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.
It's as much having them available as anything else.
I'd like to have the option of hearing a famous performer
or dining at a Michelin restaurant if I want to, even if
I don't want to very often.
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.
How much is a modest apartment downtown going for?
Suburbia is not a great compromise.
Agreed.
One thing is the absolute reliance on cars.
If the public transport system were more highly
developed, things might be a little different.
Then there are those planned community things,
such as Dale and Gail live in, which sometimes
have the advantages of both ... and sometimes
the disadvantages of both.
basil and rosemary ... "use with caution."
I say, "use with abandon".
I've ODed on both and use them very carefully, though
not abandoned them altogether. Same with nutmeg, which
used to be a favorite until I read someplace that one
could get high from it, so following the instructions
of those who should know better, I suspended an
arbitrary amount of it in some liquid and chug chugged
it down with awesomely bad results. Never felt the
same way about eggnog ever since.
tarragon [and] Dill
Use with caution but absolutely essential in a few things.
Yesterday for my farewell dinner party we had a tale
of two stroganoffs, beef with thyme and mushroom with
dill - but it turned out Bonnie in a fit of cleanup
decided she didn't like dill weed either and so threw it
away (why she had it in the first place is a question).
So it became mushroom without any herb at all, just
salt and pepper and onion; it was fine. For 8 people I
made 5 lb of beef and 1+ lb of mushroom. We ended up
with about 6 oz of beef left, enough for a lunch or two.
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.
If one feels sufficiently eastern European, it comes
in handy. I seldom get that way and am constantly
disappointed when I get a Schweinshaxe that has been
dusted with it. One of the reasons I go to the touristy
and overpriced Hax'nbauer is that I love the Haxen there,
and one of the reasons I love the Haxen is because they
don't mess with weird seasonings like caraway.
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.
Late adopters often get the good stuff.
Lithuanians seems to like caraway a lot. It's a northern European
thing.
They were trying for hemlock but didn't get it right.
Title: Lithuanian Roast Duck with Potato Stuffing
1 Duck
6 Potatoes, peeled and cubed
1 Onion,
1 ts Caraway seed
That's not excessive given 6 potatoes.
Marjoram
When I was a child I liked it, but I've decided
that marjoram is inferior to oregano in every way.
100 g (3 oz) bacon, finely
Chopped
1 c Sour cream
Rich Lithuanians!
... Instead of courgetti spaghetti you have to have spaghetti spaghetti.
Instead of courgettes, why not grow something else
altogether?
Sauteed zucchini
categories: side
servings: 6
2 Tb olive oil
4 md zucchini, thinly sliced
2 cloves garlic, finely chopped
1 Tb fresh marjoram or oregano, chopped
1/2 ts Kosher salt
1/4 ts pepper
Heat half the oil in a large skillet over medium-high
heat. Add half the zucchini and cook, stirring only
occasionally, until golden brown, 10 to 12 min.
Transfer the cooked zucchini to a plate. Repeat
with the remaining oil and zucchini.
Return the first batch to the skillet. Stir in the
garlic, marjoram, salt, and pepper and cook,
stirring, for 2 min.
James Peterson, Real Simple, myrecipes.com
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