Sweet Pineapple Quotes

Be a pineapple: Stand tall, wear a crown, and be sweet on the inside.

What Love Is Like Love is like a pineapple, sweet and undefinable.

It was sort of like Macbeth, thought Fat Charlie, an hour later; in fact, if the witches in Macbeth had been four little old ladies and if, instead of stirring cauldrons and intoning dread incantations, they had just welcomed Macbeth in and fed him turkey and rice and peas spread out on white china plates on a red-and-white patterned plastic tablecloth -- not to mention sweet potato pudding and spice cabbage -- and encouraged him to take second helpings, and thirds, and then, when Macbeth had declaimed that nay, he was stuffed nigh unto bursting and on his oath could truly eat no more, the witches had pressed upon him their own special island rice pudding and a large slice of Mrs. Bustamonte's famous pineapple upside-down cake, it would have been exactly like Macbeth.

You’re sweet,” she said. “Prickly, but sweet. In an acidic sort of way. Like… like a pineapple.

Let’s face it - English is a crazy language. There is no egg in eggplant nor ham in hamburger; neither apple nor pine in pineapple. English muffins weren’t invented in England or French fries in France. Sweetmeats are candies while sweetbreads, which aren’t sweet, are meat. We take English for granted. But if we explore its paradoxes, we find that quicksand can work slowly, boxing rings are square and a guinea pig is neither from Guinea nor is it a pig. And why is it that writers write but fingers don’t fing, grocers don’t groce and hammers don’t ham? If the plural of tooth is teeth, why isn’t the plural of booth beeth? One goose, 2 geese. So one moose, 2 meese? One index, 2 indices? Doesn’t it seem crazy that you can make amends but not one amend? If you have a bunch of odds and ends and get rid of all but one of them, what do you call it? If teachers taught, why didn’t preachers praught? If a vegetarian eats vegetables, what does a humanitarian eat? In what language do people recite at a play and play at a recital? Ship by truck and send cargo by ship? Have noses that run and feet that smell? How can a slim chance and a fat chance be the same, while a wise man and a wise guy are opposites? You have to marvel at the unique lunacy of a language in which your house can burn up as it burns down, in which you fill in a form by filling it out and in which an alarm goes off by going on. English was invented by people, not computers, and it reflects the creativity of the human race (which, of course, isn’t a race at all). That is why, when the stars are out, they are visible, but when the lights are out, they are invisible. And finally, why doesn't "buick" rhyme with "quick"?

If Mrs. Charles were a color, she'd be yellow - bright, cheerful, golden rays of sunshine. A ripe banana, a fresh highlighter, sweet like pineapples, tart like lemons, you could lose her in a field of dandelions. One drop of her coloring could turn plain buttercream frosting into the sweetest Easter cake. But one drop of another color could spoil her brightness. Leave her out in the heat too long and her banana peel would start to rot. The tip of her highlighter blackens with wear. The prickling of her pineapple skin sometimes leaves her impossible to open. And dandelions are nothing but pretty weeds." -Claudia

There is an ache in my chest today, sweet, searching, and painful, like a tongue that is cut and tingles with sweetness and pain after eating a strong pineapple.

Sunsets are mother nature’s finest artwork; pride is nobody’s friend; readers make the most perceptive, compassionate listeners; silence is sweet; hugs and dark chocolate are emotional medicine; pineapple certainly does belong on anything ham belongs on; and motherhood will always be the most rewarding labor in existence.

By the time the first Europeans arrived in the New World, farmers there were harvesting more than a hundred kinds of edible plants—potatoes, tomatoes, sunflowers, eggplants, avocados, sweet potatoes, peanuts, cashews, pineapples, papaya, guava, yams, manioc (or cassava), pumpkins, vanilla, a whole slew of beans and squashes, four types of chili peppers, and chocolate, among rather a lot else—not a bad haul. It has been estimated that 60 percent of all the crops grown in the world today originated in the Americas.

Even the sweetness of a freshly cut pineapple from Hawaii is a sermon: “Taste and see that the LORD is good” (Ps. 34:8).

Seeking survival, hostile, hidden from sight, Deliciously flavoured - juicy, sweet bite, Exploding senses preparing to ignite, Inspiring to escape from the suffocating night.

a salad of pineapple, turnip, water-apple, green mango, and cucumber doused in a spicy-sweet black sauce and christened with crushed peanuts.

Ned stuck out his calloused fingers and gave my hand a surprisingly gentle shake. It was like shaking hands with a pineapple.

Still, the facts are always there. Every teacher, every parent, every priest who serves this kind of neighborhood knows what these inequalities imply. So the sweetness of the moment loses something of its sweetness later on when you're reminded of the odds these children face and of the ways injustice slowly soils innocence. You wish you could eternalize these times of early glory. You wish that Elio and Ariel and Pineapple could stay here in this garden of their juvenile timidity forever. You know they can't. You have a sense of what's ahead. You do your best to shut it out. You want to know them as they are. You do not want to think too much of what may someday be.

You did your best to be a good student. You chopped and cooked and measured and served according to her wishes. But sometimes you wondered if the stall could stand to be upgraded with modern comfort food. With pandan ensaymada instead of the increasingly popular but also growingly common ube, the fresh bread from the oven and the cheese still melting, sweetly fragrant from the infusion of those steeped leaves and as simple as a summer morning. Or chopped watermelons in bulalo soup to replace tomatoes, for that extra tang. Or even pork adobo, but with chili and sweet pineapples. You had so many ideas.

Son of a bitch!” “What is it?” asked Coleman. “Our flight’s delayed!” “But only fifteen minutes,” said Coleman. “I’ve seen this movie before. ‘Fifteen minutes’ is code for ‘at least three to five hours.’ They know the plane’s stuck in Pittsburgh, where they wrestled another drunk pilot to the runway, but they don’t want an open passenger revolt, so they incrementally string us along fifteen minutes at a time, until you’re across the international date line.” Serge paced in front of the departure screen. Fifteen minutes later, Serge grabbed Coleman and pointed. “Sweet Jesus! They just added another fifteen minutes!

