Tag Archives: Meijer

A Gander at the Inside of My Grander/Vitamin D News

14 Aug Completed Tuna Salad Sandwich

I wanted to post this yesterday but I was too tired. I’ve been working out every day now but that’s a whole other post for when I have more time!

I’ll get right to it: the taste of my Grander (Heirloom) tomato! It was dense, it was juicy, it was mild, it had few seeds, the skin was not tough….I loved it!  I think it would make great tomato sauce and from the looks of the vine and all the tomatoes, I will be able to do just that.

I decided to make my mother’s recipe of tuna, celery, hard-boiled egg, and mayo salad sandwich to showcase my Heirloom tomato. First, chop up a stalk of celery.

Celery Chopped

Celery Chopped

Chop up a hard-boiled egg.

Hard-Boiled Egg Chopped

Egg Chopped

Chop (or mash) a can of Starkist Select Low Sodium Chunk Light in Water tuna.

Low Sodium Tuna Chopped

Low Sodium Tuna Chopped

Why this particular variety of tuna?

Starkist Selects Chunk Light Tuna in Water-Low Sodium

Starkist Selects Chunk Light Tuna in Water-Low Sodium

It contains Vitamin D – 15% of your DV per serving or two ounces. (More about this below.)

Add your favorite mayonnaise. I like Kraft with Olive Oil but I also like the low calorie mayo too. Add two tablespoons and stir well.

I don’t add anything else because the tuna is salty even though it is low sodium and the yolk of the egg contains sodium. I don’t want to push my sodium limits.

Next, get two slices of Brownberry Health Nut bread.

Brownberry Health Nut Bread

Brownberry Health Nut Bread

Why? Each slice of this bread has 10% of your DV of Vitamin D.

Health Nut Bread Nutritional Facts

Health Nut Bread Nutritional Facts

Recently I was told by my doctor that a blood test showed that I was low in Vitamin D. I showed 28 when a normal reading would be 50. My doctor wants me to be at 70! She prescribed a supplement AND a multi-vitamin. If you know anything about me, you know that I don’t like to take pills of any kind unless it’s absolutely necessary. I think what she prescribed was overkill AND I would have preferred if she tried to coach me into making changes to my diet to get the Vitamin D I needed. So, I made the changes myself and did not take the supplements or multi-vitamin pills.

I drink almond milk with Vitamin D, orange juice with Vitamin D, eat Total cereal with Vitamin D, tuna, salmon, sardines, Smart Balance Buttery Spread with Olive Oil, Eggland’s Best Eggs, Brownberry Health Nut bread, Ronzoni Smart Taste Pasta, Shiitake mushrooms, Yoplait Greek 100 Fat-free Tropical Fruit yogurt, also Vanilla, Peach, and other flavors, non-fat dry milk….these all contain Vitamin D and I rotate them into my diet so that at the end of each day, I have had my daily requirement of Vitamin D.  *This list of Vitamin D foods will continuously be updated as I learn about foods that contain the vitamin.

Too much Vitamin D can be LETHAL! Not enough Vitamin D can cause rickets and soft bones. Vitamin D is needed to promote bone growth. Vitamin D deficiency has been linked to breast cancer, colon cancer and more maladies. We hear a lot about calcium, but Vitamin D is just as important.

Bread makers asked for permission to add a vitamin D yeast to their breads so that they could list Vitamin D in their ingredients. They were given the OK. I had to look through 20 loaves of bread at Meijer to find this one loaf of bread with Vitamin D! I even asked the bread deliverer and he had never heard of bread with Vitamin D and said he would ask his boss. Too late, I already found one but I’m sure there are more out there! If you find another brand of bread with Vitamin D, please let me and my readers know! Thanks!

OK, I reviewed the Heirloom tomato, it’s time to review the Brownberry Health Nut bread. It was bland. Next time I’ll toast it to see if that helps. The next day I made the same sandwich with the leftover tuna-egg salad and Heirloom tomato on Rye bread. What a world of difference! It tasted better but of course I didn’t get the Vitamin D from the Rye bread.

Here are the results of my bread, tuna-egg salad sandwich:

Heirloom Tomato Slice

Heirloom Tomato Slice

The tomato slice covers the entire slice of bread!

