500 socks, eh... (G) That could almost turn into a nightmare... ;)

Not if they were all black!

In this way they have commonality with the salvage stores
(most of these in New England are out of business, except
Ocean State Job Lots, which has expanded past the Ocean
State to fill the vacuum). I don't understand the big box
stores, because what if you need (as I have) socks or belts,
and they don't have them? Doesn't that discourage one from
shopping there more often?

They figure that you'll be coming back for the other things they do have
in stock....

I suppose. For some maybe the uncertainty factor is
a draw rather than a drawback. Not for the likes of
me, though (nor probably for most other people who are
in general nonshoppers).

That's a relief... :)

It was, especially as the original separation was at
least partially my own fault.

By not remembering you'd checked something, eh...

And not noting that I should have wandered by the
bag belt - I was focused on getting out of there
and getting my connection. It also didn't register
that on this airline I was a lowly Ruby member,
and in order to get into the lounge I'd have had
to be a Sapphire (Lilli is Emerald, which is
fancier still). In order to maintain that exalted
status, she's going to Hong Kong at the end of the
year, so I figure I'll meet here there.

And then there's Weller's friend's dog story.... I imagine that there have been isolated instances of people being misled by the picture on
the label, in any case... but not a wholesale class of people doing
so....

It's hard to know where the bulk of the truth lies.

True... Doesn't hurt, I suppose, to have the possibility to serve as a cautionary tale, either in making assumptions or in not being clear when providing information... ;)

I'm still not fully convinced that the urban legend
story about the Africans is all that racist. It may
be silly, but substitute toothless illiterate white
folks from Calabria/Appalachia/Uzbekistan, and you'd
get something of a similar idea and perhaps not racist.

... Good luck is a lazy man's estimate of a worker's success.

That's true, but good luck can also be good luck.
One needn't be a hard worker to have good luck, and
sometimes failure is purely bad luck.

Quite true... on all counts... :)

Attributing success to good luck always has a bit of
truth in it, because there are more geniuses and
competent folks than the world needs. If Yo-Yo Ma
weren't there to soak up the limelight, there would be
a Zuill Bailey or Michael Curry to take up the slack.
By the same token, attributing failure to poor luck
often has a bit of truth in it, because there are more
incompetent folks and doofuses than the world can
assimilate.

Kerala style mutton kurma
categories: Malabar, Uzbekistan, main, korma, curry
servings: 4

600 g mutton/lamb
2 Tb oil
1 in cinnamon stick
2 cardamom or more tt
2 cloves or more tt
1 bay leaf
2 ts ginger garlic paste
3 green chilis or more tt
2 md onion
1 md tomato
1 1/2 ts coriander powder
1/4 ts turmeric powder
1/2 ts pepper
8 cashew nuts or more tt
3/4 c coconut milk
salt to taste
coriander leaves - to garnish

Mutton in coconut and cashew gravy

Clean the mutton and keep aside.

Soak the cashew nuts in hot water for 1 hr.

Heat oil in a pressure cooker or a thick bottom pan
and add cinnamon, cardamom, cloves and bay leaves.
When the spices change color slightly (don't burn),
add ginger garlic paste and chopped green chili and
saute for a min or so, until it just loses raw smell.
Add in chopped onion and saute well until translucent.
Now add in chopped tomato and salt to taste.

When tomato becomes soft add coriander, turmeric,
black pepper powder and saute 1 min.

Now add cleaned mutton and mix well. If you are using
pressure cooker, you don't need to add any water.
Close the lid and cook until you get 8 to 10 whistles
or time may vary as per the meat you used. If you are
using normal pot, add enough water to cook the mutton.

Grind the soaked cashew with coconut milk until smooth
and keep aside.

When the mutton is cooked completely, add in cashew
coconut milk paste and boil for 4 to 6 min. At this
time adjust the salt and pepper if needed.

Switch off the flame and add chopped coriander leaves.

Tips & Tricks
You can use mutton or lamb, cooking time may vary as
per the meat you used. Chicken can also be used instead.

Curry will thicken as it sits, so you can add bit more
water if you prefer before serving.

nadiskitchen.com

... My hard disk went on a diet and lost its FAT!

And now it's not too flippin' shabby?
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