Travel With Fruit

I have a theory that's probably very unpopular. I believe that fruit is more often than not, bad for road trips and hiking. Don't get me wrong, I really like fruit, but it often gets a reputation for being the perfect road trip or travel snack, and frankly I disagree. I've decided to make a collection of common fruits, and give it a score based on how well I think it travels. I'll also give a short write up and justification about why I think it doesn't travel well.

Each fruit will get a score out of 10 1 being horrible for travel 10 being slightly inconvenient for travel. Keep in mind that this is an argument that all fruit is hard to travel either hiking or road trip, and no fruit is going to "win". The thing that I'm most excited about writing this is the fact that I get to eat all this fruit... for science.

Watermelon - 2 out of 10 - This is probably one of the worst fruits for traveling. If you want to keep watermelon in good shape, the best thing one can do is not cut it. I've kept watermelons in my fridge for over a month uncut and it still tastes great. However, after I cut into a watermelon it feels like you have at most a week before it starts to go. It's even more so if it's out of the fridge. 

Let's also not forget about the trash left behind with a watermelon. This includes the rind and all the seeds. The seeds also create a problem as picking them out can make a mess. Even if you're some kind of watermelon seed ninja, in general watermelon is a fruit that requires a shower after eating it. This is not only a horrible road trip fruit, it's like the worst road trip fruit with one exception (see below).

Orange 5 out of 10 - The peel is the first and most obvious problem with bringing an orange on a road trip. If you happen to be driving the car, you'll have to pull over and peel the orange before you can even think about eating it. Even if we assume that you've pulled over and thrown away the peel, even if you're willing to lose that much time to get a little extra vitamin C. Then you have the stickiness. 

Orange stickiness is no joke. There's two dose of sticky to contend with too. There's the obvious juice that you'll have to deal with when eating the orange, sure sometimes it's contained in the wedges, but that's pretty rare. Even if you have a lucky orange, you'll probably already be sticky because the peel releases a stealthy sticking liquid that I contend is worse than the juice on the inside. This ninja spray that comes off the peel is even a pain to wash off your hands, so you're probably looking at more wasted time scrubbing your hands at the next truck stop.

Banana - 6 out of 10 - Bananas are deceptive, because they may at first appear to be a great road trip or hiking snack. They're self contained in single serving packages and they taste great. But let's start off by looking at this self contained package. Banana peels have the ability to go brown and rot faster than any other fruit by-product. I feel like the banana peel starts to rot before you even finish the banana. If you're on a road trip your trash bag is going to smell like rotting banana very quickly. This is even worse if you're hiking and have no place to dispose of the peel. And don't go throwing that peel on the ground either, I've seen enough black and white comedy movies to know that's a lawsuit waiting to happen.

The other thing about bananas is the fact that they go bad really quickly too. Even if you leave the peel on, I feel like bananas have the ability to go from just ripe to a sock full of mush in minutes. And god forbid you happen to bump it in any kind of way. A bruised banana will be a sack full of liquid in no time.

Apple - 6 out of 10 - I think we can agree that the core of the apple is the worst thing about eating any fruit. Even in the perfect environment when you have a cutting board and knife, the core is going to be the biggest challenge you'll have with an apple. You have to make one of two choices when eating an apple, either go in deep and try to clean the core off running the risk of eating a seed or those sharp seed pods, or agree to waste some apple and leave a little extra room. No matter which you choose, you'll still have a core to deal with, and similar to the banana peel, the core of an apple rots at breakneck speeds.

There's also the juice problem. Some apples are very juicy and you'll find beads of juice running down your fingers for sure. Other types of apples may not bleed juice, but all apples will likely give you a light misting of sticky juice. Maybe a baby wipe or a stop at a roadside rest stop might help you, but I feel like that spray of stickiness will likely find a way to stick around.

Grapes - 7 out of 10 - I'm going to be honest, I think grapes might be the best fruit to bring on a road trip or hiking. They're not perfect, but I think they're as good as it gets. The thing is, there are very particular stipulations to make these an acceptable road trip fruit. First of all you have to get rid of the stems. This means that you have to break them into a bunch of very round and easy to lose pieces. If you have a container than you might be okay (but then you're carrying around an empty container all day). 

