#passion-fruit

[donaldmckenzie13]

Pho Kim Tuong Vietnamese Restaurant

Check out my latest review. Pho Kim Tuong Vietnamese Restaurant #vietnamese #Pho @ZomatoCA @Zomato

If there is one type of restaurant that my area of Winnipeg is blessed with an abundance of, it’s Vietnamese. Many of the boat people who came to Winnipeg at the end of the 1970s and into the 80s settled in the West End of the city. One of the results of this is that the neighbourhood contains around 20 Vietnamese places, any of which are no more than a 20 minute walk from my house.

The large Pho…

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[passion-fruit-inc]

Yabadaba don't

The story of a pessimistic flintstone

[blockrockingbeets-blog]

Tarts take two

So, we tried a filo pastry version instead of the puff pastry. Just layer up about 4 sheets of filo brushed with melted butter, and cut into circles. We set the oven temperature much lower - about 150°c - which also helped to keep the custard from curdling. The pastry was wonderfully crisp but still not quite hitting the mark. Maybe we need to use puff but roll it thinner? Pre-bake the puff pastry cases in a hotter oven before adding the custard? Our search continues… 

[elastikos-blog]

Some strange little bumps have appeared on a couple of the passion fruit. I can't seem to find anything via Google as to what they might be... I'm sure they're fine on the inside.

This will be the 3rd and last harvest of this particular passion fruit vine. The original wild cutting is starting to take over and the wood lattice (never ever buy again!) is falling to pieces, so that will need to be replaced.

I'll definitely plant a new vine in it's place as the foliage stays green all year round and looks fantastic when up and running properly.

Last years crop was all scooped out into ice-cube trays - always ready to go with either vanilla ice cream or yogurt. Will do the same again this year.

[prevayl]

L.O.V.E.

The only thing holding me back from releasing my feelings to the freedom of love, is the fear of her love. The fear if her perfect soul, created from a un-beautiful but amazingly courageous life story, does not want to include my character into the endless chapters of her story. But should I fear? ....I should not fear the one energy in this world that will not kill, no matter thee amount. For fear of love is the fear of life itself, and I most definitely want to live. I do not know what it means to live. But I do know that, if I found a way to put and keep her(love), in my heart, I know that it will beat forever with the blood of eternity. No part of me that matters will die, because my soul is not matter. My soul is a standing structure of her love, walking me through the universe with a compass made of her passion. So with these words, I hope to reach her heart. 

I am in love with you.

I will wait even past my time on earth, for your love. And when I attain your passion within this undying structure. I will enjoy the never-ending journey of the very thing that dares to defy time. The one thing that can escape the grips of any black hole. And that is your uniquely preeminent element, L.O.V.E.

This is my poetry, and by poetry I mean, this is my truth. Even if this poem goes unread, my love will still be felt. Like I wrote before, "she is the P.O.E.T. to my poetry," and she is my Living One Vibrational Energy.

By: Christopher Brandao (@Prevayl)

Dedicated to my L.O.V.E.

[sporkme]

Passion Fruit Scones

I throw scones together a lot for a quick dessert.  I don't measure it properly, especially if I'm using fruit that's a bit liquidy, but you can have this in the oven within 5 minutes.

Ingredients:

Insides of 1 passion fruit

1 cup of flour

1 tsp of baking powder

Pinch of salt

30 grams of butter, which is about 1/8 cup, chopped

About a 1/4 cup of milk

With your hands, mix the flour, salt and baking powder.  Add the butter and mix it will, mashing it together so you don't have any big chunks.  Don't overdo it.

Add the passion fruit, then start adding milk a few tablespoons at a time until it comes into a slightly sticky dough.

Flour a pan, split the dough in half, and bake for 15 minutes at 200C / 375F until golden brown on top.

[apatheticanaesthetic-blog]

Dju Dju Passion-fruit Beer

I bought this one at a fantastic Ethiopian restaurant, so for once I guess I actually drunk the beer as it was intended rather than my usual approach of simply facilitating the movement of beer from bottle to mouth as simply/quickly as possible.

'Tastes like passion fruit nah derr. Not too alcoholic but fuck it they serve this baby in a calabash bowl, all African class. I'd go there again if it were not for this curse upon me. 4.5/5.'

Tada a really good beer, according to my sources at least, and it tastes like passion-fruit. And comes in a Calabash bowl. That probably added a whole point to the score to be honest, I felt like I was in the lion king or something, that there should be freaking apes and stuff doing my bidding to the tribal beats of the Serengeti. Hell, I felt like I was the lion king.

[mouthfuloftiki]

Zombie

The Zombie: a drink with just as many great stories as it has bad recipes. The Zombie was invented by Don the Beachcomber in 1934. Due in large part to Don's much documented secrecy, the true recipe was almost lost for the ages. Thanks to the hard work by Jeff "Beachbum" Berry, we have a version which (apparently) does Don's 1934 Zombie justice.

A few words to the wise when it comes to the Zombie: (1) don't let it be your first drink of the night or your last, and (2) even Don the Beachcomber knew the limits of his prized drink and was said to refuse to serve more than 2 to a customer per night.

Zombie

1 oz Lemonhart 151 Demerara rum

1 oz light Puerto Rican rum

1 oz gold Puerto Rican rum

1 teaspoon brown sugar

1 oz lime juice

1 oz lemon juice

1 oz pineapple juice

1 oz passion fruit syrup

1 dash Angostura bitters

Dissolve the brown sugar in the lemon juice. Combine everything in cocktail shaker with ice. Shake well, and strain into glass of crushed ice. Garnish with sprig of mint

Don the Beachcomber, via Ted Haigh (aka Dr. Cocktail) in Vintage Spirits and Forgotten Cocktails

It really is a marvelous drink. It is quite strong, especially when you first sip into it, but you don't get any lingering alcohol flavors. The tart from the lemon & lime in addition to the sweetness from the sugar, pineapple and passion fruit syrup really create a nice balance. The Angosutra and LH151 really add dimension to the drink. The longer you sip the better it gets.