Tuna Salad Open-faced

Tuna Salad Open-faced

There is plenty of tuna-egg salad to pile on thickly.

Completed Tuna Salad Sandwich

Completed Tuna Salad Sandwich

In case you’re wondering what the greenery is in my sandwich, it’s escarole. As I said in another post, I love escarole and use it in sandwiches.

This is a nutritious, high protein lunch that helps you get your Vitamin D. It was good! Try it!

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It’s A Grander!

11 Aug Heirloom Tomato - 14.5 oz

OK, a Grander is a big sailfish and I’m talking about my tomato so I exaggerated a little.

Just a quick post since it’s already past 8:00 pm. Where did the day go? I had visions of writing so many things in this post and/or writing multiple posts and now I’m pushing it to write just this one since I have 4 clean loads of laundry on my bed waiting to be sorted and put away.

Back to my Grander. This summer I decided to plant heirloom tomatoes. I bought just one heirloom plant from Meijer. These things took off like gangbusters! I have never seen a tomato plant be so energetic. I did fertilize it a lot but I fertilized all my other tomato plants too and they haven’t run rampant on me like this one although they look healthy and productive.

Enough talk, here’s a photo. This was the first tomato to fruit from this plant. You should see the main stem! I’m going to have a heck of a time pulling it out of the ground when the season is over.

See, I’m just a frustrated writer who wants to write. Shut up Marcy and show them the tomato already! OK!

Heirloom Tomato - 14.5 oz

Heirloom Tomato – 14.5 oz

This is the biggest tomato I have ever grown! I’m getting a good yield from this plant and it’s barely mid-August. I haven’t tasted it yet. I plucked it because I didn’t want to take the chance that it might fall off and be eaten by bugs. I’ll let you know how it tastes.

Tomorrow tuna and egg salad sandwich with escarole leaves and fat slices of this tomato on rye. I promise to eat a slice on the side, lightly salted so as not to take anything away from the taste. Please heirloom tomato, don’t disappoint!

One of the big differences with heirloom tomatoes is that they are not as disease resistant as other hybrid tomato plants. Hybrid tomatoes generally have an inbred resistance to tobacco mosaic disease, but heirlooms don’t. Heirlooms are plants with seeds that have been handed down from generation to generation, just like heirloom jewelry and furniture! Heirloom tomato plants are known to have a flavor that is complex and rich. My mouth is watering! If it’s as good as it’s cracked up to be, I will be planting it from now on – inbred disease resistance be damned! I favor flavor!

OK, I’m off to watch TV whilst I fold and put away all my laundry. No rest for the weary! Cheerio!

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New Food Friday – Ataulfo Mango Curd

21 Jun Mango Curd2

I’m a fan of chef Rachel Allen and recently she prepared a dish called Lemon Curd on her PBS show.  It looked delicious and as I tried to google the recipe, I came across someone else’s recipe for Mango curd. Since I already had a couple of mangoes in the house, I decided to make the mango curd instead. And that’s what led me to this Friday’s New Food Friday.

Mango Trees

Mango Trees (sxc.hu/asifthebes)

I think the more popular mangos are the pretty red and green ones but my local Meijer also stocks the smaller, yellow Ataulfo mangoes. Don’t overlook these because they are small. In actuality, there is more meat to pit ratio. In my experience there is no taste difference and they ripen better.

Mango Branch sxc.hu sonnyleon 482816

Mango Branch (sxc.hu sonnyleon )

This is what the finished curd looks like. It’s a pretty yellow color and creamy. To me, the curd tastes like a cross between a pineapple and a lemon cream.

Mango Curd3

Mango Curd

It keeps in the fridge for a couple of weeks, maybe more.

Mango Curd Closeup

Mango Curd Closeup

I like mango curd on blueberry bagels for breakfast but you can spread it on toast, English muffins, scones, the possibilities are endless.

Mango Curd on Blueberry Bagel

Mango Curd on Blueberry Bagel

Store bought lemon or mango curd is expensive and they don’t always have the best ingredients in them. I’ve seen some jars go for over $7.00.  Some jar ingredients don’t even contain egg yolks, a key ingredient in mango curd or most curds. The egg yolk is what helps to make the curd a good, nutritious breakfast food.

