#Fresh Del Monte

[xtruss]

Science: Behold, The $400 Red Pineapple 🍍

— Jennifer A. Kingson | May 7, 2024

The Rubyglow Pineapple is red on the outside but yellow on the inside. Photo Courtesy of Fresh Del Monte

What's red on the outside, yellow on the inside, and a $395.99 way to garnish your margarita?

The Rubyglow Pineapple, which Fresh Del Monte describes as "an ultra-premium luxury 'designer' fruit that appeals to high-end consumers."

Why It Matters: Agriculture scientists and produce companies are constantly trying to innovate, to improve their plants and tantalize the public.

Fun new fruits have lately included a thornless blackberry (developed in Arkanasas), a "Yellow Submarine" tomato that's yellow and shaped like a peanut (born at Cornell University), and the Luna avocado (out of the University of California, Riverside).

The "SweetArk" thornless blackberry was developed by the Arkansas Fruit Breeding Program, and the Luna avocado at the University of California, Riverside. Lefthand photo: Paden Johnson/University of Arkansas System Division of Agriculture; Righthand photo: Stan Lim/University of California, Riverside

🍍Zoom In: It takes at least a decade to develop a new type of fruit, and the Rubyglow is no exception.

"Grown in Costa Rica after a 15-year development period, the Rubyglow Pineapple has a registered plant patent in the United States," according to a Fresh Del Monte press release.

Its scarcity is key to its price tag: While "only a few thousand" will be produced this year, the Rubyglow will be "available nationwide through select regional grocers" and online retailers.

At left, the "Yellow Submarine" is a new type of tomato; at right, the Rubyglow Pineapple has yellow flesh. Lefthand photo courtesy of Fruition Seeds; righthand photo courtesy of Fresh Del Monte

Zoom Out: The Rubyglow is the latest newfangled pineapple from Fresh Del Monte — and the most expensive.

The Mini Honeyglow was introduced this year as a "personal-size" pineapple (read: small) that's sweeter than most — it costs a mere $11.79 (plus about $30 in shipping).

The Pinkglow Pineapple — launched in 2020, with flesh as pink as deli ham — costs $29 before shipping.

To merit its designer price tag, the Rubyglow "is individually packaged in a beautiful box that unfolds almost like origami," says Food & Wine.

The Bottom Line: Fruit salad is getting ready for a glow-up.

At left, the Pinkglow Pineapple. At right, a standard Honeyglow pineapple sits alongside the "personal-size" version; Images courtesy of Fresh Del Monte

[bluepoodle7]

#DelMonte #DelMonteFreshCutWholeNewPotatoes #CannedWholePotatoes#DelMonteFreshCutFrenchStyleGreenBeansWith50PercentLessSodium #LessSodiumCannedVegetables #CannedVegetablesReview

I tried the Del Monte Fresh Cut Whole New Potatoes mixed with the Del Monte Fresh Cut French Style Green Beans With 50% Less Sodium and it was pretty good.

These potatoes were firm but soft and had a light potato taste.

These potatoes tasted fresh for canned potatoes and were lightly salty.

These went well with the french green beans.

I would eat this again.

Got online.

[rjzimmerman]

Excerpt from this story from Climate Rights International:

Leading U.S. avocado importers Calavo Growers, Fresh Del Monte Produce, Mission Produce, and West Pak Avocado have continued to source from Mexican orchards containing illegally deforested land in 2023 and 2024 even after being informed of deforestation within their supply chains, Climate Rights International said today based on a study conducted with the Mexican NGO Guardián Forestal. The companies should immediately stop buying from orchards on illegally deforested land and ensure that their sourcing practices are not incentivizing the destruction of Mexico’s forests.   

The four companies have supplied avocados from Mexico to major supermarket chains throughout the United States. Albertsons, Costco, Kroger, Target, Trader Joe’s, Walmart, and Whole Foods all sourced from at least one of the four companies in 2023.    

A November 2023 report by Climate Rights International, “Unholy Guacamole: Deforestation, Water Capture, and Violence Behind Mexico’s Avocado Exports to the U.S. and Other Major Markets,” documented how the U.S.-Mexico avocado trade is fueling widespread illegal deforestation and water shortages in the Mexican states of Michoacán and Jalisco, and how local residents whose efforts to protect their forests and water supplies have been met with violence and intimidation. Using shipping records obtained through Mexico’s transparency law, the report revealed that the four top U.S. importers, as well as other companies, had sourced avocados from orchards containing illegally deforested land in 2022. 

“By buying from orchards containing illegally cleared lands, the companies are effectively incentivizing further deforestation, as well as acts of intimidation and violence against local residents trying to stop it,” said Daniel Wilkinson, Senior Policy Advisor at Climate Rights International.  “And by continuing to do so after being informed of the consequences, they’re showing that their public commitments to sustainable sourcing are, when it comes to Mexican avocados, little more than greenwashing.”  

As documented in the 2023 report, virtually all of the avocado-driven deforestation in Michoacán and Jalisco over the past two decades has been illegal. Moreover, in many instances, the land has been cleared by intentionally setting forest fires, which is also a crime.  The total amount of avocado-driven deforestation in the two states over the past decade very likely exceeds 40,000 acres (16,000 hectares)—and could be more than 70,000 acres. Tens—if not hundreds—of thousands of acres of forest in the two states remain at risk of deforestation for avocado exports, according to academic studies.   

The conversion of natural forests to avocado plantations releases climate-warming greenhouse gases, reduces carbon storage, and undercuts biodiversity. It also reduces the replenishment of aquifers, which—together with the heavy and often unauthorized use of water by avocado orchards—contributes to water shortages that impact local communities.   

[wajjs]

Translation/transcript:

Have you ever wondered what interest the UK has in occupying two islands that are 12 thousand kilometers away, over 191 years?

(Text over the image within the dark blue square: The forceful takeover of the Malvinas in 1833 wasn’t an isolated event: it answered to a policy that sought to ensure the influence of the United Kingdom on the American continent.)

The colonization of the Islas Malvinas (Falkland Islands) reveals some of the motives of the colonization that began in January 3, 1833:

Around 1 thousand kilometers away, down south, is Antarctica, territory over which the UK maintains sovereignty claims that overlap with Argentina’s and Chile’s.

(Antarctica has 70% of the world’s fresh water reserves, plus large quantities of minerals and hydrocarbons.)

To the East is the Atlantic Ocean, where the UK also has control over the Georgias Islands and Sandwich Island, Tristan da Cunha, Santa Elena and Ascensión—where the UK has an air base.

