Ameijoas a Bulhão Pato ~ Portuguese Style Clams

Ameijoas a Bulhao Pato, Photo by Priscillakittycat

Ameijoas a Bulhao Pato, Photo by Priscillakittycat

1 kg clams
4 garlic cloves, minced
A generous bunch of cilantro
4 tablespoons extra virgin olive oil
Juice from one lime
Dry white wine (optional)

Heat the olive oil and garlic in a large saute pan.  Add the clams and the cilantro.  Add a splash of white wine, if desired.  Cover the pan and shake a few times during cooking.  When all the clams have opened, top with lime juice.  It’s quite delightful to dip your bread in the juice that’s left at the bottom of the pan.


1 kg de ameijoas
4 dentes de alho, picados
Varios ramos de coentro
4 colheres de azeite extra virgem
Sumo de um limão
Vinho branco seco (opcional)

Num tacho, aqueça o azeite com o alho.  Acrescente as ameijoas e o coentro.  Regue com vinho branco, se quizer. Tape e agite de vez em quando até as ameijoas abrirem.  Regue com o sumo de limão e sirva.  O melhor de tudo é molhar uns pedaços de pão no caldo que fica no fundo da panela.

 

Giving Thanks in Firenze ~ Dia de Ação de Graças em Firenze

Rivoire's Cioccolata Calda Con Panna, Photo by Priscillakittycat

Rivoire’s Cioccolata Calda Con Panna, Photo by Priscillakittycat

It’s time for a change of scenery.  A super cheap ticket on Air Berlin.  An offer too good to turn down.  After 40 plus years of Thanksgiving at home, Firenze is where this gal is headed.

They say it’s really pretty in Florence during the holidays, with the Christmas lights and all.  I’ll get my Christmas shopping done there.  And…the stores won’t be crowded.  It might be possible to squeeze in a cooking class or two.  I can also practice my Italian!  “Come ti chiami?” My Italian Professor will beam with pride.  It will be very cold and it might rain.  A hot chocolate from Caffe Rivoire will keep the body warm.  And there, in the Piazza della Signoria, I can check in on my favorite naked men.  So lovely to see them at night.  Calm down!  They’re not real naked men.  Just type “Piazza della Signoria” in Google and you’ll see.  It’s art!


Ta na hora de mudar de ambiente.  Um bilhete quase dado na Air Berlin.  Uma oferta imposivel de rejeitar.  Depois de ter passado mais de 40 anos em casa para os feriados de Ação de Graças, esta menina vai para Firenze.

Me disseram que a Firenze é linda na época de Natal.  A cidade fica cheia de luzes.  Lá eu posso fazer as compras de Natal.  Posso andar a pé e não tem filas grandes nas lojas.  Posso praticar o Italiano.  A fessora vai ficar muito satisfeita.  Vai fazer frio e provavelmente vai cair uma chuvinha gostosa.  Vou lá na Caffe Rivoire para tomar um chocolate quente.  Marvilha!! E na mesma Piazza della Signoria posso encontrar com os meus homens pelados.  Calma.  Antes de entrar em pânico e achar que a moça endoidou, faça uma pesquisa no Google…”Piazza della Signoria”.  São obras de arte!

Pan Seared Scallops with Maradol Papaya Salsa ~ Vieiras na Chapa com Molho de Mamão

Photo by Priscillakittycat, Recipe by Timeinthekitchen.com

Photo by Priscillakittycat, Recipe by Timeinthekitchen.com

This is a great summer salad.  (Yes, it’s still summer in Florida.)  You can eat it alone as a main dish or as a side dish.  The salad paired really well with the codfish recipe shown below.

Maradol Papaya Salsa
1 cup diced Maradol Papaya
1 cup diced sweet bell peppers
1 shallot, diced or 1/2 small onion, diced
1/4 cup minced fresh cilantro
1/2 lime, juiced
Salt

Combine diced sweet pepper with maradol papaya (diced).  Add all the other ingredients and stir.  Set aside while cooking the scallops.  Heat a heavy frying pan to high and add a pat of butter and a teaspoon of oil.  Add scallops to the pan and sear them.  After a couple of minutes turn the scallops and cook for another few minutes.  When done squirt the juice of remaining 1/2 lime used for the salsa.  (I used more lime)  Serve on a bed of your favorite greens.


Esta salada de vieiras com mamão é ótima para o verão e combina bem com o Bacalhau com Natas.

