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Open grown, no pruning... Fruit and leaves... Closeup... Inside looks like a disaster, but tastes a bit like mango... The seed. I /think/ it's usually two, but this had one...

Chinese dogwoods are starting to fruit. They aren't quite ready, but I got a few Friday that were close enough, and tasted good.

I wonder what's in sea water? It would be fun to use while camping or something, but I think I'd want to test it before I made regular use a habit.

I've heard this before, and I'm curious, but I think "Dunno bout that shit". Interested in hearing how you make out with it. The theory is feasible, but I also hear of people developing debilitating allergies working with wood stuff from sustained exposure. IOW, it gets worse over time. Seems...

How do you filet a crab? :^P Dumb question, but what kind of fish?

Interesting. What's the texture like? Seems like it could be like sushi ginger, and that would be pretty good.

Fries get Tabasco or malt vinegar. OldBay is nice sometimes also.

Smoked food isn't the best for you, but it preserves it, and tastes good. Nothing is really good for you, so you might as well enjoy life. Everything is an adaptation against a hostile environment, and evolution only "guarantees" enough time to reproduce. Everything else is bonus time.

That looks delicious. I love smoked salmon. It comes from Alaska, but it's in mylar pouches, not homemade.

Cherries are done here as of a few weeks ago. My main tree died a few years ago, but I still have some the birds planted. They get tiny little cherries on them. Not really worth picking and saving, but it's still good standing under the tree and just eating them. I need to spend some time...

I have a compost pile, but I don't grow anything. My main motivation is reducing waste trucking my stuff somewhere to sit in a hole and do nothing. I just add to the top. If I were interested in really using it, it should be turned every so often.

I can get the cans open all by myself :^D I don't do much of anything. Wild berries in season, spruce tips in the spring, and juniper berries is about it. I've been meaning to make better use of the spring garlic mustard. I certainly get enough of it, but I just eat some as I walk by.