tag:blogger.com,1999:blog-2591517906408734222.post710505824324840573..comments2009-09-23T21:21:29.406+09:00Abigail (aka Mamatouille)http://www.blogger.com/profile/09375687869909244442noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2591517906408734222.post-14168570187506921552009-09-23T21:21:29.406+09:002009-09-23T21:21:29.406+09:00Kim, you crack me up! :)Abigail (aka Mamatouille)http://www.blogger.com/profile/09375687869909244442noreply@blogger.comtag:blogger.com,1999:blog-2591517906408734222.post-91092170316538295592009-09-23T20:26:54.686+09:002009-09-23T20:26:54.686+09:00I made a Chinese goya recipe tonight. I'll probably put a link on it. But, I have to say...goya will not be purchased to be eaten in our home. We receive it - we eat it. And that is my conclusion!Kimhttp://www.blogger.com/profile/05848246862878846083noreply@blogger.comtag:blogger.com,1999:blog-2591517906408734222.post-87627696448324802982009-09-19T14:03:37.322+09:002009-09-19T14:03:37.322+09:00Cate, I bet you could find them in NYC, maybe at an Asian market. Apparently they're grown all around South Asia - they've been in season here for the last month or so.Abigail (aka Mamatouille)http://www.blogger.com/profile/09375687869909244442noreply@blogger.comtag:blogger.com,1999:blog-2591517906408734222.post-36299159473406687892009-09-19T12:05:10.877+09:002009-09-19T12:05:10.877+09:00wow. how intriguing. i've never tasted bitter melon, and you make it sound so good, abigail. surely they have this somewhere in new york city. would it be in season here?Catehttp://www.blogger.com/profile/00021119421584199821noreply@blogger.com