The machine is able to distinguish between the
fruit pieces
in the
fruit yogurts and any unwanted contaminants, and to mask the
small chocolate pieces used as a topping for children's yogurts which are packed
in a separate plastic dome above the lid of the
pot.
1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into
small pieces and put the pieces
in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the
fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large
pot, add
in the sliced peel, and squeeze
in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the
pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers
As soon as the plants have perfected their seed - leaves, they should be planted singly into
small pots, and these
pots again immersed
in the hot - bed, keeping them as near as convenient to the glass throughout the whole period of their growth, and shifting them frequently and by slow degrees till they arrive at a
fruiting state.
The series of
small flower vases and
pots is called Sekka (stone
fruits), with inspirations from the smooth touch of plumply rounded pieces of broken glass shaped by waves found on the beaches or riverbeds of the Setouchi area where the artist is based, embraces beautiful curves that invite us to wrap
in our hands.