Whoops, brain typo I guess.
Understandable; we all have them. (G)
And becoming more frequent, though as with most
seniles, more distant memories are more accurate
than recent ones.
Sigh! Any better the second time around?
I like to claim relative consistency, if not
total accuracy.
Soy candles are a lot cleaner burning; they're our candles of choice
if > available. But, yes, both the citrus and vanilla do appear to deoderise > instead of masking a smell.
I'd guess that the less sooty candles are also
less effective in odor neutralizing.
They actually do a really good job.
H'm - maybe they put out chemicals other than
those present in ordinary candle smoke.
I changed my name as well, do remember one of my sister's classmates keeping her maiden name. But, she married later in life and had a
law > business under her maiden name so I guess she figured it would
be easier > to keep it..........
There are practical, aesthetic, and cultural
reasons for both ways.
True, but neither way is 100% best.
If there were such, a huge preopnderance of the
population would gothat way, because humans, though
irrational, are not so irrational as all that. As it
is, each individual has different needs and preferences.
Win some, lose some. At least you didn't have to play "1812
Overture" > this year. (G)
It's been over a decade I think. Not missing
that piece of "music" either.
Would you rather do P.D.Q. Bach's "1712 Overture"?
No offense to the usually very gifted Dr. Schickele,
I find that piece almost as boring as the real thing.
It is regrettable, but the piece seems to be a product
of the Dull and Late Show of his career.
As I recall most if not all restaurants in
Berlin are smoke free.
That would be nice; I'd enjoy my meal a lot more without choking on
smoke.
I've not smelled tobacco smoke in a restaurant in
Germany in at least the last decade. My memory banks
don't seem to retrieve anything before then, but
when I visited my friend the Moor in the '90s, it
seems that even at the Michelin-starred place people
did light up after dinner.
flights. The camper gives us more flexibility, even tho it takes
longer > to get to the destination.
Stating the obvious yet again, my experience is
far from typical, even among the so-called frequent
flyers.
True, we've all got different experiences/outlooks.
And I'm an outlier anyway.
No denying that - we had guys (all but one of them
guys) puffing away on the porch after our picnic
yesterday, so the sensible ones retreated inside,
but then the smoke followed us in, and we had to
close the door, after which it still was smellable.
P U!
Pepe Le Pew would be welcome by contrast.
No, not really. I'd still rather smell wood smoke than him.
A friend of mine used to go out of her way to
drive on byways where one could linger on the
skunk smells when they occurred. It is reported
to me, though, that she's now a homeless person.
Nah, I guess I could have made reindeer or bear
meatloaf, if I'd had an oven and could afford
an onion.
Wish in one hand.......................
What on earth does that mean?
Cholar dal
Categories: Indian, Bengali, pulses, side, festive, vegan
Servings: 8
1 c chana dal or Bengal gram dal
1/4 ts turmeric
2 bay leaves
1 ts vegetable oil
1/4 ts turmeric
1 ts mustard seeds
3 green cardamom pods
1 in stick cinnamon
1 Tb grated ginger
1/4 c golden raisins
1/4 c thick coconut milk
2 Tb grated jaggery, (sub brown sugar)
3 or 4 slivers fresh coconut, optional
salt to taste
1/4 c fresh coriander leaves, chopped
In a pressure cooker or saucepan, combine the
lentils with bay leaves and turmeric. If you're
cooking in a saucepan, cover the lentils with
1" water, bring to a boil, and let the lentils
cook at a simmer, covered. Check frequently to
ensure they don't dry up and add more water if
needed. Cook the lentils until they are really
soft and tender.
In a saucepan, heat the oil. Add the mustard
seeds and, when they sputter, add the cloves,
cardamom and cinnamon. Saute 1 min or until
the cardamom looks puffy, then add the slivers
of coconut, if using, and saute until lightly
golden brown.
Add the raisins and ginger, saute for 30 sec,
then add the cooked dal. Stir well to mix. Add
some water if the dal is too dry. You want it
to have a thicker consistency than most dals
do, but not so thick that it's dry.
Add the jaggery and coconut milk and heat the
dal through.
Garnish with coriander leaves and serve hot.
M's note: a touch of hing would be beneficial.
Garlic or onion, too, but then Brahmins and some
other vegetarians wouldn't eat it. Hing has a
skunky smell but turns oniony when cooked.
after Vaishali on holycowvegan.net
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