(Text within the dark blue square: the Atlantic is the most traveled ocean in the planet and brings 1.5 billion of dollars per year to the global economy.

The UK owns a chain of islands that surrounds South America: The Georgias Islands, Sandwich Island, Tristan da Cunha, Santa Elena and Ascensión.

The air base in the Ascensión Island is used together by the UK and USA.)

To the West, there’s the uninhabited Patagonia and the passages of Drake, Beagle and Magallanes, the only pathways that connect the Pacific with the Atlantic ocean beyond the Panamá canal.

(In the Pacific Ocean, the UK owns the Pitcairn Islands since 1838.)

Up North there’s South America with its invaluable riches, and the Caribbean islands that are part of the British crown, plus the tail end of the Cuenca del Plata—through which millions of tons of food are transported to the rest of the world.

(British colonies: British Virgin Islands, the Turcas and Caicos, the Bermudas, Caiman, Montserrat and Anguilla.

Members of the British commonwealth: Guyana, Barbados, Dominica, and Trinidad y Tobago.

Members of the British commonwealth that recognize UK’s monarchy as the supreme authority: Antigua y Barbuda, San Vicente and the Granadinas, Belice, Canada, Granada, Bahamas, Jamaica, Santa Lucia and San Cristóbal and Nieves.

Free sailing/travel through the Cuenca del Plata was always of interest to the UK, which culminated in the War of Parana in 1845-1850.)

Having control over the islands means having control over an enormous maritime surface, with control of maritime traffic and exploitation of fishing and hydrocarbon resources.

(The sovereignty of the Islas Malvinas also includes Islas Georgias and Sandwich del Sur, plus the maritime spaces around them, which in total constitute a surface of 2.600.000 km².

-The fishing industry in Islas Malvinas extracted 26 thousand millions of dollars in the last 40 years.

-It’s foreseen that in 2025 the oil exploitation will start in the islands.)

Maybe all of that explains why the Islas Malvinas are one of the most heavily militarized territories in the world, where the biggest military base of the southern hemisphere operates.

(The military, missile, naval and air base “Monte Agradable” is located 700km away from continental Antartida.

With around 1500 soldiers over a population of 3000 people total, the Islas Malvinas is one of the most militarized territories in the planet.)

Despite all the protests and arguments from Argentina, the UK maintains ownership of the islands for 191 years, violating the territorial integrity and Argentina’s maritime and bicontinental integrity.

Until our flag (Argentina’s) flies over the islands again, we must continue to denounce that the Islas Malvinas are and will be Argentina’s, always.

[ SOURCE ]

[sciatu]

Ricotta del vicino di casa, cassatina con ricotta, sfogliatelle con ricotta, cannoli al cioccolato con ricotta, cannoli tradizionali.

Il clacson sgraziato e difettato di una vecchia punto mi attira verso il muretto che costeggia la strada di campagna su cui confina la casa. Mi affaccio oltre il muretto e vedo nella sua vecchia punto Stefano, il pastore che abita con gregge e famiglia più in alto su monte “A vuliti na ricotta?” “Cettu” “ Un chilu o menzu chilu?” “Menzu” “Accà, pigghiassi’ Mi passa un sacchettino di plastica trasparente caldo, in cui una forma di ricotta naviga nel siero da cui è nata “Quant’è?” “Du euri” Lo guardo sconcertato. Con due euro ti compri solo la fame. Pago e con gentilezza porto la ricotta in casa. La metto in un angolo della cucina coprendola con una tovaglia a quadrettoni bianchi e rossi. Gliela sistemo intorno con attenzione, come si fa con un neonato. Mangiamo. Il primo è un piatto di pasta con il pomodoro fresco dell’orto. Poi porto in tavola la ricotta. L’osserviamo con devozione sentendo il profumo di latte e il suo tepore. Ha un colore bianco-dorato ctipico della ricotta di pecora. Si taglia con un sospiro perché ha la consistenza di una nuvola e in bocca si scioglie lentamente. Nessuno parla. Il gusto cremoso e intenso, stordisce il pensare, l’immaginare, il paragonare. Non è ricotta, è il vento che semina gli arbusti sui monti, l’acqua di marzo che li trasforma in fiori, il passo lento delle pecore che seguono il suono del campanaccio sotto il sole della primavera e le nuvole grigie madri della pioggia che si inseguono nell’azzurro intenso del cielo. È un piacere soffice, come il grembo di una bambina, impalpabile come la schiuma del mare, fiabesco come un sogno al mattino. La ricotta fresca muta e si rinnova se la mangi con il caffè macinato, con il cioccolato, nei cannoli, nel ripieno dolce delle fraviole, con il miele o sulla pasta in bianco. Da sola, quando è fresca è una solista perfetta, da ammirare e gustare. È un bacio al senso di latte: soffice, caldo, gustoso, intenso. Come il latte è innocente, umile, semplice, pura. Un poema in un verso e con mille rime. Evoca le colline scoscese, i boschi infiniti, i ruscelli gioiosi, bianchissime nuvole in azzurrissimi cieli. Per questo ormai, l’evento del mattino, è ormai l’arrivo di Stefano e della sua scassatissima e polverosa punto, un prezioso forziere colmo di calde, tenere ricotte.

The awkward and defective horn of an old Punto attracts me towards the low wall that runs alongside the country road on which the house borders. I look over the wall and see Stefano in his old place, the shepherd who lives with his flock and family higher up the mountain “Do you want ricotta?” “Cettu” “Un chilu or menzu chilu?” “Menzu” “Accà, pigghiassi” He hands me a hot transparent plastic bag, in which a wheel of ricotta floats in the whey from which it was born "How much it is?" “Two euros” I look at him bewildered. With two euros you can only buy hunger. I pay and kindly bring the ricotta home. I put it in a corner of the kitchen, covering it with a red and white checkered tablecloth. I arrange it around him carefully, as one would do with a newborn. Let's eat. The first course is pasta with fresh tomatoes from the garden. Then I bring the ricotta to the table. We observe it with devotion, smelling the scent of milk and its warmth. It has a white-golden color typical of sheep's ricotta. It is cut with a sigh because it has the consistency of a cloud and slowly melts in the mouth. Nobody talks. The creamy and intense taste stuns thinking, imagining, comparing. It's not ricotta, it's the wind that sows the shrubs on the mountains, the March water that transforms them into flowers, the slow pace of the sheep that follow the sound of the cowbell under the spring sun and the gray clouds that give birth to the rain that they chase in the intense blue of the sky. It is a soft pleasure, like a child's womb, impalpable like sea foam, fairy-tale like a dream in the morning. Fresh ricotta changes and is renewed if you eat it with ground coffee, with chocolate, in cannoli, in the sweet filling of ravioles, with honey or on plain pasta. Alone, when it is fresh it is a perfect soloist, to be admired and enjoyed. It's a kiss with the feeling of milk: soft, warm, tasty, intense. Like milk she is innocent, humble, simple, pure. A poem in one verse and with a thousand rhymes. It evokes the steep hills, the endless woods, the joyful streams, very white clouds in very blue skies. For this reason, the morning event is now the arrival of Stefano and his battered and dusty car, a precious treasure chest full of warm, tender ricotta.

