View allAll Photos Tagged seedless
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We never got around to eating the watermelon yesterday at our family cook-out, so here you see me cutting it up to refrigerate it. Very rapidly cutting it, I might add! :D
Disclosure: The watermelon isn't really as red as it appears here, I ran a quick PhotoShop action I got from The Pioneer Woman's website, called "Fresh and Colorful".
California grown sweet juicy nectarines ~ $11.00
Locally grown green seedless grapes ~ $5.00
Hand crafted bronze necklace ~ $30.00
Pics of the Farmers' Market ~ Free for the asking ;-D
This sign I spotted nearby ~ PRICELESS
Okay...this just CRACKS. ME. UP. ;-p
Please View On Black
Please View On White
○•. Taken with an iPhone .•○
Basic Salad - Boston Lettuce mixed with Spring Greens, Seedless Cuke, Carrot with Gingko Leaf-Shaped Fuji Apple and Vine Tomato Cored and sliced.
Containers: 1 Flax Seed, 2 Roasted Red Pepper Dressing
May 18 139/366----
Seedless watermelon has little pits where seeds should be. And the seeds that are there are tiny, you don't even notice them. My kids don't even know what actual seeds in watermelon are like. How odd.
What is even more odd is that I find myself saying;
"When I was a kid, there used to be big black seeds in watermelons that you had to spit out"
I've been looking at all the fabulous bentos on here for awhile and finally decided to try it for myself. :)
Simon Says Cling Stamp GIFT BOXES sss102169 Make Merry
Simon Says Stamp HAPPY BIRTHDAY Wafer Dies sssd111778 Friends
Pink Embossing Powder
Distress Oxide Watercoloring in Squeezed Lemonade, Picked Raspberry and Seedless Preserves
For this you need
- 300 grams or so of chicken strips, marinated
- 150 grams of dark seedless olives
- cottage cheese
- tomato sauce
- garlic, onion, spice
First slice as much as onion (might add some garlic, too) as you like, and fry it golden in olive oil. Add the chicken strips, and fry until they look ready. Add 300-400 grams of tomato sauce and some water, and let the sauce boil a while for the right taste. Might as well add some basil and pepper, too. In the end, add the sliced olives, let the sauce boil for a few minutes and add the cottage cheese. Allow most of the cottage cheese to melt, and then serve. With cottage cheese and pasta of course =) Very tasty.
Strobist info: This is shot using the same DIY macrostudio I've taken most of these shots with. Has one EF-530 on camera right at 1/32th, triggered by canon's built-in flash bounced off the ceiling. The flash is shot through baking paper which diffuses the light, with a sheet of paper on camera left to bounce some of the light back. It's still a bit harsh.
Playing in several challenges with this little shaped card. I started by die cutting two delicate doilies (SB), one from w/c paper and one from cream cs. On the w/c piece, I inked it with tumbled glass and seedless preserves distress inks. I then stamped the fun saxophone playing snowman, sentiment & music notes (The Cat's Pajamas 'Let the Flakes Fly') with Versafine onyx black & clear embossed. I colored the hat dark grey, the nose with purple (because there really are purple carrots!), the holly & berries with green and purple and his glove with blue. I added glitter pen to the saxophone for a bit of sparkle. I stamped the snowman again, partially, on a green pattern cs and fussy cut the scarf. I adhered it to the snowman & colored the fringe with a darker green marker. I used texture paste and the new 'aim for the stars' stencil from Rabbit Hole Designs for the stars to be coming out of the sax. I then used Hero Arts puffy embossing powder at the bottom for snow. Once dry, I adhered the two doilies together just at the very top.
Linking to these challenges:
1. TCP Tuesday #369 use pattern paper
thecatspajamasrs.com/TCP/june-tcp-tuesday-369-challenge/
2. Rabbit Hole Designs - AG
www.facebook.com/media/set/?set=oa.699590134157886&ty...
3. Color my Heart Color Dare #400 shades of blue, purple & green
colormyheartcolordare.blogspot.com/2020/06/color-dare-400...
