内容摘要：“The pattern’s narrative inspiration is more of a gentle lesson,” she laughs.

“The pattern’s narrative inspiration is more of a gentle lesson,” she laughs.

(also known as bubble tea) have been around since the 1980s, introduced from Taiwan and now taking the world by storm.Boba pearls are usually made from tapioca starch (from the cassava plant), water, and sometimes a sweetener, like brown sugar, using a process known as gelatinization. The little boba balls are chewy and bouncy, and while they are most often served in a sweet cold tea, they can also be used in different preparations. There is also popping boba, designed to burst when you bite into it.

Boba tea is usually sweet and creamy, shaken before serving to create a frothy texture. A fat straw is used to slurp up the balls, which are chewed as you drink.You can buy boba tea at coffee shops and specialty stores, and get packaged boba pearls to make drinks and other confections at home., for example, makes boba offerings like Lychee Popping Boba and Brown Sugar Boba. You can also buy ready-to-drink boba tea in a can, or bubble tea kits.

A trend that’s been percolating for years is spherified foods — liquids that become squishy little orbs when a gelled membrane is created around them.One of my favorites is balsamic and other vinegar pearls.

, for instance, makes a line of Italian balsamic vinegar pearls, including some flavored with truffle and orange.

makes balsamic pearls and also lemon pearls, filled with real lemon juice, and pomegranate pearls.⅓ cup grapeseed or other neutral oil

In a medium bowl, toss together the scallions, cilantro, chili, vinegar, ginger and ¼ teaspoon salt; set aside. In a wide, shallow dish, mix together the cornstarch, Sichuan pepper, cayenne pepper, five-spice, 2 teaspoons black pepper and 1 teaspoon salt. Dredge the cutlets in the cornstarch mixture, turning to coat both sides and pressing so the mixture adheres, then transfer to a large plate, stacking or shingling as needed.In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add half of the cutlets and cook until browned on the bottoms, 2 to 3 minutes. Using tongs, flip the cutlets and cook until golden brown on the second sides, about 1 minute. Transfer to a platter and tent with foil. Cook the remaining cutlets in the same way, using the oil remaining in the skillet. Spoon the scallion-cilantro mixture onto the chops and serve.

EDITOR’S NOTE: For more recipes, go to Christopher Kimball’s Milk Street atNASHVILLE, Tenn. (AP) — No Mow May encourages homeowners to stash the lawn mower each spring and let flowers and grass grow for pollinators and water retention. And if your neighbor’s lawn already looks like a wildflower field most of the time, it could be more intentional than passersby might assume.