HIGHEST IN PESTICIDES— BUY ORGANIC IF POSSIBLE LOWEST IN PESTICIDES— BUY EITHER ORGANIC OR CONVENTIONAL Celery Onion Peaches Avocado Strawberries Sweet corn Apples Pineapple Blueberries Mango Nectarines Sweet peas Bell peppers Asparagus Spinach Kiwi Kale Cabbage Cherries Eggplant Potatoes Cantaloupe Grapes (imported) Watermelon Grapefruit Sweet potato Honeydew

With the whip adequately cracked, the three of them formed an assembly line to fill each mold with dough and sweetened pineapple before pinching the edges together and placing the little cakes onto a cookie sheet that slid promptly into the oven. They crowded around to watch the squares turn golden until Waipo deemed them ready. She let them cool a touch before cutting one into thirds for them to taste. "They're hot," she cautioned. Andie took the smallest of bites. "Holy cow. This is incredible." The filling burned Charlie's tongue, but he had to agree. Waipo's pineapple cakes were the stuff of legend, and this particular batch tasted extra special. The crust was perfectly flaky, and the filling had hit that sweet spot of not too sugary and not too tart.

Cool green foods became the natural choice in restaurants and teahouses. Matcha, the powdered green tea used for the tea ceremony, flavored ice cream, jewel-like gelatin cubes, and sweet whipped cream eaten in parfaits and layered with grapes, pineapple chunks, and chewy white mochi balls. There were Japanese-style snow cones, huge hills of shaved ice drizzled with green tea syrup, along with green tea-flavored mousse and tea-tainted sponge cake. Matcha flavored savory items too, including green tea noodles served hot in dashi soup, as well as chilled and heaped on a bamboo draining mat with a cold dipping sauce of dashi, mirin, and soy. There was green tea-flavored wheat gluten and the traditional Kyoto-style dish of white rice topped with thin petals of sashimi that you "cooked" at the table by drenching it with brewed green tea from a tiny teapot.

The time the first Europeans arrived in the New World, farmers there were harvesting more than a hundred kinds of edible plants–potatoes, tomatoes, sunflowers, marrows, aubergines, avocados, a whole slew of beans and squashes, sweet potatoes, peanuts, cashews, pineapples, papaya, guava, yams, manioc (or cassava), pumpkins, vanilla, four types of chilli pepper and chocolate, among rather a lot else–not a bad haul. It has been estimated that 60 per cent of all the crops grown in the world today originated in the Americas. These foods weren’t just incorporated into foreign cuisines. They effectively became the foreign cuisines. Imagine Italian food without tomatoes, Greek food without aubergines, Thai and Indonesian foods without peanut sauce, curries without chillies, hamburgers without French fries or ketchup, African food without cassava. There was scarcely a dinner table in the world in any land to east or west that wasn’t drastically improved by the foods of the Americas.

Probably, we should all hate you,” he was saying to Cade. “Illinois played against Northwestern that year for our homecoming, and you totally slaughtered us—” He broke off at the sound of a knock on the interior door to the suite. A woman in her early twenties, dressed in a skirt and a black T-shirt with “Sterling Restaurants” in red letters, walked into the suite pushing a three-tiered dessert cart. “Sweet Jesus, it’s here,” Charlie whispered reverently. Brooke fought back a smile. The dessert cart was something Sterling Restaurants had introduced a year ago, as a perk for all of the skyboxes and luxury suites at the sports arenas they collaborated with. Needless to say, it had been a huge success. Four kinds of cake (chocolate with toffee glaze, carrot cake, traditional cheesecake, and a pineapple-raspberry tart), three types of cookies (chocolate chip, M&M, and oatmeal raisin), blond brownies, dark chocolate brownies, lemon squares, peach cobbler, four kinds of dessert liquors, taffy apples, and, on the third tier, a make-your-own sundae bar with all the fixings. “Wow. That is some spread,” Vaughn said, wide-eyed. Simultaneously, the men sprang forward, bulldozed their way through the suite door, and attacked the cart like a pack of starving Survivor contestants. All except for one. Cade stayed right there, on the terrace. He leaned back against the railing, stretching out his tall, broad-shouldered frame. “Whew. I thought they’d never leave

Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we have a good plan for the three tiers. The bottom tier will be the chocolate tier and incorporate the dacquoise component, since that will all provide a good strong structural base. We are doing an homage to the Frango mint, that classic Chicago chocolate that was originally produced at the Marshall Field's department store downtown. We're going to make a deep rich chocolate cake, which will be soaked in fresh-mint simple syrup. The dacquoise will be cocoa based with ground almonds for structure, and will be sandwiched between two layers of a bittersweet chocolate mint ganache, and the whole tier will be enrobed in a mint buttercream. The second tier is an homage to Margie's Candies, an iconic local ice cream parlor famous for its massive sundaes, especially their banana splits. It will be one layer of vanilla cake and one of banana cake, smeared with a thin layer of caramelized pineapple jam and filled with fresh strawberry mousse. We'll cover it in chocolate ganache and then in sweet cream buttercream that will have chopped Luxardo cherries in it for the maraschino-cherry-on-top element. The final layer will be a nod to our own neighborhood, pulling from the traditional flavors that make up classical Jewish baking. The cake will be a walnut cake with hints of cinnamon, and we will do a soaking syrup infused with a little bit of sweet sherry. A thin layer of the thick poppy seed filling we use in our rugelach and hamantaschen, and then a layer of honey-roasted whole apricots and vanilla pastry cream. This will get covered in vanilla buttercream.

ELEANOR OLSON’S OATMEAL COOKIES Preheat oven to 350 degrees F., rack in the middle position. 1 cup (2 sticks, 8 ounces, ½ pound) salted butter, softened 1 cup brown sugar (pack it down in the cup when you measure it) 1 cup white (granulated) sugar 2 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon baking soda 1 and ½ cups flour (pack it down in the cup when you measure it) 3 cups quick-cooking oatmeal (I used Quaker Quick 1-Minute) ½ cup chopped nuts (optional) (Eleanor used walnuts) ½ cup raisins or another small, fairly soft sweet treat (optional) Hannah’s 1st Note: The optional fruit or sweet treats are raisins, any dried fruit chopped into pieces, small bites of fruit like pineapple or apple, or small soft candies like M&M’s, Milk Duds, chocolate chips, butterscotch chips, or any other flavored chips. Lisa and I even used Sugar Babies once—they’re chocolate-covered caramel nuggets—and everyone was crazy about them. You can also use larger candies if you push one in the center of each cookie. Here, as in so many recipes, you are only limited by the selection your store has to offer and your own imagination. Hannah’s 2nd Note: These cookies are very quick and easy to make with an electric mixer. Of course you can also mix them by hand. Mix the softened butter, brown sugar, and white sugar in the bowl of an electric mixer. Beat on HIGH speed until they’re light and fluffy. Add the beaten eggs and mix them in on MEDIUM speed. Turn the mixer down to LOW speed and add the vanilla extract, the salt, and the baking soda. Mix well. Add the flour in half-cup increments, beating on MEDIUM speed after each addition. With the mixer on LOW speed, add the oatmeal. Then add the optional nuts, and/or the optional fruit or sweet treat. Scrape down the sides of the bowl, take the bowl out of the mixer, and give the cookie dough a final stir by hand. Let it sit, uncovered, on the counter while you prepare your cookie sheets. Spray your cookie sheets with Pam or another nonstick cooking spray. Alternatively, you can line them with parchment paper and spray that lightly with cooking spray. Get out a tablespoon from your silverware drawer. Wet it under the faucet so that the dough won’t stick to it, and scoop up a rounded Tablespoon of dough. Drop it in mounds on the cookie sheet, 12 mounds to a standard-size sheet. Bake Eleanor Olson’s Oatmeal Cookies at 350 degrees F. for 9 to 11 minutes, or until they’re nice and golden on top. (Mine took 10 minutes.) Yield: Approximately 3 dozen chewy, satisfying oatmeal cookies.

