We all know that peaches look like fuzzy pink butts. But have you ever thought to put that peach butt in a pair of peach-sized panties?

In China, you can buy peaches wearing tiny pairs of underwear! http://t.co/2NznLquh3Z #TGIF pic.twitter.com/titZVMaPpU

— HLN (@HLNTV) August 1, 2014

Vendors in China have apparently started selling these panties-wearing peaches as novelty gifts. Dubbed “When the honey peach ripens” (which has an erotic connotation in Mandarin), these peaches are apparently being sold as gifts in anticipation of the Qixi festival, which is known as the “Chinese Valentine’s Day.” The Qixi festival falls on Aug. 2 this year.

A Nanjing guy has invented a new product – Peaches in panties – and is getting it patented pic.twitter.com/hApRVnABHK

— People’s Daily,China (@PDChina) July 30, 2014

Sina News reports that a man only referred to as “Mr. Yao” — an owner of an online fruit shop in China — has claimed to be the creator of the pantied-peach. Yao has reportedly applied for a patent for the underwear-clad fruit.

Yao says his peaches’ panties are custom-made, Sina reports. Each peach is reportedly dressed by hand.

According to the Jinling Evening News, a box of 9 peaches can cost up to $80.

Say farewell to cocktails in pineapples, elaborate scorpion bowls, and all that rum. Tiki-nuevo bar Hogo will close after this Saturday. Douglas Development plans to construct a new office building on the block, which will eventually force The Passenger and other businesses out, too. But Hogo isn’t going anywhere without a giant goodbye bash. Stop by from 8 p.m. to 3 a.m. on Saturday for […]

In a painfully ironic twist of fate for a faux-Mexican fast-food chain, a former Taco Bell manager is suing the company, saying she was canned for hiring Hispanics.

As Courthouse News first reported, Juanita O’Connell, who is Mexican-American, is sui…

With all the bacon-wrapped, deep-fried hurrah these days, it’s easy to pass up on the simple, brilliant ideas. Cue in the S’Mochi — an invention by Foodbeast reader Ryan Horikoshi. The clever take on the standard campfire s’more swaps the traditional marshmallow with mochi — a small Japanese rice cake — instead.

We decided to try out the recipe at the Foodbeast Kitchen, opting for vanilla and green tea-flavored mochi ice cream. Using a blowtorch, we were able to quickly toast the sticky rice cake layer on the outside before topping it off with a pad of butter and cinnamon sugar, then sandwiching it between chocolate and graham crackers.

The end result: a phenomenal bite of crunchy, sweet graham and chocolate, then soft, chewy mochi rice cake, and finally a cold burst of sweet ice cream. Lesson learned: it’s the simple things in life that make your mouthbuds explode.

How to Make S’mochi

What You’ll Need

• Mochi, choose your favorite flavor
• Butter
• Graham Crackers
• Milk chocolate Bar

How to Make It

1. Roast mochi over a campfire (or a blowtorch)  until it starts to brown ever so slightly.

2. Place it on top of a graham cracker and piece of chocolate.

3. Top mochi with a pad of butter and sprinkle on cinnamon sugar.

4. Sandwich with another graham cracker.

5. Eat!

Mason Dixie Biscuit Co. will make its public debut with a pop-up this Saturday and Sunday at Dolcezza’s Union Market factory. Expect to find biscuit sandwiches with stuffings like Benton’s bacon, fried egg, cheddar, and maple aioli as well as fried chicken, bacon, honey, and cayenne. The menu will also include biscuits with various spreads like […]

Have you ever tried to score a table at a hot new restaurant, only to be told the wait list is three months out? OpenTable exec Caroline Potter has a tip for getting into notoriously busy restaurants.

“The most common mistake that people make when they’re trying to get a reservation at a hotspot is that everybody wants to dine out on Saturday night — table for two or table for four at 8’oclock — and there’s just not enough inventory to meet demand,” Potter says.

So what’s the best night of the week to get a reservation? “Tuesday is the new Saturday,” Potter says. Last-minute reservations and multiple time slots are more likely to be available on this weekday night.

“I love mid-week dining because you enjoy a much more relaxed dining experience,” she adds. That means more time for leisurely conversation, chatting with the sommelier, and Instagramming your plate without getting an eye roll from the party of four waiting to be seated.

More from #OWNSHOW: Secrets from the hostess stand

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