If your grapes have seeds than consider the advise above null and void. I understand that seeds are the key to life when it comes to plants, but if there could be some way of outlawing seeds in grapes that are sold to the public as food I would not disagree. Seeds in grapes have been something that has made me sad many times.

Honorable Mentions - I just want to mention a few other of my favourite fruits that are also not great for travel. Dragon fruit is a terrifying looking fruit that actually might be one of the better road trip fruits. I've peeled a dragon fruit by hand and feel like you might be able to enjoy it while on a road trip. It'll likely be kind of messy, but not nearly as messy as the last fruit I want to mention, the mango.

Fresh mango is probably one of the most amazing fruits one can buy. If you live in a colder climate you might not understand what I'm talking about, but a quick visit to Pakistan or India will teach you how great this fruit can be. The problem is getting into it, particularly on the road or hiking trail. We once decided to pick up a mango while on a road trip in India. It was an amazing looking mango, super soft and ready to eat. The problem is we did not have a knife or cutting board to deal with it. We did some research and only came across warnings about how intensely messy it is to peel and eat a mango by hand. We ended up in the shower, in our underwear, covered in juice enjoying one of the tastiest fruits we'd ever eaten. In a car this would have been disastrous. Having said that, there are two fruits I can think of that are just no goes at all...

Pineapple and durian.

CC

Another Apple Treat To Review - Johnny Apple Treats

Last week we posted a review of a very disappointing Hostess Apple Pie, this week we thought we'd start off with another apple review. I thought that the idea of doing a whole month themed around apple reviews would be fun, but then I realized that I don't really like apple flavoured candies. My next move was to check our archive, to see if there were any old unpublished apple candy reviews, but there wasn't anything. So I guess that means this is not going  to be a month filled with apple themed treats, but two new reviews in a row with an apple theme.

Click here to read this OK apple candy review.

Do you like fake apple flavours? Let us know on Facebook or Twitter.

You can also follow our Instagram feed because this week we're featuring Snack Facts about Dragron Fruit.

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A Take Care Of Your Lips Candy Thing - Part 3 - Caramel Apple

I think that this would be the perfect lip balm for Trick or Treaters.

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Candy Critic Dessert Club – Something Simple? - Apple Pie

The saying "it's as simple as apple pie" obviously has more to do with the people eating the pie, than the people making the pie.  Apple pie is in no way the easiest dessert to make, it's not even the easiest pie to make.  It takes about 3 hours, and involves many pots and pans, spices, and the a great deal of apple know-how.  The apple know-how is the part that I am most lacking, in my mind there are about 3 or 4 different varieties of apples (know there's more but I don't think about them), and I've never bought apples for pie in my life.  Instead, I find that I have apples that seem to be going bad, so I figure the best way to use them is to make an apple pie.  This never works our right.

Dough
2 1/2 cups flour
4 teaspoons brown sugar
1/4 teaspoon fine salt
14 tablespoons cold butter, diced
1 large egg, beaten
 2 tablespoons cold water

Filling (Although you can just use a can if you don't have the apples, but in that case, why did you want to make an apple pie anyways?)
2 tablespoons freshly squeezed lemon juice
3 pounds apples, in my case whatever you have on hand
2/3 cup brown sugar
1/4 cup unsalted butter
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg

The first thing you have to do to make this pie perfect is make sure that the butter is cold.  When you're dicing the butter you'll probably have to keep it out of the refrigerator and you'll be touching it a lot.  So to make sure that you're not working with warm butter, dice it, then put it back in the fridge.  While it's cooling, mix up the flour, sugar, and salt.  Once the butter is cooled put the cold butter into the bowl and work the dry ingredients into the butter using your fingers.  You'll want the mixture to look like corn meal.  Then ad the egg to the mixture along with the cold water.  The best way to get this into a nice roll-able dough is to use your fingers to mix it up, a spoon just wont cut it. Once the whole thing is combined cover the dough and put it in the fridge for at least an hour.

During your one hour of waiting, watch a little TV, then start working on the filling.  Cut the apples into quarters, then slice them fairly thinly.  Make sure to sprinkle the lemon juice on the apples fairly quickly after you've cut them up, as this will keep them from turning brown.  As soon as all the apples are cut, pour on the brown sugar and mix it around till the apples are evenly covered (again using your hands works really well for this).  Take all the butter for the filling, and melt it in a pan, then add the apples and let it all melt and simmer for a few minutes.  There will be a lot of liquid, so strain the apple bits out, and put the liquid back into the pan.  Heat up the pan with the juice and melted sugar until it thickens up into a syrup like consistency.  Then off of the heat, toss the apples, the thickened juice, and the cinnamon and nutmeg together.  Let all this cool before putting it in the pie crust.

