You can't remove the mizpira from your nose
- I intend to continue pulling Mespilus germanica. Mizpira is a fruit that has attracted my attention since I was a child. When I was chasing my grandfather, who was carrying, behind him, two parallel shotgun guns, in general, in the direction of the fellows, I couldn't move through a monstrous hole in a river and tried to divert the course of my march, walking along the hill, hitting my head. A huge melochotoner was spreading over the navel of the forest.
The hunters always carried the cover and were forced to wrap the clear rays that were already on the ground. They wrapped them in my briefcase and the smell floating in that sketch was familiar, but unclassifiable. The hunting dog's nose had to smell uselessly, like mine to the scholar. I finally gathered them together, hid myself in the corner of the memory of the state, of the fruit and of the tree and of my nose. It was then, as a child, that I began to learn what the cider was and began to ferment the almost uniform smell of that apple must around the mipedo. Fermentation in which fruit sugar is being transformed into alcohol. The apple must herve in the barrel; the soft miga of the spirit in the same grain, at the limits of its skin. Mizpira is fermented in a similar way to grapes that produce carbonic maceration or maceration, overhumanized pulp instead of putrefaction. The perfume of this maturation evaporates, more than skin. I managed to insert them into the noses of a boy.
He then had more delicate noses and a pituitary air that's sharper than today, but that smell doesn't leave the memory shelf. I think it's one of those memories that I'm not going to lose in a moment. This autumn scent of vultures I have in front of my house door I don't sell it.
It occurred to him that the white hawthorn (Crataegus spp) had to be inserted into the red forest, and thought about leaving at the time of the vaccine.
Think about adding those aromatic ferments of spirit to the cider. And he did. Cider shark and cider vinegar Hum!.. Anyone who wants to try in any jam, compote, hydrohoney...
In this beginning of fall, which is the time of the fruits, the trogloditez reaches my skin unintentionally. We have forgotten a lot of nuts that have kept us for thousands of years. And as soon as they see me, they hold my hand and hang it on me, I'm stripped by the spirit. I... [+]
Are the Japanese Germans? And the Germans, the Japanese? I don't have any news of either and I'm not going to put my legs into the mud I don't know. I know they came together in a great war of the last century. Each of the objectives was going to be yours, but then, at least, they... [+]
“Mizpira, ahora gabe uzkira” atsotitz ezaguna da. Sabelaldeko barrenak lasaitzeko ona izan... Esaera izaterainoko adina zahar bada mizpira (Mespilus germanica) gure kulturan. Ez dut, ordea, bere aldaerak bereizten dituen euskarazko izenik ezagutzen. Izan, izango... [+]
Mizpirak, Mespilus germanica, sukaldari, gastronomo eta fruituzale ugariren jakin-gosea piztu du mendetan. Aurrekoan ere esana, ahosabaia ahozerutzen didan jaki bakanetakoa dut neuk ere. George Saintsbury (1885-1933) idazle, eta beraz ardozale, ingelesak “ardoak fruituen... [+]
Fruituen sasoian haiei koskaka ari naiz. Joanak dira gehienak, ez denak ordea. Azken sagar eta udare gogorrak, kiwiak, basakaranak, mizpirak... Azkenekoak eskura dira. Eskura... ondo eskura ganbara zabalean txukun-txukun zabalduta jasotako golde edo egon sagarrak, hurrak,... [+]
Fruituen artean ezezagunenetakoa izango dugu mizpira, Mespilus germanica. Asiriar eta babiloniarrek ekoizten zuten eta handi dator, agidanean, ohitura. Ia fruitu guztiak bere espezieko edo gehienez ere bere generoko beste baten gainean txertatzen dira. Mizpira, aldiz, elorri... [+]