4. Allsorts #578 so cute
allsortschallenge.blogspot.com/2020/06/week-578-so-cute.html
5. Craftyhazelnut's Christmas challenge #496
craftyhazelnutschristmaschallenge.blogspot.com/2020/06/ch...
6. Jingle Belles - get in shape for the holidays/shaped card
jinglebellesrock.blogspot.com/2020/06/get-in-shape-for-ho...
7. SSS Monday - shoot for the stars
www.simonsaysstampblog.com/mondaychallenge/?p=20238
8. Stamplorations June stencil challenge
stamplorations.blogspot.com/2020/06/june-stencil-challeng...
9. The House that Stamps Built #J2420 AG
www.thehousethatstampsbuilt.com/anything-goes-challenges/...
Veronique
Syllabication: Vé•ro•nique. Pronunciation: vâr -n k , v -rô-
Veronique refers to a dish served with a velouté sauce containing white seedless grapes: sole Véronique. French, probably after Véronique, an opera by André Messager (1853–1929).
None other than the famous chef Auguste Escoffier created this time-honored soul-mating of poached sole and green grapes in a classic velouté sauce.
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Rolled fillets of North East Atlantic lemon sole
The lemon sole, Microstomus kitt, is a flatfish of the family Pleuronectidae. It is native to shallow seas around Northern Europe, where it lives on stony bottoms down to about 200 m. It grows up to 65 cm in length and about 3 kg in weight. Most often found in shallow waters, lemon sole has a narrow, pointed head and a uniform light-brown colouring on the eyed side, with a blind side of white or pale yellow. It is harvested year round with bottom trawl.
These fillets are from large, mature fish caught in the sustainable, well-managed fisheries of the Faroe Islands.
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Velouté Sauce
A velouté sauce, along with Allemande, Béchamel, and Espagnole, is one of the original four mother sauces of French cuisine created by Antonin Carême in the 19th century. The term is from the French adjectival form of velour meaning velvet. Thus the ingredients of a velouté are equal parts by mass butter and flour to form the roux, a light chicken, veal, or fish stock, salt and pepper for seasoning. Other added ingredients include wine and cream.
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Vermouth
Vermouth (also spelled vermuth) is a fortified wine flavored with aromatic herbs and spices ("aromatized" in the trade) using closely-guarded recipes (trade secrets). Some vermouth is sweetened; however, unsweetened, or dry, vermouth tends to be bitter. The person credited with the first vermouth recipe, Antonio Benedetto Carpano from Turin, Italy, chose to name his concoction "vermouth" in 1786 because he was inspired by a German wine flavored with wormwood, a herb most famously used in distilling absinthe. The modern German word Wermut (Wermuth in the spelling of Carpano's time) means both wormwood and vermouth. The herbs were originally used to mask raw flavors of cheaper wines, imparting a slightly medicinal "tonic" flavor.
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Watercress
Watercress hardy perennial European herb ( Nasturtium officinale ) of the family Cruciferae (mustard family), found in or around water. Often cultivated commercially for the small, pungent leaflets, it is used as a peppery salad green or garnish. Other plants of the genus are sometimes called watercress and are used similarly. Watercress was formerly used as a domestic remedy and against scurvy. The ornamental plant whose common name is nasturtium is unrelated. Watercress is classified in the division Magnoliophyta , class Magnoliopsida, order Capparales, family Cruciferae.
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When planting seedless watermelons between windbreaks, standard seeded types should be mixed in between the same windbreaks a rate of one standard plant for every four seedless plants. The bees will forage along the “corridor” that is created by the rye. Otherwise, consider cutting the windbreaks down when flowering begins. Photo by Ben Phillips, MSU Extension.
These grapes were grown in Chile and exported by Gesex S.A..
Synonyms: 'Regular Superior Seedless', 'Superior Seedless', 'Sugra One', 'Sugraone', 'Superior', 'Imperial Seedless'.