Sir Ross introduced a new topic of conversation concerning some recently proposed amendments to the Poor Law, which both he and Gentry supported. Surprisingly, Sophia offered her own opinions on the subject, and the men listened attentively. Lottie tried to conceal her astonishment, for she had been taught for years that a proper woman should never express her opinions in mixed company. Certainly she should say nothing about politics, an inflammatory subject that only men were qualified to debate. And yet here was a man as distinguished as Sir Ross seeming to find nothing wrong in his wife’s speaking her mind. Nor did Gentry seem displeased by his sister’s outspokenness. Perhaps Gentry would allow her the same freedom. With that pleasant thought in her mind, Lottie consumed her pineapple cream, a rich, silky custard with a tangy flavor. Upon reaching the bottom of the pot, she thought longingly of how nice it would be to have another. However, good manners and the fear of appearing gluttonous made it unthinkable to request seconds. Noticing the wistful glance Lottie gave her empty dish, Gentry laughed softly and slid his own untouched dessert to her plate. “You have even more of a taste for sweets than little Amelia,” he murmured in her ear. His warm breath caused the hair on the back of her neck to rise. “We didn’t have desserts at school,” she said with a sheepish smile. He took his napkin and dabbed gently at the corner of her mouth. “I can see that I’ll have a devil of a time trying to compensate for all the things you were deprived of. I suppose you’ll want sweets with every meal now.

The Fiddle Creek Steakhouse [in Stephenville, TX] started selling what they called an 'Alien Secretion' shot: ¾ shot of Malibu rum, ¾ shot of melon or Midori liqueur, ½ ounce of sweet and sour mix, ½ ounce of pineapple juice.

Sweet potato or pineapple?

TIP: Want to get organic but budget and/or availability has you down? Get selective. Here’s the Environmental Working Group’s (EWG) 2017 list of the “Dirty Dozen”—the top non-organic foods to avoid, due to their high content of potentially harmful pesticide residue as well as their “Clean 15” list of conventionally grown plants with the least amount of potentially harmful pesticides:*10 DIRTY DOZEN CLEAN 15 Strawberries Sweet Corn Spinach Avocados Nectarines Pineapples Apples Cabbage Peaches Onions Pears Sweet Peas Cherries Papayas Grapes Asparagus Celery Mangoes Tomatoes Eggplant Sweet Bell Peppers Honeydew Potatoes Kiwi Cantaloupe Cauliflower Grapefruit

HEJ HEJ! CAFÉ MENU RULLEKEBAB Original (Rullekebab)----shaved seasoned beef, fresh flatbread, lettuce, tomato, cucumber, kebab sauce Blue Kebab (Rullekebab med blåmögelost)----Original Rullekebab with blue cheese Shroom Kebab (Rullekebab med champinjoner)----Original Rullekebab with mushrooms Hej Hej! Special Rullekebab----Original Rullekebab with pineapple, blue cheese, jalapeños HAMBURGARE Hand-patted, local grass-fed beef, homemade buns The Classic----beef, choice of cheese, bun The Gettysburg----caramelized shallots, mushrooms, blue cheese, bacon, balsamic glaze The Farfar----two patties, four slices of American cheese, four pieces of bacon The Gruff Burger----goat cheese, fries (on top!), caramelized shallots, poutine gravy to dip The Valedictorian----pepper-jack cheese, bacon, guacamole (from Rosa's) POMMES FRITES Fresh-cut fries Plain----with cheese or gravy to dip Loaded Kebab Fries----fresh-cut fries, chopped kebab meat, red and white kebab sauces, crumbled feta, diced jalapeños and tomatoes Goat Cheese Poutine----fresh-cut fries, house-made gravy, goat cheese crumbles MUNKAR Äpple Munk----fresh donut, cinnamon sugar, filled w/ apple and sweet cream Bär Munk----fresh donut, sugar, seasonal berry jam, sweet cream Munkhål----baby donuts (holes), cinnamon sugar Special Munk----daily and seasonal specials CUPCAKES Vanilla Wedding Cake, Devil's Food, Lemon, Strawberry Cheesecake, Weekly Specials SEASONAL TREATS Homemade Apple Crisp à la Mode Apple Fritters Pumpamunk Saffron Buns

