So many products to refrain from tasting,
so little time.
It's faster than trying them all.
course may enjoy what you wish, but lima beans?
Some people do. I find them edible, but that's about it.
Edible with poisonous aftereffects.
Some days that's tempting.
Sounding a little distressed again, aren't you.
Canaletto was no better than some of the pencil
(well, brush) pushers. There are a bunch of them,
someone named Guardi or something, a couple Brits,
and so on, I forget, who were just about as good
but who lacked the cute name.
And an Instagram channel; these days that can work magic.
I've not been on nor have to my knowledge
seen Instagram.
If Adolf had a cute name like Fleischzartmachter
maybe he could have gotten into art school and
become the Canaletto of his day instead of
something even more fearsome.
...an IRS agent?
Ugh.
That being the point. Though Monsanto has managed
to soak farmers for unwitting infringement
through such means as airborne pollen distribution.
They've tried at least.
They've succeeded in some jurisdictions.
I should have known.
Ugh.
Except for the pesto part, it sounds familiar.
Like I said. It probably has a name.
A nice one?
It wasn't bad.
Not "golden shining lovebird" in Duckbill Platypese?
More like "Random thrown-together ingredients" in Nutmegger.
That was F&S again.
What I don't understand is how people equate
Parmesan and Romano. One smells like feet, the
other like ovine meadow muffins. And when one
mixes the two, as some benighted recipes tell
you to, the result smells like feet that have
squunlched in meadow muffins.
I'm used to them, and have been known to eat overaged brie. It really
does smell like feet. Tastes a bit pungent too.
I think that a Brie that smelled like feet was
somehow contaminated.
Kasundi Bengali Mustard Relish
categories: condiment, Indian, Bengali
yield: 3/4 c
1/2 c black mustard seeds
3/4 c water
3 green chilies
1 ts salt
4 cloves garlic
1 in piece ginger, peeled
1/2 ts sugar
1 lime, juice of
3 Tb cider vinegar
Soak the mustard, water and chilies for 8 hr.
Place the mustard, water, chilies, salt, garlic,
ginger and sugar in the blender and blend to a
smooth paste.
Add the lime juice and cider vinegar.
Serve as needed, or place in a glass jar and
store in the refridgerator for 2 weeks before
using. This will keep 6 months refrigerated.
spicechronicles.com
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