Writing, Writing Prompts

#A to Z Challenge 04-17-21 Pecan Pie Vending Machine

P=Pecan Pie Vending Machine

Ms. Pearl-photo credit Atlas Obscura

Imagine a world where you get a hankering for a delicious homemade pecan pie, so you walk up to a vending machine, put your money in and voile! Out pops a full size homemade pecan pie. Wth??? Are you in the twilight zone? No!

You’re in Cedar Creek, Texas…or you should be if you’ve got that serious of a sweet tooth that only pecan pie will satisfy. Their 24/7 Pecan Pie Vending Machine is restocked daily so the patrons of the Berdoll Pecan Farm can get their pie and eat it too. It’s actually out front of the Berdoll Pecan Candy & Gift Company shop. The demand for their pies was so huge, they decided a vending machine was the best way to keep their customers happy.

Pecan pie Vending Machine

First of all, what you will see before you find the vending machine is a giant squirrel statue holding a pecan that’s bigger than your head. They call her Ms Pearl, and she is out front of the shop. She stands 14ft tall and waits for a photo op with you as you visit and buy your pie and/or other pecan goodies.

The pecan pie machine is one of a kind in the entire US and Ms Pearl is there to beckon sight-seers to come check her out. Wouldn’t that be something for a stranger visiting from say, Delaware, to see that not only fabulous photo op, but discover a 24/7 pecan pie vending machine??? They’d think they just won the jackpot!

If you head there from Austin on hwy. 71, the place will be a left turn off the hwy., there’s a “loop” so if you miss the first left turn lane, you’ll soon see another. Quick tip: If you visit the gift shop during business hours, the pies are $3 less than in the vending machine.

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Writing, Writing Prompts

SoCs-04-17-21

Linda writes and I repeat- Your Friday prompt for Stream of Consciousness Saturday is “mash.” Use it any way you’d like. Have fun! To join in, here are the rules and ping back.

Last weekend at Bass Camp, I went to get something out of Dave’s cooler and the lid mashed my thumb. OUCH!

I didn’t think much about it again, once the pain stopped, but now I have an angry looking red spot right on the cuticle. It’s not sore anymore though.

Gosh we had such a good time, I wish we were going back this weekend, but I have too much to do to sit around getting smashed or even go fishing for that matter. Gotta grade my last page of the 52-page transcription practice, write a short story for Flash Fiction Magazine, finish my Diamond Art Painting, run errands with Dave and plan Sunday dinner. Whew!

I “ahem” acquired a duck yesterday, so maybe we will have that with some mashed potatoes, (Maybe some parsnip fries for me), and some fresh green beans. I might even try my hand at some keto bread or maybe I’ll make a fancy cheesecake. (If Dave is willing to cook the duck.)

Okay, gotta go now, while the brain is fired up before he says, “Let’s go!”

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Writing, Writing Prompts

#A to Z Challenge 04-16-21 Oaxacan Mole Blanco

O=Oaxacan Mole Blanco

Norma Abril for Atlas Obscura

Natalia Mendez is credited as the creator of the before non-existent mole blanco, at the family-run Oaxacan restaurant -La Morada, in the Bronx, New York. Clear as mud? Let me explain.

Since Oaxaca is said to be the home of seven moles, mole blanco was never included on that list. This mole was a special treat that was reserved for Easter and Christmas back in her home region of Oaxaca-in Mixteca. She and her co-owner brought the rare mole blanco recipe into the spotlight with it’s mild, decadent, luxuriously creamy sauce, which is a result of blending coconut oil, peanuts, white pine nuts, and peeled almonds. Behind the opaque veneer lies the heat from habanero and serrano chiles, toasted onion, pungent garlic, and chicken broth.

Back in Mixteca, the families would serve the white sauce over local, edible tree blossoms that tasted like green beans atop a protein base of rabbit, chicken, or chiles rellenos. It’s flavor has been described by food magazine Serious Eats as “stikingly thick and supremely nutty.”

Deepakvenkat for Atlas Obscura

Tradition was to pulverized the mole blanco (white gravy) in a Mexican mortar and pestle called a molcajete y tejolote. Today, however, modern cooks most likely use a food processor or blender. 😉

Try in next time you’re in New York at La Morada, 308 Willis Ave. The Bronx, New York 10454!

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Writing, Writing Prompts

#A to Z Challenge 04-14-21 Naranjilla

N=Naranjilla

Having learned a bit of Spanish, I already knew this word meant “little orange” but these are no ordinary oranges, in fact, they aren’t even citrus!!

E6W7HE Freshly prepared juice out of Naranjilla or Lulo fruits (lat. Solanum quitoense) with fruits on the side and in the back. Image shot 2014. Exact date unknown.

The naranjilla is from the nightshade family, so it’s more like a tomato or even an eggplant. What?? How can that be?

Check out the picture, showing a sliced naranjilla. It does resemble a tomato! They say it is tart, making it great for jellies, smoothies, and even wine.

Columbians make a simple drink with the naranjilla, lime juice, sugar, and water. For more adventure, they sometimes add vodka, but my mind went straight to tequila!

Orcates-Photo credit Gastro Obscura

The fragile plant grows only in the South American region, it’s harvested unripe so fungus doesn’t have time to grow on it.

In 1939, the fruit was showcased at the New York World’s Fair, sparking interest and a desire to grow the plant here, however, the only attempt that was halfway successful was in Florida, but they were destroyed by hurricanes.

Your best bet is to try it at the Lulo Cafe and Bar de Jugos in Columbia. Anyone headed there? The address is: 162-1674 Cra 3, Santa Marta, 470004, Columbia

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