Speaking of pie crust, by now you're pie dough has been in the fridge for at least an hour... right?  Well if it has, it's time to take it out and roll it flat.  Cut the ball of dough into two, one half should go back into the fridge, and the other half should be put onto a well flowered counter.  Flatten the dough on the counter as best as you can with your hands, then use a rolling pin to make it about one quarter of an inch thick.  Make sure it's as even as possible, and as soon as it's ready, use it to line your pie plate.  If you don't have a pie plate any baking pan should work, as long as you're OK with having an unconventionally shaped pie.  The rolled out dough will not fit perfectly, so cut around the plate with a butter knife and the excess should just fall right off.  If you rip the dough you can use any scraps to fix up any gaps.

Once your pie plate is layered with the pie dough, put your now cooled filling into the mix.  Then, take your scraps of dough and your second ball of dough and roll that out to the same thickness as the bottom layer, about a quarter inch.  After it's nice and thin, use the dough to cover the top of your filled pie.  As you did with the bottom, use a butter knife to cut away the excess around the edges.  Then using a bit of water crimp the edges of the bottom part of your pie with the top part of your pie.  Crimping is a technical word for pinching.  You want to have as good a seal as you can get or the crust may separate from the bottom.

You'll notice that you have some extra dough left.  You can use this dough to decorate your pie and/or make some small tarts.  The sky is really the limit, although you could just put it back in your fridge for later, or throw it away as well.  Turn your oven to 375 and wait for it to heat up... I guess I could have told you to heat up your oven sooner, but frankly I'm not really sure when that would have been appropriate, certainly not at the start of this recipe as it is now at least 2 or 3 hours later.  Before putting your pie in the oven, cut out several slits in the top of your pie, this will allow air to escape.  I'm not sure what happens if you don't cut the slits in your top crust, however I'm not willing to waste a pie to find out.  Once the oven is heated up, put it in for about 45 to 50 minutes.  You basically need to have a nice brown colour on the top crust.

If you want to make this pie a little extra fancy, with virtually no work for you at all, sprinkle a little extra brown sugar on the top.  It makes a nice little extra candy crunch, and really only takes seconds.

When the pie is done, take it out of the oven, let it cool for a little bit, then cut and serve.

My experience with making apple pie was much more time consuming than I thought it would be.  The pie itself was OK, but as expect I used the wrong apples.  My filling turned more into an apple sauce by the time the pie was baked.  I guess I could have picked better apples, but as I said before, that's not why I make apple pie.  If I was thinking more about buying ingredients for a pie in the first place I probably would have gone for a berry or chocolate pie of some sort. But I needed to use up apples and so there you go.  My crust also seperated a bit around the edges, I think it's because I didn't wet the two crusts enough while crimping, lesson learned.  Taste wise I'm pretty happy with the pie, as were the 7 people who had a slice, the only complaint being about the texture of the apples.

CC

Candy Critic Dessert Club – Our First Experiment - Apple Pie Pizza

Today represents our first ever experimental dessert. I have a few references for this creation (namely I've looked up a few apple pie filling recipes), but for the most part I'm winging this. The prep for this recipe is probably the most time consuming, and it should be done well ahead of time.

Ingredients

3 Apples (peeled and sliced into small pieces)
2 tables spoons lemon juice
2 cups of water
1 cup of brown sugar
1/8 cups of corn starch
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of ground cloves
1/4 teaspoon of salt
1 cup of grated cheddar cheese
Pizza dough (make your own or buy it, it's up to you)

For prep you have to make pie filling, and to make the apple pie filling you first have to prep your apples.  Peel your apples, take out the core, and quarter them.  Then slice your quarters into fairly thin slices.  As you cut your apples put them in a bowl with the lemon juice and mix them around.  This will keep your apples from going too brown. You can skip the lemon if you like, but it makes the apples more presentable.