When you’re inspired, you become inspiring.” “Before building walls, build a foundation, make sure it’s solid and that it remains solid.” “Never limit your ambitions.” “If you want to shine like a star, care to make others shine like stars.” “Someone’s respect for the environment will likely reflect his truest respect for others.” “Learn to recognize and celebrate your personal milestones. It will trigger positive emotions in you.” “Make peace with your past. You’ll emotionally be more positive. You’ll improve your wisdom. You’re inner sweetness will breathe out more efficiently.” “When you emotionally manage the fact that perfection does not exist and only reaching excellence does, your inner sweetness will breathe efficiently.” “We all have emotional batteries. We are all energy. Your positive energy can help someone else recharge.” “Humans are responsible for nearly all problems and are the solution for everything - Be positively, the solution!” “Be careful what you tolerate in your company, you are teaching levels of the pyramid how to treat your business Culture and Core Values.” “Raising your voice is not an argument.” “Feed positively your roots. As a result, your inner sweetness will breathe efficiently thru your shell.” “Authenticity in the workplace is not define as making yourself difficult to manage – Be positively authentic!” “Be positively the influencer, not the follower.” “Biases can trick us as humans and have a negative impact on our emotions – Be positively curious!” “Never make someone emotionally pay the price because of how you were not able to manage positively your own emotions.” “If you want your team to improve their technical skills, make sure to improve your interpersonal skills first.” “Beware of the individualism culture. If you are in a people management/leadership position, remember the following: IT’S NOT ABOUT YOU!” “Like the roots of a human’s mind, feed social media positively. It will feed a large scale of humans mind!” “Like an upside-down pineapple fruit, the inner sweetness of a company becomes sweeter when you flip upside down the position level pyramid!” “Do not wait for someone to harvest you. Build your own path!” “A leader should trigger positive emotions and it all starts with you!” “Earth is more beautiful than we think – Imagine how splendid it would be if we were all interacting positively on it!” Communication becomes efficient when it’s done we positive emotions – Be positively curious!” “Having excuses for everything is the roadblock of self-awareness and inner growth” “Don’t limit your challenges – rather – Challenge your limits!” “The higher the position level you’re ambitious to reach, the less about you it should be. In life, you’re already at the top, therefore, it starts with you because it is not about you!” “I’m realistically optimistic!” “The pineapple - from all fruits – looks authentic. The great thing about it is no matter its shape – size - high – and color, one thing remains the same: Its inner sweetness! A pineapple = a pineapple. A pineapple = a human” “Often, what we think we know - what we think is - and what we think should are our biggest obstacles in life. Be positively curious!” “Being curious is best practice – Be positive curious, meaning, with positive emotions. Your inner sweetness will be felt with this approach” “Keep it sweet with yourself, not everything is suited for everyone!” “The art of managing with discipline emotional challenges and a sign of a mental strength is when many appreciate what you do in the shadow and in silence, and you still do more than expected.” “Beware of the time is money mindset blind spots, respectful interactions and good social etiquettes are not to be served like an American fast food!” “Look and listen without biases – Be positively curious!

When you’re inspired, you become inspiring.” “Before building walls, build a foundation, make sure it’s solid and that it remains solid.” “Never limit your ambitions.” “If you want to shine like a star, care to make others shine like stars.” “Someone’s respect for the environment will likely reflect his truest respect for others.” “Learn to recognize and celebrate your personal milestones. It will trigger positive emotions in you.” “Make peace with your past. You’ll emotionally be more positive. You’ll improve your wisdom. You’re inner sweetness will breathe out more efficiently.” “When you emotionally manage the fact that perfection does not exist and only reaching excellence does, your inner sweetness will breathe efficiently.” “We all have emotional batteries. We are all energy. Your positive energy can help someone else recharge.” “Humans are responsible for nearly all problems and are the solution for everything - Be positively, the solution!” “Be careful what you tolerate in your company, you are teaching levels of the pyramid how to treat your business Culture and Core Values.” “Raising your voice is not an argument.” “Feed positively your roots. As a result, your inner sweetness will breathe efficiently thru your shell.” “Authenticity in the workplace is not define as making yourself difficult to manage – Be positively authentic!” “Be positively the influencer, not the follower.” “Biases can trick us as humans and have a negative impact on our emotions – Be positively curious!” “Never make someone emotionally pay the price because of how you were not able to manage positively your own emotions.” “If you want your team to improve their technical skills, make sure to improve your interpersonal skills first.” “Beware of the individualism culture. If you are in a people management/leadership position, remember the following: IT’S NOT ABOUT YOU!” “Like the roots of a human’s mind, feed social media positively. It will feed a large scale of humans mind!” “Like an upside-down pineapple fruit, the inner sweetness of a company becomes sweeter when you flip upside down the position level pyramid!” “Do not wait for someone to harvest you. Build your own path!” “A leader should trigger positive emotions and it all starts with you!” “Earth is more beautiful than we think – Imagine how splendid it would be if we were all interacting positively on it!” Communication becomes efficient when it’s done we positive emotions – Be positively curious!” “Having excuses for everything is the roadblock of self-awareness and inner growth” “Don’t limit your challenges – rather – Challenge your limits!” “The higher the position level you’re ambitious to reach, the less about you it should be. In life, you’re already at the top, therefore, it starts with you because it is not about you!” “I’m realistically optimistic!” “The pineapple - from all fruits – looks authentic. The great thing about it is no matter its shape – size - high – and color, one thing remains the same: Its inner sweetness! A pineapple = a pineapple. A pineapple = a human” “Often, what we think we know - what we think is - and what we think should are our biggest obstacles in life. Be positively curious!” “Being curious is best practice – Be positive curious, meaning, with positive emotions. Your inner sweetness will be felt with this approach” “Keep it sweet with yourself, not everything is suited for everyone!” “The art of managing with discipline emotional challenges and a sign of a mental strength is when many appreciate what you do in the shadow and in silence, and you still do more than expected.” “Beware of the time is money mindset blind spots, respectful interactions and good social etiquettes are not to be served like an American fast food!” “Look and listen without biases – Be positively curious!

When you’re inspired, you become inspiring.” “Before building walls, build a foundation, make sure it’s solid and that it remains solid.” “Do the right thing even when no one is watching, not because you have too, but because you can!” “You are who you choose to be!” “The only thing that can’t change in a human’s life is its birth – If you think there’s death -there no death if you have a legacy.” “I will because I can!” “If you want to shine like a star, care to make others shine like stars.” “Someone’s respect for the environment will likely reflect his truest respect for others.” “Learn to recognize and celebrate your personal milestones. It will trigger positive emotions in you.” “Make peace with your past. You’ll emotionally be more positive. You’ll improve your wisdom. You’re inner sweetness will breathe out more efficiently.” “When you emotionally manage the fact that perfection does not exist and only reaching excellence does, your inner sweetness will breathe efficiently.” “We all have emotional batteries. We are all energy. Your positive energy can help someone else recharge.” “Humans are responsible for nearly all problems and are the solution for everything - Be positively, the solution!” “Feed positively your roots. As a result, your inner sweetness will breathe efficiently thru your shell.” “Be positively the influencer, not the follower.” “Never make someone emotionally pay the price because of how you were not able to manage positively your own emotions.” “If you want your team to improve their technical skills, make sure to improve your interpersonal skills first.” “Like the roots of a human’s mind, feed social media positively. It will feed a large scale of humans mind!” “Like an upside-down pineapple fruit, the inner sweetness of a company becomes sweeter when you flip upside down the position level pyramid!” “Do not wait for someone to harvest you. Build your own path!” “Earth is more beautiful than we think – Imagine how splendid it would be if we were all interacting positively on it!” Communication becomes efficient when it’s done we positive emotions – Be positively curious!” “Having excuses for everything is the roadblock of self-awareness and inner growth” “Don’t limit your challenges – rather – Challenge your limits!” “The pineapple - from all fruits – looks authentic. The great thing about it is no matter its shape – size - high – and color, one thing remains the same: Its inner sweetness! A pineapple = a pineapple. A pineapple = a human” “Often, what we think we know - what we think is - and what we think should are our biggest obstacles in life. Be positively curious!” “The higher the position level you’re ambitious to reach, the less about you it should be. In life, you’re already at the top, therefore, it starts with you because it is not about you!” “I’m realistically optimistic!” “Keep it sweet with yourself, not everything is suited for everyone!” “Beware of the time is money mindset blind spots, respectful interactions and good social etiquettes are not to be served like an American fast food!

