I have a whole bunch of these. What do you use them for, if you use them?
They are fat and a round as navel oranges.

On Dec 30, 4:20*pm, "cybercat" > wrote:
> I have a whole bunch of these. What do you use them for, if you use them?
> They are fat and a round as navel oranges.

Lucky you! You can use them as you would any lemon, but they make a
heck of a good lemon curd tart. Made one for Christmas Eve dinner & DH
is still raving about it.

Nancy T

On Tue, 30 Dec 2008 19:20:49 -0500, "cybercat" >
wrote:

>I have a whole bunch of these. What do you use them for, if you use them?
>They are fat and a round as navel oranges.
>
I uses them for making ceviche and in my tea. The zest makes a good
lemon-olive oil, and it goes well on many pasta dishes. Grilled
porterhouse in the style of bistecca Fiorentina is well served with a
drizzle of Meyer Lemon Oil. Meyer lemon pie. A slice in your
margarita. Served in slices over halibut or veal cutlet. Pretty
much anywhere you'd like lemon but with a lighter flavor. You're
lucky. My two trees produced a total of 4 lemons. I'd like to make
Moroccan preserved Meyer lemons and use them with chicken or
lamb and olives.

Alex

On Tue, 30 Dec 2008 19:20:49 -0500, "cybercat" >
wrote:

>I have a whole bunch of these. What do you use them for, if you use them?
>They are fat and a round as navel oranges.
>
I use them for anything that calls for lemon.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"Chemiker" > wrote in message
...
> On Tue, 30 Dec 2008 19:20:49 -0500, "cybercat" >
> wrote:
>
>>I have a whole bunch of these. What do you use them for, if you use them?
>>They are fat and a round as navel oranges.
>>
> I uses them for making ceviche and in my tea. The zest makes a good
> lemon-olive oil, and it goes well on many pasta dishes. Grilled
> porterhouse in the style of bistecca Fiorentina is well served with a
> drizzle of Meyer Lemon Oil. Meyer lemon pie. A slice in your
> margarita. Served in slices over halibut or veal cutlet. Pretty
> much anywhere you'd like lemon but with a lighter flavor. You're
> lucky. My two trees produced a total of 4 lemons. I'd like to make
> Moroccan preserved Meyer lemons and use them with chicken or
> lamb and olives.
>
My niece has a tree full she can't get rid of. Thanks for the ideas. I am
thinking that I might get her to send me more, see how many she can get in a
flat rate "priority mail" box, which ships for about $10, and include $20
for her trouble. (She's a poor college student.) She also has the fattest,
most juicy tangerines, they are just rotting on the ground.

"ntantiques" > wrote in message
...
On Dec 30, 4:20 pm, "cybercat" > wrote:
> I have a whole bunch of these. What do you use them for, if you use them?
> They are fat and a round as navel oranges.

>Lucky you! You can use them as you would any lemon, but they make a
>heck of a good lemon curd tart. Made one for Christmas Eve dinner & >DHis
>still raving about it.

I had never seen them before! I think I would like to juice them and freeze
the juice, use for lemonade all year round. Do you find they have a slightly
"orangey" flavor? I was just reading in wikipedia that they originate in
China and are some sort of lemon bred with an orange.

On Tue, 30 Dec 2008 19:20:49 -0500, "cybercat" >
wrote:

>I have a whole bunch of these. What do you use them for, if you use them?
>They are fat and a round as navel oranges.
>

Cat, the mind boggles!

How about Meyer lemon gnocchi?

http://www.foodandwine.com/recipes/meyer-lemon-gnocchi

Maybe meyer lemon cake?

http://www.dominomag.com/howtos/reci...eyerlemon_cake

Meyer lemon curd tart?

http://bakingbites.com/2007/12/meyer-lemon-curd-tart/

Here's 100 things to do with Meyers, from the LA Times.

http://www.latimes.com/features/food...,6127318.story

Wooman, you are *sooooooo* blessed!

Alex, thinking of ordering some from Calie-fornia.

On Tue, 30 Dec 2008 19:49:00 -0500, "cybercat" >
wrote:

>
>"Chemiker" > wrote in message
.. .
>> On Tue, 30 Dec 2008 19:20:49 -0500, "cybercat" >
>> wrote:

>My niece has a tree full she can't get rid of.

