Today I picked up a marked down *tiny* wedge of this cheese of whichFor those who haven't acquired the taste for blue cheeses,
I'd never heard of before. I'm used to regular Stilton, Roquefort,
and Gorgonzola blue cheeses and this one has slightly gray veins and
rind, but veins are blue inside the cheese.
Very sharp but pleasant and quite creamy and it spread easily on a mini croissant. Where has this been all my life? I'm definitely a fan!
~
Today I picked up a marked down *tiny* wedge of this cheese of which
I'd never heard of before. I'm used to regular Stilton, Roquefort,
and Gorgonzola blue cheeses and this one has slightly gray veins and
rind, but veins are blue inside the cheese.
Very sharp but pleasant and quite creamy and it spread easily on a mini croissant. Where has this been all my life? I'm definitely a fan!
On 2026-02-27 2:03 p.m., ItsJoanNotJoAnn@webtv.net wrote:
For those who haven't acquired the taste for blue cheeses,
Today I picked up a marked down *tiny* wedge of this cheese of which
I'd never heard of before.-a I'm used to regular Stilton, Roquefort,
and Gorgonzola blue cheeses and this one has slightly gray veins and
rind, but veins are blue inside the cheese.
Very sharp but pleasant and quite creamy and it spread easily on a mini
croissant.-a Where has this been all my life?-a I'm definitely a fan!
~
this is a good introduction.
On 2026-02-27 4:54 p.m., Graham wrote:
On 2026-02-27 2:03 p.m., ItsJoanNotJoAnn@webtv.net wrote:
For those who haven't acquired the taste for blue cheeses,
Today I picked up a marked down *tiny* wedge of this cheese of which
I'd never heard of before.-a I'm used to regular Stilton, Roquefort,
and Gorgonzola blue cheeses and this one has slightly gray veins and
rind, but veins are blue inside the cheese.
Very sharp but pleasant and quite creamy and it spread easily on a mini
croissant.-a Where has this been all my life?-a I'm definitely a fan!
~
this is a good introduction.
For those you need an introduction to blue cheese have some regular blue cheese with fresh pears.It's one of the world's great flavour
combinations. That was how I got started on it. Then came the blue
cheese dressing with the celery and carrot sticks for Buffalo wings. Now
I am hooked on it.
On 2026-02-27 4:03 p.m., ItsJoanNotJoAnn@webtv.net wrote:
Today I picked up a marked down *tiny* wedge of this cheese of which
I'd never heard of before.a I'm used to regular Stilton, Roquefort,
and Gorgonzola blue cheeses and this one has slightly gray veins and
rind, but veins are blue inside the cheese.
Very sharp but pleasant and quite creamy and it spread easily on a mini
croissant.a Where has this been all my life?a I'm definitely a fan!
It's usually available at Costco. I not supposed to eat soft cheeses but
it is right up there with Brie on the difficult to resist scale.
On 2026-02-27, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-27 4:54 p.m., Graham wrote:
On 2026-02-27 2:03 p.m., ItsJoanNotJoAnn@webtv.net wrote:
For those who haven't acquired the taste for blue cheeses,
Today I picked up a marked down *tiny* wedge of this cheese of which
I'd never heard of before.-a I'm used to regular Stilton, Roquefort,
and Gorgonzola blue cheeses and this one has slightly gray veins and
rind, but veins are blue inside the cheese.
Very sharp but pleasant and quite creamy and it spread easily on a mini >>>> croissant.-a Where has this been all my life?-a I'm definitely a fan!
~
this is a good introduction.
For those you need an introduction to blue cheese have some regular blue
cheese with fresh pears.It's one of the world's great flavour
combinations. That was how I got started on it. Then came the blue
cheese dressing with the celery and carrot sticks for Buffalo wings. Now
I am hooked on it.
I don't like blue cheese or pears. How is this going to help?
Pears are ok, but nothing to write home about. They're best
when they're still tart and crisp.
Today I picked up a marked down *tiny* wedge of this cheese of whichI've posted this recipe before as I have his book.
I'd never heard of before. I'm used to regular Stilton, Roquefort,
and Gorgonzola blue cheeses and this one has slightly gray veins and
rind, but veins are blue inside the cheese.
Very sharp but pleasant and quite creamy and it spread easily on a mini croissant. Where has this been all my life? I'm definitely a fan!
~
On 2026-02-27, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-27 4:54 p.m., Graham wrote:
I don't like blue cheese or pears. How is this going to help?
Pears are ok, but nothing to write home about. They're best
when they're still tart and crisp.