When you’re inspired, you become inspiring.” “Before building walls, build a foundation, make sure it’s solid and that it remains solid.” “Do the right thing even when no one is watching, not because you have too, but because you can!” “You are who you choose to be!” “The only thing that can’t change in a human’s life is its birth – If you think there’s death -there no death if you have a legacy.” “I will because I can!” “If you want to shine like a star, care to make others shine like stars.” “Someone’s respect for the environment will likely reflect his truest respect for others.” “Learn to recognize and celebrate your personal milestones. It will trigger positive emotions in you.” “Make peace with your past. You’ll emotionally be more positive. You’ll improve your wisdom. You’re inner sweetness will breathe out more efficiently.” “When you emotionally manage the fact that perfection does not exist and only reaching excellence does, your inner sweetness will breathe efficiently.” “We all have emotional batteries. We are all energy. Your positive energy can help someone else recharge.” “Humans are responsible for nearly all problems and are the solution for everything - Be positively, the solution!” “Feed positively your roots. As a result, your inner sweetness will breathe efficiently thru your shell.” “Be positively the influencer, not the follower.” “Never make someone emotionally pay the price because of how you were not able to manage positively your own emotions.” “If you want your team to improve their technical skills, make sure to improve your interpersonal skills first.” “Like the roots of a human’s mind, feed social media positively. It will feed a large scale of humans mind!” “Like an upside-down pineapple fruit, the inner sweetness of a company becomes sweeter when you flip upside down the position level pyramid!” “Do not wait for someone to harvest you. Build your own path!” “Earth is more beautiful than we think – Imagine how splendid it would be if we were all interacting positively on it!” "Communication becomes efficient when it’s done we positive emotions – Be positively curious!” “Having excuses for everything is the roadblock of self-awareness and inner growth” “Don’t limit your challenges – rather – Challenge your limits!” “The pineapple - from all fruits – looks authentic. The great thing about it is no matter its shape – size - high – and color, one thing remains the same: Its inner sweetness! A pineapple = a pineapple. A pineapple = a human” “Often, what we think we know - what we think is - and what we think should are our biggest obstacles in life. Be positively curious!” “The higher the position level you’re ambitious to reach, the less about you it should be. In life, you’re already at the top, therefore, it starts with you because it is not about you!” “I’m realistically optimistic!” “Keep it sweet with yourself, not everything is suited for everyone!” “Beware of the time is money mindset blind spots, respectful interactions and good social etiquettes are not to be served like an American fast food!

Matteo holds up a forkful of fish. "Just take this exquisite bite of fish. The way it plays on your tongue-- the salt, the richness, the luscious texture." Matteo takes his butter knife in his left hand and brushes a mound of pineapple fried rice on his fork. He holds it up in front of him, catching the light of the nearby overhead chandelier. It's like he's an appraiser scrutinizing a gemstone in the light. "And this rice. My oh my, this rice. The perfect complement to the delicately fried fish with its sweet chunks of succulent pineapple and salty bacon." He slaps his free hand on his knee and lets out a throaty chuckle that booms against the dining room walls. "Who would have thought to add bacon as a twist in fried rice?

roast.” She’d picked up a bouquet of evergreens and carnations at the grocery store. The pink and green brightened up the room considerably. “You have to be kidding me!” “No. Uses a tablespoon of espresso powder. Gets the wee ones to eat their vegetables. I put in pineapple, sweet potatoes, green beans, an onion, garlic, and green peppers.

Holmes

The strong urge to give her the biggest hug I possibly could swamped me. But then our entrées came, and sorry, Alice, but they smelled so good I only wanted to hug them. Which I did not do, because then they'd be all over my shirt and not in my mouth. Which was the only place I wanted the beef roll, tender shreds of beef braised in garlic and ginger and soy sauce all chopped up and snuggled tightly inside a flaky, oniony, tender scallion pancake. The effect was something like beef Wellington, but better. Alice and I gobbled it down, using our fingertips to scrape up the last few flakes of pancake in the hot, peppery sauce. Then we turned to the other dish. "Is this... a doughnut sandwich?" Alice asked, cocking her head and blinking. "Yes," I said with relish. Alice's entire face lit up. "Excellent." And it was. From the outside, it looked like any normal glazed doughnut, shiny with hardened sugar and puffy from the heat. But the chef had sliced it down the middle and filled it with the most delightful combination of ingredients: a salty, savory aged prosciutto-like ham that melted in my mouth; little bits of tart, sweet pickled pineapple, leaves of grassy cilantro. Together, when they came into contact with the sweet, fluffy doughnut, everything crashed into a bite that was sugary and crunchy and tart and spicy and bright, so bright.

1 pineapple ½ lemon 250ml coconut milk 60ml water 100g sugar 30g coconut flakes 1 teaspoon ginger ¼ teaspoon vanilla extract Pinch salt

She knew about bundling up against the wicked cold. She knew about Paradise Plums—hard, oval candies, cherry-red on one side, pineapple-yellow on the other. She knew which West Indian markets along Lenox Avenue carried them in tilt-back glass jars on the countertops. She knew how desirable Paradise Plums were to sweet-starved little children, and how important in maintaining discipline on long shopping journeys. She knew exactly how many of the imported goodies could be sucked and rolled around in the mouth before the wicked gum arabic with its acidic british teeth cut through the tongue’s pink coat and raised little red pimples.

The aroma of spices and pineapple melded into a beautifully colorful fragrance in her pineapple-curry fried rice!" The sweet tart of the pineapple and the saltiness of the fried rice spread through the mouth in a wave! It's a similar idea to sweet-and-sour pork, another Chinese dish that uses pineapples. "As a finishing touch, she hollowed out a whole pineapple, poured the fried rice inside its shell and then baked it in the oven. The inside edge of the pineapple shell was even rubbed with salt to prevent too much sweetness from leeching into the rice." "Doing that meant only the fragrance of the dish increased without changing the taste or drying out the rice. Traditional Chinese cooking has taken yet another small step forward with this dish.