Um, might I ask where this lovely child lives?
I can rent a truck.....

Alex, covering the keyboard with Saran Wrap to avoid
drool damage...
>

"Chemiker" > wrote:
>
> http://www.latimes.com/features/food...,6127318.story
>

Ooo, cool article. Thanks!

"Gregory Morrow" > wrote in message
m...
>
> cybercat wrote:
>
>> I have a whole bunch of these. What do you use them for, if you use them?
>> They are fat and a round as navel oranges.
>
>
> Lemon chicken (Chinese style)...be sure to put plenty of stuff like
> peapods
> and red bell pepper and other healthy things in it...a nice "light"
> alternative to all this fatty holiday stuff we've been 'intaking of'
> lately.
>
>

Sounds nice. I have never, ever made lemon chicken. I am not even sure I
have had lemon chicken.

cybercat wrote:

> I have a whole bunch of these. What do you use them for, if you use them?
> They are fat and a round as navel oranges.


Lemon chicken (Chinese style)...be sure to put plenty of stuff like peapods
and red bell pepper and other healthy things in it...a nice "light"
alternative to all this fatty holiday stuff we've been 'intaking of' lately.


--
Best
Greg

cybercat wrote:
> "ntantiques" > wrote in message
> ...
> On Dec 30, 4:20 pm, "cybercat" > wrote:
>> I have a whole bunch of these. What do you use them for, if you use them?
>> They are fat and a round as navel oranges.
>
>> Lucky you! You can use them as you would any lemon, but they make a
>> heck of a good lemon curd tart. Made one for Christmas Eve dinner & >DHis
>> still raving about it.
>
> I had never seen them before! I think I would like to juice them and freeze
> the juice, use for lemonade all year round. Do you find they have a slightly
> "orangey" flavor? I was just reading in wikipedia that they originate in
> China and are some sort of lemon bred with an orange.
>
>
The original Meyer lemon even looked like an orange with an orange skin.
They changed the variety here in the US due to the fact that the
originals carried a disease that could be devastating to the entire US
citrus crop. I had one of the originals twenty years ago and it just
tasted like a lemon to me.

Now we raise the Ponderosa lemon, it is supposed to be a natural cross
between a grapefruit and a lemon. Very thick skin, lots of seeds, plenty
of juice. We put up fifteen or twenty quart bags of lemon cubes every
year. That's what we've been doing today and still have three
five-gallon buckets of them to go. The Ponderosa grows true from the
seed also.

cybercat wrote:
> I have a whole bunch of these. What do you use them for, if you use them?
> They are fat and a round as navel oranges.
>
>
They make a wonderful granita.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Janet Wilder" > wrote in message
...
> cybercat wrote:
>> I have a whole bunch of these. What do you use them for, if you use them?
>> They are fat and a round as navel oranges.
> They make a wonderful granita.
>

What is granita?

cybercat wrote:
> "Janet Wilder" > wrote in message
> ...
>> cybercat wrote:
>>> I have a whole bunch of these. What do you use them for, if you use them?
>>> They are fat and a round as navel oranges.
>> They make a wonderful granita.
>>
>
> What is granita?
>
>
It's an ice. You mix the juice with simple syrup (and some water if you
want) and freeze it in a big metal lasagna pan. Set the timer for 30
minutes and rake the stuff in the pan with a fork. Keep doing this every
30 minutes. Takes about 2 hours but it is a wonderful dessert. After
it's all frozen, move it to a container and put it back in the freezer.
Take out about a half hour before serving and serve a scoop in a nice
sherbet dish or even a shallow wine glass.

It's grainier than water ice or sherbet. I use Splenda and water to make
the simple syrup because DH is a Diabetic. It's one of his favorite
desserts. You can also add a little vodka to the mix to keep it from
freezing too hard.

I've made it with Valley Lemons, regular lemons, mixed lemons and limes,
oranges, grapefruit, cantaloupe and watermelon. The cantaloupe and
watermelon need to be seeded and pulverized in the blender.



--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Tue, 30 Dec 2008 19:26:35 -0600, George Shirley
> wrote:

>Now we raise the Ponderosa lemon, it is supposed to be a natural cross
>between a grapefruit and a lemon. Very thick skin, lots of seeds, plenty
>of juice.

