Neekha [...] a jaded 20 year old [...] "stupid
#$$#%**&)(#$#@$^ marketroids"

I'd have thought she would have been no older than a jaded 10
year old when she discovered that. Certainly in a lot of ways
she seemed wise beyond her years.

She was only about six or so and playing on barbie.com or someplace
similar when she ended up on a purchase page when a pop-up
suggested, "Ask your mommy or daddy to provide their credit card
number". She shouted at me to turn off the computer quickly because,
"The internet is trying to take your money!!!"

A bit of vigilance early instilled is a
good thing. The whys and wherefores can
get explained later.

Also at age four, arguing with a toy store cashier, "Why should kids
have to pay sales tax? We don't get to vote!"

A kind of precociousness that can be frightening.
I'm told I was guilty of such on occasion, which
didn't make me any less insufferable.

Kugluktuk [...] moose [...] tasted moosey but somehow a wee bit different than normal.

Evergreen needles? Or will they start competing with the
reindeer for lichen and stuff like that?

They were shot well above the treeline so no evergreen trees but
lots of dwarf willows (world's shortest tree; look up Salix herbacea
on Google images) and lichens, maybe (I'm speculating here) even
seaweed on the beach.

Interesting - I wonder if that lends a wintergreeny
taste to the flesh.

In the old days real English aristocrats survived on [...]
huge tankards of French claret while common folk got by with

JW [...] small beer.

That's sort of what I meant. Bear in mind that the claret
wasn't as alcoholic as it is now.

But stronger (and far tastier) than hopless, yeasty, murky, weak
beer that tasted like porridge gone bad!

Oh, sort of like Budweiser with mud in it.

I did a standing rib roast for Christmas with a somewhat
similar rub. [...] 3 Tb pepper 2 ts paprika 1 ts dry mustard 1
ts thyme 1 ts onion powder 1 ts garlic salt

In recent months I have blended my own curry powder, garam masala,
mitmita and ras-el-hanout so yesterday I tried something different
but sort of similar ... Lebanese seven spice blend, somewhat adapted
to suit my own tastes. I was happy with the result.

You'll have to get a grinder just for strong
spices. I was a little irritated with Lilli
for processing some with a porcelain pestle
and mortar but not washing the thing out for
a week or more; I discovered that only when we
got back from Hong Kong. Ah, well, nothing a
little baking soda can't fix.

Some people eat only the tails, so there were extra claws for
Joe the birthday boy and other hungries, plus I had 3 extra
bodies.

I am amazed by such people but happy to take on their rejects.

I got probably a quarter pound of extra meat,
plus the tomalley and whatnot.

Mexican oregano

I have never come across it

It thrives in zone 9 and above, not zone negative three.

You exaggerate! Canada goes from zone 0 to 7 and I'm in 1B which is
allegedly somewhat better than 1A.

Is 1A permafrost?

you could substitute things that are more easily at hand.

Indeed. It isn't imported and sold locally here in supermarkets. I
must see if the Spice Trader guy carries it in his little specialty
shop.

Probably does.

Title: Lebanese Seven Spice Mix
1 ts Allspice
3 ts Black pepper
1 ts Cinnamon
1 ts Cloves
1 ts Nutmeg
2 ts Fenugreek
2 ts Ginger

Lot of fenugreek. Does it make it more "currylike"?

---------- Recipe via Meal-Master (tm) v8.01

Title: Pickled Jalepenos
Categories: Pickles, Mexican
Yield: 6 servings

1 Clove garlic Vinegar
1 Sprig Mexican Oregano Jalapeno Peppers

Sterilize pint or half pint canning jars. Into each jar, place a clove
of
garlic (optional), and a sprig of Mexican oregano (also optional, but
highly recommended).

Pack the washed peppers into the jars. For a hotter product, prick each
pepper a couple of times with a fork (I don't know why, but it seems to
work).

Fill the jars with boiling vinegar to cover the peppers well. Cap. My
grandmother never processed these, just stuck them on the shelf for a
couple of months to marinate. On the rare occasions when I've made 'em,
I
keep the jars under refrigeration, just to be sure.

Please note I am NOT a canning/preserving expert -- have done VERY little
of this (got my fill of it as a kid). I've only made these a couple of
times as an adult, and they turned out fine, but surely there are more
expert opinions out there....

Source unknown

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