Elegant Dressing for Evening

painter_m-j_de_mesterton_february_2017

Above: a proper evening gown, full-length and low-cut at the bodice; this dress is more appropriate for an evening with dinner and dancing than for cocktail parties. (See below.)

Below: “Your Editor”, Painter M-J de Mesterton wears a lacy, cotton-lined dress that can be worn at afternoon tea, or at cocktails/drinks parties year-round. Also, it is suitable for less formal dinners and nightclubs. Long sleeves that leave space for bracelets make this knee-length gown very elegant, and the round neckline accommodates big pearls. Amazon.com has similar dresses for as little as 39.00. Blue suede shoes with comfortable three-inch wedge-heels are by Clarks.

painter_melodie-jeanne_de_mesterton_elegant_evening_dress_2017

M-J de Mesterton’s Pink Lemonade Chicken

M-J’s Pink Lemonade Chicken

I invented this dish for a dinner party guest, a French teacher who was pregnant. She loved it. Other guests did as well, so I have made my Pink Lemonade Chicken for many buffet dinners. Now, I am inspired by my dear nieces and nephews who are expecting babies soon, so I am publishing this recipe again. The ingredients are simple and few, and you may adjust the amounts according to taste.

Ingredients:
Four-to-six pounds of boneless, skinless chicken breasts
One 16-ounce can of frozen pink lemonade
One tablespoon of cornstarch
Salt or celery salt to-taste
Water, two or three cups

Poach chicken breasts in a mixture composed of 2/3 of a 16-ounce can of frozen pink lemonade juice and two or three cups of water.
When it is thawed, the pink lemonade turns to thick syrup. One large can will be sufficient for four-to-six pounds of chicken. Reserve a third of the can for a final sauce.

Cover the boneless, skinless chicken breasts and simmer slowly in the pink lemonade for an hour or more. You may add salt or celery salt, but remember, this dish is created for those with delicate stomachs, so please don’t add garlic or onion flavorings. The liquid will reduce and the whole pieces of chicken should become lightly browned. Remove from heat and place on top of two sheets of waxed paper to protect your cutting board. When the chicken breasts are cool, slice them into medallions–see my example in the photo below–with a very sharp knife. The liquid left-over in the poaching pan will be used to make a sauce.

Elegant Chicken Dish: Original Recipe by M-J de Mesterton
M-J’s Medallions of Chicken

Sauce for Pink Lemonade Chicken

Into the pan, pour 3/4 cup of water and a teaspoon of cornstarch, which has been mixed with a tablespoon of water. Add the 1/3 can of remaining pink lemonade syrup. Cook till it becomes a sauce. Pour some of it on the base of your serving dish. Arrange the slices of chicken in a circular fashion. When you have finished arranging the chicken slices, drizzle the rest of the pink lemonade sauce over them.

Recipe Copyright M-J de Mesterton 2000

>M-J’s Original Recipe: Elegant Pink Lemonade Chicken

>

M-J’s Pink Lemonade Chicken

25 Feb 2008
M-J’s Pink Lemonade Chicken

I invented this dish for a dinner party guest, French teacher Laurie, who was pregnant with twins. She loved it. Other guests did as well, so I have made my Pink Lemonade Chicken for many buffet dinners. Now, I am inspired by my dear nieces and nephews who are expecting babies soon, so I am publishing this recipe for the first time. The ingredients are simple and few, and you may adjust the amounts according to taste.

Ingredients:
Four-to-six pounds of boneless, skinless chicken breasts
One 16-ounce can of frozen pink lemonade
One tablespoon of cornstarch
Salt or celery salt to-taste
Water, two or three cups
Poach chicken breasts in a mixture composed of  2/3 of a 16-ounce frozen pink lemonade juice and two or three cups of water.
When it is thawed, the pink lemonade turns to thick syrup. One large can will be sufficient for four-to-six pounds of chicken. Reserve a third of the can for a final sauce.
Cover the boneless, skinless chicken breasts and simmer slowly in the pink lemonade for an hour or more. You may add salt or celery salt, but remember, this dish is created for those with delicate stomachs, so please don’t add garlic or onion flavorings. The liquid will reduce and the whole pieces of chicken should become lightly browned. Remove from heat and place on top of two sheets of waxed paper to protect your cutting board.  When the chicken breasts are cool, slice them into medallions with a very sharp knife. The liquid left-over in the poaching pan will be used to make a sauce.
Sauce for Pink Lemonade Chicken
Into the pan, pour 3/4 cup of water and a teaspoon of cornstarch, which has been mixed with a tablespoon of water. Add the 1/3 can of remaining pink lemonade syrup. Cook till it becomes a sauce. Pour some of it on the base of your serving dish. Arrange the slices of chicken in a circular fashion. When you have finished arranging the chicken slices, drizzle the rest of the pink lemonade sauce over them.