[acoraxia]

Question do you think SWK is a fresh peach only type of guy or is canned peaches ok too? Like I'm eating Del Monte peaches straight out the can right now would he shame me

i think swk would enjoy all types of peaches yknow? comfort food and all just eats anything peachy and nice and that includes peach tea, peach cobbler, peach pie, peach muffins and cake and soda float, etc

and honestly he would eat a raw ripe peach and then also eat a canned peach when he's too lazy to cook anything

[cornedbeefhashtags]

I was stuck behind a Del Monte truck this morning that had “FRESH INSIDE” scrawled across the back in some marketing firm’s interpretation of hand-painted green lettering, and for a brief moment I felt like Rick Grimes if he had woken up in a canned fruit factory instead of an abandoned hospital.

[fibula-rasa]

(Mostly) Lost, but Not Forgotten: A Thief in Paradise (1925)

Direction: George Fitzmaurice

Scenario: Frances Marion (learn more at the Women Film Pioneers Project)

Original Novel: Leonard Merrick’s “The Worldlings”

Camera: Arthur C. Miller

Set Design: Anton Grote

Studio: Goldwyn (production) & First National (distribution)

Performers: Doris Kenyon, Ronald Colman, Aileen Pringle, Claude Gillingwater, Alec B. Francis, John Patrick, Charles Youree, Etta Lee, Lon Poff

Polo Players: Nita Cavalier, Virginia Jolly, Martha Wing

Premiere: 25 January 1925 at the Strand, New York

Status: presumed lost, save for a trailer

Length: 7, 231-7,251 feet, or roughly 71 minutes. (8 reels)

Synopsis (synthesized from magazine summaries of the plot):

While pearl diving off the coast of a remote South Seas island, Philip Jardine (Youree) and Maurice Blake (Colman) have a vicious fight underwater over the possession of a valuable pearl. In the struggle, Jardine is cut and subsequently attacked by a shark and killed. Blake manages to escape to shore.

Aileen Pringle & Ronald Colman in A Thief in Paradise from Exhibitors Trade Review, 10 January 1925

Rosa Carmino (Pringle), Jardine’s common-law wife, reveals to Blake that Jardine came from a wealthy family back in the United States. A letter and money has arrived to carry Jardine back home to San Francisco to reunite with his long-estranged father (Gillingwater). Carmino convinces Blake to assume Jardine’s identity. Blake Has doubts, but the promise of a fresh start leads him to accept the proposition. Blake and Carmino travel together to California.

The deception is successful and Blake begins running in high society where he meets Helen Saville (Kenyon). Saville is the daughter of a Bishop (Francis), who happens to be the elder Jardine’s best friend. The old men are keen on the relationship, but Blake is held back by guilt over his deception. Additionally, as part of the identity theft scheme, Blake is bankrolling Carmino’s luxurious bohemian lifestyle.

Top: Bathing Beauties in A Thief in Paradise from Exhibitors Trade Review, 10 January 1925 | Bottom: Bathing Beauties in A Thief in Paradise from Screenland, February 1925

On the grounds of the Jardine estate, a bevy of bathing beauties decide to put on a polo match—blondes vs. brunettes. Saville is also spending the day riding, and her horse gets startled and bolts headlong toward a cliff. Blake springs into action and manages to save Saville at the last moment. Overwhelmed by the situation, Blake confesses his love for Saville. The exchange is overheard by Jardine and the Bishop.

Alec Francis, Claude Gillingwater, Doris Kenyon, & Ronald Colman in A Thief in Paradise from Exhibitors Trade Review, 10 January 1925

Jardine throws an extravagant party where he announces the youngsters’ engagement. Unfortunately, Carmino is one of the entertainers hired for the party. Carmino performs a dramatic under-the-sea dance number that creatively retells the story of Blake and Jardine’s underwater battle. As it turns out, Carmino is in love with Blake and she is unpleasantly surprised with the engagement announcement. Carmino threatens to expose Blake. Blake attempts to pay her off.

Under-the-water dance sequence in A Thief in Paradise from Exhibitors Trade Review, 10 January 1925

Blake and Saville are married and head off via airplane to Del Monte Beach for their honeymoon. Blake is overwhelmed with guilt and is working up the courage to make a full confession to Saville. Unbeknownst to Blake, Carmino has followed the couple. Carmino goes straight to Saville, but rather than revealing the deception, she claims that she is Blake’s mistress and that he has been keeping her. Carmino uses the pay-off check Blake gave her as evidence. Saville is heartbroken and immediately returns home.

Blake follows Saville back to San Francisco, where he confesses to both the elder Jardine and Saville. The old man’s heart is also broken as he has accepted Blake as his son and loved him as such. Blake is despondent and shoots himself.

Miraculously, Blake survives and Saville has chosen to stand by him and nurse him back to health. Jardine has accepted Blake as his true son, forgiving the deception. Carmino returns home.

Miscellaneous stills from A Thief in Paradise from Motion Picture News, 26 December 1925 [L to R: John Patrick, Aileen Pringle, Ronald Colman, Pringle, Pringle, Etta Lee, Colman, Doris Kenyon, Kenyon, Colman, Pringle]

Additional sequences featured in the film (but I’m not sure where they fit in the continuity):

Another dance sequence by Pringle as Carmino staged in her studio apartment

Aileen Pringle in A Thief in Paradise from Exhibitors Trade Review, 10 January 1925

The Bishop Saville and Jardine play chess and the Bishops cheats, is caught by Jardine

Claude Gillingwater & Alec Francis in A Thief in Paradise from Motion Picture Magazine, March 1925

Four old men are left to care for a baby and are at a loss

Four old men (Alec B. Francis & Claude Gillingwater to right) in A Thief in Paradise from Exhibitors Trade Review, 10 January 1925

A snafu regarding a taxicab losing its wheel, driver is upset

Taxicab snafu in A Thief in Paradise from Exhibitors Trade Review, 10 January 1925

