Quoting Michael Loo to Ruth Haffly <=-

My preferences revolve around a fondness for such
stimulations as only cities provide

Having grown up in the country outside of a small village of 800 I
agree.

contradictory need for quiet. Heavy urbanization
is best for the one, deep solitude for the other.

Yellowknife is a great little small city and that deep solitude is
just minutes away.

Suburbia is not a great compromise.

Agreed.

basil and rosemary ... "use with caution."

I say, "use with abandon".

tarragon [and] Dill

Use with caution but absolutely essential in a few things.

caraway ... "mostly avoid."

Agreed, the one exception being the occasional loaf of dark rye
bread. I felt the need for some a while ago and there was none in
the supermarket so I looked up Etienne the "flavour trader" who
carries EVERYTHING. He had a large jar of it and I asked for a small
amount. He poured out maybe an ounce of so and I said, "no, less
than that" so he put some back. I then said I wanted just 2
teaspoonfuls for 2 loaves of bread per year! He laughed and
complied. I still have 1 tsp left.

Bringing back trains would be a great idea.

It would be except that we have heavily subsidised both highways and
airports for over 5 decades and let the rail infrastructure go all
to hell. It would be horribly expensive to bring it back. Bullet
trains have been around for over 50 years and can be found even in
so called poor countries like Greece. China has 18,000 miles of
high speed rail while the US has the Boston to Washington run and
Canada has diddly squat.

Lithuanians seems to like caraway a lot. It's a northern European
thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Roast Duck with Potato Stuffing
Categories: Lithuanian, Duck, Stuffing
Yield: 4 servings

1 Duck
6 Potatoes, peeled and cubed
1 Onion,
Finely chopped
1 ts Caraway seed
Marjoram
Salt and pepper to taste
100 g (3 oz) bacon, finely
Chopped
1 c Sour cream

Rub duck with a mixture of salt, onion, pepper, caraway and
marjoram. Salt potatoes and fry with bacon. Stuff duck with fried
potatoes, bacon, place into roaster, pour in 1/4 cup water or
vegetable stock, bake in preheated oven at 350F/180C, until duck is
nicely browned and tender, baste with pan juices several times
during baking. Just before end of baking, cover duck with sour cream
and bake for 5 minutes. Serve cut into pieces, covered with pan
juices.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... Instead of courgetti spaghetti you have to have spaghetti spaghetti.

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