Subj: 474 Rob Roy

I had a doctor who [...] put the moves on my girlfriend; when
she turned him down, he ordered my first ever GI series.

That was two nasty moves on his part!

Oh, yes, but I didn't figure out his motivations
until after I'd had that procedure.

Subj: 477 IGA

We also have an IDA here - the Independent Druggists' Alliance.

That would be helpful to me. As it is I'm running around trying
to get favorable rates on some very expensive medicines. The list
price of my current regimen is over $1000 a month.

Move here; pay $100 for drugs and zero for doctors and dentists.

There are other temptations in support of that, too.

Subj: 478 Viet and Somali treat

Yuan [...] food gifts [...] we got homemade che troi nuoc
(glutinous rice balls in ginger syrup

Were they filled?

With minced coconut in a thick creamy sauce.

Those are kind of good, but as I've said the
beany ones are my favorite. Same with moon cakes,
of which the best are filled with that sweet bean
paste (available in several colors) or lotus seeds.

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

I like red bean paste too.

And after a while one gets attuned to the
variations in flavor among the beans.

Savannah's Kitchen, the new Somalian restaurant

It would make sense that Somalia, being on the east coast of
Africa, should have Indian as well.

It has been on the one of the Arab spice traders' routes for over
1000 years and it used to be a wealthy kingdom once upon a time. But
it's a very poor and and scary place today.

In my earlier lifetime it was a potential visiting
place, but much less so now. If I were to venture in
that direction, I'd most likely go to Djibouti, where
at least they speak a language I can sort of comprehend.

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

They too have several African and Indian overlays on their native
cuisines.

Indeed - the pot continues to melt things, and in
cookery there's in addition to the Gresham's law of
McDonald's drives out everything, an opposite
tendency that has good flavors driving out bad, so
cumin, cinnamon, garlic, and hot peppers gradually
taking over the world.

Xawaash: Somali Spice Mixture

Looks okay but for the lack of hot spice;

They do use chilies and black pepper in other dishes and spice mixtures.

As available I'm sure they do.

Subj: 482 swilling

Categories: Lithuanian, Mushrooms, Bacon
1/2 kg (1 lb) fresh chanterelles

If chanterelles are abundant
this could be a great dish.

They are abundant in the woods over there; one just has to go get
them.

I'm imagining that full use would be made of scavengeables.
It's notable how pristine the woods are in the more
populated bits of Europe, not so much because of the
natives' tidiness but more because of their frugality:
every piece of dead wood down to the twigs is harvested
and used, and that's likely true to an even greater degree
of such resources as mushrooms.

Skoudehkaris
Categories: main, lamb, African, Djibouti
Servings: 4

1 lb lamb, cut into pieces
2 1/2 c rice
5 tomatoes, peeled, seeded and diced
1 Tb tomato paste
1 red onion, sliced
2 onions, finely chopped
4 cloves garlic, crushed
1/2 ts chile powder
4 Tb oil
1 ts cumin
6 cardamom pods
2 pn cinnamon
Salt
A few cilantro leaves, chopped

Oven at 350F.

In a dutch oven, pan fry the meat over medium-high
heat. Brown on all sides without burning. Add all
the onions and sweat. Add garlic, tomatoes, chili
peppers and tomato paste. Add salt and spices.
Cover everything with boiling water and put the
dutch oven in the oven for 45 min. Check the
tenderness of the meat and continue cooking if
necessary. Also check the liquid level and add
water while cooking if necessary. Remove from the
oven and place on medium heat. Pour in the rice,
mix well, cover and cook rice 5 min over medium
heat then 10 min on low heat. Check the amount of
liquid again and add water if necessary. The rice
should be slightly sticky and juicy. Sprinkle
with cilantro leaves and serve hot.

Vera Abitbol at 196flavors.com
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