---

Points of Interest:

Contemporary blurb that describes the under-the-sea dance sequence in more detail:

“By a combination of photography and set design, gigantic fish swim about among the coral trees and huge sea shells. Even the human participants in the under-sea dance make their entrance as divers swimming down from the surface to the immense shell on the ocean’s floor which serves as the hiding place of the stellar feminine dancer who is clad in a symbolic costume of pearls.  “In order to enhance the brilliancy of the picture, the entire set, including coral, shells and floor of the sea, was finished in bright silver and the costumes of the dancers were made entirely of especially constructed luminous silver and gold cloth. Even the natural flicker of light and shadow which characterizes scenes actually filmed under water was reproduced by the technicians.  “The marine dance tableau constitutes a play within a play in “A Thief in Paradise.” It is the entertainment provided by the host at a lavish engagement party given in honor of two of the principals and also has an important dramatic value in developing one of the many dramatic moments of the story.” - Moving Picture World, 10 January 1925

Based on some of the stills, I think it’s possible that Aileen Pringle may have had a double for this dance sequence, but no other dancers are credited. There is also no credit I could find for a choreographer.

The amount of pure spectacle packed into a mere seventy-one minutes is astounding to me! Knowing how skilled Frances Marion was as a scenarist, I don’t doubt that A Thief in Paradise managed to deliver plot just as well as it (according to contemporary reviews) delivered the spectacle. Film historians have been working for years to restore Marion’s rightful place as a crucial figure in American film history, so examples of her work being lost sting just that much more. 

Despite the fact that A Thief in Paradise was a huge success and a top box-office draw of 1925, comparatively little digitized material exists online. Most notably absent are stills from the South Seas portion of the film.

This Ronald Colman fan website has some screenshots from the extant trailer as well as a digitized copy of a program from ATiP’s German release.

Hawaiian actress Etta Lee also appears in this film as Carmino’s maid. I ended up going down a bit of a rabbit hole reading about Lee and will probably end up doing a spin-off of this post about her career. You may recognize Lee from her roles in The Untameable (1923), The Toll of the Sea (1922), or The Thief of Baghdad (1924)

☕Appreciate my work? Buy me a coffee! ☕

---

Transcribed Sources & Annotations over on the WMM Blog!

[patrickarchana-caminofrances]

Our day as a Pilgrim on Camino Frances

It’s now day 17 of our French Camino. As you know we started in the Southwest of France in a small village called St Jean Pied de Port. Same place that my favourite author Paulo Coelho also started his Camino.

In Spanish, Camino means The Way. There are many different Caminos but they all end in Santiago De Compostella.

By now, there is a sort of a routine that we have set.

On most days Archana is up at 5:30am and after a quick shower she does her exercises, stretches and a set of InnerEngineering Yoga (Shambhavi Mahamudra).

Patrick is up by 6:45am to do his stretches and exercises followed by a shower.

We have both realised that this early wake-up is an essential to have a good start. As we say, well begun is half done!

Usually by 7:30am we have our bags packed and brought down to the concierge so they can be picked up by the baggage transport service by 8am.

We then have a breakfast, an essential request to FTC (Follow The Camino - Irish booking agency) when we made the bookings through them. Most offered a fantastic buffet breakfast, one hotel even had champagne included!! However, some have only offered a limited choice and one in Logrono only offered a glass of Fresh Orange juice, a pastry and some tea or coffee. In Quintallina del Monte, we stayed in a Rural home & the breakfast was really limited to couple slices of cheese, Patrick had some scrambled eggs and Archana just a toast (stale baguette toasted) with butter and jam. Fortunately we were carrying our own muesli, so requested some milk and yoghurt. For the amount we walk daily, we do like the full breakfast as usually on the way there are limited options and we need to ensure sustenance. On that day Patrick walked 40 km.

Between 8:30am to 9:am we usually leave the accommodation and start walking the Camino. Depending on the size of the town it could be a few 100m to 2 km plus (at times) until we get out of the town and start waking on the trail.

The longer the trail the earlier we try to leave so we are in the next town before it gets too hot around 3-4pm.

Arriving into a town is always exciting, as you navigate to the hotel, you discover some of the sights.

In most places when we reach our bags are waiting for us.

The routine is to check-in, unpack, have a good shower to relax the body and then do some stretches and have a snooze (Spanish siesta time is between 2-4pm) until the outside cools down a bit. Surprisingly the showers (water pressure and hot temperatures) have been perfect, except one!

If we need to do the laundry (usually every 3/4days) we go to the nearest coin laundry as a priority. Some hotels do offer a cheap price for a bag wash however they also use a dryer, which we don’t prefer, as we are kind to our clothes and the environment. Once the laundry is sorted we then cover the town, usually the church or cathedral and other interesting monuments.

By 7:30-8pm it’s time for dinner. We have opted dinner inclusion in most places especially if we are staying only one night, to save us hunting for places that could offer us special menu, since I am a vegetarian by choice however Patrick does have a mammalian meat allergy that needs to be managed. The dinner includes a pilgrim’s menu - 3 course meals including water, wine and bread. They aren’t very inventive with their vegetarian meals though, so most nights Archana gets a mixed salad for starter and a pasta with tomato sauce (freshly made) for the mains….. usually there is a carafe of wine, sometimes a glass but some places have given us a whole bottle (750 mls) at times.

If our package doesn’t include dinner then on those nights, we usually settle on Tapas or Pintxos and sangria or wine.

It’s usually an early night, around 10pm as we have to repeat the cycle again the next day. The wine here is really cheap, €1.8 to €2 per glass (from AUD $3 or ₹150), the wine is always excellent, easy drinking and so far never given us a headache or hangover as no sulphites added (given the wines here have no sulphites added unlike many wines in Australia)!

The Camino is obviously one of Spain’s major revenue earner - Religious tourism!

