Pinapalia - beginning and ending with cocktails!

The Whale Watcher, made here by Faith on the Alaskan Dream ship the Baranof - pineapple juice, Bacardi Rum, Blue Curacao and a cherry!

This is a collection of pineapple marvels, many of which were shared with us by family and friends.

My cousin Jenny enjoyed a pineapple gelato on a Mediterranean cruise!

Catherine T spotted this pineapple cart in Porto, Portugal!

Lyndall enjoyed this delicious juice in Hawaii!

Catherine K spotted these fabulous shoes in Tokyo! I hope she bought herself a pair!

Many thanks to Phyl and Greg for these magnificent earrings!!! Modelled by Ella!

Ann's knifty bottle opener!

Roadside pineapples !

Beautiful mural at the Haymarket, Sydney!

Delicious Chili and Pineapple Sauce from the Dungog markets. Thanks Sue! 

Jelly from Iran!

Pineapple and Cinnamon Mood Tea! 

Tasty Pineapple and Mountain Pepper Sauce. Thanks Ella!

The Mary Pickford cocktail

60ml white rum; 40ml pineapple juice; 1 teaspoon Maraschino liqueur; 2 teaspoons grenadine; cherry for garnish

Place the rum, pineapple juice, Maraschino liqueur and grenadine in a cocktail shaker. Add 2 handfuls of ice and shake until cold.

Strain the drink into a cocktail glass. Garnish with a cherry if desired.

Alaskan Pineapple!

https://kalesijablog.wordpress.com/author/vintagecookbookery/

With over 6,500 cookbooks in her collection Sue Jimenez writes a highly entertaining blog about a variety of food related themes.

Garnished with quirky photographs and enhanced by catchy tunes Sue’s posts capture the flavour of mundane topics like bacon, with anecdotes about bacon flavoured toothpaste and ice cream (these are real things!), whether it’s okay to eat the food you accidentally dropped on the floor, prison food and my recent favourite based on regional cookbooks.

This is where I became aware of Avocado Pineapple Mold, a recipe shared from an Alaskan cookbook!

Since 2013 Sue’s blog has explored many such culinary delights and customs and is well worth a look.

"What's Cooking in Kodiak", Officer's Wives Club,  U.S. Naval Station, Kodiak, Alaska

Avocado Pineapple Mold (recipe contributed by Peg Searcy)

2 pkts lemon jello; 3 cups hot water; few grains salt; 1 cup undrained crushed pineapple; 4 T lemon juice; 1 large avocado; 2 (3oz) pkgs cream cheese; table cream

Dissolve jelly in hot water, blend in salt, pineapple and lemon juice. Chill until thick but not firm. Slice avocado into very thin slices and add carefully to gelatin.

Blend cheese and cream to moisten, beat until fluffy and use to top each serving.

Thanks for sending me this recipe Sue! Tangy! Anne