She is a pineapple: standing tall, wearing a crown, and sweet on the inside!

Artichokes Avocados Bean sprouts Beans, green Bok choy Broccoli Brussels sprouts Cabbage, green Celery Cucumbers with skin Grapes, green Green peas Kiwi, green Leafy greens Lettuce Limes Melons, honeydew Okra Olives, green Peppers, green Snow peas Watercress Zucchini with skin Red Beets Blood oranges Cabbage, red Cherries Cranberries (fresh or frozen without sugar) Grapefruit, pink or red Grapes, red Onions, red Peppers, red Plums, red Pomegranates Radicchio Radishes Raspberries, red Rhubarb Rooibos tea Strawberries Tomatoes Watermelons Blue/Purple/Black Aronia berries (grown throughout North America and Europe) Black currants Black mulberries Blackberries Blueberries Boysenberries Dates Eggplants Elderberries Figs, purple Grapes, black or purple Huckleberries Kale, purple Marionberries Olives, black Plums, black Prunes Purple heirloom carrots Purple yams or potatoes (remember these are starchy—and these must be pigmented all the way through in order to count in this category) Raisins Raspberries, black Yellow/Orange Apricots Cantaloupe Carrots Ginger root Grapefruit, yellow Kiwi, golden Lemon Mangoes Muskmelons Nectarines Oranges Papayas Peaches Peppers, orange and yellow Persimmons Pineapples Pumpkins Squash, summer and winter Starfruit Sweet potatoes and yams Tangerines Turmeric root

His words washed over her along with his scent. It registered, memory responding. Pineapple. Coconut. Something overly sweet and tropical. She knew immediately who he was.

You mean, if I say I want the cheesiest pizza, where they fill the inside of the crust with cheese, and top it with jalapeños and pineapples, you’d eat that with me?” He grimaces. “I should have known you were one of those people who liked sweet shit on pizza.” I scoot closer to him, pressing my chest against his. “How dare you call me people. It’s very condescending. And you, Mr. My-Body-Is-My-Temple, wouldn’t know good pizza if it landed in your mouth.” He smiles down at me, his eyes smoldering. “I’d like to have something in my mouth, and while it’s another five-letter-word that starts with p, it certainly doesn’t end with an a.

Once the city limit is moved, I’ll order a pepperoni-and-pineapple pizza and listen to your gramps tell embarrassing stories about you.” “Pineapple? On pizza?” Miller shakes his head in mock disappointment. “You aren’t welcome here anymore.” I walk down the steps, skipping the rotted one again. When I’m safe on the grass, I turn around. “You can’t dictate who I get to be friends with. And pineapple on pizza is delicious. It’s the perfect combination of sweet and salty.

Because the people who like pineapple in sweet and sour pork may be in a minority, but they don’t just like it, they’re crazy about it. It’s a question of passion. The majority may not accept something, but as long as there are some who do, the existence of that thing – whatever it may be – is protected. I like it,’ she adds, ‘pineapple in sweet and sour pork, that is. And the picture you drew.

You're sweet," she said. "Prickly, but sweet. In an acidic sort of way. Like...like a pineapple." Despite myself, the corner of my mouth twisted. "A pineapple?" What a ridiculous word. Knowing her, she probably made it up.

She told them about the mini-cupcakes she'd been asked to provide for a christening. "I'm going to introduce them into the shop, maybe three days a week, see how they sell. They're fiddly, but there's a better markup on them." She described a new variety she was trying out in the regular size. "Pineapple-mango. I'm calling it Tropical Delight.

Tahitians don’t chase happiness. Happiness comes naturally to them. You only need to see them in the water, with a beer in their hand, splashing each other or waving to every stranger they see on the road, to know this. Happiness is in the air: in every hibiscus flower that opens early in the morning, in the sweet aroma of the pineapple plantations, in the smile of the people lolling around idly, resting slothfully in the warm breeze that ruffles the surface of the lagoon.

If Olivia was like a decadent chocolate-covered strawberry, and Portia a pineapple-and-spice hummingbird cupcake, then Cordelia was peanut butter brittle, still sweet, though with something more substantial added by way of peanuts, but unbendable.

Consume in limited quantities Non-cheese dairy—milk, cottage cheese, yogurt, butter Fruit—Berries are the best: blueberries, raspberries, blackberries, strawberries, cranberries, and cherries. Be careful of the most sugary fruits, including pineapple, papaya, mango, and banana. Avoid dried fruit, especially figs and dates, due to the excessive sugar content. Whole corn (not to be confused with cornmeal or cornstarch, which should be avoided) Fruit juices Nonwheat, nongluten grains—quinoa, millet, sorghum, teff, amaranth, buckwheat, rice (brown and white), oats, wild rice Legumes—black beans, kidney beans, butter beans, Spanish beans, lima beans; lentils; chickpeas; potatoes (white and red), yams, sweet potatoes Soy products—tofu, tempeh, miso, natto; edamame, soybeans

By the time I get home, I will have grimaced through 26 sets of traffic lights and acquired the following: a hefty wood-carving of a horse; a censored girlie calendar; an inflatable Power Ranger; a chess set; nine boiled sweets; two slices of salted pineapple; a fake Rolex; three kretek cigarettes and a blowpipe.

1. Classic Pine-Mint Smoothie This recipe is indeed a classic. Simple and reliably delicious and good for a newbie to green smoothies. Two cups is a lot of pineapple so it’s best to use a sweet(ish) one. If it’s too acid or sour then add more leaves and some sweetener. You could add dried figs or apricots or soft dates. See notes on the pages just before the recipes. 1 cup water 2 cups pineapple (fresh or frozen) 1 avocado 1 cup mint leaves 1 cup of spinach leaves or other mild green Ice and extra water to get to your desired temperature and consistency.