On 2026-02-27, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-27 4:54 p.m., Graham wrote:
On 2026-02-27 2:03 p.m., ItsJoanNotJoAnn@webtv.net wrote:
For those who haven't acquired the taste for blue cheeses,
Today I picked up a marked down *tiny* wedge of this cheese of which
I'd never heard of before.-a I'm used to regular Stilton, Roquefort,
and Gorgonzola blue cheeses and this one has slightly gray veins and
rind, but veins are blue inside the cheese.
Very sharp but pleasant and quite creamy and it spread easily on a mini >>>> croissant.-a Where has this been all my life?-a I'm definitely a fan!
~
this is a good introduction.
For those you need an introduction to blue cheese have some regular blue
cheese with fresh pears.It's one of the world's great flavour
combinations. That was how I got started on it. Then came the blue
cheese dressing with the celery and carrot sticks for Buffalo wings. Now
I am hooked on it.
I don't like blue cheese or pears. How is this going to help?
Pears are ok, but nothing to write home about. They're best
when they're still tart and crisp.
On 2026-02-27 2:03 p.m., ItsJoanNotJoAnn@webtv.net wrote:
I've posted this recipe before as I have his book. https://tinyurl.com/5p5c77zv
Very sharp but pleasant and quite creamy and it spread easily on a mini
croissant.-a Where has this been all my life?-a I'm definitely a fan!
~
It's delish!!
On 2/27/2026 5:38 PM, Cindy Hamilton wrote:
On 2026-02-27, Dave Smith <adavid.smith@sympatico.ca> wrote:I'm not a big fan of pears.a Not a fan of strong tasting blue cheese, either.a Pairing the two together would be (for me) a waste of money.
On 2026-02-27 4:54 p.m., Graham wrote:
On 2026-02-27 2:03 p.m., ItsJoanNotJoAnn@webtv.net wrote:
For those who haven't acquired the taste for blue cheeses,
Today I picked up a marked down *tiny* wedge of this cheese of which >>>>> I'd never heard of before.-a I'm used to regular Stilton, Roquefort, >>>>> and Gorgonzola blue cheeses and this one has slightly gray veins and >>>>> rind, but veins are blue inside the cheese.
Very sharp but pleasant and quite creamy and it spread easily on a
mini
croissant.-a Where has this been all my life?-a I'm definitely a fan! >>>>>
~
this is a good introduction.
For those you need an introduction to blue cheese have some regular blue >>> cheese with fresh pears.It's one of the world's great flavour
combinations. That was how I got started on it. Then came the blue
cheese dressing with the celery and carrot sticks for Buffalo wings. Now >>> I am hooked on it.
I don't like blue cheese or pears.a How is this going to help?
Pears are ok, but nothing to write home about.a They're best
when they're still tart and crisp.
Jill
I'm not a big fan of pears.-a Not a fan of strong tasting blue cheese, either.-a Pairing the two together would be (for me) a waste of money.
Jill
On 2/27/2026 5:38 PM, Cindy Hamilton wrote:
On 2026-02-27, Dave Smith <adavid.smith@sympatico.ca> wrote:I'm not a big fan of pears.-a Not a fan of strong tasting blue cheese, either.-a Pairing the two together would be (for me) a waste of money.
On 2026-02-27 4:54 p.m., Graham wrote:
On 2026-02-27 2:03 p.m., ItsJoanNotJoAnn@webtv.net wrote:
For those who haven't acquired the taste for blue cheeses,
Today I picked up a marked down *tiny* wedge of this cheese of which >>>>> I'd never heard of before.-a I'm used to regular Stilton, Roquefort, >>>>> and Gorgonzola blue cheeses and this one has slightly gray veins and >>>>> rind, but veins are blue inside the cheese.
Very sharp but pleasant and quite creamy and it spread easily on a
mini
croissant.-a Where has this been all my life?-a I'm definitely a fan! >>>>>
~
this is a good introduction.
For those you need an introduction to blue cheese have some regular blue >>> cheese with fresh pears.It's one of the world's great flavour
combinations. That was how I got started on it. Then came the blue
cheese dressing with the celery and carrot sticks for Buffalo wings. Now >>> I am hooked on it.
I don't like blue cheese or pears.-a How is this going to help?
Pears are ok, but nothing to write home about.-a They're best
when they're still tart and crisp.
Jill
jmquown wrote:
I'm not a big fan of pears.-a Not a fan of strong tasting blue cheese,
either.-a Pairing the two together would be (for me) a waste of money.
Jill
Have you tried fromunda cheese?
jmquown wrote:
I'm not a big fan of pears.-a Not a fan of strong tasting blue cheese,
either.-a Pairing the two together would be (for me) a waste of money.
Jill
Have you tried fromunda cheese?