Molho de Mamão
1 mamão picado em cubos
1 copo de pimentão doce picado em cubos
1 cebola (shallot) picado em cubos
1/4 copo de coentro fresco picado
Sumo de um limão
Sal

Junte o pimentão doce com o mamão picado.  Adicione todos os outros ingredientes e misture.  Reserve enquanto prepara as vieiras.

Esquente, no fogo alto, uma panela e coloque manteiga e um pouco de azeite (uma colherzinha).  Adicione as vieiras e passe por uns minutos.  Vire e passe o outro lado.  Coloque poucas vieiras de cada vez porque se colocar muitas, elas cozinham ao inves de ficarem assadas.  Esprema um pouco de limão por cima de cada uma.

Forre o prato de salada com alface e coloque a mistura de mamão por cima e depois as vieiras.

Codfish with Cream ~ Bacalhau com Natas

Photo by Priscillakittycat, Recipe by Carla Schulz

Photo by Priscillakittycat, Recipe by Carla Schulz (On YouTube)

I tried this dish for the first time in Portugal.  It’s very impressive.  If you plan to entertain guests on a particular evening and need a one dish meal that will have people rubbing their Buddha bellies, this is it.  You can serve a salad on the side, if you’d like.

The Codfish with Cream can also be a Sunday afternoon dish with a soccer match to follow.  I searched the internet for some “how to” videos and found a few.  Around 12 noon I chose the one that seemed less complicated…then went to the supermarket to pick up the missing ingredients.  At 1:30 p.m. I began to prep and by 4:00 p.m. we were enjoying ourselves at the table.  It’s a really good recipe.  Will definitely make this one again.

Ingredients

Salted and dried codfish, soaked in water overnight.  Change the water at least 3 times to re-constitute and remove the salt.
1 kg potatoes, cut into cubes or rectangles
2 onions, halved and sliced
125 ml olive oil
200 ml of the water you used to cook the codfish
250 ml milk
250 ml whipping cream
40 g flour
40 g butter
Enough oil to fry the potatoes
Enough grated cheese to cover the dish

First cut all the ingredients as directed above (potatoes, onions, garlic).  Set aside.  Lay the codfish filets in a pot that has a lid.  Then pour boiling hot water over the codfish-enough to cover the fish.  Cover with the lid and let stand for 20 minutes.  Meanwhile you can lightly fry the potatoes and place them on paper towels to drain.  The potatoes shouldn’t be crispy or golden.  They should just fry enough to soften.  Now heat the olive oil in a separate pan and add the onions and garlic.  Cook until the onions are soft, stirring occasionally.  Turn off the heat and set aside. Remove the codfish from the water and break into pieces.  Set aside the codfish as well as the water.

To make the Bechamel Sauce, place the butter in a pot and let melt.  Once melted, add the flour and stir well.  Begin adding the codfish water, little by little and stir continuously.  When the mixture looks like a paste or mashed potatoes, add the milk.  Stir and add the whipping cream.  Stir until the sauce thickens a bit.  Add some nutmeg. Stir.  Turn off the heat and set aside.

Preheat the oven to 375F.  Lightly saute the codfish in some of the oil that comes from the onions.  Add the onions, then the potatoes.  Stir and saute for about 6 minutes.  Add half the Bechamel Sauce and stir.  Pour the codfish mixture into an oven-safe dish, pour on some more of the Bechamel Sauce and top with grated with cheese.  Cook on 375F until golden on top.  Serve and enjoy!


Provei este prato pela primeira vez no Portugal.  Que delicia.  Tá aqui um prato bom para servir num jantar de amigos ou numa tarde de domingo…antes (ou depois) dum jogo de futébol.  Se quizer pode servir com uma salada simples.  Não precisa de mais nada.  Dá para fazer este prato em poucas horas.

Ingredientes

Bacalhau (coloque de molho na agua durante a noite para tirar o sal)
1 kg de batatas cortadas em cubos ou em retangulos
2 cebolas partidas no meio e fatiadas
125 ml olive oil
200 ml da água em que foi cozido o bacalhau
250 ml de leite
250 ml de creme de leite
40 g farinha de trigo
50 g manteiga
Suficiente azeite para fritar as batatas
Suficiente queijo ralado para cubrir o prato na hora de assar

Primeiro corte todos os ingredientes como mencionado acima.  Coloque as postas de bacalhau numa panela funda e cubra com água fervida.  Cubra a panela com a tampa e deixe durante 20 minutos.  Enquanto isso frite as batatas no azeite até ficarem moles mas não deixe dourar.  Coloque no papel toalha para escorrer.  Esquente o azeite de oliva numa outra panela e coloque o alho e a cebola para amolecer.  Desligue o fogo.

