My mom tried to make her seedless Concord grapes into raisins last night in the oven. Yes, on purpose. After baking them at 225º F for almost three hours, we decided to turn up the heat to 275º. They kind of looked like raisins after another hour of baking, but long before they began to look like raisins, they bled out and looked like bloody polyps. The grape “blood” cooked up into fairly decent fruit leather, but there wasn’t much of that given that most of it had cooked onto and fused with my mom’s good cookie sheets. I’m not sure if she got them clean or not. I didn’t see what ultimately happened to the “raisins”. I’m pretty sure that the experiment was chalked up to experience and my mom will be investing in another food dehydrater very soon if we’re going to make raisins in the future…
Content Rating PG, for the most part
I try to keep the content of my posts in the PG range (meaning that maybe your 13-year-old should not read it... Just kidding!) - you know, something I could get away with tastefully in the town square without getting lynched, tarred-and-feathered, or hung (and something my mother would NOT wash my mouth out with soap for). As far as what age you have to be to understand some of the subtleties of my humor in writing and/or speaking, well... That may vary. A lot.
CLIMBING 4 THE REST OF US 