On 2026-02-27 5:38 p.m., Cindy Hamilton wrote:
On 2026-02-27, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-27 4:54 p.m., Graham wrote:
I don't like blue cheese or pears.-a How is this going to help?
Pears are ok, but nothing to write home about.-a They're best
when they're still tart and crisp.
Well there's part of your pear problem.-a Pears are best when ripe, and
ripe pears are soft. They should be sweet and soft. There are different types of pears. Bartlett pears are firm and the most suitable for
canning. Anjou are softer and juicier. I like Bosc.
On 2/27/2026 5:56 PM, Dave Smith wrote:
On 2026-02-27 5:38 p.m., Cindy Hamilton wrote:Despite your love of pears, not everyone is going to like them.
On 2026-02-27, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-27 4:54 p.m., Graham wrote:
I don't like blue cheese or pears.-a How is this going to help?
Pears are ok, but nothing to write home about.-a They're best
when they're still tart and crisp.
Well there's part of your pear problem.-a Pears are best when ripe, and
ripe pears are soft. They should be sweet and soft. There are different
types of pears. Bartlett pears are firm and the most suitable for
canning. Anjou are softer and juicier. I like Bosc.
On 2026-02-27 5:53 p.m., Graham wrote:
On 2026-02-27 2:03 p.m., ItsJoanNotJoAnn@webtv.net wrote:
I've posted this recipe before as I have his book.
Very sharp but pleasant and quite creamy and it spread easily on a mini
croissant.-a Where has this been all my life?-a I'm definitely a fan!
~
https://tinyurl.com/5p5c77zv
It's delish!!
Wow. I bet that is amazing. If would have to skip the walnuts but I
imagine I could make it without the nuts, use enough of the filling for
one and then add the nuts for the other.
Apparently walnuts go well with Stilon and Port.
On 2026-02-27 2:03 p.m., ItsJoanNotJoAnn@webtv.net wrote:For those you need an introduction to blue cheese have some regular blue cheese with fresh pears. It's one of the world's great flavour
Today I picked up a marked down *tiny* wedge of this cheese of which
I'd never heard of before.-a
Very sharp but pleasant and quite creamy and it spread easily on a mini
croissant.-a Where has this been all my life?-a I'm definitely a fan!
combinations.
Pears are best when ripe, and
ripe pears are soft. They should be sweet and soft. There are different types of pears. Bartlett pears are firm and the most suitable for
canning. Anjou are softer and juicier. I like Bosc.
On 2/27/2026 6:02 PM, Dave Smith wrote:
On 2026-02-27 5:53 p.m., Graham wrote:Dave... may I ask a favor? Click on the settings wheel in the corner of >your Avast AV software and turn off the setting that announces you are
On 2026-02-27 2:03 p.m., ItsJoanNotJoAnn@webtv.net wrote:
I've posted this recipe before as I have his book.
Very sharp but pleasant and quite creamy and it spread easily on a mini >>>> croissant.-a Where has this been all my life?-a I'm definitely a fan!
https://tinyurl.com/5p5c77zv
It's delish!!
Wow. I bet that is amazing. If would have to skip the walnuts but I
imagine I could make it without the nuts, use enough of the filling for
one and then add the nuts for the other.
Apparently walnuts go well with Stilon and Port.
using it. It's annoying. It's also free advertising. There is no
reason for anyone to pay for free advertising.
Dave... may I ask a favor?-a Click on the settings wheel in the corner of your Avast AV software and turn off the setting that announces you are
using it.-a It's annoying.-a It's also free advertising.-a There is no reason for anyone to pay for free advertising.
Cindy Hamilton wrote on 2/27/2026 4:38 PM:
On 2026-02-27, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-27 4:54 p.m., Graham wrote:
On 2026-02-27 2:03 p.m., ItsJoanNotJoAnn@webtv.net wrote:
For those who haven't acquired the taste for blue cheeses,
Today I picked up a marked down *tiny* wedge of this cheese of which >>>>> I'd never heard of before.|e-a I'm used to regular Stilton, Roquefort, >>>>> and Gorgonzola blue cheeses and this one has slightly gray veins and >>>>> rind, but veins are blue inside the cheese.
Very sharp but pleasant and quite creamy and it spread easily on a
mini
croissant.|e-a Where has this been all my life?|e-a I'm definitely a fan! >>>>>
~
this is a good introduction.
For those you need an introduction to blue cheese have some regular blue >>> cheese with fresh pears.It's one of the world's great flavour
combinations. That was how I got started on it. Then came the blue
cheese dressing with the celery and carrot sticks for Buffalo wings. Now >>> I am hooked on it.
I don't like blue cheese or pears.-a How is this going to help?
Pears are ok, but nothing to write home about.-a They're best
when they're still tart and crisp.