When the apples are done, put your two cups of water on the stove and turn on the stove to start the boil.  Immediately (before the water boils), ad the brown sugar, corn starch, cinnamon, nutmeg, ground cloves, and salt.  Stir this mixture together constantly over the heat.  It should boil fairly quickly and then immediately it should start to thicken up.  When it's just starting to thicken up, take it off the heat and ad the apples.  Put the pot back on the heat and stir it around until it warms up again. Then turn down the heat and let it simmer for about 5 minutes (or until the apples are just getting a little soft).

If you want you can cook these apples until they're completely soft, but for the pizza it's nice to have a little apple crunch.  Once the apple are done, remove them from the heat and pour them into a bowl. Let the apples cool a bit, and either store them for later, or use once cool.  While you're waiting for the apples to cool, you can grate your cheddar cheese, how much cheese you use depends on your taste.  Some people don't really like the idea of cheddar cheese on an apple pie, so you might even want to skip this step entirely.  If you love cheddar cheese on your apple pie, go for the whole cup, if not just lightly sprinkle it on.

Once your toppings are ready, you just have to choose how you want to bake it.  I suggest baking the crust slightly before putting on the ingredients.  In this case it was decided to bake the pizza on the BBQ (a great way to bake pizza I might ad).  Roll out the dough if need be, then put it in the oven or on the barbecue until it's fairly cooked.  Once after it's cooked, put on the apple pie filling, and sprinkle on the cheese. Return the pizza to the oven/BBQ until it's warmed up and the cheese has melted.  Since all the ingredients are cooked already, there's no need to worry about cooking anything you just have to warm things up.  Once the cheese is melted, remove from the over, cut and serve warm.

This recipe worked out fairly well.  I did however have to drain some of the juice from the pie filling before adding it to the pizza.  What I suggest, is put the filling on the pizza dough with a slotted spoon, then if the pizza seems dry, just poor on the extra liquid from the topping as needed.  The cheese was a pleasant surprise, I didn't know if it would work, but it did.  The cheese added just a nice amount of savory to the sweet pie filling. I went with a little less cheese, mostly because I was sharing this pizza with friends and some weren't adventurous foodies. The filling made enough for at least two pizzas, since it stores well, I froze the second half.  Dessert pizzas aren't a hit with everybody, but the group that ate this one seemed pretty pleased.

CC

10 Of My Favorite Halloween Reviews From The Past

Sometimes when I'm abroad, I find myself in a country that doesn't celebrate Halloween, shocking I know.  But at these times I find it difficult to find an appropriately festive treat to review, or even just to have on this awesome holiday.  Rest assured that more and more countries are getting into the Halloween spirit, and even here (Greece) I do occasionally find fall themed treats at some of higher end candy stores.  So today I found myself looking back at some of the past Halloween treats that I've reviewed.  I found myself remembering not only the treat, but even the Halloween when I reviewed it.  Isn't nostalgia awesome.

The reason I loved the Caramel Apple Pop was because it was so creative.  It's rare that a lollipop would use another kind of candy to accent it's flavour and texture, and even rarer to have it seem so appropriate.  While this may not be a scary treat, it's fairly tasty and really creative.

Click here to read the review.

Blood Bones are tasty, but more importantly they look the part.  It's nice when a candy company is OK with making a fairly realistic blood stain on their candy.  Better yet is the fact that each bone is not equal, so a pile of them look like they came out of an episode of Dexter.

Click here to read the review.

I remember getting these in the mail and being completely blown away at how gruesome they looked.  Most of the time when you have candy teeth, they're brightly coloured without much detail.  These are fine as teeth on their own, but the fact that you can eat them makes them all the better.

Click here to read the review.

I'm one of the few people that I know who really enjoy candy corn, recently my father expanded my love for them with the suggestion of adding peanuts to them.  One of my favorite things about candy corn is seeing all of the candy companies make candy corn versions of their own treats.  These are a perfect example of making it work, the candy corn OREO's are probably a better example of it not working so well.

Click here to read the review.

I'm not sure if this was marketed for Halloween, but it works really well as a Halloween treat.  The chocolate's themselves are fairly harmless looking, but the spicy flavour gives them a little kick.  I can't think of a better thing to have in a Halloween candy than a little fear.

Click here to read the review.

This might be the only time in the history of the candy industry when a classy chocolatier got into the Halloween spirit.  I remember these being fairly expensive, so I doubt many kids would get one of these in their candy bag.  I think they were designed for the trend of more and more adults getting into the Halloween spirit.