We booked through an Irish Company called Follow the Camino #followthecamino. Along with the baggage tags we also received a guide and app from them to assist us during the Camino. So far we had a great selection of hotels, monasteries, B&B type accommodation ranging between no rating to 5 star rating. Similar to the breakfast it’s been a mixed bag experience. Some average experiences and others absolutely splendid surprises! Like in the Tom Hanks movie, life is a box of chocolates……🙏🏽

[ohabeeeeeee]

Hands DFT a basket of Gouda, Brie, American Cheese, Pecorino Romano, Cheddar, Manchego, Camembert, Smoked Gouda, Provolone, Babybel, Parmesan, Mascarpone, Mozzarella, Asiago, Feta, Le Gruyere AOP, Gorgonzola, Monterey Jack, Stilton, Abbaye de Belloc, Taleggio, Grana Padano, Swiss, Boursin, Cotija, Fontina Val d’Aosta, Roquefort, Blue Vein Cheese, Emmental, Grana, Jarlsberg, Mozzarella di Bufala, Pepper Jack, Munster, Bocconcini, Fromage Frais, Ricotta Salata, Cream Havarti, Scamorza, Fromage a Raclette, Chevre, Pecorino, Burrata, Halloumi, Aged Gouda, Fresh Mozzarella, Colby, Limburger, Paneer, Queso Blanco, Port-Salut, Adelost, Abondance, Butterkase, Brillat-Savarin, Comte, Camembert de Normandie, Reblochon, Longhorn, Oaxaca, Airag, Abbaye du Mont des Cats, Saint Agur, Cottage Cheese, Panela, Acapella, Fresh Truffles, Romano, Wensleydale, Double Gloucester, Red Leicester, Abbaye de Citeaux, Colby-Jack, Caciocavallo, Crottin de Chavignol, Cream Cheese, Zanetti Parmigiano Reggiano, Juustoleipa, Baby Swiss, Le Roule, Brie de Meaux, Berkswell, Fresh Ricotta, Maasdam, Canadian Cheddar, Ambert, Tommes, Cantal, Menonita, Crescenza, Queso Ibérico, Crema Mexicana, Sage Derby, Geitost, Brick, Kasseri, Bel Paese, Affidelice au Chablis, Pave d’Affinois, Muenster, Danablu, Acorn, Afuega’l Pitu, Abbot’s Gold, La Vache Qui Rit, Buffalo, Caerphilly, Tomme de Chevre, Bath Cheese,Epoisses de Bourgogne, Cheshire, Neufchatel, Blue Castello, Basket Cheese, Saint-Nectaire, Cabrales, Stinking Bishop, Cotswold, Sainte Maure, Applewood, Fiore Sardo, Dolcelatte, Pont l’Eveque, Cahill’s Irish Porter Cheddar, Zanetti Grana Padano, Langres, Seriously Strong Cheddar, Il Boschetto al Tartufo, Appenzeller, Montasio, Ossua-Iraty, Ami du Chambertin, Vignotte, Wigmore, Humboldt Fog, Saint-Paulin, Brie de Melun, Maytag blue, Armenian String Cheese, Délice de Bourgogne, Kashkaval, Bra, Abbaye de Belval, Quark, Valencay, Provel, Pule, Etorki, Banon, Morbier, Boulette d’Avesnes, Breakfast Cheese, Caciotta, Idiazabal, Bavarian Bergkase, Allgauer Emmentaler, Bresse Bleu, Airedale, Livarot, Mimolette, Tomme de Savoie, Toma, Burgos, Ardrahan, Danbo, Requeson, Aisy Cendre, Ragusano, Castelmagno, Saint-André, Aged Chelsea, Caravane, String, Chaource, Bleu des Causses, Huntsman, Yorkshire Blue, Cougar Gold, Coulommiers, Tillamook cheddar, Beenleigh Blue, Danish Feta, Brin d’Amour, Somerset Brie, Ardi Gasna, Zamorano, Dry Jack, Vacherin Fribourgeois, Lincolnshire Poacher, Caprice des Dieux, Bandal, Creamy Lancashire, Queso Fresco, Petit-Suisse, Aragon, Oxford Blue, Manouri, Grève, Maroilles, Derby, Bierkase, Crowdie, Vacherin, Marbled Cheeses, Queso Para Frier, Chabichou du Poitou, Marble Cheddar, Soumaintrain, Esrom, Boursault, Bosworth, Leyden, Chaumes, Cotherstone, Explorateur, Tyning, Anneau du Vic-Bilh, White Stilton with Mango & Ginger, Perail de Brebis, Cabécou, Anthotyro, Hereford Hop, Saint-Marcellin, Alverca, Fleur du Maquis, Baladi, Quartirolo Lombardo, Waterloo, Brocciu, Bleu de Laqueuille, Brie au Poivre, Sonoma Jack, Cold Pack, Beyaz PeynirMamirolle, Tomme Brulee, Tetilla, Spenwood, Autun, Coeur de Camembert au Calvados, Beemster Extra Aged, Kapiti Kikorangi, Rocamadour, Dauphin, Baguette Laonnaise, Fougerus, Leerdammer, Aromes au Gene de Marc, Piave Vecchio, Mascarpone Torta, Cashel Blue, Wensleydale w/ Cranberries, Golden Cross, Picos de Europa, Finn, Vasterbottenost, Bryndza, Parrano, Canestrato, Flower Marie, Sap Sago, Myzithra, Mothais a la Feuille, Mycella, Salers, Gammelost, Shropshire blue, Kadchgall, Raschera, Harbourne Blue, Wellington, Gloucester, Vulscombe, Basing, Capricorn Somerset Goats Cheese, Cuajada, Graviera, Filetta, Olde York, Brebis de Lavort, Australian Blue Vein, Roncal, Exmoor Blue, Australian Washed Rind Cheese, Carre de l’Est, Mun-chee, Rigotte, Hushållsost, Cornish Yarg, Brin, Devon Blue, Buchette d’Anjou, Bishop Kennedy, Murol, Laguiole, Toscanello, Royalp Tilsit, Double Worcester, Bougon, Torta del Casar, Tete de Moine, Sancerre, stinky cum, Danish Fontina, and Bergader

DFT no self control DFT full of cheese

[bluepoodle7]

#DelMonte #DelMonteFreshCutSweetPeasNoSaltAdded #CannedVegetables

I tried the Del Monte Fresh Cut Sweet Peas No Salt Added and it was pretty good.

These peas are firm but soft. These peas tasted fresh tasting for canned peas and were a little sweet but not overly sweet to me. These didn't taste like it had any salt to it which is a good thing.

I would eat this again.

Got Online.