Too late.-a Officer Dave already ejaculated!
Dave Smith <adavid.smith@sympatico.ca> posted:
Pears are best when ripe, and
ripe pears are soft. They should be sweet and soft. There are different
types of pears. Bartlett pears are firm and the most suitable for
canning. Anjou are softer and juicier. I like Bosc.
EfAi I miswrote. It's a Bosc pear that I wish I had to go with this
cheese and not the Anjou.
On 2/27/2026 4:44 PM, Hank Rogers wrote:
Cindy Hamilton wrote on 2/27/2026 4:38 PM:Is *that* what that white shit people dip their Buffaloed wings into? >Ontario cop semen. Then you add in the blue cheese. The dudes on the
On 2026-02-27, Dave Smith <adavid.smith@sympatico.ca> wrote:
For those you need an introduction to blue cheese have some regular blue >>>> cheese with fresh pears.It's one of the world's great flavour
combinations. That was how I got started on it. Then came the blue
cheese dressing with the celery and carrot sticks for Buffalo wings. Now >>>> I am hooked on it.
I don't like blue cheese or pears.-a How is this going to help?
Pears are ok, but nothing to write home about.-a They're best
when they're still tart and crisp.
Too late.-a Officer Dave already ejaculated!
Peter North ranch are already undressing.
On 2026-02-27 8:30 p.m., ItsJoanNotJoAnn@webtv.net wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:
Pears are best when ripe, and
ripe pears are soft. They should be sweet and soft. There are different
types of pears. Bartlett pears are firm and the most suitable for
canning. Anjou are softer and juicier. I like Bosc.
EfAi I miswrote. It's a Bosc pear that I wish I had to go with this
cheese and not the Anjou.
Bosc is my favourite but Anjou is a close second.
Today I picked up a marked down *tiny* wedge of this cheese of whichI've posted this recipe before as I have his book.
I'd never heard of before. I'm used to regular Stilton, Roquefort,
and Gorgonzola blue cheeses and this one has slightly gray veins and
rind, but veins are blue inside the cheese.
Very sharp but pleasant and quite creamy and it spread easily on a mini croissant. Where has this been all my life? I'm definitely a fan!
~
On 2026-02-27 2:03 p.m., ItsJoanNotJoAnn@webtv.net wrote:
I've posted this recipe before as I have his book. >https://tinyurl.com/5p5c77zv
Today I picked up a marked down *tiny* wedge of this cheese of which
I'd never heard of before. I'm used to regular Stilton, Roquefort,
and Gorgonzola blue cheeses and this one has slightly gray veins and
rind, but veins are blue inside the cheese.
Very sharp but pleasant and quite creamy and it spread easily on a mini
croissant. Where has this been all my life? I'm definitely a fan!
~
It's delish!!
On 2026-02-27 5:38 p.m., Cindy Hamilton wrote:
On 2026-02-27, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-27 4:54 p.m., Graham wrote:
I don't like blue cheese or pears. How is this going to help?
Pears are ok, but nothing to write home about. They're best
when they're still tart and crisp.
Well there's part of your pear problem. Pears are best when ripe,
and
ripe pears are soft. They should be sweet and soft.
Bosc is my favourite but Anjou is a close second.
On 2026-02-27, Dave Smith <adavid.smith@sympatico.ca> wrote:
Pears are ok, but nothing to write home about. They're best
when they're still tart and crisp.
Well there's part of your pear problem. Pears are best when ripe,
Well, that's an opinion. Yours, not mine.
and
ripe pears are soft. They should be sweet and soft.
Like canned pears. Yuck.
On 2026-02-27 8:04 p.m., jmquown wrote:
Dave... may I ask a favor?-a Click on the settings wheel in the corner
of your Avast AV software and turn off the setting that announces you
are using it.-a It's annoying.-a It's also free advertising.-a There is
no reason for anyone to pay for free advertising.
Son of a gun. I was not aware that it was-a doing that. I recently
upgraded Avast. It should be gone now.
On 2/27/2026 6:02 PM, Dave Smith wrote:OMFG!?!?
On 2026-02-27 5:53 p.m., Graham wrote:
On 2026-02-27 2:03 p.m., ItsJoanNotJoAnn@webtv.net wrote:
I've posted this recipe before as I have his book.
Very sharp but pleasant and quite creamy and it spread easily on
a mini croissant.-a Where has this been all my life?-a I'm
definitely a fan!
~
https://tinyurl.com/5p5c77zv
It's delish!!
Wow. I bet that is amazing. If would have to skip the walnuts but I imagine I could make it without the nuts, use enough of the filling
for one and then add the nuts for the other.