Retire o bacalhau da água e desfaça as postas.  Deixe de um lado.  Reserve a água.

Para fazer o molho Bechamel, coloque a manteiga numa panela no fogo e deixe derreter.  Adicione a farinha e misture sem parar.  Adicione a farinha e continue misturando.  Adicione a água em que cozinhou o bacalhau, misture até ficar consistente.  Depois adicione o leite e em seguida o creme de leite.  Misture até engrossar um pouco.  Jogue um pouco de noz moscada no molho, misture e retire do fogo.

Aqueça o forno (375F).  Refogue o bacalhau rapidamente, com um pouco do óleo em que cozinho a cebola.  Adicione as batatas e a cebola.  Misture durante uns 5 minutos.  Adicione a métade do molho bechamel.  Misture e coloque numa travessa/pyrex.  Cubra com mais molho bechamel e coloque queijo ralado por cima.  Asse no forno até dourar por cima.  Sirva e desfrute!!

Raspberry Clafoutis ~ Clafoutis de Framboesa

Photo by Priscillakittycat, Recipe by Food & Wine Magazine.

Photo by Priscillakittycat, Recipe by Food & Wine Magazine.

Pretty Woman.  One of my favorite scenes is when Julia Roberts, who plays Vivian Ward, is feeling down and is convinced that her heart will be broken.  Vivian’s friend, Kit, tries to cheer her up.  Vivian asks for the name of one person for whom the fairy tale came true.  Kit puts all her thoughts into finding a name and comes up with:  “Cinde-f***ing-rella!”

Lamenting a loss.  I plug along at work.  I meditate my way to reality and run miles and miles until my body begs me to stop…then I prepare a rescue package of the French form – Raspberry Clafoutis.

Ingredients

1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons sugar
Salt
3 large eggs
3 tablespoons unsalted butter, melted
Finely grated zest of 1 lemon
1/4 cup plus 2 tablespoons milk
1 1/2 pints raspberries (3 cups)
Confectioners’ sugar, for dusting

Preheat the oven to 350F.  Butter a 9-inch gratin dish.  In a bowl, whisk the flour, sugar and a pinch of salt.  Whisk in the eggs, butter and lemon zest until smooth.  Add the milk and whisk until light and very smooth, about 3 minutes.  Pour the batter into the gratin dish and top with raspberries.

Bake for about 30 minutes, until the clafoutis is set and golden.  Let cool slightly.  Dust with confectioners’ sugar, cut into wedges and serve.


Lembra do filme da Julia Roberts com o Richard Gere?  Pretty Woman.  A cena melhor do filme é quando a Julia, que faz o papel de Vivian Ward, pergunta para a amiga, Kit, se ela tem um exemplo de final feliz na vida real.  A amiga fecha os olhos e convoca toda a energia para pensar num nome…e a resposta vem.  “Cinde–f***ing-rella”!

Pensando no que perdi, aturando a rotina de trabalho, meditando para voltar à realidade e correndo kilometros e mais kilometros até o corpo dizer basta…O resgate vem em forma de um doce Frances – Raspberry Clafoutis.

Ingredientes

1/2 copo de farinha de trigo
1/4 copo mais 2 colheres de açucar
Sal
3 ovos grandes
3 colheres de manteiga sem sal, derretida
Raspas de um limão inteiro
1/4 copo mais 2 colheres de sopa de leite
3 copos de framboesas
Açucar de confeiteiro para polvilhar

Aqueça o forno (350F).  Unte um pyrex com manteiga.  Numa tigela bata a farinha, o açucar e uma pitada de sal com um batedor.  Adicione os ovos, a manteiga derretida e as raspas de limão e bata druante 3 minutos.  Despeje no pyrex e coloque as framboesas por cima.

Asse por 30 minutos, até o clafoutis dourar.  Deixe esfriar um pouco.  Polvilhe com açucar de confeiteiro e sirva.

Hurricane Preparedness ~ Preparativos Para o Furacão

Slow Cooker Garlic Ale Beef Sliders, Recipe by Sarah Olson

Slow Cooker Garlic Ale Beef Sliders, Recipe by Sarah Olson

Slilders

There’s a radar image of the hurricane rain bands on the TV screen.  The newsflash banner at the bottom of the screen scrolls through all the closures, including the airport and schools.  The tolls have been lifted on all roadways.  Not much to do but wait for the Cat 4 Matthew to grace us with his presence.  It appears that the Miami area will not be impacted as much as we thought.  We’re safe and we’re home.  Food is a big part of the hurricane preparation process so let’s try a new recipe.  Crock pot recipes are good for hurricanes because you can secure the house, bring in the patio furniture and potted plants…while the meat cooks slowly.

