I've never eaten Golden Muscat or anything that I was sure has that Muscat flavor. I do think my Princess has a Muscat flavor. Princess is a seedless from California, very sweet and a great flavor. I still think my favorite grape is Summer Royal, a blue seedless. It is very sweet, crunchy, and has a lot of flavor. It makes a very sweet, high flavor raisin. I'd put the best grapes in the same league as the best plums. Somewhat below the best pluots and well below the best nectarines, sweet cherries, and apricots. But that's just me and my fruit. The Fruitnut

champagne mangos are one of my favorite, they are an asian mango so should produce true from seed. for some reason the ataulfo/champagne variety is not a popular dooryard variety here. i was told for some reason they dont produce as well as in Mexico. hard to believe because its an asian variety.

I think on the surface any Italian-style meatball recipe is going to be pretty much the same thing. One or more types of ground meat, some herbs and spices, a binder, probably some cheese, maybe a surprise ingredient or two. Yet I've eaten many more bad or "just ok" meatballs than great, stand-out meatballs. That tells me the subtle differences in the recipes really make a difference. I'm not sure that I've seen a recipe with buttermilk before, and I know I've never added prosciutto. Both sound good to me. Here's the ingredients list of meatballs from a Gourmet recipe that I made a while back. Nothing "different" here except perhaps the lemon zest. But I'll tell you that they were hands down the best meatballs I've ever made and among the best I've ever eaten. Don't know why, but they were. 2 medium onions, finely chopped 1/4 cup extra-virgin olive oil 10 garlic cloves, finely chopped 3 cups torn day-old Italian bread 3 cups whole milk 6 large eggs 2 cups grated Parmigiano-Reggiano (1/4 pound) 1/3 cup finely chopped flat-leaf parsley 1/4 cup finely chopped oregano or 1 teaspoon dried, crumbled 1 tablespoon grated lemon zest 1 1/2 pounds ground veal 1 1/2 pounds ground pork 1 1/2 pounds ground beef (not lean)

Best Ever Eggless Banana Oatmeal Muffins These have to be the best banana muffins I've tasted! I found this recipe on Allrecipes.com and tweaked it to make it egg-free and low-fat. These muffins taste best fresh from the oven, and also are the perfect, healthy way to start your day! 30 minutes (10 min prep, 20 min cooking) 6 muffins 3/4 cup all-purpose flour 1/2 cup rolled oats 1/4 cup brown sugar, unpacked 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/8 cup skim milk or soy milk 1/8 cup applesauce 1/4 teaspoon vanilla extract 1/2 cup mashed bananas 1 Preheat oven to 400 degrees F (205 degrees C). 2 In a bowl, combine flour, oats, sugar, baking powder, soda, and salt. 3 In another large bowl, mix together milk, applesauce, and vanilla. 4 Add the mashed bananas, and combine thoroughly. 5 Stir the flour mixture into the banana mixture until just combined. 6 Lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them. 7 Bake at 400 degrees F (205 degrees C) for 20 minutes. Nutrition Facts Serving Size 1 muffins Calories 166 Calories from Fat 11 Amount Per Serving %RDA Total Fat 1.2g 2% Saturated Fat 0.2g 1% Polyunsat. Fat 0.4g Monounsat. Fat 0.3g Cholesterol 0mg 0% Sodium 278mg 12% Potassium 187mg 5% Total Carbohydrate 34.9g 12% Dietary Fiber 2.2g 9% Protein 4.6g 9%