Click here to read the review.

If I had to make a list of the worst themed candy ever, this might work, but only if you're just looking at the candy itself.  The rings from this can still be found in my front hall drawer, just in case you need a bad ass skull ring in a pinch.  I think I may have given a few of these away to friends as well.

Click here to read the review.

This is one of the forays that the folks at Just Born took when they wanted to expand their Peeps line of marshmallow chicks into other holidays.  I'm always disappointed in these because they lack the dimensionallity of Peeps chicks.  All they are is a bunch of cut out cats, and the same goes for their Christmas treats as well.  I think it would be really cool for Just Born to think of a few 3D marshmallow treats for other holidays.

Click here to read the review.

My dad describes the Mallow Pumpkins as "pumpkin candy corn".  They're fairly similar in texture, and if you hate candy corn you'll probably hate these too.

Click here to read the review.

I'm not sure if these are Halloween themed, or just autumn themed, but I think they work well enough for Halloween.  They're made by Madeline chocolate, a candy company that suffered a great deal of damage during hurricane Sandy, but they're finally getting back up and running.  They make fantastic chocolates for just about every season.

Click here to read the review.

Bonus:

I'm not sure if this is a Halloween treat exactly, but I think it would make a good costume piece in a pinch.  Best of all, when you're finished walking the streets and collecting your candy, you can always eat it.

Click here to read the review.

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Halloween Link-O-Rama Part 3

My respect for dentists went up a notch today, apparently most of them don't hate Halloween.

Disney is making some of the best Snow White themed caramel apples ever.

Looking to make some fun snacks/meals on Halloween?  Here's a little inspiration to get you started.

If you own a candy store, or are a candy maker, and you're doing something for Halloween, let us know and we'll be glad to include you in a future Halloween Link-O-Rama.

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Halloween Link-O-Rama Part 2

Blooms Candy and Soda Pop Shop featured some scary themed soft drinks (pictured above) recently, I've never thought about scary drinks, but it makes sense.

Speaking of drinks for Halloween, for all of you adults that want to skip the candy and go straight for the booze, this might be a good game plan.

Glow in the dark Cheetos packages are OK, glow in the dark Cheetos would be awesome.

If you're planning a trip to Disneyland for Halloween, you can pick up some pretty sweet looking treats as the park.

As always, M&M's are offering some unique custom candy designs for Halloween, I wonder if I could put a severed head on my M&M's?

Hershey's has got some pretty good looking treats for this Halloween season, I'm particularly interested in the Jolly Rancher Caramel Apple Flavor Lollipops.

If you own a candy store, or are a candy maker, and you're doing something for Halloween, let us know and we'll be glad to include you in a future Halloween Link-O-Rama.

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Halloween Is Coming, So Here's Our Halloween Review

I have to admit that I feel a little guilty about this treat being our Halloween review.  It's not because it's not tasty or creative, in fact I think it's very creative, I just have a moral dilemma about treats that aren't "Halloween" themed, but are instead "fall" themed.  I hate the fact that there are people out there who feel it's not politically correct to make candies that have ghosts, goblins or witches on them.  Don't get me wrong, I don't hate you if you make fall themed treats, I just don't like it when you make fall themed treats instead of Halloween treats.

Click here to read our fall/Halloween review.

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Rachel's Cake

 This past weekend I attended a BBQ at my friend Jonathan's place.  It was a great time and the food was spectacular.  For dessert we had the privilege of selecting from 3 awesome desserts.  The top one is a tasty ice cream cake, the brown one is a smooth and very rich chocolate cake, and those little squares?..

They may not be the most attractive little squares in the whole world, but what they lack in beauty they more than make up for in taste.  In fact, I can honestly tell you that they're one of the best home baked desserts I've had in a long time, and they were made by a girl who's family claims that "she can't bake".  Rachel first made these squares at a get together at my house, I had one bite and I was hooked.  I've had hundreds of sweet desserts in my life from all over the world, but I can tell you that these squares are one of my favourite ever.

The reason why Rachel's family believes that she can't bake apparently came from the first time she tried to make something from scratch.  I believe she tried making cookies, and just thought she could "wing it".  The cookies were a disaster and her family believed from that moment on that she couldn't bake.  Well I've decided that I'm going to try and change her families opinion.  I'm going to write a letter, on official Candy Critic letterhead, explaining to her family that she made one of the best desserts I've ever eaten.  Rachel, you deserve this, and there is no need to thank me, however if you feel you really have to, you know exactly how.