As with most recipes, the ingredients can vary. Some people add lime juice. I made mine with lemon juice.

2 ripe Ataulfo mangoes

3 tablespoons fresh lemon juice

1/2 cup sugar

4 large egg yolks

4 tablespoons butter cut into pieces

pinch salt (if you are using salted butter, omit salt)

Wash then peel the mangoes  cut into pieces and scrape all the fruit off the pit using every last drop. Add the lemon juice, the sugar, the salt if you are using it, and blend in a food processor. I used my immersion blender and the carafe it came with. Puree. 

Now add the egg yolks and purée 15 seconds longer. The recipe I used (from Epicurious) said to strain the ingredients through a sieve. I didn’t see any need for this but it’s up to you.

Pour pureed ingredients into a bowl and place the bowl on top of a pan of simmering water. DON’T LET THE WATER TOUCH THE BOTTOM OF THE BOWL. Wisk or stir (I stirred) until thickened, about 10 minutes or until a thermometer reaches 170 F degrees. Remove the bowl from the pan and stir in butter, one piece at a time.

You can cover the curd with plastic wrap so a “skin” doesn’t form on top. I let mine cool and then poured it into a jar, let it cool some more, then screwed a lid on and put in the fridge. When it cooled, some water had formed on the lid and I wiped the water off. 

I saved my egg whites in canning jars and froze them. I will use them for baking breads to give them a nice shine. If you do this, allow the egg whites to defrost completely in the fridge. You could also make a white omelet with the egg whites.

I hope you try this.  You use fresh fruit, fresh egg yolks, and fresh butter. It’s delicious, nutritious, and avoids all the preservatives and other unpronounceable ingredients in store-bought curd. 

Once you try this, you will want to make other curds. I know I do!

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New Food Friday – Kimchi or Kimchee or gimchi

17 May sxc.hu hobbesyeo Korean Dishes

As it sometimes happens, I was looking for something at my local Meijer and found something else instead. That is how I came upon Kimchi. At one point, it seemed I was hearing so much about Kimchi that I wanted to try it. So now you know why this Friday’s post is all about Kimchi. Kimchi is a food product popular in Korea.

sxc.hu winchild Kwang Reung National Park Korea

Kwang Reung National Park Korea (sxc.hu/ winchild)

I first heard about Kimchi on the PBS cooking show, The Kimchi Chronicles. Hugh Jackman starred in the first two episodes along with Marja (Allen) Vongerichten and Jean-Georges Vongerichten, a world-renowned chef. 

Don’t let Marja’s last name fool you. She is Korean. She was born of a Korean mother and a GI. At the age of three, she was put up for adoption and raised by an American mother in Virginia.  When she was 19, she reunited with her birth mother. In this reunion, she took many trips with her Korean family to Korea.

sxc.hu fliku Gwanghwamun Palace

Gwanghwamun Palace Seoul, Korea   (sxc.hu/fliku)

Those first episodes with Hugh Jackman were confusing to me. I couldn’t figure out whose show it was. I thought it was Jackman’s show. After the first few episodes, Jackman wasn’t there anymore so I assumed it was Marja’s show. But I wasn’t sure if she had any culinary background yet she seemed to be dominating the show.

sxc.hu vancanjay Korean Dancers

Korean Dancers   (sxc.hu/vancanjay)

In any event, I muddled through the confusion to find a new food: Kimchi.

When I spotted the jars of Kimchi at my local Meijer, there were two varieties: mild and hot. With the little knowledge I had of Kimchi from the show, I knew that the mild was going to be hot enough, so I opted for the mild Kimchi.

Mild Kimchee

Mild Kimchee

As it turned out, the further down I got in the jar, the hotter the Kimchi seemed to be. The spices had settled.

So what is Kimchi? Kimchi is fermented cabbage. It is very similar to sauerkraut and has a similar “crunch” factor. It’s made with Napa Cabbage and there is a distinct red broth surrounding the very packed-down cabbage made from red chili peppers.

Kimchee Ingredients

Kimchee Ingredients

I’d like to show you what was in the jar but I ate it all, sorry.

Gimchi, a very common side dish in Korea

Gimchi, a very common side dish in Korea (Photo credit: Wikipedia)

I was eager to taste this Kimchi although looking at it in the jar was not an appetizing sight. I wondered what I had gotten myself into! I stabbed some with my fork and tasted a bite. I didn’t care for it at first. I thought it was going to give me terrible indigestion, but that never happened.