Ingredients
1 three-pound beef chuck roast
1/2 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves
1 red onion, sliced
1 cup Italian dressing
1 cup beer
2 bay leaves
slider buns
sliced cheese

Place the chuck roast into a 6-quart or larger slow cooker.  Sprinkle the roast with salt and pepper.  Place the garlic cloves on top of the roast.  Add the red onion, then pour over the Italian dressing and beer.  Place the bay leaves on top.  Cover and cook on high for 6 hours or on low for 8-10 hours.  Don’t open the lid during cooking time.

Discard the bay leaves and shred the meat with 2 forks, smash the garlic with the back of the fork and stir the garlic into the shredded meat.  Discard any fat, drain off the grease.  Serve the shredded meat on the slider buns with cheese.  Melt the cheese under the broiler in the oven in desired.


Vem aí um furacão chamado Matthew.  Graças ao Matthew temos dois dias de folga.  Oba!!  Quando tem furacão o povo da Flórida aproveita para cozinhar.  Os “sliders” são perfeitos porque enquanto  trazemos todos os moveis e as plantas do patio para dentro de casa a carne fica cozinhando lentamente na panela elétrica.

Ingredientes

1.5 kilos de carne enteira (acém)
1/2 colher de chá de sal
1/4 colher de chá de pimenta do reino
4 dentes de alho
1 cebola vermelha fatiada
1 copo de molho de salada italiano
1 copo de cerveja
2 folhas de louro
paozinho de sanduiche
fatias de quiejo
 
Coloque a carne enteira num “crockpot”.  Tempere com o sal e a pimenta.  Ponha os dentes de alho em cima da carne.  Adicione a cebola vermelha, o molho italiano e a cerveja.  Coloque as folhas de louro por cima. Cubra e cozinhe no fogo alto durante 6 horas ou no fogo baixo por 8 a 10 horas.  Não destampe a panela enquanto a carne a cozinha. Jogue as folhas de louro fora e desfie a carne.  Amasse o alho com um garfo e misture com a carne.  Retire e coe a gordura da carne.  Sirva a carne desfiada nos pãezinhos com fatias de queijo.

Caldo Verde

Caldo Verde

Caldo Verde

Usually, after a week or two abroad, I’m ready to return home.  But coming back from this recent vacation has been difficult.  I’m still trying to figure out why.

We ordered Chinese take-out on the first day home.  Indigestion and stomach upset…in ALL CAPS.  Such a contrast to the fabulous foods we had in Portugal.

Could it be jet lag?  Someone suggested sleeping pills.  I’ll pass, mainly because I’m afraid of trying them and then becoming an addict.

I want to be taken back to Portugal.  Caldo Verde is a traditional Portuguese soup made with potatoes, olive oil, and collard greens.  Better than any pill.

I close my eyes and I’m there.  Hidden between the rows of vines, lying on the ground…the only sound is that of the fallen leaves and compost, nestled beneath my body…Everything is okay now.

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Geralmente, depois de passar algumas semanas fora do país fico ansiosa e tenho vontade de voltar para a casa.  Desta vez foi diferente.  Alguma coisa em mim mudou.  De repente tem a ver com o trabalho.  A situação ficou dificil depois que entrou um novo chefe.  (Nao se preocupe, ninguem do trabalho sabe da existência deste blog.  E mesmo se soubessem, estou apenas relatando os fatos.)

A razão pela melancolia pode ser outra.  De repente o fuso horário?  Estou sem dormir.  Me recomendaram pastillas para dormir, mas tenho medo de provar e ficar viciada.

Estou com saudades.  Quero ser transportada de volta para o Portugal.  A melhor maneira é através da comida.  O Caldo Verde é uma sopa Portuguesa.  Melhor do que qualquer remedio.  Fecho os olhos e estou lá.  Deitada no chão de terra do vinhedo, escondida entre as fileiras das vinhas onde o único barulho que se ouve é o das folhas secas e do capim se ajeitando debaixo do meu corpo.  Agora esta tudo bem.

 

 

Serendipity: Finding something good without looking for it. ~ Encontramos as coisas boas da vida sem ter que procurar.