Apparently walnuts go well with Stilon and Port.
Dave... may I ask a favor? Click on the settings wheel in the corner
of your Avast AV software and turn off the setting that announces you
are using it. It's annoying. It's also free advertising. There is
no reason for anyone to pay for free advertising.
Jill
On 2026-02-28 4:56 a.m., Cindy Hamilton wrote:
On 2026-02-27, Dave Smith <adavid.smith@sympatico.ca> wrote:
Well, that's an opinion. Yours, not mine.
ripe pears are soft. They should be sweet and soft.
Like canned pears. Yuck.
The canned pears are Bartletts and they have to be cooked to soften up. Those pears are nowhere near as good as Bosc or Anjou.
On Fri, 27 Feb 2026 20:04:41 -0500
jmquown <j_mcquown@comcast.net> wrote:
On 2/27/2026 6:02 PM, Dave Smith wrote:
On 2026-02-27 5:53 p.m., Graham wrote:Dave... may I ask a favor? Click on the settings wheel in the corner
On 2026-02-27 2:03 p.m., ItsJoanNotJoAnn@webtv.net wrote:
I've posted this recipe before as I have his book.
Very sharp but pleasant and quite creamy and it spread easily on
a mini croissant.-a Where has this been all my life?-a I'm
definitely a fan!
~
https://tinyurl.com/5p5c77zv
It's delish!!
Wow. I bet that is amazing. If would have to skip the walnuts but I
imagine I could make it without the nuts, use enough of the filling
for one and then add the nuts for the other.
Apparently walnuts go well with Stilon and Port.
of your Avast AV software and turn off the setting that announces you
are using it. It's annoying. It's also free advertising. There is
no reason for anyone to pay for free advertising.
Jill
OMFG!?!?
Are you for real?
Mars Sellus wrote on 2/28/2026 12:50 PM:
On Fri, 27 Feb 2026 20:04:41 -0500
jmquown <j_mcquown@comcast.net> wrote:
On 2/27/2026 6:02 PM, Dave Smith wrote:
On 2026-02-27 5:53 p.m., Graham wrote:Dave... may I ask a favor?-a Click on the settings wheel in the corner
On 2026-02-27 2:03 p.m., ItsJoanNotJoAnn@webtv.net wrote:
I've posted this recipe before as I have his book.
Very sharp but pleasant and quite creamy and it spread easily on
a mini croissant.|e-a Where has this been all my life?|e-a I'm
definitely a fan!
~
https://tinyurl.com/5p5c77zv
It's delish!!
Wow. I bet that is amazing. If would have to skip the walnuts but I
imagine I could make it without the nuts, use enough of the filling
for one and then add the nuts for the other.
Apparently walnuts go well with Stilon and Port.
of your Avast AV software and turn off the setting that announces you
are using it.-a It's annoying.-a It's also free advertising.-a There is
no reason for anyone to pay for free advertising.
Jill
OMFG!?!?
Are you for real?
I assure you;-a Her royal Majesty is absolutely real!
On Fri, 27 Feb 2026 20:04:41 -0500
jmquown <j_mcquown@comcast.net> wrote:
On 2/27/2026 6:02 PM, Dave Smith wrote:
On 2026-02-27 5:53 p.m., Graham wrote:Dave... may I ask a favor? Click on the settings wheel in the corner
On 2026-02-27 2:03 p.m., ItsJoanNotJoAnn@webtv.net wrote:
I've posted this recipe before as I have his book.
Very sharp but pleasant and quite creamy and it spread easily on
a mini croissant.-a Where has this been all my life?-a I'm
definitely a fan!
~
https://tinyurl.com/5p5c77zv
It's delish!!
Wow. I bet that is amazing. If would have to skip the walnuts but I
imagine I could make it without the nuts, use enough of the filling
for one and then add the nuts for the other.
Apparently walnuts go well with Stilon and Port.
of your Avast AV software and turn off the setting that announces you
are using it. It's annoying. It's also free advertising. There is
no reason for anyone to pay for free advertising.
Jill
OMFG!?!?
Are you for real?
On 2/28/2026 12:50 PM, Mars Sellus wrote:
On Fri, 27 Feb 2026 20:04:41 -0500
jmquown <j_mcquown@comcast.net> wrote:
On 2/27/2026 6:02 PM, Dave Smith wrote:
On 2026-02-27 5:53 p.m., Graham wrote:Dave... may I ask a favor? Click on the settings wheel in the
On 2026-02-27 2:03 p.m., ItsJoanNotJoAnn@webtv.net wrote:
I've posted this recipe before as I have his book.
Very sharp but pleasant and quite creamy and it spread easily on
a mini croissant.-a Where has this been all my life?-a I'm
definitely a fan!