Recipe Copyright M-J de Mesterton 2000

M-J’s Original Recipe: Elegant Pink Lemonade Chicken

M-J’s Pink Lemonade Chicken

25 Feb 2008
M-J’s Pink Lemonade Chicken

I invented this dish for a dinner party guest, French teacher Laurie, who was pregnant with twins. She loved it. Other guests did as well, so I have made my Pink Lemonade Chicken for many buffet dinners. Now, I am inspired by my dear nieces and nephews who are expecting babies soon, so I am publishing this recipe for the first time. The ingredients are simple and few, and you may adjust the amounts according to taste.

Ingredients:
Four-to-six pounds of boneless, skinless chicken breasts
One 16-ounce can of frozen pink lemonade
One tablespoon of cornstarch
Salt or celery salt to-taste
Water, two or three cups
Poach chicken breasts in a mixture composed of  2/3 of a 16-ounce frozen pink lemonade juice and two or three cups of water.
When it is thawed, the pink lemonade turns to thick syrup. One large can will be sufficient for four-to-six pounds of chicken. Reserve a third of the can for a final sauce.
Cover the boneless, skinless chicken breasts and simmer slowly in the pink lemonade for an hour or more. You may add salt or celery salt, but remember, this dish is created for those with delicate stomachs, so please don’t add garlic or onion flavorings. The liquid will reduce and the whole pieces of chicken should become lightly browned. Remove from heat and place on top of two sheets of waxed paper to protect your cutting board.  When the chicken breasts are cool, slice them into medallions with a very sharp knife. The liquid left-over in the poaching pan will be used to make a sauce.
Sauce for Pink Lemonade Chicken
Into the pan, pour 3/4 cup of water and a teaspoon of cornstarch, which has been mixed with a tablespoon of water. Add the 1/3 can of remaining pink lemonade syrup. Cook till it becomes a sauce. Pour some of it on the base of your serving dish. Arrange the slices of chicken in a circular fashion. When you have finished arranging the chicken slices, drizzle the rest of the pink lemonade sauce over them.

Recipe Copyright M-J de Mesterton 2000

M-J’s Original Recipe: Elegant Pink Lemonade Chicken

25 Feb 2008

M-J’s Pink Lemonade Chicken

I invented this dish for a dinner party guest, French teacher Laurie, who was pregnant with twins. She loved it. Other guests did as well, so I have made my Pink Lemonade Chicken for many buffet dinners. Now, I am inspired by my dear nieces and nephews who are expecting babies soon, so I am publishing this recipe for the first time. The ingredients are simple and few, and you may adjust the amounts according to taste.

Ingredients:
Four-to-six pounds of boneless, skinless chicken breasts
One 16-ounce can of frozen pink lemonade
One tablespoon of cornstarch
Salt or celery salt to-taste
Water, two or three cups
Poach chicken breasts in a mixture composed of  2/3 of a 16-ounce frozen pink lemonade juice and two or three cups of water.
When it is thawed, the pink lemonade turns to thick syrup. One large can will be sufficient for four-to-six pounds of chicken. Reserve a third of the can for a final sauce.
Cover the boneless, skinless chicken breasts and simmer slowly in the pink lemonade for an hour or more. You may add salt or celery salt, but remember, this dish is created for those with delicate stomachs, so please don’t add garlic or onion flavorings. The liquid will reduce and the whole pieces of chicken should become lightly browned. Remove from heat and place on top of two sheets of waxed paper to protect your cutting board.  When the chicken breasts are cool, slice them into medallions with a very sharp knife. The liquid left-over in the poaching pan will be used to make a sauce.
Sauce for Pink Lemonade Chicken
Into the pan, pour 3/4 cup of water and a teaspoon of cornstarch, which has been mixed with a tablespoon of water. Add the 1/3 can of remaining pink lemonade syrup. Cook till it becomes a sauce. Pour some of it on the base of your serving dish. Arrange the slices of chicken in a circular fashion. When you have finished arranging the chicken slices, drizzle the rest of the pink lemonade sauce over them.

