These are fairly robust flavours -- would they presuppose a particular style
of poetry? epic, perhaps, though that might make for too lengthy a meal.
Personally, I'd cook lamb like this, but the pastoral tradition could be a
mite too twee.
best joanna
----- Original Message -----
From: "Geoffrey Gatza" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Wednesday, March 02, 2005 4:50 PM
Subject: Re: poetry and cooking
> Yes, I find they taste best with a dry rub marinade of equal amounts of
> cumin, nutmeg, white pepper and salt. Then braise on a bed of root
> vegetables and serve with a nice off year Zinfandel :-)
>
> Geoffrey
>
>
>
> ----- Original Message -----
> From: "Halvard Johnson" <[log in to unmask]>
> To: <[log in to unmask]>
> Sent: Wednesday, March 02, 2005 11:33 AM
> Subject: Re: poetry and cooking
>
>
>> { Please do. I am very interested in more cooking poets.
>> {
>> { Best, Geoffrey
>>
>> Oy! At first glance, I read this as "cooking more poets."
>>
>> Hal "That's the way the world goes,
>> and it's not going well."
>> --Bertolt Brecht
>>
>> Halvard Johnson
>> ===============
>> email: [log in to unmask]
>> website: http://home.earthlink.net/~halvard
>> blog: http://entropyandme.blogspot.com/
>>
>>
>>
>
|