GOODIE FUDGE 1 cup golden raisins (or any other dried fruit that you prefer, cut in raisin-sized pieces)*** 2 cups miniature marshmallows (I used Kraft Jet-Puffed) 1 cup chopped salted pecans (measure after chopping) ¾ cup powdered (confectioners) sugar (pack it down in the cup when you measure it) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) ½ cup white corn syrup (I used Karo) 12-ounce package semi-sweet chocolate chips (2 cups) 2 teaspoons vanilla extract ***—I’ve used dried cherries, chopped dried apricots, and dried peaches in this fudge. They were all delicious and I think I’ll try dried blueberries next. Lisa makes it with chopped dried pineapple for Herb because he loves pineapple. Prepare your pan. Line a 9-inch by 13-inch cake pan with heavy-duty aluminum foil. Make sure you tuck the foil into the corners and leave a flap all the way around the sides. (The reason you do this is for easy removal once the fudge has set.) Spray the foil with Pam or another nonstick cooking spray. Sprinkle the raisins (or the other cut-up dried fruit you’ve used) over the bottom of the foil-lined cake pan. Sprinkle the miniature marshmallows over the fruit. Sprinkle the chopped pecans over that. Set the pan near the stovetop and get ready to make your fudge. Measure out the powdered sugar and place it in a bowl near the stove. You need it handy because you’re going to add it all at once. Melt the butter together with the corn syrup in a medium-sized saucepan over low heat. Add the chocolate chips and stir constantly until they’re melted and smooth. Remove the saucepan from the heat and add the vanilla. Be careful because it may sputter. Stir in the powdered sugar all at once and continue stirring until the mixture in the pan is smooth. Working quickly, spoon (or just pour if you can) the fudge you’ve made out of the saucepan and into the cake pan. Spread the fudge out as evenly as you can and stick it into the refrigerator to cool. Once the fudge has hardened, pull the foil with the fudge from your still-clean cake pan. Pull the foil down the sides and cut your Goodie Fudge into bite-sized pieces. Store in a cool place. Yield: 48 or more bite-sized pieces, depending on how large your bite is.

pineapple 1 banana 200g dark chocolate 100ml golden rum 4 tablespoons shredded coconut 2-3 tablespoons honey ½ lemon

pineapple 1 banana 200g dark chocolate 100ml golden rum 4 tablespoons shredded coconut 2-3 tablespoons honey

a three-day pineapple diet because it would clean us out – “worms and all.” While pineapples are deliciously sweet, they are very acidic. By the third day of a pineapple-only diet, my sore mouth burned with every bite. And we dared not eat anything but pineapple, because Dad wouldn’t stand for it. At the time, it was NO laughing matter, but now I admit, it gives me a chuckle.

I still imagine Mr. Kim's and Mr. Yoon's children, lonely for their fathers, gratefully eating whatever was brought home to them, our overripe and almost rotten mangoes, our papayas, kiwis, pineapples, those exotic tastes of their wondrous new country, this joyful fruit now too soft and too sweet for those of us who knew better, us near natives, us earlier Americans.

Gladys loved Mama's red devil cake with chocolate icing, but what I always begged her to fix for my birthday was her rich hummingbird cake with pineapple and bananas and pecans and a real sweet cream cheese icing. Daddy adored that cake too, and I can still hear him telling me before he'd go to work to be sure and cut him a thick slice and wrap it in plastic and put it in the fridge for him. To this day, I don't know how the cake got its crazy name, and when I finally asked Mama not long ago if she knew, all she did was twist her mouth and frown the way she does when she's exasperated, and tell me not to ask dumb questions, then say, "maybe it's because hummingbirds love red sugar water and the nectar in flowers and anything else sweet. But I can tell you one thing, and that's that I'm not about to put a cake outside to see if hummingbirds'll peck at it.

The dessert plates were arranged with delicate biscuits and pineapple cream served in cunning little glazed pots. Sir Ross introduced a new topic of conversation concerning some recently proposed amendments to the Poor Law, which both he and Gentry supported. Surprisingly, Sophia offered her own opinions on the subject, and the men listened attentively. Lottie tried to conceal her astonishment, for she had been taught for years that a proper woman should never express her opinions in mixed company. Certainly she should say nothing about politics, an inflammatory subject that only men were qualified to debate. And yet here was a man as distinguished as Sir Ross seeming to find nothing wrong in his wife's speaking her mind. Nor did Gentry seem displeased by his sister's outspokenness. Perhaps Gentry would allow her the same freedom. With that pleasant thought in her mind, Lottie consumed her pineapple cream, a rich, silky custard with a tangy flavor. Upon reaching the bottom of the pot, she thought longingly of how nice it would be to have another. However, good manners and the fear of appearing gluttonous made it unthinkable to request seconds. Noticing the wistful glance Lottie gave her empty dish, Gentry laughed softly and slid his own untouched dessert to her plate. "You have even more of a taste for sweets than little Amelia," he murmured in her ear. His warm breath caused the hair on the back of her neck to rise. "We didn't have desserts at school," she said with a sheepish smile. He took his napkin and dabbed gently at the corner of her mouth. "I can see that I'll have a devil of a time trying to compensate for all the things you were deprived of. I suppose you'll want sweets with every meal now." Pausing in the act of lifting her spoon, Lottie stared into the warm blue eyes so close to hers, and suddenly she felt wreathed in heat. Ridiculous, that all he had to do was speak with that caressing note in his voice, and she could be so thoroughly undone.

Sophie's ability to create things in the kitchen was unlike anything I had ever seen. It was a skill that came naturally, an innate knowledge that only she possessed, with an end result that was nothing short of magnificent. In the span of half a day, the blue kitchen counter would be covered with whole vanilla cakes, the edges moist and slightly crumbling, bowls of fudge frosting accented with a splash of espresso, zucchini bread studded with pineapple and carrots and walnuts, even peanut brittle made with a combination of brown sugar and toffee. She created everything from scratch; each recipe an original, tried again and again until the proportions were perfect.

human liver cells in in vitro studies.65 A single confirmatory clinical (human) trial has been published in which a purple sweet potato concoction successfully dampened liver inflammation better than a placebo.66 When it came to suppressing the growth of human liver cancer cells in a petri dish,67 cranberries beat out the other most common fruits in the United States: apples, bananas, grapefruits, grapes, lemons, oranges, peaches, pears, pineapples, and strawberries. Other studies have found that cranberries are also effective in vitro