Every day I would take a forkful and surprisingly, I began to like it. However, I won’t be running back to Meijer to buy another jar anytime soon but if someone served it to me, I would eat it without hesitation. But some people can’t turn off their desire for Kimchi.

Koreans for example, are obsessed with Kimchi. They even have a Kimchi museum.

Kimchi Field Museum in Seoul, Korea

Kimchi Field Museum in Seoul, Korea (Photo credit: Wikipedia)

Korean families own special refrigerators designed to maintain the “optimal temperature for the stinky vegetables’ fermentation and preservation” and South Korean scientists spent years developing a recipe for a bacteria-free “space kimchi” to accompany their first citizen’s visit to the international space station.

When Koreans have their pictures taken, they don’t say “cheese” they say, “Kimchee!”

Claims about the nutritional benefits of Kimchi vary. Below are the Nutritional Facts from the Sun Yum jar.

Kimchee Nutrition Facts

Kimchee Nutrition Facts Click to Enlarge

I would think it would have some benefits because it is fermented but I found conflicting evidence about its health benefits, particularly when it comes to cancer.

According to health.com, Kimchee contains vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. It is served at every meal in Korea and, as it is high in fiber and low in fat, it helps to keep Koreans out of the obesity statistics. Some studies show that there are compounds in Kimchee that may prevent cancer.

On the other hand, some scientists have identified some potential carcinogens in the food and that there is evidence that Kimchee might increase the risk of stomach cancer.  Some doctors suggest that kimchi is fine when eaten in moderation, along with a regular diet of fresh fruits and vegetables.

Koreans eat 40 pounds per year per person. That sounds like a lot to me. If you check the cancer statistics for Korea, you will find that stomach cancer is among the 5 leading causes of cancer death for both men and women.

sxc.hu ychi Escalators in Electronics Department Store in Seoul

Escalators in Electronics Department Store in Seoul, Korea   (sxc.hu/ychi)

If you are willing to try Kimchee, look for it in the refrigerated section of your grocer’s supermarket. I found mine where they keep the tofu, bean sprouts, and ready-made egg roll wrappers.

As far as the Korean photos in this post, I selected photos that showed the traditional Korea and the more modern Korea. I hope you enjoyed them.

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New Food Friday – Meyer Lemons

19 Apr Meyer Lemon Sliced

Although I was sad to have to postpone New Food Friday, in hindsight, it turned out for the best. Preparing for my talk on blogtalkradio took more effort than I realized when I agreed to be a guest on the show. I thought I wouldn’t have enough to say. It turned out that I ran out of time and couldn’t finish what I had to say! Who knew? It was an interesting experience and fun to talk to Marilyn and Tatiana. I wish we could have chatted more.

Just to catch up, I’ve gotten a lot done in the short time I skipped New Food Friday. I dug up my garden in preparation for my new plants. What I usually do is collect all the leaves that huddle in a corner of my house and bury them in holes I dig in the garden once the weather turns warmer. This aerates the soil, feeds the plants as the leaves decompose, and eliminates the need to bag them, having to use plastic bags in the process. It’s a win-win.

I also got a car repair taken care of which included getting reimbursed and having to go to another repair shop to diagnose and fix the things that were botched up. I may be writing a post about it soon.

Since my lawn mower died and I tried fixing it myself to no avail,(it’s an electric push mower), I tried to get someone to fix it. Two repair places declined!  I had no alternative than to buy a new one. This is another story that deserves its own post because a police officer was involved! I kid you not. So much for my boring life! NOT!

So, without further ado, let’s discuss my experience with Meyer Lemons which is what brings me to this New Food Friday. One of my favorite drinks is lemonade, especially during the summer when I’ve just finished mowing the lawn. I’ve always used regular lemons for this drink until I spotted some Meyer Lemons on a visit to Wal-Mart while I was looking for lactose-free yogurt which they were supposed to have but didn’t. 

Meyer Lemons are different from regular lemons. As you can see from the packaging in the photo, Meyer lemons are sweet and tart.