Recipe Copyright M-J de Mesterton 2000

The Latest Elegant Survival Posts

Potage Printanier aux Petits Pois: M-J’s Spring Pea Soup
28 03 2009

Copyright M-J de Mesterton 2008
One 16-ounce bag of frozen petits pois, or tiny green peas (be sure to use the frozen variety for their intense colour)
Three cups of hot water
Herbs: savoury or herbes de Provence
1/3 Cup of sour cream or crême fraîche
Salt to taste
In a blender, mix together the hot water and frozen small peas until they are like soup. Pour the
mixture into a pot and heat it to simmering. Add a half-teaspoon of savoury or herbes de Provence, and a third-cup of crème fraîche or sour cream. Stir with a wire-whisk until the bits of cream are fully incorporated into the green soup. Heat again till just boiling, and serve. This recipe will make four bowls ofPotage Printanier aux Petits Pois. Double the recipe by repeating the first step and adding the results to the pot, while repeating the other ingredients as well. Add salt to your own preference. I use Himalayan salt. This soup may be served either hot or chilled. A small spoonful of sour cream or crême fraîche in the center of each bowlful will act as a garnish.


M-J’s Still Life with Fruit Smoothie
27 03 2009

M-J de Mesterton Still Life with Fruit Smoothie, Copyright 2009

M-J de Mesterton Still Life with Fruit Smoothie, Copyright 2009

Ginger, Chilean black grapes, plain yoghurt, bananas, apples, oranges, frozen blueberries, strawberries and a bit of honey are blended in an Osterizer for a health-enhancing morning drink.
~~M-J



Elegant but Rustic Decorating
27 03 2009

Bright Colors Enhance a White Room
Colors in the general space reflect those in the artwork.
Photo Copyright M-J de Mesterton
The Poster, Produced by the Aberbach Gallery in 1979, Commemorates
Photo Copyright M-J de Mesterton

Photos Copyright M-J de Mesterton

Inexpensive Hair-Care, a Reprint from Elegant Survival Summer 2008

22 03 2009

Elegant Survival Hair-Care
Copyright M-J de Mesterton 2008

It’s been many years since I visited a beauty salon to get my hair done, or for any other purpose. There are several reasons for this, foremost among them is that the hair stylists I had, no matter how much money I paid, paid no attention to what they were doing. They were more interested in operating an inquisition into my private life than in the usual beauty operator’s line–cutting my hair in a straight line. Going to Bergdorf Goodman’s salon didn’t make a whit of difference in the quality of my final result. Hair dressers blow-dry and style cut hair with a curling brush in order to conceal the bad job they’ve done. Once you wash the hair, the signs of neglect and poor craftsmanship appear.

My husband enjoys cutting my hair. He uses some very good scissors from France. And he doesn’t spend his energy asking about my private life–he is my private life! Train your husband, wife, or trusted friend to cut your hair, and return the favor. Remember, the higher the quality of your scissors or shears, the better the haircut.
There are many brands of hair color on the market. Target and Wal-Mart carry Revlon Colorsilk, usually for three dollars a box. It is just as good as the more expensive brands. If your hair has already started to turn gray or, as in my case, white, choose lighter colors. I remember bumping into Tony Bennett back in 1980s Manhattan. He was dying his hair black then to look younger, but the effect was reminiscent of a wax museum replica. Now that he has let his hair go naturally white, he looks so much more healthy and attractive. The same is true for ladies. If you are fortunate enough to go white instead of gray, it gives a platinum blond look. White hair is usually much more delicate than gray, and thus is easier to color. Hair that hasn’t yet turned, but is mixed in with white hair, will also dye or lighten more easily. If you have naturally black hair, lightening will be difficult. In your case, blending gray and dark hair with a shade just a bit lighter than your original one will be better than going to the lightest shade, because attempting to bleach black hair usually produces an orange result. What you ought not to do is try to dye your hair as black as it was when you were young. Nothing is more difficult to keep up than dark hair with white or gray roots. Black hair that is graying can sometimes be successfully enhanced with a natural dark henna. Slightly lighter colors of hair dye will blend with the new growth of hair and give you an evenly pigmented coiffure. At three dollars a box, it is wise to stock up on your shade, because at times they are sold-out, and you don’t want to be caught dead with the wrong color on your head!
Copyright M-J de Mesterton 2008