[a-night-at-the-masquerade]

Hands you a basket of Gouda, Brie, American Cheese, Pecorino Romano, Cheddar, Manchego, Camembert, Smoked Gouda, Provolone, Babybel, Parmesan, Mascarpone, Mozzarella, Asiago, Feta, Le Gruyere AOP, Gorgonzola, Monterey Jack, Stilton, Abbaye de Belloc, Taleggio, Grana Padano, Swiss, Boursin, Cotija, Fontina Val d’Aosta, Roquefort, Blue Vein Cheese, Emmental, Grana, Jarlsberg, Mozzarella di Bufala, Pepper Jack, Munster, Bocconcini, Fromage Frais, Ricotta Salata, Cream Havarti, Scamorza, Fromage a Raclette, Chevre, Pecorino, Burrata, Halloumi, Aged Gouda, Fresh Mozzarella, Colby, Limburger, Paneer, Queso Blanco, Port-Salut, Adelost, Abondance, Butterkase, Brillat-Savarin, Comte, Camembert de Normandie, Reblochon, Longhorn, Oaxaca, Airag, Abbaye du Mont des Cats, Saint Agur, Cottage Cheese, Panela, Acapella, Fresh Truffles, Romano, Wensleydale, Double Gloucester, Red Leicester, Abbaye de Citeaux, Colby-Jack, Caciocavallo, Crottin de Chavignol, Cream Cheese, Zanetti Parmigiano Reggiano, Juustoleipa, Baby Swiss, Le Roule, Brie de Meaux, Berkswell, Fresh Ricotta, Maasdam, Canadian Cheddar, Ambert, Tommes, Cantal, Menonita, Crescenza, Queso Ibérico, Crema Mexicana, Sage Derby, Geitost, Brick, Kasseri, Bel Paese, Affidelice au Chablis, Pave d’Affinois, Muenster, Danablu, Acorn, Afuega’l Pitu, Abbot’s Gold, La Vache Qui Rit, Buffalo, Caerphilly, Tomme de Chevre, Bath Cheese,Epoisses de Bourgogne, Cheshire, Neufchatel, Blue Castello, Basket Cheese, Saint-Nectaire, Cabrales, Stinking Bishop, Cotswold, Sainte Maure, Applewood, Fiore Sardo, Dolcelatte, Pont l’Eveque, Cahill’s Irish Porter Cheddar, Zanetti Grana Padano, Langres, Seriously Strong Cheddar, Il Boschetto al Tartufo, Appenzeller, Montasio, Ossua-Iraty, Ami du Chambertin, Vignotte, Wigmore, Humboldt Fog, Saint-Paulin, Brie de Melun, Maytag blue, Armenian String Cheese, Délice de Bourgogne, Kashkaval, Bra, Abbaye de Belval, Quark, Valencay, Provel, Pule, Etorki, Banon, Morbier, Boulette d’Avesnes, Breakfast Cheese, Caciotta, Idiazabal, Bavarian Bergkase, Allgauer Emmentaler, Bresse Bleu, Airedale, Livarot, Mimolette, Tomme de Savoie, Toma, Burgos, Ardrahan, Danbo, Requeson, Aisy Cendre, Ragusano, Castelmagno, Saint-André, Aged Chelsea, Caravane, String, Chaource, Bleu des Causses, Huntsman, Yorkshire Blue, Cougar Gold, Coulommiers, Tillamook cheddar, Beenleigh Blue, Danish Feta, Brin d’Amour, Somerset Brie, Ardi Gasna, Zamorano, Dry Jack, Vacherin Fribourgeois, Lincolnshire Poacher, Caprice des Dieux, Bandal, Creamy Lancashire, Queso Fresco, Petit-Suisse, Aragon, Oxford Blue, Manouri, Grève, Maroilles, Derby, Bierkase, Crowdie, Vacherin, Marbled Cheeses, Queso Para Frier, Chabichou du Poitou, Marble Cheddar, Soumaintrain, Esrom, Boursault, Bosworth, Leyden, Chaumes, Cotherstone, Explorateur, Tyning, Anneau du Vic-Bilh, White Stilton with Mango & Ginger, Perail de Brebis, Cabécou, Anthotyro, Hereford Hop, Saint-Marcellin, Alverca, Fleur du Maquis, Baladi, Quartirolo Lombardo, Waterloo, Brocciu, Bleu de Laqueuille, Brie au Poivre, Sonoma Jack, Cold Pack, Beyaz PeynirMamirolle, Tomme Brulee, Tetilla, Spenwood, Autun, Coeur de Camembert au Calvados, Beemster Extra Aged, Kapiti Kikorangi, Rocamadour, Dauphin, Baguette Laonnaise, Fougerus, Leerdammer, Aromes au Gene de Marc, Piave Vecchio, Mascarpone Torta, Cashel Blue, Wensleydale w/ Cranberries, Golden Cross, Picos de Europa, Finn, Vasterbottenost, Bryndza, Parrano, Canestrato, Flower Marie, Sap Sago, Myzithra, Mothais a la Feuille, Mycella, Salers, Gammelost, Shropshire blue, Kadchgall, Raschera, Harbourne Blue, Wellington, Gloucester, Vulscombe, Basing, Capricorn Somerset Goats Cheese, Cuajada, Graviera, Filetta, Olde York, Brebis de Lavort, Australian Blue Vein, Roncal, Exmoor Blue, Australian Washed Rind Cheese, Carre de l’Est, Mun-chee, Rigotte, Hushållsost, Cornish Yarg, Brin, Devon Blue, Buchette d’Anjou, Bishop Kennedy, Murol, Laguiole, Toscanello, Royalp Tilsit, Double Worcester, Bougon, Torta del Casar, Tete de Moine, Sancerre, Danish Fontina, Bergader, Pavé d’Auge, Pinconning, Stinky Cum, and Saint Albray.

NOT AGAIN

[stellawolfearts]

Question do you think SWK is a fresh peach only type of guy or is canned peaches ok too? Like I'm eating Del Monte peaches straight out the can right now would he shame me

i think he's a "if its peach its a peach and it will be stuffed into my mouth" kinda guy.

Like he'd eat ANYTHING that involves peaches.

so yes. canned peach. he wouldnt shame you.

