It's been ages since I got excited about an apple. I've given into temptation, seduced by the way a Fuji or a Braeburn or, yes, even a Red Delicious looks and then, yuck, it's all soft and mushy. Or, worse, it tastes like cardboard.
But a friend tipped me off about his infatuation with the Honey Crisp. Oh, Honey, where have you been all my life?
I snagged a bag of these grown-in-the-Okanogan beauties last night and could hardly believe it when I took my first bite. Snap! It was everything I hoped for and more.
Of course, the prices are kind of ridick... like $5 at pound at Whole Food, or $3 at Met Market. Maybe I need to make a hunter/gatherer trip to the East side of the state and stock up on some at the source.
Now, if I could only find some peaches that weren't rock hard.
Peng Chang-kuei, Chef Behind General Tso’s Chicken, Dies at 98 - Mr. Peng, whose chicken has been called “the most famous Hunanese dish in the world,” left a lasting mark on the food scene.
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