The Pineapple’s Life Story

The pineapple is a member of the bromeliad family.

It is extremely rare that bromeliads produce edible fruit. The pineapple is the only available edible bromeliad today.

It is a multiple fruit. One pineapple is actually made up of dozens of individual flowerets that grow together to form the entire fruit. Each scale on a pineapple is evidence of a separate flower.

Pineapples stop ripening the minute they are picked.

No special way of storing them will help ripen them further.

Colour is relatively unimportant in determining ripeness.

Choose your pineapple by smell.If it smells fresh, tropical and sweet, it will be a good fruit.

The more scales on the pineapple, the sweeter and juicier the taste.

After you cut off the top, you can plant it.

It should grow much like a sweet potato will.

This delicious fruit is not only sweet and tropical; it also offers many benefits to our health. Pineapple is a remarkable fruit.

We find it enjoyable because of its lush, sweet and exotic flavor, but it may also be one of the most healthful foods available today.

If we take a more detailed look at it, we will find that pineapple is valuable for easing indigestion, arthritis or sinusitis.

The juice has an anthelmintic effect; it helps get rid of intestinal worms.

Sen me your thoughts on how the pineapple affects other conditions.

Fall Apple Rigatoni

Rachel Ray’s Rigatoni

Rigatoni With Apples and Bacon (A Great Fall Meal)

This is a modified Rachel Ray Recipe

  • 1 lb Rigatoni Pasta

  • 6-8 oz Bacon Thinly Sliced

  • 10 Sage Leaves

  • 1-2 Shallots Minced (or a tiny red onion)

  • 2 Granny Smith Apples

  • ½ Cup Grated Parmesan

  • Salt & Pepper

  • ¼ Cup Chopped Fresh Parsley

  1. Cook Pasta until Al Dente
    – Drain, Reserving 1 Cup Cooking Water

  2. In same Pot, Cook Bacon until just crisp
    – Transfer to Paper Towels on a Plate

  3. Add Sage to hot bacon fat and cook until crisp, 3-4 minutes
    – Transfer Sage to a Plate/Bowl

  4. Add Shallots and Apples and Cook 5-7 Minutes

  5. Add Pasta, Cooking Water, Bacon, Parmesan, Salt and Pepper and Toss

  6. Top with Crumbled Sage and Parsley

(This was Rachel Rays Recipe for Rigatoni with Squash but I made many modifications. You can easily cut recipe in half).


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