.....he'd try to steal them

[lor-starcutter]

Hands you a basket of Gouda, Brie, American Cheese, Pecorino Romano, Cheddar, Manchego, Camembert, Smoked Gouda, Provolone, Babybel, Parmesan, Mascarpone, Mozzarella, Asiago, Feta, Le Gruyere AOP, Gorgonzola, Monterey Jack, Stilton, Abbaye de Belloc, Taleggio, Grana Padano, Swiss, Boursin, Cotija, Fontina Val d’Aosta, Roquefort, Blue Vein Cheese, Emmental, Grana, Jarlsberg, Mozzarella di Bufala, Pepper Jack, Munster, Bocconcini, Fromage Frais, Ricotta Salata, Cream Havarti, Scamorza, Fromage a Raclette, Chevre, Pecorino, Burrata, Halloumi, Aged Gouda, Fresh Mozzarella, Colby, Limburger, Paneer, Queso Blanco, Port-Salut, Adelost, Abondance, Butterkase, Brillat-Savarin, Comte, Camembert de Normandie, Reblochon, Longhorn, Oaxaca, Airag, Abbaye du Mont des Cats, Saint Agur, Cottage Cheese, Panela, Acapella, Fresh Truffles, Romano, Wensleydale, Double Gloucester, Red Leicester, Abbaye de Citeaux, Colby-Jack, Caciocavallo, Crottin de Chavignol, Cream Cheese, Zanetti Parmigiano Reggiano, Juustoleipa, Baby Swiss, Le Roule, Brie de Meaux, Berkswell, Fresh Ricotta, Maasdam, Canadian Cheddar, Ambert, Tommes, Cantal, Menonita, Crescenza, Queso Ibérico, Crema Mexicana, Sage Derby, Geitost, Brick, Kasseri, Bel Paese, Affidelice au Chablis, Pave d’Affinois, Muenster, Danablu, Acorn, Afuega’l Pitu, Abbot’s Gold, La Vache Qui Rit, Buffalo, Caerphilly, Tomme de Chevre, Bath Cheese,Epoisses de Bourgogne, Cheshire, Neufchatel, Blue Castello, Basket Cheese, Saint-Nectaire, Cabrales, Stinking Bishop, Cotswold, Sainte Maure, Applewood, Fiore Sardo, Dolcelatte, Pont l’Eveque, Cahill’s Irish Porter Cheddar, Zanetti Grana Padano, Langres, Seriously Strong Cheddar, Il Boschetto al Tartufo, Appenzeller, Montasio, Ossua-Iraty, Ami du Chambertin, Vignotte, Wigmore, Humboldt Fog, Saint-Paulin, Brie de Melun, Maytag blue, Armenian String Cheese, Délice de Bourgogne, Kashkaval, Bra, Abbaye de Belval, Quark, Valencay, Provel, Pule, Etorki, Banon, Morbier, Boulette d’Avesnes, Breakfast Cheese, Caciotta, Idiazabal, Bavarian Bergkase, Allgauer Emmentaler, Bresse Bleu, Airedale, Livarot, Mimolette, Tomme de Savoie, Toma, Burgos, Ardrahan, Danbo, Requeson, Aisy Cendre, Ragusano, Castelmagno, Saint-André, Aged Chelsea, Caravane, String, Chaource, Bleu des Causses, Huntsman, Yorkshire Blue, Cougar Gold, Coulommiers, Tillamook cheddar, Beenleigh Blue, Danish Feta, Brin d’Amour, Somerset Brie, Ardi Gasna, Zamorano, Dry Jack, Vacherin Fribourgeois, Lincolnshire Poacher, Caprice des Dieux, Bandal, Creamy Lancashire, Queso Fresco, Petit-Suisse, Aragon, Oxford Blue, Manouri, Grève, Maroilles, Derby, Bierkase, Crowdie, Vacherin, Marbled Cheeses, Queso Para Frier, Chabichou du Poitou, Marble Cheddar, Soumaintrain, Esrom, Boursault, Bosworth, Leyden, Chaumes, Cotherstone, Explorateur, Tyning, Anneau du Vic-Bilh, White Stilton with Mango & Ginger, Perail de Brebis, Cabécou, Anthotyro, Hereford Hop, Saint-Marcellin, Alverca, Fleur du Maquis, Baladi, Quartirolo Lombardo, Waterloo, Brocciu, Bleu de Laqueuille, Brie au Poivre, Sonoma Jack, Cold Pack, Beyaz PeynirMamirolle, Tomme Brulee, Tetilla, Spenwood, Autun, Coeur de Camembert au Calvados, Beemster Extra Aged, Kapiti Kikorangi, Rocamadour, Dauphin, Baguette Laonnaise, Fougerus, Leerdammer, Aromes au Gene de Marc, Piave Vecchio, Mascarpone Torta, Cashel Blue, Wensleydale w/ Cranberries, Golden Cross, Picos de Europa, Finn, Vasterbottenost, Bryndza, Parrano, Canestrato, Flower Marie, Sap Sago, Myzithra, Mothais a la Feuille, Mycella, Salers, Gammelost, Shropshire blue, Kadchgall, Raschera, Harbourne Blue, Wellington, Gloucester, Vulscombe, Basing, Capricorn Somerset Goats Cheese, Cuajada, Graviera, Filetta, Olde York, Brebis de Lavort, Australian Blue Vein, Roncal, Exmoor Blue, Australian Washed Rind Cheese, Carre de l’Est, Mun-chee, Rigotte, Hushållsost, Cornish Yarg, Brin, Devon Blue, Buchette d’Anjou, Bishop Kennedy, Murol, Laguiole, Toscanello, Royalp Tilsit, Double Worcester, Bougon, Torta del Casar, Tete de Moine, Sancerre, Danish Fontina, Bergader, Pavé d’Auge, Pinconning, Stinky Cum, and Saint Albray.