~
https://tinyurl.com/5p5c77zv
It's delish!!
Wow. I bet that is amazing. If would have to skip the walnuts but
I imagine I could make it without the nuts, use enough of the
filling for one and then add the nuts for the other.
Apparently walnuts go well with Stilon and Port.
corner of your Avast AV software and turn off the setting that
announces you are using it. It's annoying. It's also free
advertising. There is no reason for anyone to pay for free
advertising.
Jill
OMFG!?!?
Are you for real?I don't know where in the country you are, but if you see this, buy
it. https://www.volpifoods.com/products/bulk/spicy-sopressata/
On 2026-02-28 4:56 a.m., Cindy Hamilton wrote:
On 2026-02-27, Dave Smith <adavid.smith@sympatico.ca> wrote:
Pears are ok, but nothing to write home about. They're best
when they're still tart and crisp.
Well there's part of your pear problem. Pears are best when ripe,
Well, that's an opinion. Yours, not mine.
and
ripe pears are soft. They should be sweet and soft.
Like canned pears. Yuck.
The canned pears are Bartletts and they have to be cooked to soften up. Those pears are nowhere near as good as Bosc or Anjou.
Tastes very. Just about everyone loves apples. I don't. It is very rare
for me to eat raw apple and if I do it will be one or two thin slices, preferably with some cheese. Cooked apples are an improvement on the raw fruit. Apple pie seems to be a North American favourite but it sure
isn't mine.
On 2026-02-28, Dave Smith <adavid.smith@sympatico.ca> wrote:
I've tried both Bosc and Anjou. Still prefer them underripe.
I have a Seckel pear tree in my yard. They're ok if I can get
to them before they ripen.
Tastes very. Just about everyone loves apples. I don't. It is very rare
for me to eat raw apple and if I do it will be one or two thin slices,
preferably with some cheese. Cooked apples are an improvement on the raw
fruit. Apple pie seems to be a North American favourite but it sure
isn't mine.
I love apples. The perfect combination of sweet, tart, and crisp.
On 2026-02-28 5:38 p.m., Cindy Hamilton wrote:
On 2026-02-28, Dave Smith <adavid.smith@sympatico.ca> wrote:
I've tried both Bosc and Anjou.-a Still prefer them underripe.
I have a Seckel pear tree in my yard.-a They're ok if I can get
to them before they ripen.
That made me think of an incident at the house we lived in before we--
moved there. There was a pear tree in the back yard and we had not
bothered with the pears because the tree had not been tended and the
pears were small and hard.-a One day I was sitting on the back steps and
saw a hornet sitting on top of a pear on the ground. I had some Black
Flag Wasp and Hornet Bomb within reach so I aimed toward it and fired a short stream of it.-a I missed by about 4" but the hornet dropped dead. Another emerged from inside the pear and dropped, and then another and another and another. Within a minute or two there was a cone of dead
hornets that looked to be bigger than the the pear they had all been
inside.
Seeing all those hornets in that one pear was a good enough reason for
me to let the rest of the pears drop off and rot. I was not interesting
in walking into that hornet mine field. https://www.tumblr.com/fuckyeahrichardbrautigan/25919360007/revenge-of-the-lawn
I love apples. The perfect combination of sweet, tart, and crisp.
-- Cindy Hamilton
On 2026-02-28 5:38 p.m., Cindy Hamilton wrote:
On 2026-02-28, Dave Smith <adavid.smith@sympatico.ca> wrote:
I've tried both Bosc and Anjou.-a Still prefer them underripe.
I have a Seckel pear tree in my yard.-a They're ok if I can get
to them before they ripen.
That made me think of an incident at the house we lived in before we
moved there. There was a pear tree in the back yard and we had not
bothered with the pears because the tree had not been tended and the
pears were small and hard.-a One day I was sitting on the back steps and
saw a hornet sitting on top of a pear on the ground. I had some Black
Flag Wasp and Hornet Bomb within reach so I aimed toward it and fired a short stream of it.-a I missed by about 4" but the hornet dropped dead. Another emerged from inside the pear and dropped, and then another and another and another. Within a minute or two there was a cone of dead
hornets that looked to be bigger than the the pear they had all been
inside.
Seeing all those hornets in that one pear was a good enough reason for
me to let the rest of the pears drop off and rot. I was not interesting
in walking into that hornet mine field.
Tastes very. Just about everyone loves apples. I don't. It is very rare
for me to eat raw apple and if I do it will be one or two thin slices,
preferably with some cheese. Cooked apples are an improvement on the raw >>> fruit. Apple pie seems to be a North American favourite but it sure
isn't mine.
