#Luna E Pecorelle #clouds

Skiing in Italy, with the Snow Dept Bologna University #fun #ski #mountan #Italy #plandecorones #beautifuldays

Walt Whitman "I sing the body electric"

I have perceiv’d that to be with those I like is enough, To stop in company with the rest at evening is enough, To be surrounded by beautiful, curious, breathing, laughing flesh is enough, To pass among them or touch any one, or rest my arm ever so lightly round his or her neck for a moment, what is this then? I do not ask any more delight, I swim in it as in a sea.

Wolf Moon by Miguel Aviles

Strawberry Macaron Ice Cream Sandwiches Recipe [750*415] | More?

Why Carrots Taste Sweeter In Winter

UCLA’s Liz Roth-Johnson explains why carrots have more sugar when it’s cold outside.

Because plants are immobile, they must develop defense techniques against predators and the severe cold in winter. For example, carrots have developed the physiological response of increasing their sugar content when it’s cold outside. This helps stop ice crystal formations and prevents damage to the carrot’s cells.

Frost can do a lot of damage to a plant cell. It can squeeze and rupture the cells until they are completely demolished. But in some cases, the plant’s defense mechanism means a tastier vegetable for us to eat. When a carrot defends itself from frost, we get the benefit of enjoying sweeter carrots all winter long.  

Flavor of the Month: Ginger

One rhizome, many tastes.

Fresh ginger gets its pungency and aroma from the flavor compound, gingerol. Chemically altering gingerol ends up tweaking ginger’s flavor profile, which helps give ginger its flavor versatility.

Heating a ginger rhizome causes gingerol to undergo a reverse aldol reaction, transforming it to zingerone, a molecule that is completely absent in fresh ginger. Like gingerol, zingerone is responsible for the pungency of cooked ginger, but it also lends a sweeter note to the flavor.

Drying a piece of ginger triggers a dehydration reaction, changing gingerol to shogaol. Shogaol is twice as spicy as gingerol. Read more…

Photo Credit: Jim Lightfoot (112095551@N02/Flickr)

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It’s the Great Pumpkin, Charlie Brown (1966)

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