How to pronounce “raisins” in English

OK. So it's a prawn dumpling.It's stuffed with raisins and onions and turmeric and it's cooked in the tamarind sauce.So this is a recipe that I learned from my grandmother.

We also sell flour at The Mill.Some people use raisins.

It sucked. It was a low budget.How many raisins can you eat?It was a really tiny town.

that were just monotonous.They tasted like raisins, and oak, and alcohol.And the thing was that it was, and we'll talk more sure about the details of this a little bit, but it was people pushing grape growing

And by the way, these are raisins produced by a grape grower.I bought the raisins at the farmers' market directly from the producer.So they are this season's grapes, or from last summer.

Do you have any other questions about that?Besides chopping raisins?No. So it's very juicy.

So we'll start off with clothing.It's chocolate-covered raisins, it's chocolate bars, it's an energy bar with chocolate in it.

um when I went to Burning Man a couplenuts and raisins with M&M's chocolate cookies sores through the week we just

And then the second book is into-- the first book was more about who I am.I made your blistered dates and raisins, which was just fascinating because it was so simple and delicious, especially on yogurt.

them to become more present in the moment other things kids love textures of well they love food but textures of food is a great way to also domindfulness and I really like using raisins because they're kind of weird on the outside but the texture on the inside is different they're a littlegranular it's sweet so you have kids really eat something and then really explain what it is they are eating and does the taste change over time in like

So I started to make this granola and I would bring it as house gifts and people would say, it's so great, I love it, I love it.They're filled with apples and raisins and spice.

And then the balance of our land is two things at this point.We grow Thompson seedless grapes for raisins, and then we also have some land that we're giving a rest right now, especially with the drought and the lack of water.We've for a couple years now, we are fallowing some of the land and returning it to some natural landscape, which is certainly

And what we love is to share with our consumers, our eaters, of all ages, these older varietiesI include gold-- I include dark raisins, because that's what we grow.

And let's say it doubles in size in that time.You see all these other raisins going away, but your friend sees the same thing.And by the way, the universe is either infinite or it wraps around itself, so don't worry about the finite size here.

There was no internet.And we're eating toffee and GORP-- good old raisins, peanuts-- cheese sticks, anything that has a high calorie content.

Do you have any thoughts?What? Raisins. Raisins? That would be a healthy choice, right?OK. So I'm going to tell you-- hydrogenated lard, partially hydrogenated lard, hydrogenated soybean and cottonseed oil.

She said I had big bowl of oatmeal with raisins.

We're going to give it some heat from red pepper.And we're going to give it some sweetness from raisins.So that's another great technique, contrasting flavors.

And it makes a really big difference.So the steam is going to soften the raisins as well.So it's doing its thing.

The thing with dried fruit, raisins or any other kind of dried fruit, is that actually it's totally depleted in nutrients.

She didn't notice it was artificial blueberries.How hard would it be to just throw in some natural blueberries or some raisins?This also has three artificial colors.

Question. Yeah. Do you chop the raisin or just use them whole?OK, I just threw the raisins in.And by the way, these are raisins produced by a grape grower.

OK, I just threw the raisins in.And by the way, these are raisins produced by a grape grower.I bought the raisins at the farmers' market directly from the producer.

together by the the cement that holds it is um is dates or raisins or cranberries

So if you don't weigh them, you'll end up with-- Raisins.

And so we've done this with dried cherries, you can do it with raisins.

So when I start my day, I just grab some stuff-- raisins, and apples, and things like that

So if you like, you can add sugar, or raisins, honey, maple syrup, whatever it is that you like.

And what we love is to share with our consumers, our eaters, of all ages, these older varietiesAnd then I've got some chutney, which is a spiced kind of chopped peach with raisins in it.

Do you see how the color is brightening?Once the color is bright, we're going to add our raisins.And let's add a nice pinch of red pepper.

The meat is cooked with tomatoes and onion and garlic, and olives and capers and raisins and dried and fresh fruit.

It's much like in an expanding universe. You can go to the analogy of raisins in a loaf of raisin bread. As the yeast is causing it to rise, and if

you're on any one raisin, you see all the other raisins moving away from you.

So I like to bring this image up, because it's like you don't have to necessarily have little raisins shriveling up every month.

It's stuffed with chopped beef or pork, depending on which one, raisins, pine nuts, garlic, and cheese.

They're breads that evoke the most flavor from the grain itself that the bread is made from.Not to say-- I love me a delicious sweet bread that's filled with butter and sugar and all types of, you know, raisins and cheeses and allthose things. It makes a delicious bread.

And I thought, someone did it before me who was like, we all had raisins today.

from Masumoto Family Farms in Del Rey, California.They are a local family-owned peach grower and farmer, and they also do nectarines, and raisins, and some other interesting things too.And we'll get to talking about that, but I'd like to start off by just letting Marcy talk a little bit about what goes on out there in her own words

she was gonna make a cake. Now, whether she put chocolate in there or rum and raisins or whipped it up with her great, big forearms that she could strangle geese with, each time