Dog Dumpling Disposal

After letting our dog dumpling hang out in the fruit bowl for a couple of days, the time was ripe, literally, to get rid of the Morinda fruit, which the kind vendor had given me at the feria in Alajuela on Saturday. As a Scientist i.R. (im Ruhestand = retired), I first had to look inside, of course. Wouldn’t you have done the same?
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Since everyone wrinkled their noses at the mere mention of the word ‘noni’, as the Morinda fruit is called here, I decided to execute the dissection of this specimen under an exhaust hood – so to speak. I set up my lab on the tiled countertop of the small outdoor kitchen behind our guest casita. It faces NW, away from the house. There’s a strong breeze coming down the fog-shrouded mountain tops, acting as my ventilation system. And when you take just a couple of steps past this ‘breakfast bar’ and a border hedge, there’s a drop of 160 ft/50 meters or more down to the creek at the bottom of the gorge. The cadastral planes indicate a river as part of our property line, somewhere down there. However, the tropical moisture creates such a dense jungle as an ideal biotope for fer-de-lance pit vipers and poisonous sapo toads, that no-one has ever ventured, machete swinging or not, to the bottom of our gorge, to verify the existence of said river. But I can clearly hear it’s rushing and gushing whitewater, especially during the rainy season.
Since Saturday, the Morinda tree fruit had ripened to a glossy, almost translucent plumpness. It was high time to hurl this vomit fruit into the abyss! (pun intended)
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Using my extra sharp deboning knife, I halved the fruit with one decisive motion – quickly stepping back to avoid a possible release of foul odors. As it turned out, one actually had to bend toward the cut surface to detect a mild Tilsit aroma. Anticlimax! Ah well.
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After studying the composite fruit organization for a little bit, I speared each half with the knife and tossed it in the general direction of serpents and sapos, while my little dragon watched the proceedings with curiosity.
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When I inhale deeply, I can still smell the faint odor of cheese in the air. My amygdala must be fond of Tilsit …

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