Porto - On the Douro River. O Cais da Ribeira

Porto – On the Douro River. O Cais da Ribeira

We are well into our trip to Portugal and so far we have only good things to say.  When we landed in Porto it felt like home.  It was kind of strange for all of us, we later discussed.  My mom loved the fact that we could walk anywhere and that the nearest cold beer was down the stairs from our apartment.  The water, the cool breeze on the Douro River, the sunshine, the wine.  We felt completely relaxed.  Time for sleep was scarce but that didn’t seem to affect our moods.

I couldn’t wait to be on this trip because I intended to entice you with photos of succulent cuisine and accompanying recipes.  But actually, this first post isn’t at all about food.

We spent our last day in Porto at the Ribeira (the banks of the Douro River),   which happens to be one of my favorite places on the planet.  We watched the people walking past, we drank beer and we chatted with the waiters.  By the time we left (and thanks to my mom), we were friends with the entire place.

Next stop was a restaurant, also on the river’s bank.  Before the Portuguese waiter could get our drink orders, my mom complimented his good looks and asked for a photo.  When we joked with her about the waiter and the kiss on the cheek that he gave her…mom told us we were just jealous because no one else in our group had stolen a kiss from a gorgeous Portuguese man.  Okay, better not argue with mom.

We saw some young boys, probably ages 8 or 9, jump off the pier and into the water.  The sun shone on the river and it glistened.  A man played with his dog, a Dalmatian.  A musician with his guitar sat in front of the restaurant and plucked a tune.  After dinner we left a little sad, knowing that it would be our last day in Porto.  I was in a slight daze, half conscious of my surroundings but half-mesmerized by the magic of the sunset.  The sunset is faithful; beautiful every time.  I had my back to the water and heard the voices of children play-fighting.  Something brushed against my back.  When I turned to look, it was the same young boys from the dock, one very blond, the other had light brown hair.  They wore pastel-colored swimming shorts.  One of the boys pulled the other in my direction while the boy twisted and turned trying to free himself.  But before he could get away, his friend pointed to him, then to me and made a heart shape with his two hands.  I giggled and gave him my heart back.  My little love and his friend ran off, laughing and playing.  And just like that…a boy on the Douro River stole my heart.  Life’s most beautiful moments happen unexpectedly.  Spontaneous yet familiar, embracing while freeing.  That is Porto.


Estamos aproveitando muito desta viagem ao Portugal.  Todos os passeios tem sido lindos e os Portugueses sempre acolhedores.  Quando o avião aterissou sentimos que estávamos em casa.  A minha mãe achou otimo a fartura de cerveja bem na praça onde ficava nosso hotel.  Era só descer a escada do apartamento.  A brisa do Rio Douro, o sol, o vinho…Estávamos completamente relaxadas.  Tivemos muito pouco tempo para dormir mas isto não afetou o nosso humor.

Eu esperei tanto esta viagem porque queria provocar você com fotos das comidas e as receitas portuguesas.  Ao invés disso resolvi falar sobre a beleza do Porto.  Quando menos esperamos, aparecem as coisas boas da vida.  Visitei o Porto pela primeira vez porque fui atrás de um amor.  Ele nao me quiz.  Doeu muito.  Mas o resultado positivo desta paixão foi que aprendi mais sobre um pais maravilhoso e agora tenho o prazer de compartilhar com a família e os amigos.  Conhecemos pessoas muito especiais e nos divertimos muito.

As crianças da foto estavam descansando depois de terem passado o dia brincando de pular do cais.  A recordação que marcou muito durante a viagem ao Portugal foi da felicidade de um amor espontâneo e inesperado.  O Porto me ensinou que a vida as vezes tira uma pessoa de nosso caminho sem explicação.  E que talvez um dia virá outra para alegrar o coração e preencher o vazio.

 

Rocky Road Ice Cream and Sardines

Häagen Daz Ice Cream from Publix. Italia Language Book, Sentieri.

Häagen Daz Ice Cream from Publix. Italian Language Book, Sentieri.

The work-week was long and intense.  My physical body was about to give out on Friday afternoon.  What kept it going was the mental image of a pint of Häagen Daz Rocky Road and a big spoon.  On my way out I wished my colleagues a good weekend.  When they asked about my plans…I didn’t give the answer a second thought.

“Eat a pint of Rocky Road ice cream and watch re-runs of NCIS, CSI or Law and Order…in that order.”

The good apple of the three 40-somethings said I should resist the urge, have some fruit and go for a run.  The one with more sense (divorced and lives life to the fullest) said I should save some Rocky Road for her.  She’s my donut-cravings confidant, the one who sends a happy face reply when I text a photo of the box of donuts in my car…on the way to the office.