I love apples.-a The perfect combination of sweet, tart, and crisp.
Dave Smith wrote on 2/28/2026 5:09 PM:- - - - - - - - - - - - - - - - - - - .
- - - - - - - - - - - - - - Bryan Simmons
On 2026-02-28 5:38 p.m., Cindy Hamilton wrote:
On 2026-02-28, Dave Smith <adavid.smith@sympatico.ca> wrote:
I've tried both Bosc and Anjou.a Still prefer them underripe.
I have a Seckel pear tree in my yard.a They're ok if I can get
to them before they ripen.
That made me think of an incident at the house we lived in before we
moved there. There was a pear tree in the back yard and we had not
bothered with the pears because the tree had not been tended and the
pears were small and hard.a One day I was sitting on the back steps and
saw a hornet sitting on top of a pear on the ground. I had some Black
Flag Wasp and Hornet Bomb within reach so I aimed toward it and fired a short stream of it.a I missed by about 4" but the hornet dropped dead. Another emerged from inside the pear and dropped, and then another and another and another. Within a minute or two there was a cone of dead
hornets that looked to be bigger than the the pear they had all been
inside.
Seeing all those hornets in that one pear was a good enough reason for
me to let the rest of the pears drop off and rot. I was not interesting
in walking into that hornet mine field.
On 2/28/2026 6:09 PM, Dave Smith wrote:
On 2026-02-28 5:38 p.m., Cindy Hamilton wrote:
I dislike apples.-a Same with pears, it's a texture thing.-a When I hadTastes very. Just about everyone loves apples. I don't. It is very rare >>>> for me to eat raw apple and if I do it will be one or two thin slices, >>>> preferably with some cheese. Cooked apples are an improvement on the
raw
fruit. Apple pie seems to be a North American favourite but it sure
isn't mine.
I love apples.-a The perfect combination of sweet, tart, and crisp.
pet birds they loved slices of Gala apples.
On 2026-02-28 7:39 p.m., jmquown wrote:
On 2/28/2026 6:09 PM, Dave Smith wrote:
On 2026-02-28 5:38 p.m., Cindy Hamilton wrote:
I dislike apples.-a Same with pears, it's a texture thing.-a When I hadTastes very. Just about everyone loves apples. I don't. It is very rare >>>>> for me to eat raw apple and if I do it will be one or two thin slices, >>>>> preferably with some cheese. Cooked apples are an improvement on the >>>>> raw
fruit. Apple pie seems to be a North American favourite but it sure
isn't mine.
I love apples.-a The perfect combination of sweet, tart, and crisp.
pet birds they loved slices of Gala apples.
My wife likes apples and eats them raw. I don't mind the taste but years
ago when I used to eat them they made my teeth sensitive and caused
horrible gas, though I don't have those problems if I have cooked apple.
Like we said, tastes vary. My wife loves peaches and I assumed that she >would also like mangoes, which are one of my favourite fruits. Nope.
She dislikes mangoes. She says they look enough like peaches that she is >prepared for the peach flavour and texture and is always disappointed. I >love grapes and have a preference for green grapes. My friend's wife
loves red grapes but doesn't like the green ones.
I have 4 pear trees. One of them produces very hard fruit that seems to NEVER ripen. You'd like that. Others produce nice, normal pears, but I have to work hard to get them before the coons, possums, and other
varmints eat them.
On 2026-02-28 7:39 p.m., jmquown wrote:
I dislike apples.-a Same with pears, it's a texture thing.-a When I had pet birds they loved slices of Gala apples.
My wife likes apples and eats them raw. I don't mind the taste but years
ago when I used to eat them they made my teeth sensitive and caused
horrible gas, though I don't have those problems if I have cooked apple.
Dave Smith <adavid.smith@sympatico.ca> posted:
My wife likes apples and eats them raw. I don't mind the taste but years
ago when I used to eat them they made my teeth sensitive and caused
horrible gas, though I don't have those problems if I have cooked apple.
Do either of you like Waldorf salad or fried apples?
Waldorf salad /does/ involve mayonnaise if that's a problem. And
fried apples with a grilled ham steak is heavenly, at least it is
to me.
I remember eating some pear preserves as a child someone had canned.
They were rock hard!! I couldn't get over how cooked and preserved
pears could be so hard but evidently these didn't ripen either. That experience really put me off that variety of preserves; that tree must
have been a relative of your tree.
On 2026-02-28 10:10 p.m., ItsJoanNotJoAnn@webtv.net wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:
My wife likes apples and eats them raw. I don't mind the taste but years >> ago when I used to eat them they made my teeth sensitive and caused
horrible gas, though I don't have those problems if I have cooked apple.
Do either of you like Waldorf salad or fried apples?