The letter:

"Dear Rachel's family,

I recently discovered that you may be under the impression that your daughter/sister/cousin/etc... Rachel cannot bake.  During her stay here in Athens she has attended several potluck style functions, and at two of them so far, she has presented the group with a dessert that is fantastic.  I am a food writer with more than 10 years experience, specializing in sweet foods, I have been on national television shows in both the US and Canada (including shows on the Food Network and the CBC), and I've written for or been featured in many national and local publications all over the world.  I can tell you right now that her apple caramel blondies are one of the best desserts I've ever eaten in my entire life.

During your next holiday function I highly recommend that you ask her to make these for you as well.  I'm sure she will make you proud.

Chris Stewart
www.candycritic.org"

CC

Sour Apple Candy Ad

Just like last week I decided to find this weeks ad by simply typing a random candy related word into the Vintage Ad Browser's search tool.  This weeks word was sour.  I have to say I had to comb through a few non-candy ads to find a good sour candy ad.  It's strange how whenever a candy company wants to promote something that is really sour, they often use a really ridiculous situation to do it.  Why is extreme flavour attached to corny random gags in candy commercials?

Ad found on Vintage Ad Browser.

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The Science Of Flavours

Creating artificial flavours is a science that is constantly changing and evolving.  Every day science comes out with a new flavour or improvements on an already existing ones.  My only problem with this industry is the complete lack of decent synthetic apple or watermelon flavours.  You'd think by now someone would get it right.

Click here to read more about the science of flavours.

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Learn About Apples

Although I'm not a big fan of fake apple flavours, I am a huge fan of apples for cooking and apples to eat.  The problem I often come across is that when I'm at the store I only know what to do with a few of the varieties available.  I often find myself crunching into a really sour apple, or attempting to cook one that turns into instant mush.  Well fortunately I came across this great chart that tells me all I need to know about how to use an apple.

Click here to check out the chart.

CC

What Kind Of Husband Am I?!!

As it turns out today is "Eat a red apple day", and what did I do.  Today I send Allison to work with a green apple.  I'm such a horrible, horrible man.

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This Month Is Peanut Butter Lover's Month

Here's reason number 24 why you should love peanut butter:

One of the only condiments that goes well on bread, and on an apple.

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I Could Just Watch People Make Candy All Day Long

Click the video and begin drooling.

Click here to check it out.

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Pie A La Carl Sagan

I don’t like to post recipes on this site too often but this one I couldn’t resist. The hard part about baking for me is always the fact that you can’t improvise. This is particularly true with some of the steps of this recipe.

Click here and bake away!

CC

Ode to the Apple Fritter

Hey little donut, without a hole,

Those who don’t love you, they have no soul.

Your apple inside and sticky exterior

Makes you tasty, makes you superior

Your name however puts me in a titter

It sounds obscene that word fritter

Your shape is strange, a kind of square

You don’t seem that popular but I don’t care

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Jon's Cereal Brigade!

大家早上好！ Now I hope you're all well today and will enjoy your next bowl of fruit loops as much as I have enjoyed my most recent for the moment last bowl! Aye, what more can I say - in the realm of candy cereal it is a classic keeper and I'm not surprised that it's still around. I wonder some days when a new candy cereal classic will be created that is as memorable as Cap'n Crunch, Fruit Loops and the like, however, that is a subject that gets a bit deeper than the focus of this humble, happy, good morning posting. What more can I say about this cereal? Go buy some and enjoy it with a favourite morning cartoon, it may just put you in a better mood! Now, our video today is an old commercial for Apple Jacks cereal that, as far as I can tell has mostly fallen from view. I never really had a bowl of these growing up even, as I was most fruit-a-phobic, however, I did always consider them to be Fruit Loops' cousin cereal, owing to their O shape and non-Cheerios plainness. This commercial though...if I had just known that Apple Jacks had the power to let me thwart my enemies, or that if I ate too much my head would swell up like red balloon and I would be unable to stop tap dancing... well, I probably still wouldn't have eaten it! Enjoy!

Jon

Hurry, drink your apple juice!

I was sitting in the library and I saw this sticker. Specific no?

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