View allAll Photos Tagged seedless
The perils of CSA deliveries.
We had seedless sugar baby watermelons last week. I managed to drop only one of them; I opened the back of the van and it escaped. For the delivery I laid all of them out on the grass and let people pick theirs. One shareholder came around with, as he usually does, his five-year-old son. Paul had a good deal of fun rolling them around in the grass, which I did not mind at all. But then he picked one up and hurled it. Without my having to say a word about it the boy's father scolded him, "We do not throw the watermelons! That one's ours now." he said picking up the cracked fruit. I felt relieved; the dad did not ask if there were any extra he could take instead of the damaged one. A small example of a responsible shareholder and parent.
Vine Ripe Tomatoes, Fresh Garlic and Satsuma Mandarin Citrus unshiu is a seedless and easy-peeling citrus species
I just love watermelon, but I hate the seeds. :-(
Why hasn't someone invented a seedless variety of this yet?
Grapes hanging from the arbor in my brother's backyard (circa 2004). Thompson Seedless and Red Flame varieties.
Holiday Challenge ~A Few of My Favorite Things~
One of my favorite stamping techniques is heat emboss with white embossing powder,
and color with some distress inks.
I colored the tree with victorian velvet distress ink and perfect pearls.
Background colors are seedless preserves, milled lavender distress ink.
Thanks for looking!
:)
Sweet, juicy grapes, picked a the peak of ripeness, are one of nature's best-tasting treats. In vineyards, greenhouses, and laboratories U.S. Department of Agriculture (USDA) Agriculture Research Service (ARS) scientists seek to bring even better grapes to your shopping cart tomorrow. The USDA ARS laboratory that developed America's most popular red seedless grape, Flame Seedless, has also offered nurseries and breeders a delicious new black seedless grape. Called Black Emerald, the newcomer is a sweet grape with berries about the size of a dime. The flesh is translucent, firm, and almost crisp. USDA photo by Scott Bauer.
I wish the watermelon wasn't seedless becuase when I saw this one I thought her eyes are so dark and shaped like the seeds.
Sirocco gets a kakapo treat - a seedless green grape. Photo taken in Sirocco's enclosure on Ulva Island, October 2009.
HA grapes stamp (discontinued from a few years ago), distress inks (seedless preserves, peeled paint, victorian velvet).
Although this watermelon is seedless, I found a few seeds while cutting it. And I really don't get the point of seedless watermelons because it seems that spitting the seeds out is part of the fun.
As a side note, I don’t like watermelon but I love watermelon Jolly Ranchers.
Explore debut August, 2008 #189
Michel Richard's White Chocolate Grapes with Fresh Orange Curd
Green and red grapes.
Recipe in the April, 2008 issue of Food + Wine.
Notes: I *HATE* white chocolate. But these little gems were just too irresistibly cute on the pages of the magazine. PLUS, the recipe's a cinch: something u.e. likes when he's hosting a dinner party and is strapped for time.
Learn from my mistake: don't try to double (or triple) the recipe in one go. If you need to do more than one batch, do them separately. The white chocolate gets distributed more evenly in smaller batches. Oh, and don't forget - SEEDLESS!! (I didn't make that mistake, thankfully).
Vanilla Cake with Strawberry Cream Frosting
Frosting:
2 8-oz packages of cream cheese, room temperature
1 c (2 sticks) unsalted butter, room temperature
4 c powdered sugar (used 3 cups. I might use 2 3/4 next time)
1/2 c seedless strawberry jam (didn't have seedless, but good jam. worked out fine)
3/4 c chilled heavy whipping cream
Cake:
3 c cake flour
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 c sugar (used 2c - I think I can use less)
1 c (2 sticks) unsalted butter, room temperature
7 large eggs
2 T vanilla extract
1 c sour cream
6 T plus 1/3 c seedless strawberry jam (instead of jam, I made dark chocolate ganache)
2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided
Directions:
For the frosting, beat cream cheese and butter in a large bowl until smooth. You'll probably want to use an electric mixer for this so you don't end up with lumps. Stop every now and then to scrape down the sides of the bowl. Beat in sugar, then jam. Beat cream in a separate, chilled, bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it's firm enough to spread.
For the cake, preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. In a medium bowl whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. (You may even want to refrigerate them for a couple of hours to make this next step easier.)
Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate. Spread 2 T of strawberry jam over the cake, then spread 3/4 c of the frosting over the jam. Arrange 3/4 c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries. Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting.
Makes 12 servings.
from Bon Appetit May 2009
www.perrysplate.com/2009/05/vanilla-cake-with-strawberry-...
I made 3 mini cakes (springform) and an 8 inch cake.
Pizza birthday cake made for my daughters 14th.
