I have to tell y'all about this tomato I bought three weeks ago. It was almost ripe but very firm--actually hard-- when I brought it home, so I set it on a kitchen counter to redden and soften up. Now it's been there so long it's become like a permanent fixture, because it is still very firm to the touch and has grown no redder or riper than the day I bought it.
No rotten spots, no soft spots, just this unchanging tomato, so I'm gonna just let it sit there and see how long it will take for it to self destruct. No bacon and tomato sandwich, no diced tomato for a salad-nope, this is a science experiment and observation is all I'm gonna do with it--actually, I'm leery of eating something that indestructible!
susil
Kind of like folks on drugs...