It's a bit confusing; officially, the cultivar name is 'Sugraone' and the trademark name, or brand name, is 'Superior Seedless' (see marketing for more). Nonetheless, initially, for a number of years, the Economic Commission for Europe (ECE) determined that the correct cultivar name should be 'Superior Seedless' (although many E.U. countries followed separate policies). Meanwhile, the rest of the world had it the other (right) way round.
Origin: This variety originates from a cross between 'Cardinal' x. a (secret?) unknown variety made in California by the Superior Farming Company Bakersfield, first introduced in 1972.
It is one of the most cultivated of the seedless varieties at present (15,000 acres on five continents in 2008). It is favoured in the agribusiness chain for its good keeping and transport qualities, and vigorous, relatively undemanding vines. As it is grown all over the world, it is possible to get these grapes almost throughout the year. I didn't like these particular grapes too much, actually, compared to the 'Sultana' I've had, but that's just my opinion on this particular batch (see also marketing). They are said to have a 'mild muscatel flavour with low acidity'.
Marketing: If I understand it correctly, Sugraone grape can be grown by anyone, but the brand Superior Seedless® can only be used by growers and marketers licensed by the Sun World company. It is interesting to note Sun World had no marketing companies listed in Chile in 2008 (although the list may be incomplete), and that the package did not have any mention of 'Superior Seedless', but only had the cultivar name 'Sugraone' on it. That might have had quality implications.
Here's a ton of extra info on this grape (in Spanish).
Variedade sem sementes, foi obtida na Universidade da Califórnia, como resultado do cruzamento entre Gold e Q 25-6, realizado em 1966. Lançada em 1980, seu nome foi dado em comemoração à passagem do Centenário do Departamento de Viticultura e Enologia da citada universidade. Foi introduzida no Brasil pelo IAC – Instituto Agronômico de Campinas. Foto tirada em Jundiaí, SP., por Fernando Picarelli Martins.
Discovered these at my co-op the other day and love them. They come from South Africa. They aren't Concord Grapes.
I made this chicken salad when my in-laws came to visit...I think it was a hit.
Chicken, finely diced red pepper, finely diced red onion, seedless grapes halved, chopped walnuts, minced fresh garlic, fresh parsley and mayo.
Watermelon Drink - Agua Fresca de Melon - Serves 2
Published in: Mexican Recipes
Ingredients
2cupwatermelon -- chopped, seedless
2cupice cubes
3/4cupWhite grape juice, or wine, or sparkling water
2tablespoongranulated sugar
1tablespoonfresh lime juice
Instructions
PLACE watermelon, ice, white grape juice, sugar and lime juice in blender; cover. Blend until smooth. Serve immediately
Recipe Notes
The surge of flavor in this festive, non-alcoholic drink will be its own reason to celebrate Cinco de Mayo. Cool and refreshing, Agua Fresca de Melon is the perfect complement to a spicy Mexican meal.
The combination of sweet watermelon, white grape juice and tart lime juice creates a delicious fruit-cooler just in time for your next fiesta.
Printed from A Cook's Books -- Recipe management for Macintosh
Small cake filled with seedless raspberry jam and old-fashioned buttercream; handmade sugar paste flowers and sugar bow.
The Vermonter Value Meal at the Moody Arches - peanut butter and banana on organic oatnut bread with black seedless grapes and a 12oz homemade ice-tea. yummy.
Variedade de uva de mesa, sem sementes, lançada em 1989, como resultado do trabalho de melhoramento varietal que vem sendo desenvolvido, desde a década dos anos 1920, pelo Departamento de Agricultura dos Estados Unidos. Foi introduzida no Brasil, logo após o seu lançamento, pelo Instituto Agronômico de Campinas. É cultivada na região vitícola do Vale do São Francisco. Foto de Fernando Picarelli Martins, tirada em janeiro de 2006, em Valinhos (SP), por ocasião da realização da Festa do Figo.
MAKES 4 DOZEN
Crust:
1 cup crushed Nilla wafers
½ stick butter
1/3 cup sugar
Filling:
12 oz seedless raspberry jelly
16 oz Cream cheese (2 packages)
8 oz Sour cream
½ cup Sugar
3 Eggs
1 tsp. Vanilla
1/3 cup Chambord
- Preheat oven to 300 degrees.