Sponge base (swiss roll sponge), seedless jam for the "tomato sauce", grated white chocolate for the "cheese" and pepperoni and vegetables hand made from sugar paste, all displayed in a pizza box!
A cold hardy mandarin orange that is easy to peel, almost seedless and when tree ripened can be as sweet as candy. Home grown, picked today 12/04/13.
To learn the history of the satsuma, click this link.
* 1/2 pound of seedless grapes
* 1 quart of strawberries
* 1 cantaloupe
* 1 pineapple
* 2 bananas
* 1/2 cup of orange juice
* 3 kiwis
* 1 pinch of mint
In a large serving bowl combine:
Grapes: rinse in cool water, slice in half
Strawberries: rinse in cool water, hull, cut into bite sizes
Cantaloupe: cut in half; remove the seeds and rind, cut into bite size pieces
Pineapple: remove the rind, cut into slices then into bite size pieces removing the core as you go
Bananas: peel and slice and put in small bowl.
Orange juice: pour ½ cup over the bananas
Kiwi: peel and slice or cut into wedges
Mint: garnish
*all fruits and amounts are adjustable to your taste
Disclaimer: This sample was prepared by the University of Gothenburg.
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Vegan FAQ! :)
The Web Site the Meat Industry Doesn't Want You to See.
Please watch Earthlings.
This is a seedless watermelon I got this year. It was so expensive! Jesus I think I paid like 7 or 8 bucks for it, not realizing how much it would be till they rang it up and I was too embarrassed to say "um... I changed my mind."
But I have to say, it sure was goooooooooood. I saved some of the seeds and am going to try to grow them (YES they do have a few seeds). I think there's probably just like a 1% chance it'll work but hey you never know...
Students in Biology 111 (General Biology II) study nonvascular and seedless plants on Wednesday, March 8, 2017.
...seedless grapes, a little bundle of bite size snacks. I find it that if they were to have seeds I would spend more time picking the seed than eating them, haha. That's why I pick seedless grapes:D I like the green ones over the purple ones too because these aren't bitter.
Peanut Butter and Jelly Pizza
Ingredients:
Pizza dough, enough for a 12" crust
1/3-1/2 cup peanut butter
1/4 cup jam (seedless raspberry works well in a squirt bottle)
Directions:
1. Preheat oven to 400 degrees. Roll pizza dough into a circle 12" in diameter. Using a fork, pierce the dough thoroughly to prevent large bubbles when baking. Bake on a pizza stone or round pizza sheet for 10-12 minutes or until the crust is cooked and the top is turning golden brown.
2. While the pizza is baking, warm the peanut butter in a microwave for a minute or until it is warm and melted. Warm the jam in a microwave until it is melted and transfer the melted jam to a clean squeeze bottle with a small tip.
3. Once the crust is baked, remove it from the oven and immediately spread the peanut butter over the top of the crust. You don't have to use the entire amount, so spread according to your tastes. Using the squeeze bottle, spread circles of raspberry jam onto the peanut butter, and then use a knife to make designs in the PB&J by dragging it from the center of the pizza out to the edge. Cut the pizza and serve.
Makes: 1 pizza, which serves 4-6.
Left: Fruit Mixture - Red Delicious Apple, Blueberries, Raspberries and Seedless Grape.
Right: Kuma, Hana, Ramen (Bear, Flower, Noodles) ; The Bear and Flower are made from Bell pepper.
Middle/Front: Acorn-Egg Bagel
I actually wanted to submit this picture for the second Strobist Boot Camp assignment, but I'm uploading this picture instead, because I said I would.
The picture above is an heirloom tomato salad with seedless watermelon, Feta cheese, 12-year aged balsamic vinegar, Mediterranean Fleur de Sel, and an olive and basil oil. It was taken for CulinAriane restaurant in Montclair, NJ. I was going for a bit of a high-key, warm, summertime, bon appetit magazine type look (Bon ap seems to like textured backgrounds, usually cloth, with very few props in the back. You can barely discern that the plate is sitting on white table linens. Should have used a significantly narrower aperture, but I was shooting with a single flash at ISO 100. Bon appetit also feature lots of shots taken directly overhead when they're not using pictures taken from a similar angle as this picture. ). Would have used a more interesting table linen if I owned/brought any (besides black velvet). Big plates also occlude too much of the background, and I wanted the food itself to take up as much visual space as possible. Oh well. Learn and move on.
I actually felt guilty after this photoshoot because the chef and owner let me eat all the food for free (including this dish, even though I asked to pay for it. To me, it wasn't about getting a free meal in exchange for some pictures -- that's not the point. It was about helping out the restaurant and getting some nice pictures for a personal portfolio in exchange. If anything, I gained the most from this because I not only got free, high-quality food, but pictures, experience, practice in off-camera flash food photography, and exposure as well. Sigh.
