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mexican prickly pear cactus

mexican prickly pear cactus Nopal, Opuntia, prickly pear, cactus – Desert Noir

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Description

mexican prickly pear cactus Nopal, Opuntia, prickly pear, cactus – Desert NoirNopal (from the Nahuatl word nohpalli [nopali] for the pads of the plant) is a common name in Spanish for Opuntia cacti (commonly referred to in English as prickly pear), as well as for its pads. There are approximately one hundred and fourteen known species endemic to Mexico, where the plant is a common ingredient in numerous Mexican cuisine dishes. The nopal pads can be eaten raw or cooked, used in marmalades, soups, stews and salads, as well as

Nopal (from the Nahuatl word nohpalli [noʔˈpalːi] for the pads of the plant) is a common name in Spanish for Opuntia cacti (commonly referred to in English as prickly pear), as well as for its pads.

There are approximately one hundred and fourteen known species endemic to Mexico, where the plant is a common ingredient in numerous Mexican cuisine dishes. The nopal pads can be eaten raw or cooked, used in marmalades, soups, stews and salads, as well as being used for traditional medicine or as fodder for animals. Farmed nopales are most often of the species Opuntia ficus-indica or Opuntia matudae although the pads of almost all Opuntia species are edible. The other part of the nopal cactus that is edible is the fruit called the tuna in Spanish, and the "prickly pear" in English.

Nopales are generally sold fresh in Mexico, cleaned of spines, and sliced to the customer's desire on the spot. They can also be found canned or bottled as nopalitos, and less often dried, especially for export. Cut into slices or diced into cubes, nopales have a light, slightly tart flavor, like green beans, and a crisp, mucilaginous texture. In most recipes, the mucilaginous liquid they contain is included in the cooking. They are at their most tender and juicy in the spring.

Nopales are most commonly used in Mexican cuisine in dishes such as huevos con nopales "eggs with nopal", carne con nopales "meat with nopal", tacos de nopales, in salads with tomato, onion, and queso panela (panela cheese), or simply on their own as a side vegetable. Nopales have also grown to be an important ingredient in New Mexican cuisine[3] and in Tejano culture of Texas.

~Pad/cutting

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We all know Hardy the novelist, but perhaps he is less well known as a poet. In this volume of over 900 pages, with nearly 1,000 poems, Hardy is colorful, chatty, direct, lyrical, thoughtful, deep. And perhaps his finest quality - at least so I find - is the fact that he is down-to-earth. His poems are not "difficult" for a reasonably literate, experienced reader; and the rhyming is never forced. In short, his poems are a delight.
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Thomas Hardy is my favorite novelist who has ever lived. I preface the review of this poetry anthology - which includes every one of the 900+ poems he wrote throughout his life, from the 1860s to just before his death in 1928 - in this way because I’m a bit biased. Hardy’s poetry is technically satisfying and nearly as moving as his novels, and you can tell that the same precision he brought to prose is on full display in his verse. I’m working my way through every single poem in this collection, and thus far my favorites are “The Convergence of the Twain” and “After the Last Breath.” There are other poets whose works I like better (Dickinson, Yeats, Wordsworth, and Whitman come to mind), but as an amateur Hardy scholar, reading this collection is positively invaluable to understand the full depth of his genius, and as always Wordsworth Classics delivers in terms of a quality paperback that should withstand years of enjoyment. I own many of their releases and have yet to find one that even slightly disappoints.
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