- Prepare the crust by blending the crumbs, butter and sugar. Press equal amounts into each of the mini cupcake cups.
- Bake the crusts for 15 minutes, this will make them crispy, especially when using silicon trays. If using metal trays, cupcake papers are highly recommended!!!
- Soften the cream cheese and beat it with the sugar until creamy.
- Beat the eggs into the mixture: 1 egg at a time until well blended; then stir in the sour cream, vanilla, Chambord and raspberry jelly.
- Turn the mixture into the crust and bake for 25 - 30 minutes. Turn the oven off and let the cheesecake cool in the oven for another 30 minutes.
- Remove to a rack and allow to cool completely before removing each mini cheesecake. Once removed from their trays, refrigerate or freeze the cheesecakes for at least 12 hours.
- The cheesecakes can be topped with whipped cream and raspberries, as desired.
Chocolate-Raspberry Shortbread Sandwich Cookies
Ingredients
1/2 cup cornstarch
1/2 cup powdered sugar
1 cup sifted flour
3/4 cup butter
Seedless raspberry jam
Bittersweet or semi-sweet chocolate chips (1/2 a bag to a bag)
Directions
Stir the cornstarch, sugar, and flour together in a large bowl. Mix butter in with your hands to form a soft dough. Gather into softball-sized balls, flatten into 2-inch thick disks, wrap with plastic, and chill for about 45 minutes (You want the dough stiff enough to be manageable, but not so stiff that it's too hard to roll out).
Roll chilled dough out to about 1/4 innch thickness, using powdered sugar on your work surface instead of flour. Cut into simple shapes (circles, squares, hearts - don't use complicated shapes, as the dough is way too delicate). Bake in preheated 350F oven, on parchment covered cookie sheets, for approximately 12 minutes, or until lightly golden just around the edges. Remove to cookie rack and let cool completely.
Spoon about 1/2 of a small jar of seedless raspberry jam into a small bowl and stir until smooth. Spread about a teaspoon of jam onto the bottom of one cookie (don't go all the way to the edges) and then gently press another cookie on top of the jam, bottom-side to the jam. Place on waxed paper-lined cookie sheet. When all cookies are sandwiched, put cookie sheets into the fridge.
In a double boiler (or in a microwave) melt the chocolate chips at a low heat, and then spoon into a ziploc baggy. Pull the cookies out of the fridge, and cut a small corner off the ziploc baggy, and simply drizzle the chocolate across the cookies, working diagonally. When all the cookies are drizzled, pop them back into the fridge (or freezer, if you have one big enough), to set the chocolate.
Once chocolate is hardened, pull the cookies off the waxed paper, and break off any stray bits of chocolate. Store in a covered container, in between layers of plastic wrap or waxed paper, and keep refrigerated until ready to serve. I'd tell you how long you can keep them in the fridge, but honestly, they've never lasted more than 8 hours. I take them to work in the morning, and they're gone not long after lunch.
Notes: I make these for Valentine's Day, and hardly ever at any other time of the year. Depending on the size of your cookie cutter, I'd suggest doubling or even tripling the recipe above. For one thing, these are very delicate, and so break extremely easily. For another, you need two plain cookies to make each complete cookie. So make more than you think you'll need -- you can always bake the rest as plain shortbread cookies, if you want to.
February 13, 2007.
Variedade sem sementes, obtida na Universidade da Califórnia, nos Estados Unidos, foi lançada em 1980. Seu nome foi dado em comemoração à passagem do centenário da Departamento de Viticultura da citada universidade. Foi introduzida no Brasil pelo Instituto Agronômico, sendo cultivada em escala reduzida. Foto tirada por Fernando Picarelli Martins, em dezembro de 2001, no ‘Vinhedo Extra Vitis’, situado na cidade de Jundiaí (SP).
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.
Truth in advertising? I bought some imported Red Seedless grapes. I cleaned them & weighed them out of curiosity....I bought 1.83 kilograms which is about 4 lbs. The packaging said so! I see now that somewhere along the line something happened which made my grapes a little lighter~
Maybe. How come it's not called Lady de Coverly anymore...?
