AAAAARRRRRGGGGGHHHHH!!!!!!!!!!!!!!!!!!!!

SOMEONE VANISH ME INTO NON-EXISTANCE!!! THIS WORLD IS A PAIN IN THE BEHIND!!! TOO MANY UNCERTAINTIES; TOO MANY TEMPER TANTRUMS; TOO MANY I-WANT-BETTER-THAN-WHAT-I'M-GETTING!!! IT'S PAST 2am AND I'M NOT ASLEEP BECAUSE I CANNOT BECAUSE OF LIFE!!! ANYONE WOULD UNDERSTAND HOW HORRIFYINGLY PAINFUL THAT IS, RIGHT?????


だれか たすけてえええ!!!!!

Kumquat recipes

Kumquat Refrigerator Pie

1 baked pie crust, 9 "
1 (8 oz.) Cool Whip whipped topping
2/3 cup pureed Kumquats
1 can condensed milk
1/2 cup lemon juice

Beat condensed milk and whipped topping. Add lemon juice and beat until thickened. Add pureed kumquats, pour in pie shell and chill in refrigerator for several hours.


Whole Preserved Kumquats

syrup, for 4 quarts fruit
3 cups water
3 cups sugar

Prepare Kumquats: with a sharp knife cut slits (1/2 inch deep) at right angles on the blossom end. Cook slowly in water about 10 minutes or until tender. Drain and add to prepared syrup.

Boil syrup for 10 minutes in a separate container, add drained kumquats, simmer for 20 minutes (covered) and allow to cool (covered). Kumquats should be translucent.


Tropical Kumquat Cake

3 eggs
2 cups sugar
1 cup oil
1 tsp. cinnamon
1-1/2 cups chopped Kumquats
1 cup chopped nuts
1 20 oz can crushed pineapple (well drained)
3 cups flour
2 tsp baking soda
1 tsp salt

In a bowl, beat eggs, sugar and oil. Fold in dry ingredients and mix well.
Add chopped Kumquats, nuts and pineapple. Pour into greased and floured tube pan. Bake 1 hr and 15 minutes in a 350 degree oven. Cool, remove from pan.


Kumquat Puree Preparation

Wash fruit, cut in half and remove seeds. Place in blender or food chopper (A blender makes a finer puree). Do not cook. Use puree in recipes as called for or freeze in zip-lock bags or other freezer containers. Frozen kumquat puree can be stored for six months or more. When you use frozen puree .. defrost and drain the excess liquid before using.

http://www.kumquatgrowers.com/recipes.html

Once a kumquat, always a kumquat

"The Cantonese often preserve kumquats in salt. A batch of the fruit is buried in dry salt inside a glass jar. Over time, all the juice from the fruit is extracted through dehydration into the salt. The fruit in the jar becomes shrunken, wrinkled, and dark brown in color, and the salt combines with the juice to become a dark brown brine. A few salted kumquats with a few teaspoons of the brine/juice may be mixed with hot water to make a remedy for sore throats. A jar of such preserved kumquats can last several years."

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