I cut pomegranates in half, then carefully peel away the skin, pulling the seeds out in the natural segments they break up into. Then I peel away all the pith and thin skin, then pull the seeds away from the pith that holds the segments together, so I have a plateful piled up with lovely bright red glowing seeds. (Then I wash my hands, which are all yellow and sticky and covered in bitter juice from the pith. Eugh.)
Then I take my plate of seeds and eat them with a spoon.
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I cut pomegranates in half, then carefully peel away the skin, pulling the seeds out in the natural segments they break up into. Then I peel away all the pith and thin skin, then pull the seeds away from the pith that holds the segments together, so I have a plateful piled up with lovely bright red glowing seeds. (Then I wash my hands, which are all yellow and sticky and covered in bitter juice from the pith. Eugh.)
Then I take my plate of seeds and eat them with a spoon.