My name is DJ. I am a DJ.
Maestro of the Dance Floor 🕺🎧💃
House Music All Night Long
There is no such thing as failure, only the postponing of my success- Me
“Where did you come from baby, and ooh won’t you take me there right away” was actually so smooth of Michael & Quincy and them because it implies either:
1) This woman is so fine i need to meet her momma TODAY
2) Whatever town she’s from is full of bad bitches and i need to go there immediately
OR
3) There is a magical bad bitch factory and I need to see it with my own two eyes to believe what i’m seeing
real slick shit they did there
The giant lemons of Capri - Cedro Citrons :
Cedro citron originated in the southern Mediterranean region. Research has indicated that it has its origins in the fertile crescent known once as Mesopotamia.
Citron varieties date back to at least 4000 years where they appeared in paintings on the walls of tombs in Egypt. They were most likely brought to Greece by the armies of Alexander the Great, and from there to Italy. Ancient Greek botanist Theophrastus called them the ‘fruit of Persia’. Roman scures, paintings and even the remnant of a mosaic in Pompeii depicts a citron.
The fruit was first named in the mid-1700s, and given the species epithet “medica” to indicate its powerful medicinal properties. Today, Cedro citron primarily grow along the western coast of Italy, from Calabria at the tip of the boot, to Sorrento, along the Amalfi Coast, and all the way up to the Italian Riviera and into France.
Cedri are primarily found in Italy, from the Italian Riviera down to the Amalfi Coast, though they are occasionally spotted in France, Isreal and even exported to Britain. There are three different citron types: acidic, non-acidic and pulpless. Of the different cultivars, the acidic Diamante is more common in Italy.
Cedro citrons are usually up to three to four times the length of common lemons and can measure between 10-15 inches in diameter. They can weigh up to four pounds each. The pebbly surface ripens from green to a bright yellow–both colors can be harvested, the peak season being fall and winter. About 70% of the lemon is white pith from two to five inches thick with a soft texture and an almost sweet lemony fragrance. In its center is a small amount of segmented pulp with a few pale seeds. This lemon is fairly dry and not used for its juice and the taste is milder than a common lemon.
The pith can be eaten raw or cooked in salads, atop bruschetta, in jams and preserves, in risotto or pickled. The rind is very aromatic and a bit sweet, and is used to produce “citron“, or candied lemon (used in Italian celebration breads and cakes, like panettone). Some claim it can be a remedy for hangovers, coughs and indigestion.
Since the Renaissance, the oils from the skin have also been used in perfumery and cosmetics due to their delicate and fragrant scent.
#archaeohistories
Guys…this is my first time diving into the plugin game so please be gentle with me lol. TapeSole version 1.0 is finally out and I’m so proud. If anyone wants to collaborate on helping me get this into the hands of everyone you know, send me a message and I’ll hook it up 😇