We couldn't see any grapes near here.
Honorary member of the Dried Fruit Tour of California.
Watermelon-skin theme on a pair of White/White Nike Dunks. Customs made by Lost Soles Customs: www.lostsolescustoms.com
Nikon D500, 18.0-35.0 mm f/3.5-4.5, University of Arizona Arboretum, Tucson, Pima County, 6 May 2020
Developing sporangia on a Psilotum plant - these are actually three fused sporangia called a synangium.
I am not sure which species this orange belongs to. They are oranges but the size of kumquats with paper thin peels. Here they are sold as 'Chinese orange', but I am sure it is not. They are very sweet and the whole fruit has just one seed. Each segment is the size of a kidney bean. Do you know about them? If you do, tell me about it! I am always happy to gain some knowledge.:)
Tasty and interesting. My 7yr. old neighbour likes to hold my fruits for me when I take photographs. She has been doing it ever since she was four! This is Aarya holding the fruit in her tiny palm.
As Manisha says, these are 'satsuma mandarin oranges'. I checked one of the sites. The size of these oranges are about 1.8 inches in diameter and are exceptionally sweet. They are also seedless. Fits the description perfectly! Thanks, Manisha!
(6-8 portions)
Rye base:
6 eggs
200 g finely chopped dark rye bread, seedless
200 g cane sugar
1 tsp. baking powder
100 g chopped walnuts
2-3 tsp. Raw Liquorice Powder
Filling:
2 bananas, sliced
400-500 g mascarpone
2-3 dessert spoons Sweet Liquorice Syrup or Salty Liquorice Syrup
Decoration:
2-3 tsp. Raw Liquorice Powder
15 pcs. crushed Raw Liquorice Drops
Set the oven to 175°C (convection). Separate egg whites and yolks and whip whites until stiff. Carefully fold liquorice powder, sugar and yolks into the whites (a little at a time), finally adding walnuts, rye bread and baking powder. Pour the mixture into a greased springform tin (20-25cm diameter) and bake for approx. 30 mins.
When the cake has cooled, slice through the middle to make two bases. Stir the liquorice syrup into the mascarpone and layer up the cake bases and bananas. Finally, add a topping of liquorice powder and liquorice drops and it’s ready to serve.
Danish:
Lakrids-rugbrøds-lagkage
(6-8 portioner)
Rugbrødsbunde:
6 æg
200 g finthakket mørkt rugbrød uden kerner
200 g rørsukker
1 tsk. bagepulver
100 g hakkede valnødder
2-3 tsk. Raw Liquorice Powder
Fyld:
2 bananer i skiver
400-500 g mascarpone
2-3 spsk. Sweet Liquorice Syrup el. Salty Liquorice Syrup
Pynt:
2-3 tsk. Raw Liquorice Powder
15 stk. knuste Raw Liquorice Drops
Tænd ovnen på 175 grader, varmluft. Blommer og hvider deles, hvorefter hviderne piskes stive. Vend forsigtigt lakridspulver, rørsukker og blommer i hviderne (lidt ad gangen) og til sidst valnødder, rugbrød og bagepulver.
Hæld dejen i en smurt springform (20-25 cm i diam.) og bag den i ca. 30 min. Når kagen er afkølet, skæres den igennem til to bunde. Mascarpone røres op med lakridssirup, og lægges sammen med bananskiverne og lagkagebundene. Lagkagen toppes til sidst med lakridspulver og drops, og er klar til servering.
Variedade híbrida apirena, a Paulistinha resultou do cruzamento entre Niagara Branca e Sultanina, realizado no IAC - Instituto Agronômico de Campinas, em 1952, por Santos Neto. Seus cachos são de tamanho médio, cilíndricos, com bagas médias, arredondadas, brancas, sem sementes e de textura trincante. Foto tirada nos lotes experimentais da Estação Experimental de Jundiaí – IAC, por Fernando Picarelli Martins.