you do it in Portuguese.
Well, in all fairness, I've been the only one whose sniffer has known what some of those spices were. And were I to have put it in English, that would have continued.
When Ger cooks for us she doesn't often venture beyond salt and pepper. Although there was a period when she discovered the unlabeled turmeric (curcuma) and put it on some chicken. C and I were both surprised at the change and commented that we liked it. Inspired and trying hard to please she went on a bit of a turmeric bender and put it in everything. One day C quietly asked me if I could perhaps tell her not to use it. I couldn't. She's so sweet and get's flustered and berates herself if she thinks she's done something wrong. I was afraid she'd take it as criticism of her cooking. So I hid it. When she asked where it was, I just said, "oh, I think we must have run out, but don't worry, a little salt and pepper will be just fine."
I can't wait to see what takes place now that the spice cabinet is freshly armed with labels!
And in other news -
Caqui! Caqui! Caqui!
Tis the season...
Oh my dearest caqui!
How ever do I love thee -
your caramel sweetness abounds
in pushcarts all over town.
Just 4 for a buck
I am in such luck
we'll be sucking our fingers till dawn.
3 comments:
I am impressed!! :)
What is caqui exactly?
Oh, hee, hee... I got so excited over them I forgot to mention it..
They're persimmons - which I never liked before because I'd only tried the acorn shaped type that is sour.
The Brazilian type of caqui I think is sold in the US by the japonese name for them - Fuyu. They have a really mellow sweetness, sort of like maple syrup. But you might have to wait until next year because I think they might be out of season by the time you get here!
I so enjoy the sweetness of the caqui also! I am always buying it here!
BG
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