I'm not saying it's discredited the way a lot
of the alternative practitioners like to think
but just that it has a long way to go.

I agree... and was just saying that there's good and bad, historically,
from both modern medicine and the alternatives... I trust much solid
progress will be made, on both sides... :)

They probably started off as one, and one
hopes they will coalesce at some point, with
more humane practices of the one intertwined
with the intellectual rigor of the other.

The lawyer made a gentle suggestion that he
should find a place to live, and my brother
didn't seem to fazed by that notion.

I trust he is also looking for a decent place to resettle... ;)

I saw him yesterday, and he hasn't made a
plan of any kind. He's moping around as in
a depression.

Excellent, except that your first preference
was not on the Hafflys' list at all. Both of
your second choice was 9/7-9, so things are
leaning in that direction.

The fall board meeting wouldn't have been in late August anyway... it's lately been generally in October... but the most likely weekend in
October also happens to be Richard's 50th highschool reunion, which we
are planning to go to... I'd hope that the following weekend would work
for the board meeting, actually....

As well, I've been asked to play at my college
reunion, which is October 11-14.

If it were up to me, the white meat would be
reserved for meatballs and cutlet and so on.

Indeed. I think that they use white meat for the chicken makhani...
possibly also for the chicken curry, although I didn't have any of that
last time we went, so not sure about that...

Ate at one buffet recently where the rather bland
chicken Goa style was made with the white meat
(Goa style normally means anything but bland),
the butter chicken with the thighs, and the
tandoori offering was drumsticks. There was also
a kind of sweet-and-savory meatball dish that no
doubt used the wings and trimmings.

I think you would have liked the chicken stirfry noodles at Saigon Pho
that Richard had when we went there this past Thursday... It was all
dark meat chicken, and nicely underdone.. ;) I had the beef, and it
was so thinly sliced, it couldn't help but be done through, but it was
juicy enough and tasty enough all the same... :)

The Vietnamese really slice their bo thin. I
think they freeze it and then use a machine,
at least over here. No clue what they do in
Vietnam.

Spanish Bar Cake

Now THAT brings back memories.... Daddy used to buy that as a treat (probably only when marked down), and we'd have it for dessert.... A
dark spice cake with raisins, with that yummy buttercream frosting...

I had it only once or twice.

We had it fairly regularly... I think Daddy was quite partial to it,
which made it most likely to be purchased... :)

I kind of like spice cakes but have forgotten
them in favor of chocolate.

Caramel & whisky sauce
Yield: 1 L (3 x 330 mL jars)
150 mL whisky

Now that looks interesting... :)

And boozy enough to give you a buzz if
you took a decent serving of it.

Goan-style Chicken with Roasted Coconut
categories: Indian, celebrity, poultry, main
serving: 4 or 5

1 1/2 Tb coriander seeds
1 1/2 ts cumin seeds
1 ts black mustard seeds
1 in stick cinnamon, broken into 3 or 4 pieces
4 cloves
1/4 ts black peppercorns
1/6 nutmeg
1 dried hot red chilli
450 ml Grated fresh coconut
6 garlic cloves, more tt
1 in cube fresh ginger, peeled and chopped
1 fresh hot green chilli
4 Tb vegetable oil
175 g onions, minced
1 kg chicken pieces, skinned
1/2 Tb salt

You will need a coffee grinder or spice grinder
and a blender.

Into a small, preferably cast-iron, frying pan
put the coriander seeds, cumin seeds, mustard
seeds, cinnamon, cloves, peppercorns, nutmeg
and red chilli. Place the pan over medium heat.
Now quickly dry-roast the spices, stirring
frequently until they emit a very pleasant
roasted aroma. Empty the spices into a clean
coffee grinder or spice grinder and grind
until fine, then place in a bowl.

Put the coconut into the same frying pan and
dry-roast it over medium heat, stirring
continuously. The coconut should pick up
lots of brown flecks and also smell roasted.
Add to the dry-roasted spices.

Put the garlic, ginger and green chilli into a
blender with 4 Tb water. Process to a paste.

Put the oil in a 10 to 12 in frying pan over
medium-high heat.When the oil is hot, put in
the onions and cook until they pick up brown
spots. Now pour in the garlic-ginger mixture
from the blender and stir once. Lower the heat
to medium. Put in the chicken pieces, salt and
the spice-coconut mixture. Stir-fry the chicken
until it loses its pinkness and turns slightly
brown, 3 to 4 min.

Add 300 ml water and bring to a simmer. Cover
the pan tightly, reduce the heat to low, and
cook until the chicken is tender, 25 to 30 min.
Stir a few times during cooking, turning over
each piece of chicken so that it colours evenly.
Fish out the cinnamon pieces before serving.

Madhur Jaffrey
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