contains on vinyl is kimchi made with green onions.
It has a spicy and tangy taste and an incredibly delicious texture.
Some locally-made tangy sourdough obscured by an end from a loaf of wholegrain bread. Even though wholegrain bread is healthier, I've always had a soft spot for strong-tasting sourdough.
Seems I've bought into the eclipse hype, even though the sun will be about 58% obscured at the peak of the eclipse where I live.
This year my birthday falls on the day before Easter! Every few years it falls right on Easter Sunday! All the more to celebrate!!!
Just a parenthesis between two volumes of my temporary files.
In fact, closing the parenthesis with this last picture.
Finally, this little tangy candy, guilty pleasure that I do not refuse myself.
It was a beautiful sunrise on Sunday morning - all tangy - the temperature was balmy however the sea was pretty flat. And then the waves came about 7 am - and it was perfection.
West Coast Motors Scania Irizar i6 YS16 LMV heads up the west coast of Kintyre at Tangy on the WCM/Citylink service 926 from Campbeltown to Glasgow showing its new Citylink yellow swoop to the WCM livery.
ยฉeb2010
Do not use this image without my permission.
Because Bloody Marys aren't everybody's cup of tea (so to speak).
I made this Breakfast Martini in the conventional martini way, with the addition of a teaspoon of marmelade in the shaker. Next time I'll try it with cointreau instead of vermouth and use orange marmelade instead of lime... and not go overboard with the toast garnish. Nice and tangy, though.
Oven roasted eggplant, tempeh, and sweet potato are glazed with tangy sweet pomegranate molasses vinaigrette. Just before serving, a handful of cilantro and crumbled feta cheese top the dish for a finishing touch. This dish has such bold flavour and made with so many of my favourite ingredients. It is a great way to introduce tempeh into my cooking.
Recipe from Heidi Swanson's Super Natural Every Day. Read more at Dessert By Candy.
Recipe inspiration from blog, Bake or Break
LEMON BUNDT CAKE
bakeorbreak.com/2020/04/lemon-bundt-cake/
Will eventually post my version of Lemon Bundt Cake to my blog, Baking is my Zen.
09/07/2010 190-365
L stands for lemonade, tangy, cool and refreshing :-) Plus some usual garden bokeh to make it even more cheerier.
Thank you very much for your views, comments, invites and faves, this little glass of lemonade made it to #57 of Explore for 09/07/2010 thanks to you :-)
Love this time of year when berries are ripe for the picking. These are succulent and tangy red and white currants.
Explored & Front page July 15, 2012
It's obviously official. Look at this. Three different kinds of bread in the same little breadbox...
left to right: ... sourdough sandwich bread with no 'tang'; sourdough sandwich (very little rise and somewhat tangy) ... Philip's Cornmeal Bread..
beautiful, soft, makes lovely toast and is very tasty.
Still on the hunt for the "go-to" loaf of soft sourdough sandwich bread... (that is, made with my natural starter) without any 'tang' or at least very little sour note. One that will rise to sort of the same height as my regular commercially yeasted breads.
I've had luck with some recipes on the first bake and never again..so moved on to other recipes. Mostly they don't rise much and don't get much oven spring.
Maybe it's in the rising times.. maybe it's... well, it could be any thing at all really, so there is a lot of baking, note taking, ..... and rinse and repeat ...
The experimentation is never over with breads.....and, now I'm off to trot on the treadmill. Because tasting all of the baking will catch up to me if I don't keep on with plenty of exercise....
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Long exposure of a cloudy sunset on the Kintyre peninsula near the turn off to Tangy north of Westport beach
The most popular rujak variant is rujak buah (fruit rujak), which is mixed sliced fruit like ahalf ripe mango , pineapple, rose apple , guava , and vegetables served with spicy palm sugar dressing . rujak is often described as tangy and spicy fruit salad, due to its sweet, hot and spicy dressing made from ground chili pepper, palm sugar and peanuts.
This is an under three inch crop of my chicken and waffles dish at Ole Reds in Nashville Tennessee. My husband and I treated ourselves to a getaway in Nashville celebrating our 35th anniversary this past weekend. I placed the full photo in comments HMM!
Ice lollies and colourful popsicles aren't just for kids:)
Sweet and syrupy or sharp and tangy, you can use a variety of fruity bases and even add a tipple or two, to make your lollies your own. (Good Food)
Please do not use or reproduce this image on Websites/Blog or
any other media without my explicit permission.