Quote:
Originally Posted by Stitchawl
Spider plant is one of my most favorites, but it doesn't grow very well here. For some reason it doesn't want to make baby plants! I used to have huge hanging pots of it in every window when I lived in the US. And although it is sold in the garden centers here, it just never looks very healthy. I remember plans that NASA has for using it as part of the air filtration process in the space station, but I don't know if they ever did that.
Of all surprises, the 100 Yen food shop is now selling good quality rye flour! I bought a bag the other day and will try my hand at "Jewish" Rye bread, complete with caraway seeds!
It's late enough now so I think I'll see the end of Halloween with a glass of tequila, then go to bed!
Stitchawl
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Quote:
Originally Posted by astra
Yeah, I know. I know.
I am weirdo.
Besides that I have no clue what "Jewish" Rye bread is, the sight, let alone smell of caraway seeds make me cringe in horror and run to the remotest corner of the house.
Branch, cuppa #5, Rooibos.
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The only 100% rye bread I ever had (100% rye and nothing else) was in Daneland of all places. With soft rye kernels in it to make it less heavy, and in spite of that a bite of it goes a long way.
Even in Montreal, with those Russian and Ukranian bakeries, not to mention the Jewish ones on Main street (now St. Laurent) and Outremont, rye bread was (is ?) either the standard blond 50% rye for smoked meat, German style, the bread I mean, or that heavy black bread but with other flours inside, what one would call Russian black bread. Fantastic breads mind you.
Caraway seeds? why not? I do not mind. But with porc fat and liver pathè they enter in the picture like steamed cabbage in a watercress sandwich. Noblesse oblige.