This Gala apple I am eating is, in both texture and flavor, uncannily like a Bartlett pear. Not in a bad way--I love Bartlett pears, for the two seconds they exist in a state between unripe and rotten--but just.
In the cafeteria kitchen at my alma mater, they had a machine that made apples and pears. (We surmise. But Occam's R. supports it.) This is how they got crunchy pears and mushy apples so consistently: someone had set the dial to the middle.
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Date: 2006-10-11 08:13 pm (UTC)no subject
Date: 2006-10-11 08:26 pm (UTC)no subject
Date: 2006-10-11 10:07 pm (UTC)