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Mary – This is right up my alley. Yes, I really do and could I include this in next week’s column? If you want an quicker response let me know and I shall IM you. I’ve never heard the word chiffonade, It really is treasured by me! Our meat here in our part of Brazil isn’t hung, sometimes, it’s still warm.

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It does have flavor but it can be like chewing shoe leather. The sale of toothpicks and oral floss should be next to the meat counter. We used to farm tilapia and you’re right, the commercial food pellets have genetically modified soy as an ingredient. Last night I made a ‘Chinese stirfry’.

I don’t have a 5 spice powder so I improvised using coriander seeds and fennel seeds which I warmed and then ground down. I threw some floor cinnamon in to the pan also. Crushed garlic and ginger were also added with some pork and veg. I might have been heavy handed with the cinnamon too. Are you experiencing a recipe or an indicator for a mixture of ‘Chinese spices’ that I possibly could have premixed and prepared to use?

Bill, that is clearly a great question. I don’t think I’ve done an “exploring pumpkin pie” yet but I’ll offer you a quick answer in a few days, and then perhaps dive in to the deep end of the pool with a whole article on this issue. Thanks for the motivation, and keep tuned in. Kristen, I understand it was a little brief this week but at least you understand I’m not making this stuff up. Ask and it’ll be answered. Day Have a great.

Flourish, It is known by me sounds dreadful, doesn’t it? My dad was never a hunter. He really enjoyed the cuisine therefore i try to toss in a dish for him inside our rotation every occasionally. And it is vegetarian so very good for us. Many thanks for your kind comments.