creative extra-legal methods. I knew guys who could make a
house go empty in 24 hours for a fee

such guys could easily be charged with a&b among other things.

It only works with the type of tenants who are very unlikely to
complain to the authorities for some reason.

Ah, yes. I've never been such and hope not to ever be.
Reminds me of the time Annie, of whom much has been said
on the echo, and my conductor Dirk, of whom some has been
said here as well, got drunk and aided in an auto repo in
Hawaii. It was all a lark, and it wasn't until later that
they tumbled to the fact that they could have been shot.

In local news we had a mix of snow, hail and rain on May 29th and I
awoke to an inch of snow the next morning. Kind of late in the year
for that sort of nonsense!

When we left California the most recent time there
had just been snow within a day's walk of us. Lilli
is returning to 90F temperatures. I'm headed north
gradully to Boston, where it's anyone's guess.

Roslind and Yuan, the lady who does her lashes are now exchanging
food gifts at every appointment. Yuan received some frozen arctic
char fillets and we got homemade che troi nuoc (glutinous rice balls

Were they filled? My favorites, which I think are of
Cantonese origin, are stuffed with red bean paste.

in ginger syrup) and other kind of che made with taro cubes in a
banana coconut cream sauce. The rice balls were awesome; the taro,
not so much.

Sometimes I like these very much, when I'm in need
of a carb boost and the taro is cooked pretty soft.
Otherwise my favorite taro dishes are fried.

And I finally got a taste of some takeout food from Savannah's
Kitchen, the new Somalian restaurant operating out of the old
steakhouse/wine bar called The Cellar (appropriately it was below
grade in the basement of a building). Savannah is actually
Italian-Canadian but she is married to a Somali guy.

Might make stunning offspring as well as some
kind of cool fusionoid food.

As I mentioned to Nancy last month Somali food has similarities to
Ethiopian food in some ways but is also a blend of influences from
Italy, India and the Middle East as well.

To be fair, Ethiopian food has considerable
Italian influence. It would make sense that Somalia,
being on the east coast of Africa, should have Indian
as well.

I had two large deep fried, not baked, beef samosas which were nicely
spiced with Xawaash and came with little cups of tzatziki and a green
chile chatney. They were wonderful and I plan to take Roslind there
soon for a full sitdown meal.

Samosas should really be fried for best taste.

The menu is short and they are not licensed ... https://tinyurl.com/YK-Savannah-s-menu

Thanks. The menu, what I could read of it, looked
almost Caribbean.

Xawaash: Somali Spice Mixture
1/2 cup Cumin seeds
1/2 cup Coriander seeds
2 Tbsp Black peppercorns
1 Tbsp Cinnamon bark
1 Tbsp Cardamom pods
1 tsp Cloves (whole)
2 Tbsp Turmeric powder

Looks okay but for the lack of hot spice; otherwise
it might almost be vindaloo.

... Don't let anyone tell you what shouldn't go on a pizza.
... Except pineapple. pineapple is always wrong.

I was about to say.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Vegetable Samosa
Categories: Appetizers, Breads
Servings: 12

8 oz Potatoes, cut in even-size
-pieces
3/4 c Frozen green peas
2 tb Corn oil
1 Onion, finely chopped
1/2 ts Cumin seeds
1 Piece ginger root, peeled,
-grated (1/2")
1/2 ts Turmeric
1/2 ts Garam Masala
1/2 ts Salt
2 ts Lemon juice
1 c All-purpose flour
2 tb Butter
2 tb Warm milk
Vegetable oil for deep
-frying
Lime twists (opt)
Fresh celery leaves (opt)
Mango Chutney

In a saucepan, boil potatoes in salted water 15-20 minutes or until
tender.
Drain well, return to saucepan and shake over low heat a few moments or
until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain
well.

Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam
Masala and salt. Cook gently 5 minutes. Add mashed potatoes and peas,
then
stir in lemon juice. Mix well, remove from heat and cool.

Sift flour into a bowl. Cut in butter finely until mixture resembles
bread
crumbs. Add milk and mix to form a stiff dough. Divide in 6 equal pieces.

Form each piece in a ball and roll each ball on a lightly floured surface
to a 6" circle. Cut each circle in half. Divide filling equally among
semicircles of pastry.

Dampen edges of pastry, then fold over and seal to form triangles which
enclose filling completely. Half fill a deep-fat fryer or saucepan with
oil. Heat oil to 375'F. (190'C.) or until a 1/2" cube of day-old bread
browns in 40 seconds. Fry samosa in hot oil, a few at a time, 3-4 minutes
or until golden brown. Drain on paper towels. Garnish with lime twists
and
celery leaves, if desired, and serve hot with Mango Chutney.
source unrecorded

MMMMM
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