Maybe that's what used to grow at my mom's old place in San Diego
county. Grandpa thought they were pomelos. They looked sort of like
gigantic (round) lemons.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 30 Dec 2008 19:20:49 -0500, "cybercat" >
wrote:

>I have a whole bunch of these. What do you use them for, if you use them?
>They are fat and a round as navel oranges.
>

Delilahs!!!

I am on my desktop right now, but as soon as I get on my laptop, I
will post the recipe for you. Just in time for NYE!!!

But beware, they pack a punch.

A picture of one of them, from the October 2003 Cook-in in San Diego.
http://home-and-garden.webshots.com/...48366401ikqSsI

Christine

cybercat wrote:
> I have a whole bunch of these. What do you use them for, if you use them?
> They are fat and a round as navel oranges.
>
>

Make preserved lemons!

http://www.elise.com/recipes/archive...ved_lemons.php

-Tracy

"Christine Dabney" > wrote in message
...
> On Tue, 30 Dec 2008 19:20:49 -0500, "cybercat" >
> wrote:
>
>>I have a whole bunch of these. What do you use them for, if you use them?
>>They are fat and a round as navel oranges.
>>
>
> Delilahs!!!
>
> I am on my desktop right now, but as soon as I get on my laptop, I
> will post the recipe for you. Just in time for NYE!!!
>
> But beware, they pack a punch.
>
> A picture of one of them, from the October 2003 Cook-in in San Diego.
> http://home-and-garden.webshots.com/...48366401ikqSsI
>

Very pretty! I will need new glasses. I decided that I am going to get my
niece to fill up a box and send them to me, I will send her shipping cost
and some money for her time to help with school! I might do the same with
her tangerines. She can make some money and I can get cheap citrus!

On Tue, 30 Dec 2008 19:49:00 -0500, "cybercat" >
wrote:

>My niece has a tree full she can't get rid of. Thanks for the ideas. I am
>thinking that I might get her to send me more, see how many she can get in a
>flat rate "priority mail" box, which ships for about $10, and include $20
>for her trouble. (She's a poor college student.) She also has the fattest,
>most juicy tangerines, they are just rotting on the ground.
>

My mom had a prolific Hachiya persimmon tree when she lived down in
San Diego county. It produced a lot more fruit than she and the rest
of the family could ever consume. She used to come up for Halloween
when the kids were little, and she'd bring me at least a bushel of
persimmons in various stages of ripeness. I kept what I could use and
gave copious quantities to my inlaws and friends.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"Tracy" > wrote in message
...
> cybercat wrote:
>> I have a whole bunch of these. What do you use them for, if you use them?
>> They are fat and a round as navel oranges.
>
> Make preserved lemons!
>
> http://www.elise.com/recipes/archive...ved_lemons.php
>

Neat idea. Have you used these?

On Tue, 30 Dec 2008 21:41:24 -0500, "cybercat" >
wrote:


>Very pretty! I will need new glasses. I decided that I am going to get my
>niece to fill up a box and send them to me, I will send her shipping cost
>and some money for her time to help with school! I might do the same with
>her tangerines. She can make some money and I can get cheap citrus!
>

Okay, here is the formula/recipe for Delilahs.

Delilah
1 1/2 ounce gin
3/4 ounce lemon juice
3/4 ounce Cointreau
Shake hard over ice and serve up in a cocktail glass. Garnish with a
twist of
lemon.

Use Meyer Lemon juice for the regular lemon juice. I think there
might have been another modification too, but I could be wrong. There
was a whole thread here on rfc many years back about Aviations, and
Delilahs, with some of the great names of rfc contributing. Plus some
talk of other libations.

http://groups.google.com/group/rec.f...c.food.cooking

Christine

cybercat wrote:
> I have a whole bunch of these. What do you use them for, if you use them?
> They are fat and a round as navel oranges.
>
>


Limoncello!

gloria p

On Dec 30, 4:20*pm, "cybercat" > wrote:
> I have a whole bunch of these. What do you use them for, if you use them?
> They are fat and a round as navel oranges.

Mail them to me! Lemon curd, lemon meringue pie, etc- if you can't
find a recipe, at least juice & zest & freeze it until you do find
something- lemoncello!