Classic, Elegant Shoes with the English Gentleman in Mind at Pediwear

18 03 2009

Beautifully Made English Shoes at an Accessible Price

Beautifully Made English Shoes at an Accessible Price


English Shoes for Men, Available On-Line at Pediwear



The Sonya Apple, an Elegant Survival Favorite

7 03 2009
Sonya, Elegant Survival's Ideal Apple (photo copyright M-J de Mesterton 2008)

Sonya, Elegant Survival’s Ideal Apple (photo copyright M-J de Mesterton 2008)

The Sonya apple originated in New Zealand, and has been internationally available since 2002. Its unique flavor is owed to its two parent-apples, the Red Delicious and the Gala.
The Sonya apple is pleasantly sweet and crisp, with an intense, fresh apple-juice flavor. Sonya apples are perfect for snacks, and the ones available now are small and perfectly shaped for packing in lunches. In my recent experience with Fuji apples, Elegant Survival’s former favorite for pie-making as well as eating, they have become less crisp, juicy and flavorful. Though that anomaly may be only temporary, I intend to make pies with Sonya apples henceforth. M-J’s Fuji Salad will now be called “Sonya Salad”–stay tuned for the recipe.
~~Copyright M-J de Mesterton, March 2009

The Latest Elegant Survival Posts

Potage Printanier aux Petits Pois: M-J’s Spring Pea Soup
28 03 2009

Copyright M-J de Mesterton 2008
One 16-ounce bag of frozen petits pois, or tiny green peas (be sure to use the frozen variety for their intense colour)
Three cups of hot water
Herbs: savoury or herbes de Provence
1/3 Cup of sour cream or crême fraîche
Salt to taste
In a blender, mix together the hot water and frozen small peas until they are like soup. Pour the
mixture into a pot and heat it to simmering. Add a half-teaspoon of savoury or herbes de Provence, and a third-cup of crème fraîche or sour cream. Stir with a wire-whisk until the bits of cream are fully incorporated into the green soup. Heat again till just boiling, and serve. This recipe will make four bowls ofPotage Printanier aux Petits Pois. Double the recipe by repeating the first step and adding the results to the pot, while repeating the other ingredients as well. Add salt to your own preference. I use Himalayan salt. This soup may be served either hot or chilled. A small spoonful of sour cream or crême fraîche in the center of each bowlful will act as a garnish.


M-J’s Still Life with Fruit Smoothie
27 03 2009

M-J de Mesterton Still Life with Fruit Smoothie, Copyright 2009

M-J de Mesterton Still Life with Fruit Smoothie, Copyright 2009

Ginger, Chilean black grapes, plain yoghurt, bananas, apples, oranges, frozen blueberries, strawberries and a bit of honey are blended in an Osterizer for a health-enhancing morning drink.
~~M-J


Elegant but Rustic Decorating
27 03 2009

Bright Colors Enhance a White Room
Colors in the general space reflect those in the artwork.
Photo Copyright M-J de Mesterton
The Poster, Produced by the Aberbach Gallery in 1979, Commemorates
Photo Copyright M-J de Mesterton

Photos Copyright M-J de Mesterton

Inexpensive Hair-Care, a Reprint from Elegant Survival Summer 2008

22 03 2009

Elegant Survival Hair-Care
Copyright M-J de Mesterton 2008

It’s been many years since I visited a beauty salon to get my hair done, or for any other purpose. There are several reasons for this, foremost among them is that the hair stylists I had, no matter how much money I paid, paid no attention to what they were doing. They were more interested in operating an inquisition into my private life than in the usual beauty operator’s line–cutting my hair in a straight line. Going to Bergdorf Goodman’s salon didn’t make a whit of difference in the quality of my final result. Hair dressers blow-dry and style cut hair with a curling brush in order to conceal the bad job they’ve done. Once you wash the hair, the signs of neglect and poor craftsmanship appear.

