"Why are Granny Smith apples typically more expensive than Red Delicious?"
“Jumbo eggs are usually more expensive than large”“Yeah but that’s by the dozen; since they weigh more Jumbos are a better buy per oz”
“I actually prefer Red Delicious so it’s not an issue for me”
“I wonder if there’s a ‘perfect egg size’ somewhere between large and extra-large?”
“Did you know that Granny Smith apples are actually just a rebranding of an older variety? Before refrigeration they spoiled too soon to be marketable so they were always made into cider and called Cider Apples”
“When I worked in the fruit and vegetable section of the supermarket we were always told never to put citrus fruit like oranges next to the bananas because they would ripen too fast.”
“Why can’t you buy goose eggs anymore?”“They’re very common in Taiwan”
“Food prices have actually dropped relative to the Consumer Price Index in recent years.”
“Did you know that Granny Smith apples are actually just a rebranding of an older variety? Before refrigeration they spoiled too soon to be marketable so they were always made into cider and called Cider Apples”“Cite?”
Eight pages later the discussion has moved on to Donald Trump’s nominee for the Department of Agriculture. We never find out why Granny Smith apples cost more than Red Delicious.
For the first time in my life last Saturday, an ATM ripped me off. Didn’t give me any money, but I got a slip that said it did. But the bank investigated and gave me a credit yesterday. So all is well.
You know what really bugs me? Fig beetles! They’re huge, noisy as fuck-all, and look grotesque. And this month’s the season for them, so they’re everywhere. God I hate them!
You know what else I approve of? Pasta. I freaking love pasta. You offer me manicotti? I’ll heart you forevers. But you can even present me with spaghetti and meatballs (my main ability in cooking) and I’ll still be happy. Mmm.
Well, they’re supposed to have these frogs now in Hawaii, imported inadvertently since the last time we lived here. Supposed to be LOUD fuckers. Must be on other islands, because we’ve been back a year now and heard fuck all.
The real question SHOULD be: since wax apples don’t decay as fast as Red Delicious, AND taste better than Red Delicious, why does anyone pay money to get Red Delicious apples in the first place?
You know it’s a myth that Marco Polo brought pasta back from China, don’t you? There are referenced to pasta in Italy from before Polo’s time, and they even found what appears to be a pasta-making device in the ruins of Pompeii.
Uh… yes?? I like pasta. It’s history doesn’t really matter to me. But I am aware of both the Marco Polo myth and the reality of the long history of pasta. Although I will add, I like both Western pasta and noodles/dumplings/etc. from the far east. All pasta is equal in my eyes.
I think Ben Carson should be the nominee for Department of Agriculture, due to his world-renowned knowledge on the subject of grain storage. I’m sure he could come up with some innovative and ambitious public works projects to make the storage of harvested cereal crops much more efficient.
Bah. They should just abolish the Department of Agriculture. I mean, glance around, there are farms everywhere you look. People gotta eat; the market will take care of itself.
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 can (28 ounces) whole tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup chopped fresh parsley
1/4 cup water
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 package (16 ounces) spaghetti
Grated Parmesan cheese
Steps
Heat oven to 350º. Mix all ingredients. Shape mixture into 1 1/2-inch balls. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake uncovered 15 to 20 minutes or until beef is no longer pink in center and juice is clear.
Meanwhile, heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender.
Stir in remaining Sauce ingredients except spaghetti and cheese, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
Add meatballs to sauce. Cover and simmer 15 minutes. Cook and drain spaghetti as directed on package. Place spaghetti on large platter. Top with meatballs and sauce. Sprinkle with cheese.