On Dec 30, 5:26*pm, George Shirley > wrote:
> cybercat wrote:
> > "ntantiques" > wrote in message
> ...
> > On Dec 30, 4:20 pm, "cybercat" > wrote:
> >> I have a whole bunch of these. What do you use them for, if you use them?
> >> They are fat and a round as navel oranges.
>
> >> Lucky you! *You can use them as you would any lemon, but they make a
> >> heck of a good lemon curd tart. Made one for Christmas Eve dinner & >DHis
> >> still raving about it.
>
> > I had never seen them before! I think I would like to juice them and freeze
> > the juice, use for lemonade all year round. Do you find they have a slightly
> > "orangey" flavor? I was just reading in wikipedia that they originate in
> > China and are some sort of lemon bred with an orange.
>
> The original Meyer lemon even looked like an orange with an orange skin.
> They changed the variety here in the US due to the fact that the
> originals carried a disease that could be devastating to the entire US
> citrus crop. I had one of the originals twenty years ago and it just
> tasted like a lemon to me.
>
> Now we raise the Ponderosa lemon, it is supposed to be a natural cross
> between a grapefruit and a lemon. Very thick skin, lots of seeds, plenty
> of juice. We put up fifteen or twenty quart bags of lemon cubes every
> year. That's what we've been doing today and still have three
> five-gallon buckets of them to go. The Ponderosa grows true from the
> seed also.

Nice- I'm jealous! Got any seeds you'd like to send me?

On Tue, 30 Dec 2008 21:59:16 -0500, "cybercat" >
wrote:

>
>"Tracy" > wrote in message
...
>> cybercat wrote:
>>> I have a whole bunch of these. What do you use them for, if you use them?
>>> They are fat and a round as navel oranges.
>>
>> Make preserved lemons!
>>
>> http://www.elise.com/recipes/archive...ved_lemons.php
>>
>
>Neat idea. Have you used these?
>
Trust me on this... they are a staple on my countertop.
The perfume-like bouquet of the finished product has
to be experienced to be believed. They will keep between
3 and 6 months at room temperature. Great with chicken,
lamb, fish. The downside is that you mahy be tempted to
buy a tagine, if you don't have one. Then you need a good book on
Moroccan cooking. Think Paula Wolfert here.

Welcome to the club.

Alex

On Dec 30, 6:20*pm, "cybercat" > wrote:
> I have a whole bunch of these. What do you use them for, if you use them?
> They are fat and a round as navel oranges.

Aren't they just a milder lemon? Minus the whang?

sf wrote:
> On Tue, 30 Dec 2008 19:26:35 -0600, George Shirley
> > wrote:
>
>> Now we raise the Ponderosa lemon, it is supposed to be a natural cross
>> between a grapefruit and a lemon. Very thick skin, lots of seeds, plenty
>> of juice.
>
> Maybe that's what used to grow at my mom's old place in San Diego
> county. Grandpa thought they were pomelos. They looked sort of like
> gigantic (round) lemons.
>
>
Pomelos, IMHO, are somewhat larger, more rounded, and have a different
taste. The Ponderosa has a rough skin whereas the Pomelo generally has a
smooth skin.

merryb wrote:
> On Dec 30, 5:26 pm, George Shirley > wrote:
>> cybercat wrote:
>>> "ntantiques" > wrote in message
>>> ...
>>> On Dec 30, 4:20 pm, "cybercat" > wrote:
>>>> I have a whole bunch of these. What do you use them for, if you use them?
>>>> They are fat and a round as navel oranges.
>>>> Lucky you! You can use them as you would any lemon, but they make a
>>>> heck of a good lemon curd tart. Made one for Christmas Eve dinner & >DHis
>>>> still raving about it.
>>> I had never seen them before! I think I would like to juice them and freeze
>>> the juice, use for lemonade all year round. Do you find they have a slightly
>>> "orangey" flavor? I was just reading in wikipedia that they originate in
>>> China and are some sort of lemon bred with an orange.
>> The original Meyer lemon even looked like an orange with an orange skin.
>> They changed the variety here in the US due to the fact that the
>> originals carried a disease that could be devastating to the entire US
>> citrus crop. I had one of the originals twenty years ago and it just
>> tasted like a lemon to me.
>>
>> Now we raise the Ponderosa lemon, it is supposed to be a natural cross
>> between a grapefruit and a lemon. Very thick skin, lots of seeds, plenty
>> of juice. We put up fifteen or twenty quart bags of lemon cubes every
>> year. That's what we've been doing today and still have three
>> five-gallon buckets of them to go. The Ponderosa grows true from the
>> seed also.
>
> Nice- I'm jealous! Got any seeds you'd like to send me?
Send me a private email with your snail mail and I'll do it. We just
throw them away and we're juicing another dozen or so today.