Meyer Lemons

Meyer Lemons

But are they really? I sliced one in half and tasted it. It didn’t taste sweet at all. In fact, it had an odd taste but I reserved my judgment until it was time for me to use the second lemon from the package. It tasted exactly the same as the first one.

English: Cross sections of Eureka, Meyer, Yuzu...

Cross sections of Eureka, Meyer, Yuzu, and Pink Lemons, and 1 sweet Lime (Photo credit: Wikipedia)

These Meyer lemons looked like tangerines. They are a cross between a regular lemon and a mandarin orange.  To me, they taste like the juice squeezed from the skin of a tangerine. That is how I would describe it. Is that how they should to taste?  I have a hunch they should taste better than that! Maybe it depends on what orchard produced these lemons or maybe these lemons had been sitting around Wal-Mart for too long. Or perhaps they were left on the tree too long. It’s anyone’s guess.

The flavor didn’t stop me from adding the juice to my tea and honey

sxc.hu aga_wrr Tea with Lemon

Tea with Honey and Lemon  sxc.hu aga_wrr

or to make a glass of lemonade.

sxc.hu suzula  Glass of Lemonade

Glass of Lemonade sxc.hu suzula

Neither tasted as good as a regular lemon in these drinks.

These Meyer lemons look good, they just don’t taste that good I’m sorry to say.

I’d be willing to try them again. Next time I’ll buy them from Meijer and maybe I’ll have more luck. If it turns out that they are better, I will amend this post. 

But for now, these Meyer lemons are getting a thumbs down from me! Booooo! Have you used Meyer lemons? If so, what has your experience been like?

UPDATE 4/23/13: I found Meyer lemons at my local Meijer yesterday and made myself a glass of lemonade. So far, these Meyer lemons are an improvement over the ones I bought at Wal-Mart. 

Meyer Lemons2

Meyer Lemons2

I don’t know if you can see the difference from the photos, but the Meijer Meyer  lemons (hehehe) are more yellow where the Wal-Mart Meyer lemons were more orange.

I paid $2.69 at Meijer for Sunkist, a well-respected brand, of Meyer lemons. There were 5 to a package. The Wal-Mart Meyer lemons contained only 4 lemons even though they weighed the same. They cost $1.98.  But you’re not saving anything if you have to throw the produce out and if it doesn’t taste good. Also, I’d rather have 5 lemons instead of 4 even if the overall weight is the same. For one thing, there would be more skin and therefore more zest for recipes with 5 lemons. 

Speaking of zest and skin, when I squeezed the Meijer Meyer lemon for my lemonade, the skin cracked very easily which made it difficult to squeeze. That’s not such a big deal because I’ve had regular lemons do that on occasion. You can see from the photo that the skin was rather thick. It’s actually very edible. I can see making preserves out of these lemons!

The packaging of the Sunkist Meyer lemons didn’t say anything about them being sweet as the Wal-Mart lemons claimed.  These Sunkist Meyer lemons are much less “puckery” than regular lemons. I didn’t get a strong “tangerine” taste that I got with the Wal-Mart lemons, these had a much milder, more pleasant tangerine-lemon taste.

Meyer Lemon Sliced

Meyer Lemon Sliced

I’ve recently seen regular lemons sell for $.63 each at Meijer. So, the Meijer Meyer lemons would be cheaper! 

By sheer luck, I found the castelvetrano olives today at Kroger; the ones that Gerard mentioned in the comment section below. I combined an olive with the Meyer lemon and enjoyed the combination! 

I will be having thin slices of these lemons with salmon for dinner along with a side of brown rice and a stuffed artichoke. Yum!

OK, so Meyer lemons now get a thumbs up!

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New Food Friday – Kumato Tomato

8 Mar Sliced Kumato Tomatoes

No matter how you slice it, tomatoes are one of the most versatile fruits/vegetables known. My local Meijer was advertising the award winning Kumato Tomato and I was looking forward to giving it a try.

Packaged Award Winning Kumato

Packaged Award Winning Kumato

Welcome Kumato Tomato to New Food Friday.