My husband enjoys cutting my hair. He uses some very good scissors from France. And he doesn’t spend his energy asking about my private life–he is my private life! Train your husband, wife, or trusted friend to cut your hair, and return the favor. Remember, the higher the quality of your scissors or shears, the better the haircut.
There are many brands of hair color on the market. Target and Wal-Mart carry Revlon Colorsilk, usually for three dollars a box. It is just as good as the more expensive brands. If your hair has already started to turn gray or, as in my case, white, choose lighter colors. I remember bumping into Tony Bennett back in 1980s Manhattan. He was dying his hair black then to look younger, but the effect was reminiscent of a wax museum replica. Now that he has let his hair go naturally white, he looks so much more healthy and attractive. The same is true for ladies. If you are fortunate enough to go white instead of gray, it gives a platinum blond look. White hair is usually much more delicate than gray, and thus is easier to color. Hair that hasn’t yet turned, but is mixed in with white hair, will also dye or lighten more easily. If you have naturally black hair, lightening will be difficult. In your case, blending gray and dark hair with a shade just a bit lighter than your original one will be better than going to the lightest shade, because attempting to bleach black hair usually produces an orange result. What you ought not to do is try to dye your hair as black as it was when you were young. Nothing is more difficult to keep up than dark hair with white or gray roots. Black hair that is graying can sometimes be successfully enhanced with a natural dark henna. Slightly lighter colors of hair dye will blend with the new growth of hair and give you an evenly pigmented coiffure. At three dollars a box, it is wise to stock up on your shade, because at times they are sold-out, and you don’t want to be caught dead with the wrong color on your head!
Copyright M-J de Mesterton 2008

Classic, Elegant Shoes with the English Gentleman in Mind at Pediwear

18 03 2009

Beautifully Made English Shoes at an Accessible Price

Beautifully Made English Shoes at an Accessible Price


English Shoes for Men, Available On-Line at Pediwear


The Sonya Apple, an Elegant Survival Favorite

7 03 2009
Sonya, Elegant Survival's Ideal Apple (photo copyright M-J de Mesterton 2008)

Sonya, Elegant Survival’s Ideal Apple (photo copyright M-J de Mesterton 2008)

The Sonya apple originated in New Zealand, and has been internationally available since 2002. Its unique flavor is owed to its two parent-apples, the Red Delicious and the Gala.
The Sonya apple is pleasantly sweet and crisp, with an intense, fresh apple-juice flavor. Sonya apples are perfect for snacks, and the ones available now are small and perfectly shaped for packing in lunches. In my recent experience with Fuji apples, Elegant Survival’s former favorite for pie-making as well as eating, they have become less crisp, juicy and flavorful. Though that anomaly may be only temporary, I intend to make pies with Sonya apples henceforth. M-J’s Fuji Salad will now be called “Sonya Salad”–stay tuned for the recipe.
~~Copyright M-J de Mesterton, March 2009

The Latest Elegant Survival Posts

Potage Printanier aux Petits Pois: M-J’s Spring Pea Soup

28 03 2009

Copyright M-J de Mesterton 2008
One 16-ounce bag of frozen petits pois, or tiny green peas (be sure to use the frozen variety for their intense colour)
Three cups of hot water
Herbs: savoury or herbes de Provence
1/3 Cup of sour cream or crême fraîche
Salt to taste
In a blender, mix together the hot water and frozen small peas until they are like soup. Pour the
mixture into a pot and heat it to simmering. Add a half-teaspoon of savoury or herbes de Provence, and a third-cup of crème fraîche or sour cream. Stir with a wire-whisk until the bits of cream are fully incorporated into the green soup. Heat again till just boiling, and serve. This recipe will make four bowls ofPotage Printanier aux Petits Pois. Double the recipe by repeating the first step and adding the results to the pot, while repeating the other ingredients as well. Add salt to your own preference. I use Himalayan salt. This soup may be served either hot or chilled. A small spoonful of sour cream or crême fraîche in the center of each bowlful will act as a garnish.
Click Here to Visit M-J’s Elegant Cuisine


M-J’s Still Life with Fruit Smoothie

27 03 2009

M-J de Mesterton Still Life with Fruit Smoothie, Copyright 2009

M-J de Mesterton Still Life with Fruit Smoothie, Copyright 2009

Ginger, Chilean black grapes, plain yoghurt, bananas, apples, oranges, frozen blueberries, strawberries and a bit of honey are blended in an Osterizer for a health-enhancing morning drink.
~~M-J



Elegant but Rustic Decorating

27 03 2009

Bright Colors Enhance a White Room
Colors in the general space reflect those in the artwork.
Photo Copyright M-J de Mesterton
The Poster, Produced by the Aberbach Gallery in 1979, Commemorates
Photo Copyright M-J de Mesterton

