In 2025 I posted that the raspberries at Aldi were not as fresh as those at Shoprite (and both were Driscoll’s). Well, the raspberries I got at the Asian Food Market in Marlboro (NJ) were better than either–and cheaper: $1.69 for 6 ounces, while at Shoprite I think they’re $1.99, and only when on sale.
With my luck, they won’t have them next time I go. 
Im 15 miles from the heart of the Florida strawberry world, so happily super fresh berries are available just about anywhere for dead cheap from now until about Easter, when the blueberries take over. Current price is $3.50 a quart at the grocery and falling fast.
They’re better from the farm stands (because strawberry milkshakes and shortcake are usually available!) But it’s hard to get bad berries here this time of year.
These were supposed to be part of our dinner last night, but we forgot all about them. Looking forward to air-frying them & shall report … once I do 
Well…
they may look desiccated and weird, but we found them to be a YAY: pronounced lime flavor, hint of cumin, nice med heat level. Probz easy enough to make yourself, but these are a convenient snack/app/side for when yer feeling lazy, or it’s — ya know… January 
What is it, exactly?
Peep the post right above my last one.
I saw that, but I didn’t understand what I was looking at or what a “corn rib” is. I assumed you’re not going to eat a corn cob. But I just googled it, watched a couple of videos, and … yeah, you’re eating a corn cob. I had no idea that was possible. I’ll have to give this a shot…maybe 
Well, people do it with baby corn all the time. It’s like the sorites paradox (a.k.a. the paradox of the heap)–when does the cob become inedible?
Ah that is sort of the inverse of the Theseus Paradox. Very interesting! But here the answer seems obvious: When it becomes so tough and stringy that your teeth can no longer do their job unless you identify as a beaver. (How many teeth must you have tested and potentially lost, trying to chew on fibrous things, before you identify as a beaver?) Having only ever been near a cob with my teeth in typical boiled form, I’ve never been tempted to bite much deeper. But I suppose cutting it up into “ribs” works some magic?
I had never thought of it that way, but yes, it is!
To tie them into the topic of Hungry Onion, how many ingredients do you have to do substitutions for before it’s no longer the same dish? And how small can you make a portion before it’s not a serving anymore?
(With the Theseus Paradox, it’s like the old joke where a non-Jew wants to try bagel, lox, and cream cheese. But he doesn’t have a bagel, so he uses white bread. He doesn’t have cream cheese, so he uses mayonnaise. And he doesn’t have lox, so he uses tuna. He tries it and then says, “I don’t know what Jews see in this.”)
If you only nibble off the actual corn kernels it’s a much more pleasant experience 
YAY for the Specially Select imported bronze-cut pappardelle. Great quality. I will never not buy imported pasta from them 
MEH for the truffles. While I was relieved to find the artificial flavoring to be far more noticeable in the bouquet than actual flavor, they also really didn’t add all that much to my pasta dish.