"Chemiker" > wrote in message
...
> On Tue, 30 Dec 2008 21:59:16 -0500, "cybercat" >
> wrote:
>
>>
>>"Tracy" > wrote in message
...
>>> cybercat wrote:
>>>> I have a whole bunch of these. What do you use them for, if you use
>>>> them?
>>>> They are fat and a round as navel oranges.
>>>
>>> Make preserved lemons!
>>>
>>> http://www.elise.com/recipes/archive...ved_lemons.php
>>>
>>
>>Neat idea. Have you used these?
>>
> Trust me on this... they are a staple on my countertop.
> The perfume-like bouquet of the finished product has
> to be experienced to be believed. They will keep between
> 3 and 6 months at room temperature. Great with chicken,
> lamb, fish. The downside is that you mahy be tempted to
> buy a tagine, if you don't have one. Then you need a good book on
> Moroccan cooking. Think Paula Wolfert here.
>
> Welcome to the club.
>

Thank you, Alex.

On Dec 31, 6:25*am, George Shirley > wrote:
> merryb wrote:
> > On Dec 30, 5:26 pm, George Shirley > wrote:
> >> cybercat wrote:
> >>> "ntantiques" > wrote in message
> ....
> >>> On Dec 30, 4:20 pm, "cybercat" > wrote:
> >>>> I have a whole bunch of these. What do you use them for, if you use them?
> >>>> They are fat and a round as navel oranges.
> >>>> Lucky you! *You can use them as you would any lemon, but they make a
> >>>> heck of a good lemon curd tart. Made one for Christmas Eve dinner & >DHis
> >>>> still raving about it.
> >>> I had never seen them before! I think I would like to juice them and freeze
> >>> the juice, use for lemonade all year round. Do you find they have a slightly
> >>> "orangey" flavor? I was just reading in wikipedia that they originate in
> >>> China and are some sort of lemon bred with an orange.
> >> The original Meyer lemon even looked like an orange with an orange skin.

"stark" > wrote in message
...
On Dec 30, 6:20 pm, "cybercat" > wrote:
> I have a whole bunch of these. What do you use them for, if you use them?
> They are fat and a round as navel oranges.

>Aren't they just a milder lemon? Minus the whang?

The whang?

"Christine Dabney" > wrote
> Delilah
> 1 1/2 ounce gin
> 3/4 ounce lemon juice
> 3/4 ounce Cointreau
> Shake hard over ice and serve up in a cocktail glass. Garnish with a
> twist of
> lemon.
>
> Use Meyer Lemon juice for the regular lemon juice. I think there
> might have been another modification too, but I could be wrong. There
> was a whole thread here on rfc many years back about Aviations, and
> Delilahs, with some of the great names of rfc contributing. Plus some
> talk of other libations.
>

Looks good, thank you! It has been something like 15 years since I tasted
gin. And not on purpose. What have I been thinking??

cybercat wrote:

> "stark" > wrote in message
> ...
> On Dec 30, 6:20 pm, "cybercat" > wrote:
>
>>I have a whole bunch of these. What do you use them for, if you use them?
>>They are fat and a round as navel oranges.
>
>
>>Aren't they just a milder lemon? Minus the whang?
>
>
> The whang?

You know that unfortunate effect known as a "camel's toe"? It's not
always caused by wearing your pants too tight, it happens as a design
flaw when pants patterns are scaled up or down by too much... You have
to adjust that curve.

Anyway, I nearly fell off my chair laughing when I read the technical
term for the opposite problem. It's called a "wong".

On Wed, 31 Dec 2008 08:23:55 -0600, George Shirley
> wrote:

>sf wrote:
>> On Tue, 30 Dec 2008 19:26:35 -0600, George Shirley
>> > wrote:
>>
>>> Now we raise the Ponderosa lemon, it is supposed to be a natural cross
>>> between a grapefruit and a lemon. Very thick skin, lots of seeds, plenty
>>> of juice.
>>
>> Maybe that's what used to grow at my mom's old place in San Diego
>> county. Grandpa thought they were pomelos. They looked sort of like
>> gigantic (round) lemons.
>>
>>
>Pomelos, IMHO, are somewhat larger, more rounded, and have a different
>taste. The Ponderosa has a rough skin whereas the Pomelo generally has a
>smooth skin.