Photos Copyright M-J de Mesterton

M-J’s Green Beans with Almonds


24 03 2009

M-J's Green Beans Amandine

M-J’s Green Bean and Almond Sauté
In a large pan or wok, heat some peanut or red chile oil (M-J’s recipe is on the Elegant Survival.net Cuisine page). Empty a bag of frozen or fresh green beans into the hot oil. The thinner the beans, the better. Crush some roasted chile almonds (M-J’s recipe is on the Cuisine page at Elegant Survival.net) inside of a bag with a mallet or potato masher. Empty them into the pan with the green beans after they have begun to look a bit browned. Toss this together while sautéeing it all for a while longer. Serve alongside chicken or beef, or as a high-protein, high-fiber meal if you don’t eat meat.



Inexpensive Hair-Care, a Reprint from Elegant Survival Summer 2008

22 03 2009

Elegant Survival Hair-Care
Copyright M-J de Mesterton 2008

It’s been many years since I visited a beauty salon to get my hair done, or for any other purpose. There are several reasons for this, foremost among them is that the hair stylists I had, no matter how much money I paid, paid no attention to what they were doing. They were more interested in operating an inquisition into my private life than in the usual beauty operator’s line–cutting my hair in a straight line. Going to Bergdorf Goodman’s salon didn’t make a whit of difference in the quality of my final result. Hair dressers blow-dry and style cut hair with a curling brush in order to conceal the bad job they’ve done. Once you wash the hair, the signs of neglect and poor craftsmanship appear.

My husband enjoys cutting my hair. He uses some very good scissors from France. And he doesn’t spend his energy asking about my private life–he is my private life! Train your husband, wife, or trusted friend to cut your hair, and return the favor. Remember, the higher the quality of your scissors or shears, the better the haircut.
There are many brands of hair color on the market. Target and Wal-Mart carry Revlon Colorsilk, usually for three dollars a box. It is just as good as the more expensive brands. If your hair has already started to turn gray or, as in my case, white, choose lighter colors. I remember bumping into Tony Bennett back in 1980s Manhattan. He was dying his hair black then to look younger, but the effect was reminiscent of a wax museum replica. Now that he has let his hair go naturally white, he looks so much more healthy and attractive. The same is true for ladies. If you are fortunate enough to go white instead of gray, it gives a platinum blond look. White hair is usually much more delicate than gray, and thus is easier to color. Hair that hasn’t yet turned, but is mixed in with white hair, will also dye or lighten more easily. If you have naturally black hair, lightening will be difficult. In your case, blending gray and dark hair with a shade just a bit lighter than your original one will be better than going to the lightest shade, because attempting to bleach black hair usually produces an orange result. What you ought not to do is try to dye your hair as black as it was when you were young. Nothing is more difficult to keep up than dark hair with white or gray roots. Black hair that is graying can sometimes be successfully enhanced with a natural dark henna. Slightly lighter colors of hair dye will blend with the new growth of hair and give you an evenly pigmented coiffure. At three dollars a box, it is wise to stock up on your shade, because at times they are sold-out, and you don’t want to be caught dead with the wrong color on your head!
Copyright M-J de Mesterton 2008

Classic, Elegant Shoes with the English Gentleman in Mind at Pediwear

18 03 2009

Beautifully Made English Shoes at an Accessible Price

Beautifully Made English Shoes at an Accessible Price


English Shoes for Men, Available On-Line at Pediwear



The Sonya Apple, an Elegant Survival Favorite

7 03 2009
Sonya, Elegant Survival's Ideal Apple (photo copyright M-J de Mesterton 2008)

Sonya, Elegant Survival’s Ideal Apple (photo copyright M-J de Mesterton 2008)

The Sonya apple originated in New Zealand, and has been internationally available since 2002. Its unique flavor is owed to its two parent-apples, the Red Delicious and the Gala.
The Sonya apple is pleasantly sweet and crisp, with an intense, fresh apple-juice flavor. Sonya apples are perfect for snacks, and the ones available now are small and perfectly shaped for packing in lunches. In my recent experience with Fuji apples, Elegant Survival’s former favorite for pie-making as well as eating, they have become less crisp, juicy and flavorful. Though that anomaly may be only temporary, I intend to make pies with Sonya apples henceforth. M-J’s Fuji Salad will now be called “Sonya Salad”–stay tuned for the recipe.
~~Copyright M-J de Mesterton, March 2009

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