now technically, this group of fruits are called drupes. but i knew if wrote that in the title all but one person would not know what i was talking about. but basically, drupes or stone fruit are fruit that have a pit. so here are two simple ways to easily remove the pit. 

first, find the butt of your fruit. you can find it by starting at the top enter of the fruit where it was plucked from the tree. then look for the little indentation that looks almost like a seam. 

using a sharp knife, slice the fruit starting at the seam and working your way around the whole pit. being careful not to slice through the pit. 

once you have cut all along the outside of the fruit, take one side of the slices in each hand and twist them away from each other to release the fruit. gently pull them apart. 

now if you need the fruit whole, use the tip of your knife or your finger to dig out the little edge of the pit (be careful it is sharp). 

once you have released the edge, you can wiggle your finger under there and wiggle it out. 

discard your pit and use the fruit as desired. 

if you know that you need the fruit sliced, there is an even easier way to remove the pit. flip over the side that still has the pit in it. carefully slice the fruit into the desired size pieces. 

gently pull the slices away from the pit and bam! fresh fruit slices sans pit. 

xo, a

eating is about so much more than just the sense of taste. the way something looks or smells can make a huge impression long before a single bite passes your lips. 

as long as you cook your food properly, the delicious aroma should follow, but presentation can be a little more challenging. some foods like a bolognese or a lavender tea cake aren't necessarily pretty on their own. foods that are one color or a mash up of multiple bland colors may need a little help in the visual department. 

that's where some items growing your spring garden come into play. thank you to the heavy california rains, my garden is starting to produce big time. here are a few flowers you can plant in your garden or in your windowsill to brighten up your late winter/early spring meals and cocktails. 

viola
they may be small, but boy are they stunning. violas come in all the colors of the rainbow in multiple different sizes and markings. they are perfect for decorating a bland plate, topping your cakes or frozen in an ice cube to spruce up your lemonade or cocktail. 

nasturtium
these are some of my go to color fillers. nasturtiums come in a variety of colors (red, pink, orange, yellow) and have not only delicious flowers, but tasty leaves as well. i often use the petals in a salad to add a pop of color.

i do not currently have any flowers blooming, but i use their leaves just as much. they are great as a salad filler, a plate garnish or chopped up as a garnish for pastas or meats. 

lavender
technically this is also an herb, but lavender flowers are gorgeous. not only that, there leaves are amazingly delicious. the flowers are beautiful dried or sprinkled on cakes, in cocktails or in ice. the leaves are great as a sub for anything you use rosemary for. 

xo, a