>Thank you for this basket of Gouda, Brie, American Cheese, Pecorino Romano, Cheddar, Manchego, Camembert, Smoked Gouda, Provolone, Babybel, Parmesan, Mascarpone, Mozzarella, Asiago, Feta, Le Gruyere AOP, Gorgonzola, Monterey Jack, Stilton, Abbaye de Belloc, Taleggio, Grana Padano, Swiss, Boursin, Cotija, Fontina Val d’Aosta, Roquefort, Blue Vein Cheese, Emmental, Grana, Jarlsberg, Mozzarella di Bufala, Pepper Jack, Munster, Bocconcini, Fromage Frais, Ricotta Salata, Cream Havarti, Scamorza, Fromage a Raclette, Chevre, Pecorino, Burrata, Halloumi, Aged Gouda, Fresh Mozzarella, Colby, Limburger, Paneer, Queso Blanco, Port-Salut, Adelost, Abondance, Butterkase, Brillat-Savarin, Comte, Camembert de Normandie, Reblochon, Longhorn, Oaxaca, Airag, Abbaye du Mont des Cats, Saint Agur, Cottage Cheese, Panela, Acapella, Fresh Truffles, Romano, Wensleydale, Double Gloucester, Red Leicester, Abbaye de Citeaux, Colby-Jack, Caciocavallo, Crottin de Chavignol, Cream Cheese, Zanetti Parmigiano Reggiano, Juustoleipa, Baby Swiss, Le Roule, Brie de Meaux, Berkswell, Fresh Ricotta, Maasdam, Canadian Cheddar, Ambert, Tommes, Cantal, Menonita, Crescenza, Queso Ibérico, Crema Mexicana, Sage Derby, Geitost, Brick, Kasseri, Bel Paese, Affidelice au Chablis, Pave d’Affinois, Muenster, Danablu, Acorn, Afuega’l Pitu, Abbot’s Gold, La Vache Qui Rit, Buffalo, Caerphilly, Tomme de Chevre, Bath Cheese,Epoisses de Bourgogne, Cheshire, Neufchatel, Blue Castello, Basket Cheese, Saint-Nectaire, Cabrales, Stinking Bishop, Cotswold, Sainte Maure, Applewood, Fiore Sardo, Dolcelatte, Pont l’Eveque, Cahill’s Irish Porter Cheddar, Zanetti Grana Padano, Langres, Seriously Strong Cheddar, Il Boschetto al Tartufo, Appenzeller, Montasio, Ossua-Iraty, Ami du Chambertin, Vignotte, Wigmore, Humboldt Fog, Saint-Paulin, Brie de Melun, Maytag blue, Armenian String Cheese, Délice de Bourgogne, Kashkaval, Bra, Abbaye de Belval, Quark, Valencay, Provel, Pule, Etorki, Banon, Morbier, Boulette d’Avesnes, Breakfast Cheese, Caciotta, Idiazabal, Bavarian Bergkase, Allgauer Emmentaler, Bresse Bleu, Airedale, Livarot, Mimolette, Tomme de Savoie, Toma, Burgos, Ardrahan, Danbo, Requeson, Aisy Cendre, Ragusano, Castelmagno, Saint-André, Aged Chelsea, Caravane, String, Chaource, Bleu des Causses, Huntsman, Yorkshire Blue, Cougar Gold, Coulommiers, Tillamook cheddar, Beenleigh Blue, Danish Feta, Brin d’Amour, Somerset Brie, Ardi Gasna, Zamorano, Dry Jack, Vacherin Fribourgeois, Lincolnshire Poacher, Caprice des Dieux, Bandal, Creamy Lancashire, Queso Fresco, Petit-Suisse, Aragon, Oxford Blue, Manouri, Grève, Maroilles, Derby, Bierkase, Crowdie, Vacherin, Marbled Cheeses, Queso Para Frier, Chabichou du Poitou, Marble Cheddar, Soumaintrain, Esrom, Boursault, Bosworth, Leyden, Chaumes, Cotherstone, Explorateur, Tyning, Anneau du Vic-Bilh, White Stilton with Mango & Ginger, Perail de Brebis, Cabécou, Anthotyro, Hereford Hop, Saint-Marcellin, Alverca, Fleur du Maquis, Baladi, Quartirolo Lombardo, Waterloo, Brocciu, Bleu de Laqueuille, Brie au Poivre, Sonoma Jack, Cold Pack, Beyaz PeynirMamirolle, Tomme Brulee, Tetilla, Spenwood, Autun, Coeur de Camembert au Calvados, Beemster Extra Aged, Kapiti Kikorangi, Rocamadour, Dauphin, Baguette Laonnaise, Fougerus, Leerdammer, Aromes au Gene de Marc, Piave Vecchio, Mascarpone Torta, Cashel Blue, Wensleydale w/ Cranberries, Golden Cross, Picos de Europa, Finn, Vasterbottenost, Bryndza, Parrano, Canestrato, Flower Marie, Sap Sago, Myzithra, Mothais a la Feuille, Mycella, Salers, Gammelost, Shropshire blue, Kadchgall, Raschera, Harbourne Blue, Wellington, Gloucester, Vulscombe, Basing, Capricorn Somerset Goats Cheese, Cuajada, Graviera, Filetta, Olde York, Brebis de Lavort, Australian Blue Vein, Roncal, Exmoor Blue, Australian Washed Rind Cheese, Carre de l’Est, Mun-chee, Rigotte, Hushållsost, Cornish Yarg, Brin, Devon Blue, Buchette d’Anjou, Bishop Kennedy, Murol, Laguiole, Toscanello, Royalp Tilsit, Double Worcester, Bougon, Torta del Casar, Tete de Moine, Sancerre, Danish Fontina, Bergader, Pavé d’Auge, Pinconning, and Saint Albray.

>There was something in there that was likely added by mistake so it has been shipped to your current coordinates

[motownfiction]

honeyglow

One of the earliest assignments in Steph’s first college art class is to describe yourself with the colors of fruits. Just a quick writing assignment to get yourself thinking, the professor said earlier this morning. Just a quick writing assignment to let yourself go. Poetry in painting.

She heads down to the closest market to see what she can find. The eyes are the easiest. Blueberries, two, round and ripe, falling in love with everything they taste and see. Her dress is the inside of a kiwi; her shoes are like the inside of a pear.

It’s her hair that gives her trouble.

There are plenty of fruits for blondes out there. Lemons, most likely. Likely lemons. But she doesn’t want to be likely. There’s a little part of Steph Armstrong that wants to be impressive, that wants to soar above the rest like an airplane in the sky. She hums a little “Goodbye Blue Sky” under her breath, under the Muzak at the store. Even when Sam is 157 miles away, he is still with her.

But what could she use for her hair? Long beautiful hair, she mutters, this time out loud, which scares the woman pushing a cart in front of her. Steph blushes strawberry when she sees she’s been found out. She tucks her hair behind her ears and wonders about the color.

Not bananas.

Not mangoes.

Not even pineapples.

It’s the pineapple that makes her stop. Maybe on account of that annoying Annette Funicello song Sam always sings. Pineapple princess, he calls me pineapple princess all day. Steph smiles at the memory of Sam and the way he danced like he was on the dashboard of an old man’s truck. She picks up the pineapple and inspects.

It smells fresh. It feels heavy (and prickly, of course, but that would always go without saying). She remembers eating pineapple straight from the supermarket container this summer at the Callaghans’ barbecue on the Fourth of July. Sam had been singing “Pineapple Princess” all day long, and Steph couldn’t stop craving. It began to feel like her fruit. She smiles again and notices a tag on the pineapple. Del Monte Honeyglow.

Honeyglow.

She pulls a lock of her hair around from the back to inspect it. Rich and blonde and shiny. May as well be honeyglow. She puts the pineapple in her cart and spends the rest of the night writing about it.

My hair is honeyglow. Honeyglow, honeyglow, honeyglow.

No matter how many times she writes it, it still feels like a beautiful word. Her beautiful word.

When her professor hands back the assignments, she says that she liked the honeyglow the best. Steph flips her hair around in reply.

She gets it.

(part of @nosebleedclub october challenge -- day xx! woefully behind once again ...)