Anyway, if the restaurant's name sounds familiar, it might be because Chef Ariane Duarte was a recent contestant on this past season's Top Chef: New York, on Bravo TV (the same people who make that train wreck of a show, Real Housewives). She owns and operates her [very] small ~40-seat restaurant with her husband, Michael. She has also started writing a blog, making her one of the very few chef-owners who also blog. Meanwhile, she is trying to balance all of this with starting to write and publish a cookbook while renovating and expanding her [quite frankly] tiny restaurant. Unlike other celebrity chefs, Ariane still works at her own restaurant -- and in true chef fashion, I know she works anywhere from 12- to 16-hour days.
How she manages, I'll never know. It sounds like a logistical nightmare to me, especially because 1) cookbooks typically cost way more to produce than they earn, 2) expanding a restaurant is very expensive in itself, 3) her blog probably makes her no money (hey, that sounds like a certain Strobist we all know and love, don't it?) unless she sells ad space for pennies-per-click, and 4) her restaurant doesn't seem to be significantly busier than it was pre-Top Chef (translation: the inflow of cash into her business hasn't increased much, and considering the economy, has probably taken a hit, despite all her high-profile publicity. Remember, the restaurant can't seat many people, which puts a severe limit on how much money it can make in a single night, maximum).
I love the food there. It honestly just keeps getting better and better, more interesting, more creative, and more delicious (you can read more about the food at CulinAriane here, here, and here).
More tk. I'm taking this assignment and running with it. I was originally hoping to win so that I could have a new Orbis ringflash adapter to play with (I guess everyone would like to win at something sometimes, especially when your cardboard ringflash adapter keeps breaking on you), but I just took a quick look through the entries for this assignment in the Strobist group pool and realized I'm pretty far behind everyone else in terms of styling, framing, finesse, and awesomeness. Seriously, those pictures ROCK!
Doesn't matter to me. It was a cool feeling taking pictures for the restaurant, and I've already set up appointments to do the same for two more places that could use a lot more help than CulinAriane, with more restaurants to come. Unfortunately, I won't have these new pictures until after the submission deadline for this assignment, so if you're still reading this 1) what's wrong with you?, and 2) check my blog some time early next week for more stuff (including updates about my dinner at Le Bernardin!).
Without further ado:
Strobist info:
580EX II shot through a "lunch box" at 1/8-ish power (Ariane didn't seem very happy that I actually had the audacity to show up with a cardboard light modifier, despite bringing enough gear to rival the cost of my '08 Civic
This was also shot outdoors, so ambient light contributes to front fill. It's helped the rest of the way with a piece of white foam core that I held up while triggering the camera with a wireless remote.
Whisk fern hybrid (Psilotum x intermedium) sporophyte producing sporangia. These plants don't make pollen or seeds but reproduce entirely through spores. They are actually ferns that have lost some of their fern-like characteristics.
The sporangia are basically the equivalent to gonads in animals except that they produce spores instead of gametes. Inside the sporangia, diploid cells undergo meiosis to form haploid spores. The spores are dispersed and have the ability to grow into multicellular haploid organisms called gametophytes. These microscopic gametophytes in turn are able to produce egg and sperm cells through mitosis. The sperm cells swim towards the egg when water is available and fertilize it which will form a diploid zygote that develops into a sporophyte embryo and eventually grows up into a plant like this.
I was honored to have this card featured on Skrappergirl's blog yesterday!
pagemasterdesignsonline.blogspot.com/2011/10/happy-hallow...
Stamps: Cat, cloud from CG369 Halloween Moon, message from CG393 So Scary
Paper: Hero Arts Kraft, "Mischievous" designer paper from My Mind's Eye
Ink: Seedless Preserved Distress Ink, Vintage Photo Distress Ink, Memento Tuxedo Black
Other: Making Memories ribbon (from a couple yrs ago), corner rounder, machine stitching
I stamped the cloud from Halloween Moon on the backside of the black & white polka dot paper & trimmed.
Bottom tier in fruit cake, double-height victoria sponge with seedless raspberry jam and buttercream in the middle, and lemon with lemon syrup and lemon buttercream on top!
I really love this month's challenge - using non-Christmas stamps to make a Christmas card. This card was inspired by Shari's trees and Sally's faux letterpress techniques. I had fun making this card using a bit of non-traditional Christmas colors too. I also used one of the sketches for this card.
HA supplies:
CL475 Friendly Flags
S5213 Dots & Flowers
LL171 Handwritten for you
Soft pool ink, white embossing powder, gems
Others:
peeled paint/shabby shutters/forest moss/seedless preserves distree inks
liquid pearls
versamark ink, twine, button, SEI couture PP, Bazzill glazed snow flurry paper, Cuttlebug, swiss dots folder, punch
Thanks so much for looking!:)