The craving became stronger on Saturday.  I knew I needed that ice cream.  At the end of the day, after I had run errands and made frivolous purchases, I drove to the Winn-Dixie near my home.  I was in the pets aisle first and picked up those expensive little cans of cat food, some treats and two boxes of cat litter.  Then I stood in the frozen foods section.  I opened each of the tall glass doors and read the names of the flavors one by one.  There were two ladies (40-somethings, too) dressed in sweat pants and hoodies in the same aisle.  They smiled empathetically at me, as if saying, “I know how you feel”.  They discussed their options and chose two different flavors: double chocolate as well as mint chocolate.  I felt a connection to them.  It was Saturday night, the three of us had a worn look.  We wanted to be on our couches, wrapped in blankets and watching TV.  I could be wrong about them and their plans for the evening, but I’m pretty good at understanding people.

Satisfied with their choices the ladies left the ice cream aisle.  I stayed behind for a bit, still searching.  No Rocky Road.  I got in the check-out line behind the two ladies.   Some big, strong, good looking guy got in the same line behind me.  He had a twelve-pack of beer.  I laughed at myself (internally) and smiled at him; I probably looked so pathetic with…a shopping cart full of cat food, cat treats, cat litter…lettuce and kale (for the rabbit).  Oh well.

One of the ice cream ladies smiled and asked if I found anything.

I smiled and pouted at the same time “No, there isn’t any Rocky Road.”

“Oh but they have it!  It was one freezer over.  You must have missed it.”

“Yeah, I saw that…but I want Häagen Daz brand.  I’m going to Publix.”

She laughed.  I got a thumbs up and this response: “Now that’s commitment.  I like that.”

I found the Häagen Daz Rocky Road at Publix.  I also picked up a pint of Butter Pecan. It must have been one of those “hot-guy-at-the-supermarket nights”.  This time, not one, but two big, strong and handsome eastern Europeans were in the check-out lane next to mine.  My eyes locked with the eyes of the taller one.  Thankfully, I didn’t have a cart-full of cat food.  Although it might actually be alright this time…Europeans tend to be okay with cats.  The French loves cats, for example.

I don’t want to go way off topic…but…do you remember that scene in Batman Returns, where Michelle Pfeiffer comes home looking like hell after being electrocuted when she bites an electrical wire and transfers the current to another man?  She stumbles into her apartment, turns on her answering machine and the only messages are from her mom. She recklessly opens her fridge…pours some milk for her kitties…and drinks the rest straight from the carton.  Cat woman then proceeds to sew her own black vinyl costume.

Well, the scene at my house wasn’t that dramatic, mostly because I already have a cat woman costume and I don’t drink milk.  You can view my scene in the photo above.  I got home, fed the cats, grabbed my Italian Language book, crawled onto the couch, turned on the TV and had half the pint of ice cream.  Happiness comes in small pints.

PS- I forgot to mention the Sardines.  I had them for dinner…with the Rocky Road ice cream.  An unlikely, but quite uplifting combination.

 

Brazilian Cherries ~ Pitanga

Pitanga verde Pitanga madura

In Portuguese they are called Pitanga.  In English they are referred to as Brazilian Cherries or Suriname Cherries.  The bushes that produce these anti-oxidant loaded cherries are very resistant to disease.  They are often used as hedges and can grow quite tall.  When we were in high school, the public library as well as public tennis courts used these bushes as hedges.  During the hot summer months (July and August) we could play tennis and go to the library…and then pick Suriname Cherries.  It seems like people in the U.S. don’t eat these cherries, quite possibly because they don’t know what they are.

I planted a few seeds in different pots…then transferred the young plants to the ground…and they’ve become lovely large bushes.  The unripe cherries are green.  As the fruit ripens the color transitions from orange to red.  The deeper the red, the more sweet the fruit.  I usually like tangy fruits, but in this instance I prefer the very ripe, deep red and extremely sweet fruit.

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Essa frutinha é muito gostosa. Nos Estados Unidos usam a planta para fazer cerca.  Aqui em casa plantei varias mudas que agora estão grandes.  A fruta madura é vermelha.  Quanto mais vermelha, mais doce.

As Olimpíadas do Rio estão uma beleza.  O tênis masculino e o feminino foram emocionantes.  No futebol o Brasil tem o Tite.  Parece que o Tite acertou na escalação porque o Brasil ainda esta nas Olimpíadas.  O Honduras não vai ser problema.  Mas a Alemanha…