Waldorf salad /does/ involve mayonnaise if that's a problem. And
fried apples with a grilled ham steak is heavenly, at least it is
to me.
I could handle a little bit of apple in a Waldorf salad but the walnuts
are a hard no. Fried apples are fine. Before my heart issue we had a
deep fryer and one of our annual treats was apple fritters. We used to
make Dutch Babies and and serve them with spiced apples. I usually have apple sauce with various pork dishes, but I can't remember the last time
we had ham steaks.
On 2026-02-28 10:05 p.m., ItsJoanNotJoAnn@webtv.net wrote:
I remember eating some pear preserves as a child someone had canned.
They were rock hard!! I couldn't get over how cooked and preserved
pears could be so hard but evidently these didn't ripen either. That experience really put me off that variety of preserves; that tree must
have been a relative of your tree.
They must have been some very bland and unripe pears if they didn't
soften up after cooking.
Have you ever tried pear and ginger jam? You would have to like both
pears and ginger for that one but it is one of my favourites. The pear mellows the ginger and the ginger adds a nice complimentary flavour to
the pears.
I could handle a little bit of apple in a Waldorf salad but the walnuts
are a hard no. Fried apples are fine. Before my heart issue we had a
deep fryer and one of our annual treats was apple fritters. We used to
make Dutch Babies and and serve them with spiced apples. I usually have
apple sauce with various pork dishes, but I can't remember the last time
we had ham steaks.
Leave out the walnuts but you could add some grapes if you think it
needs something since there would be no nuts.
Ham steak on the grill, cooks FAST, fried apples, and mashed potatoes. Mmmmmmm-mmmmm
Cindy Hamilton wrote on 2/28/2026 4:38 PM:
I love apples. The perfect combination of sweet, tart, and crisp.
-- Cindy Hamilton
But not nearly as much as hard, green pears; Right?
On 2026-03-01, Hank Rogers <Hank@nospam.invalid> wrote:
Cindy Hamilton wrote on 2/28/2026 4:38 PM:
I love apples. The perfect combination of sweet, tart, and crisp.But not nearly as much as hard, green pears; Right?
No. Pears aren't worth my time. Even green, they aren't very
interesting.
Cindy Hamilton wrote on 2/28/2026 4:38 PM:
I love apples.-a The perfect combination of sweet, tart, and crisp.
-- Cindy Hamilton
But not nearly as much as hard, green pears; Right?
I have 4 pear trees.-a One of them produces very hard fruit that seems to NEVER ripen.-a You'd like that.-a Others produce nice, normal pears, but I have to work hard to get them before the coons, possums, and other
varmints eat them.
We get it Cindy,-a you like rock hard pears.-a I would send you that
entire goddamn tree if there were a way-a :)
On 2/28/2026 6:11 PM, Hank Rogers wrote:
I have 4 pear trees.-a One of them produces very hard fruit that seems to NEVER ripen.-a You'd like that.-a Others produce nice, normal pears, but I have to work hard to get them before the coons, possums, and other varmints eat them.
I learned something new today. I never knew that possums could climb trees.
I like the canned pears with cottage cheese. That combination is a *very* distant cousin, as far as sweet and tangy, as a Bosc pear and any of the varieties of blue cheese. Same holds true for cottage cheese and pineapple chunks or slices; sweet and tangy.
I like ham steaks, but for some reason
I learned something new today. I never
knew that possums could climb trees.
On 2026-02-28, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
I like the canned pears with cottage cheese. That combination is a *very* distant cousin, as far as sweet and tangy, as a Bosc pear and any of the varieties of blue cheese. Same holds true for cottage cheese and pineapple chunks or slices; sweet and tangy.
My wife loves Del Monte Gold pineapple chunks and cottage cheese. Where
we live, finding pineapple chunks of any kind has become a chore.
Apparently, there's a pineapple growing/harvesting problem?
David...take over!
Your princess is the one in need of a rock hard "pear,"
On 2026-03-01, Dave Smith wrote:
I like ham steaks, but for some reason
Lot's of salt.
Bryan Simmons <bryangsimmons@gmail.com> posted:
I learned something new today. I never knew that possums could climb trees.
Why do you think they have a prehensile tail and opposable thumbs on
their hind feet? How do you think they get on top of fences and walk
along them as if they're walking on the ground? They didn't parachute
in, that's for sure.
On 2026-03-01, Bryan Simmons wrote:
I learned something new today. I never
knew that possums could climb trees.
I've seen goats and dogs climbing trees on the Internet.
Check out Amazon.com for those D. M. Gold pineapple chunks. You might
have to order full case though to make it worth your while. Walmart.com might even ship them to you.
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