There is a little berry, grown in West Africa, commonly referred to as Miracle Fruit. You put one in your mouth and move it around for two minutes until it completely coats your mouth. Then you can bite into limes. And they will taste like candy.

The secret is a glycoprotein called Miraculin that temporarily attaches itself to your taste buds and turns sour and bitter tastes to sweet. The fruit is heavily marketed in Japan, popular among diabetics and dieters. The FDA banned the fruit in the 1970s under controversial circumstances. But we know where to get some. So we had a little party.

It was fun. It made citrus fruits very sweet, strawberries extremely delicious, and other strange foods (like unsweetened Kool-Aid powder, worcestershire sauce, and balsamic vinegar) somewhat palatable (in appropriate doses). If I could eat another berry right now, I would also want to eat a big bowl of sour cream, strawberries, and pineapple. And probably a few limes too.

Rather than show you videos of everyone raving about the super sweet strawberries (which were astonishingly tasteless when we ate them again the next day) or biting into lemons and limes with pleasant, even enjoyable, looks on their faces, we thought you would enjoy watching some of the more animated clips, courtesy of Sam. We pushed ourselves (and our stomachs) to the limit. Some of us pushed too far.

koolaidpowder

balsamicvinegar

chaser

Actually, I am not Ogden. But these other people are.

Ogden is a unique community. If you don’t know that for yourself, you should take a look at the pages inside this book.

It’s available for $59.95 at the gift shop inside Union Station. Or you come see ours next to the hostess stand at Sonora Grill.

Trip to Puerto Vallarta where you enjoy an incredible lunch with an ocean view: $1299.95.

New Tropical Bay Scallops Ceviche from Sonora Grill that will invoke the same mouth-watering memories: $8.95

Little Cherry Blossoms is a cute little boutique on Historic 25th Street. They carry clothing and accessories for babies, toddlers, and moms. And they just so happen to be one of our favorite stores in Ogden. 

With their adorable selection of clothes, books, Baby Legs, and jewelry, you’ll have an easy time picking out the perfect gift in this quaint little store with a vintage feel. They have a huge selection of Melissa & Doug wooden toys, so stop in and buy your toys there instead of getting them at Target. They features lots of neat products on their blog and then you can even purchase things on their website, where they offer free shipping with any $100 order. This Flip to Win Hangman is our favorite Melissa & Doug toy right now. And at only $12.99, we think you win too. 

For those of you who missed the fabulous cooking class last night at Sonora Grill, here are the recipes from Chef Chris: 

Tropical Bay Scallops Ceviche

1 lb. bay scallops

¾ cup fresh lime juice

1 bunch cilantro, chopped

2 avocados, sliced

1 cup pineapple, diced

4 tomatillos, clean and diced

Kosher salt

Poach scallops in boiling water for 30 seconds and cool. Cover the scallops in lime juice and soak for 30 minutes, up to 36 hours. Add cilantro, avocado, pineapple, and tomatillos. Salt to taste. Serves 4-6 people. 

Mahi Mahi Ceviche

1 lb. mahi mahi, diced

4 tomatoes, diced

½ onion, diced

1 bunch cilantro, chopped

1 serrano chile, sliced

1 cup fresh lemon juice

Kosher salt

black pepper

Dice mahi mahi and drench in lemon juice for 30 minutes, up to 36 hours. Dice tomatoes, onions, and serrano and mix with cilantro. Add a little lemon juice and salt. Mix mahi mahi with the salsa mix. Garnish with tortilla chips. Serves 4-6 people.

Ahi Tuna Ceviche

1 lb. fresh sashimi grade ahi tuna

2-3 mint leaves, sliced

1 tbsp. ginger, sliced

1 habanero (careful, they are HOT!)

½ cup lime juice

1 cucumber, sliced

1 avocado, sliced

Kosher salt

Slice tuna, cucumbers, and avocados with a very sharp knife and arrange nicely on a plate. Pour lime juice on tuna. Sprinkle everything with kosher salt. Slice tiny little bits of ginger and use with sprig of mint on top. Quarter the habanero pepper and use as garnish. Serves 4-6 people.