Home Cooking: The Comforts of Old Family Favorites." Easy. Baked macaroni and cheese with crunchy bread crumbs on top; simple mashed potatoes with no garlic and lots of cream and butter; meatloaf with sage and a sweet tomato sauce topping. Not that I experienced these things in my house growing up, but these are the foods everyone thinks of as old family favorites, only improved. If nothing else, my job is to create a dreamlike state for readers in which they feel that everything will be all right if only they find just the right recipe to bring their kids back to the table, seduce their husbands into loving them again, making their friends and neighbors envious. I'm tapping my keyboard, thinking, what else?, when it hits me like a soft thud in the chest. I want to write about my family's favorites, the strange foods that comforted us in tense moments around the dinner table. Mom's Midwestern "hot dish": layers of browned hamburger, canned vegetable soup, canned sliced potatoes, topped with canned cream of mushroom soup. I haven't tasted it in years. Her lime Jell-O salad with cottage cheese, walnuts, and canned pineapple, her potato salad with French dressing instead of mayo. I have a craving, too, for Dad's grilling marinade. "Shecret Shauce" he called it in those rare moments of levity when he'd perform the one culinary task he was willing to do. I'd lean shyly against the counter and watch as he poured ingredients into a rectangular cake pan. Vegetable oil, soy sauce, garlic powder, salt and pepper, and then he'd finish it off with the secret ingredient: a can of fruit cocktail. Somehow the sweetness of the syrup was perfect against the salty soy and the biting garlic. Everything he cooked on the grill, save hamburgers and hot dogs, first bathed in this marinade overnight in the refrigerator. Rump roasts, pork chops, chicken legs all seemed more exotic this way, and dinner guests raved at Dad's genius on the grill. They were never the wiser to the secret of his sauce because the fruit bits had been safely washed into the garbage disposal.

There was also a peculiarly Japanese adaptation of things foreign. I first noticed this one rainy November evening when I stopped by Rub-a-Dub, a funky reggae watering hole located near the Pontocho, the city's former red-light district now known for its restaurants, bars, and geisha teahouses. After ordering one of the bar's famous daiquiris, I anticipated receiving an American-style rum-in-your-face daiquiri with an explosive citrus pucker. Instead, I was handed a delicate fruity drink that tasted more like a melted lime Popsicle. Over time I noticed other items had been similarly adapted. McDonald's offered hamburgers with sliced pineapple and ham to satisfy Japanese women's notorious sweet tooth. "Authentic" Italian restaurants topped their tomato-seafood linguini with thin strands of nori seaweed, instead of grated Parmesan. And slim triangles of "real" New York-style chizu-keki (cheesu-cakey) in dessert shops tasted like cream cheese-sweetened air.

The Clean Fifteen In addition, The Environmental Working Group also has a list called “The Clean Fifteen,” which includes produce that has tested as low in pesticides. They are: #1. Avocados #2. Sweet corn (but remember, this is a GMO food, unless marked “certified organic”) #3. Pineapples #4. Cabbage #5. Frozen sweet peas #6. Onions #7. Asparagus #8. Mangoes # 9. Papayas (but these are GMO, unless marked “certified organic”) #10. Kiwis #11. Eggplant #12. Grapefruit #13. Cantaloupe #14. Cauliflower #15. Sweet potatoes

And then he flew home and cooked his mother and brothers a resplendent turkey dinner, with sausage stuffing, maple-glazed sweet potatoes, and a chutney made with peaches, pears, pineapple, and a dash of curry.

Right now I should be making fish ten different ways or experimenting with rutabagas and turnips, but they'll just have to wait. I've melted butter- real honest-to-God butter- in the skillet, stirred in brown sugar to caramelize. Fresh, juicy pineapple rings- not from a can- encircle not maraschino cherries but lovely candied cherries from Nob Hill Grocers. When the fruit has browned slightly, I pour the sweet, dense batter over it, slide the pan into the oven, set the timer, and peel, dice, and brine the potatoes for tonight. I've glazed the precooked ham so it can just heat in Benny's oven.

AUNT KITTY’S JAMAICAN RUM BALLS DO NOT preheat oven—these don’t require baking! 4 cups finely crushed vanilla wafers (a 12-ounce box is about 2½ cups crushed—measure after crushing) 1 cup chopped nuts (measure after chopping—I use pecans, but that’s because I really like them—I’ve also used macadamia nuts, walnuts, and cashews) ½ cup Karo syrup (the clear white kind) ½ cup excellent rum (or excellent whiskey, or excellent whatever) 2 Tablespoons Nestle’s sweet dry cocoa (I’m going to use Ghirardelli’s sweet cocoa with ground chocolate the next time I make them) 1 Tablespoon strong coffee (brewed—liquid) COATING: Dry cocoa Powdered (confectioner’s) sugar Chocolate sprinkles Crush the vanilla wafers in a food processor, or put them in a plastic bag and crush them with a rolling pin. Measure them and pour them into a mixing bowl. Chop the nuts finely with a food processor, or with your knife. Measure them and add those. Mix in the Karo syrup, rum (or substitute), sweet dry cocoa, and strong coffee. Stir until thoroughly blended. Rub your hands with powdered sugar. Make small balls, large enough to fit into a paper bonbon cup. Dip the balls in cocoa, or powdered sugar, or chocolate sprinkles to coat them. Do some of each and arrange them on a plate—very pretty. Refrigerate these until you serve them. They should last for at least a month in the refrigerator. (I’ve never been able to put this to the test, because every time I make them, they’re gone within a week.) Yield: At least 5 dozen, depending on how large you roll the balls. Aunt Kitty’s Jamaican Rum Balls make great gifts when they’re packaged like fine candy. Most cake decorating stores stock a variety of frilly bonbon cups and decorative candy boxes for you to use. To make these nonalcoholic, use fruit juice in place of the rum. This should work just fine, but make sure you refrigerate them and eat them within a week. You’ll have to change the name to “No Rum Balls,” but that’s okay. Choose a fruit juice that’ll go well with the chocolate, like peach, orange, or pineapple. Note: I’ve always wanted to try these dipped in melted chocolate. I bet they’d be fantastic!

Korean pizza was, and still is if you look for it, the stuff of Italian nightmares. Bulgogi, wasabi, sweet tomato sauce, gochujang (고추장, Korea’s potent red pepper paste), cream cheese, raisins, nuts, cheap canned pineapple, strawberries, kimchi, and potatoes . . . All these are legitimate Korean pizza toppings.

peoples that made up the Meso-American empires had orchards full of avocados, coconuts, papayas, pineapples, prickly pears and a long list of others whose names don’t ring familiar in our ears. Their farms grew the father of our red tomato and a little green husk “tomato”; there were chiles, manioc, sweet potatoes, four kinds of squash, peanuts and at least five major strains of beans. Epazote was the herb of preference (as it is today), and there were huge quantities of amaranth and chia seeds to make into

I’ve never had just pineapple, it’s always accompanied by ham or pepperoni, but I’m not opposed to this. It’s sweet, and the side of barbeque sauce is a nice surprise.