Black bear poop contains a lot of berry seeds and
squirrel fur. Grizzly bear poop has little bells in
it and smells like pepper spray. - old joke

An old joke that I was about to tell but you beat me to it! A
similar one: how do can you tell a Grizzly from a black bear? Climb
a tree .... If it climbs up after you it's a black bear. If it
strides over to the tree and knocks it to the ground with a single
punch, it's a Grizzly.

If we both thought of it, it must be old. On the
other hand, if we both thought of it, it must be good.

Title: Chinese Pea Soup With Floating Pork Dumplings

Looks good enough but unlike any Chinese food I've
ever had.

My thoughts too, but what do I know?

You've had enough Chinese food, good or bad, in your day.

From: Www.Birdseye.Co.Uk

Or they?

They likely don't care about authenticity or
yumminess, just about selling vegetables.

Some Yellowknife food things:
Thanks to our growing Desi population my supermarket now carries
fresh fenugreek leaves along side the cilantro, dill and Italian
herbs. A large amount of it was on 50% markdown last week but still
appeared to be decently fresh so I bought two bundles: one to use

A find. It's not easy to buy even in the big sophisticated
city, even in the Asian markets, where it's hit or miss. I'm
likely to substitute celery leaf (in very small quantity).

fresh quickly and one to dry and store. We hadn't had any for ages
so I put it in or on everything for a few days: Spanish ham and
potato omelettes, Hungarian potato paprikash, Dutch ham and winter

I'd have thought yes for the potato dishes.

root vegetables soup. I even put it in Israeli chopped salad in lieu
of parsley. It went nicely with everything but I have now had enough
of it to satisfy that craving for another "ages".

And the chopped salad.

Roslind's niece (the one who had triplets nine years ago) had us all

And she's still sane ...?

over for dinner while Raine and her two girls were here and bought
tomahawk steaks for all which must have cost her a pretty penny.

Tomahawks (racist terminology?) are more for presentation
than anything else - you pay meat prices for bone, and
you don't get the wonderful and useful triangle of fatty
stuff (where does that go?). They are festive, I admit.

They were from Northern Fancy Meats, the butcher shop where you and
I bought that huge 2 1/2 inch thick porterhouse which fed three
people for 2 days and Canada AAA which is the top half of Choice, so

Yeah!

close to prime. The kids got half of one each and there were still
leftovers. They were seared briefly in batches, lightly seasoned
with Back Eddy steak spice, then oven finished to taste. And of

Sounds terrific. So you have skillets big enough, or did
you do them on the grill outside? Strikes me that a quick
grill and then the lid put on would work nicely.

course tender and absolutely delicious. That was the first of two
birthday dinners for me.

Happy birthday.

The second one was last night at Zehabesha, the Ethiopian place,
which is now the #1 rated place in town on Trip Advisor, and for
good reason. That one was with our friends Kevin and Lori, the dog
mushing, bagpipe playing accountant and nurse. They had shiro wot
and doro wat on either injera or rice with the standard six

Shiro wot is one of my favorite veggie dishes, if the yellow
peas are heated and cumined enough. Doro is not a preferred
dish, unless it's thigh meat (usually it's drumstick).

vegetable sides while I had the spicier beef tibs, a very generous
portion which came with a small salad but I scored half of Roslind's vegetables. Eline and Dinku now have a beer and wine licence which

Yeah! The Amharic or whatever it's called beer is not the
most wonderful there is, but tej goes well with the cuisine.

we took advantage of. Beer was a reasonable $6 for domestic, $8 for
imported but the house wine was $14 which I thought to be excessive
but it was a 250 ml pour so $42 a bottle for something that retails
at $18 so not out of line I guess. Dinku's selection is quite small
and unimaginative (he doesn't drink himself) but I was happy just to
be able to get any kind of beer there at all.

Six for a beer at a restaurant isn't bad.

I mentioned earlier how Lexi bought both ice cream and frozen
yogurt to please both her grandparents. Well she also bought
macarons, canned whipped cream and fresh raspberries for a major
sundae fest. My pantry supplied coconut and slice almonds as well.
We all made out own buffet style the last day they were here.

A little epicure, eh. More power to her.

I had bought Roslind an aero garden for her birthday back in July
but she didn't start it up until last week as we had fresh herbs out
on the deck until first frost and then home dried ones thereafter;
we are just now running out. So it's now up and running and the
first tiny sprouts are visible tonight. I'm looking forward to a
nice variety of ultra fresh herbs on demand this winter.

I forget what you plant - thyme, oregano, basil,
tarragon, parsley?

... Drink my wine, come in and dig my herbs - Hendrix

I don't recall that quote. Is it along the same lines
as "Pardon me while I kiss this guy"?

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Old Fashioned Herb Bread
Categories: Breads
Servings: 6

2 c (473 ml) warm water
1/4 c (59 ml) honey
2 tb (30 ml) dry baking yeast
1 ts (5 ml) salt (optional)
1/3 c (79 ml) dry milk powder
1 1/2 tb (22 ml) dried and crumbled
-herb or 3 to 4 (45 to 60
-ml)
Fresh herb, chopped fine*
1/2 c (118 ml) soy flour
5 c (1.21) whole wheat flour
-(approximately)

Stir honey into warm water. Sprinkle yeast onto water and let stand 5 to
10 minutes. Add salt, milk, and herbs and blend well. Sift in half of
flours and stir. Add part of the remaining flours (according to the
coarseness of the flour more or less than 5 cups (1.21) may be needed).
Knead 5 to 10 minutes. Dough should be elastic. Allow to rise in oiled
bowl until doubled in volume. knead again, shape into two loaves and
place
in oiled bread pans to rise again until double in size. Bake at 350
(177C)
45 to 55 minutes.

*Select any herb or a combination of several: anise seed, sweet basil,
caraway seed, chervil, chives, dill seed or weed, sweet marjoram,
oregano,
parsley, sage, savory, tarragon, or thyme.

From: Rodale's Encyclopedia of Indoor Gardening Shared By: Pat Stockett

MMMMM
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