Thanks! These were the size of a small grapefruit. I got confused
because the one pictured in Wiki appears to be egg shaped and a
mottled green. From what little I remember, they were round, more
yellow than green and the skin wasn't particularly bumpy.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Chemiker wrote:
> On Tue, 30 Dec 2008 19:20:49 -0500, "cybercat" >
> wrote:
>
>> I have a whole bunch of these. What do you use them for, if you use them?
>> They are fat and a round as navel oranges.
>>
>
> Cat, the mind boggles!
>
> How about Meyer lemon gnocchi?
>
> http://www.foodandwine.com/recipes/meyer-lemon-gnocchi
>
> Maybe meyer lemon cake?
>
> http://www.dominomag.com/howtos/reci...eyerlemon_cake
>
> Meyer lemon curd tart?
>
> http://bakingbites.com/2007/12/meyer-lemon-curd-tart/
>
> Here's 100 things to do with Meyers, from the LA Times.
>
> http://www.latimes.com/features/food...,6127318.story
>
> Wooman, you are *sooooooo* blessed!
>
> Alex, thinking of ordering some from Calie-fornia.

Thanks for the links, I appreciate it.

Becca

"cybercat" > wrote in message
...
>I have a whole bunch of these. What do you use them for, if you use them?
>They are fat and a round as navel oranges.
>

Well you won't see this since you've KF'd me, but for anyone else
interested:

Make Delilahs. My favorite cocktail. One part Meyer lemon juice, one part
Cointreau, two parts Bombay Sapphire gin. Shake over ice and serve in a
proper cocktail (aka martini) glass.

TammyM, who has a very abundant Meyer lemon tree (and Persian lime, and a
satsuma!)

"Christine Dabney" > wrote in message
news
> On Tue, 30 Dec 2008 21:41:24 -0500, "cybercat" >
> wrote:
>
>
>>Very pretty! I will need new glasses. I decided that I am going to get my
>>niece to fill up a box and send them to me, I will send her shipping cost
>>and some money for her time to help with school! I might do the same with
>>her tangerines. She can make some money and I can get cheap citrus!
>>
>
> Okay, here is the formula/recipe for Delilahs.
>
> Delilah
> 1 1/2 ounce gin

Christine! Shame on you!! Have I taught you nothing?! Delilahs are ONLY
Delilahs if made with Bombay Sapphire!!! Not merely "gin". <long-suffering
sigh>
<snip>

TammyM, learned the art of Delilahs from the best - Jamie Utter and Kay
Hartman And YES, they will knock your socks off (possibly your knickers
too, don't ask me how I know that)

"merryb" > wrote in message
...
On Dec 30, 4:20 pm, "cybercat" > wrote:
> I have a whole bunch of these. What do you use them for, if you use them?
> They are fat and a round as navel oranges.

>> Mail them to me! Lemon curd, lemon meringue pie, etc- if you can't
>> find a recipe, at least juice & zest & freeze it until you do find
>> something- lemoncello!

Now for me, this is one of those YMMV thangs. I think Meyers are not tart
enough to do justice to lemon meringue and curd. But limoncello .... YES!

TammyM, still has a bottle of ChrisD's limoncello in the freezer

"Kathleen" > wrote in message
...
> cybercat wrote:
>
>> "stark" > wrote in message
>> ...
>> On Dec 30, 6:20 pm, "cybercat" > wrote:
>>
>>>I have a whole bunch of these. What do you use them for, if you use them?
>>>They are fat and a round as navel oranges.
>>
>>
>>>Aren't they just a milder lemon? Minus the whang?
>>
>>
>> The whang?
>
> You know that unfortunate effect known as a "camel's toe"? It's not
> always caused by wearing your pants too tight, it happens as a design flaw
> when pants patterns are scaled up or down by too much... You have to
> adjust that curve.
>
> Anyway, I nearly fell off my chair laughing when I read the technical term
> for the opposite problem. It's called a "wong".
>

I used to work with doctors named White and Wong.

TammyM