Subj : Chile in eye
To   : Ruth Haffly
From : Dale Shipp
Date : Sat Aug 12 2023 00:53:00

 -=> On 08-09-23  15:41,  Ruth Haffly <=-
 -=> spoke to Dave Drum about Canning was: 'Maters <=-

 DD> https://www.christopherpublications.com/Herb_Syllabus.html
 
 RH> OK, will probably check it out at some point.
 
 DD> If nothing else it's an interesting read and an historical trip. The
 DD> things I have tried from it have worked well. There is a bizarre one,
 DD> using cayenne pepper for some eye ailments, which I've never been
 DD> ready to try - preferring to eat my chilies rather than stick them in
 DD> my eye.

 RH> I think I'd rather eat chilis than stick them in my eye also. It's bad
 RH> enough when you rub your eyes after cutting up chilis--no, I usually
 RH> don't wear gloves and yes--, I'm good about remembering not to rub my
 RH> eyes for the most part........but those times I forget, I've paid for
 RH> forgetting.
 
I have never contemplated chilis in my eye -- but then it has happened.
Is there anyone who has not at least once forgotten to either wear
gloves or have a good hand washing afterwards.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dukka   From the Complete Book of Spices
 Categories: Spices, Egypt, Middle east, Nuts, Dips
      Yield: 1 Servings
 
    125 g  Spice- sesame seeds
     75 g  Nuts- hazelnuts        -or-
     75 g  Pulses- chickpeas
           ;roasted
     50 g  Spice- coriander seeds
     25 g  Spice- cumin seeds
      1 ts Salt
    1/2 ts Spice- black peppercorns
      1 ts Herb- wild thyme, dried-or-
      1 ts Herb- mint, dried
 
  Dry roast the sesame seeds until lightly browned. Remove from the pan.
  Roast the hazelnuts for about 5 minutes and remove their skins [the
  chickpeas do not need roasting further], then roast the coriander and
  cumin seeds until they darken. When everything has cooled, combine
  all the ingredients and pound or process to a coarse powder. The
  mixture will keep for 3 months stored in an airtight jar in a cool
  place.
  
  ** This blend of spices with ground hazelnuts or roasted chickpeas
  comes from Egypt. Serve with bread: dip this in olive oil and then in
  the dukka.
  
  From: THE COMPLETE BOOK OF SPICES ISBN 0 86438 100 X By: JILL NORMAN
  Typed by: KEVIN JCJD SYMONS
  From: Glen Jamieson                   Date: 09-05-07
  Cooking
 
MMMMM


.... Shipwrecked in Silver Spring, Maryland. 01:05:37, 12 Aug 2023
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)

.