The Kumato tomato is a brownish red tomato. It is very similar to a Black Russian tomato I grew a few years ago in my garden. My Russian tomato was not pleasing to the eye. The Kumato however, is pleasing to the eye and the taste buds.  It is mild flavored and not very acidic. It’s juicy and small in shape. They hold up well on the kitchen table and are firm enough in a sandwich. But other than that, I didn’t think they were worthy of the hype! Maybe I’ve eaten too many tomatoes in my life. To me, these were just another tomato. My Russian tomatoes probably spoiled the color “surprise” for me, but unless you’ve also had brown tomatoes, you may want to give these tomatoes a try. 

sxc.hu JohnMason Multi-colored Tomatoes

Multi-colored Tomatoes      sxc.hu JohnMason

As long as I’m writing about tomatoes today, let’s see what we can do with them.

Sandwiches

Tomatoes are great in a BLT (Bacon, lettuce, and tomato) sandwich. When was the last time you had one, slathered with mayonnaise?

sxc.hu winjohn BLT

BLT   sxc.hu winjohn

It’s that combination of the salt in the bacon and the sweetness of the tomato that makes it one of the most popular sandwiches in America!

Pizza

Tomatoes can hold their own in a pizza. Whether sliced or in a tomato sauce, Italians and Americans alike love their pizzas!

sxc.hu ATunska Tomato Pizza

Tomato Pizza   sxc.hu ATunska

Other countries have their versions too!

Bruschetta

Is there anyone who doesn’t know what bruschetta is? It’s become as popular as pizza in this country! Tomatoes are the basis of bruschetta. I like mine with chopped garlic, chopped Italian parsley, salt, pepper, and a good olive oil.  All the ingredients have to be at room temperature.

sxc.hu spiridus Bruschetta

Bruschetta   sxc.hu spiridus

I don’t bother toasting Italian bread, slicing it, and putting a mound of bruschetta on top. I like my own small bowl of bruschetta and a good loaf of crispy Italian bread to dunk. It is often a meal for me in the summer with my garden tomatoes. Variations call for chopped basil or oregano.  I think I even saw one with balsamic vinegar. No thank you. The simpler the better for me!

Salads

The photo of this salad was as close as I could find of a salad that looked like one of my salads.

sxc.hu artvisions Salad

Salad   sxc.hu/artvisions

My salads are a meal in themselves. As you can see in the photo, there is meat, cheese, lettuce, cucumbers, tomatoes, shredded carrots, etc. Tonight I had one of my salads similar to this one.

I like to layer my salads. The first layer was romaine lettuce. Romaine because the escarole looked wilted at Meijer so I bought romaine lettuce instead but otherwise, escarole always goes into my salads. The next layer was the Kumato tomato slices. Then, a specialty cheese called Bella Vitano by Sartori.  Sartori makes award winning cheeses. If you ever come across their cheeses in the supermarket, pick one up. They make a wide variety that will make your mouth water. I highly, highly recommend them. Make note; that was TWO highly’s.

Back to my salad, I had leftover rapini (broccoli rabe) and I put spoons-full of that in strategic places around my salad bowl. I had leftover green string beans, they went in. I like to roughly shred a carrot on top of my salads for color and a bit of sweetness so that went in. I remembered I had walnut halves that I had sprinkled some Garam Masala on, they went in too. I baked a piece of wild salmon while I was creating my masterpiece. Salt and pepper went over the salad as did Chianti vinegar and a good quality olive oil. When my salmon was done, I placed it on top of the salad. Then I dolloped some thousand island dressing on the salmon. If I make anything consistently good, it’s my salads.

This was fabulous if I do say so myself: the bitter rapini with the sweet Kumato tomatoes and the creamy, nutty, sharp cheese with the green beans, not to mention the salmon with the thousand island dressing and the crunch of the walnuts, the sweetness of the carrots…..what can I say. I am a well-fed happy foodie! I suppose I should have taken a photo but the photo wouldn’t do it justice!

My salads are kitchen sink salads. If you haven’t tried leftovers in a salad, you should. Leftovers like: roasted medium rare sliced leg of lamb, broiled or roasted chicken, broccoli, asparagus, beans, they all shine in a fresh salad. In the summer, I often add fruit like, fresh peach slices or fresh mango chunks. But you don’t have to wait until summer to make a good salad! Now is a good time for a salad!

sxc.hu merala Clock with Tomatoes

Clock with Tomatoes sxc.hu merala

Salad anyone?

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