Not really - but the subject is complicated. The word "curry" doesn't describe a meal, or even part of a meal. It is traced back to the Tamil word 'kari,' which means 'sauce' or 'relish for rice.' It's a term that encapsulates the essence of a vast array of dishes, characterised by their rich, spiced sauces that have become a staple in both Indian cuisine and beyond. (There are, for instance, Thai curries, Japanese curries, Indonesian curries, etc.) Curry was introduced from India to England in the 18th century when England began to colonise India. After that, curry was introduced to Japan from England during the Meiji period (1868-1912). In India, they would not use the word "curry", but different ways to describe it, depending on which part of India you're in. A Madras curry would be different to a Delhi curry, and so on, just like (say) pasta in Rome would different to pasta in Florence or Venice. (In Rome, for one, even the ingredients of a good pasta change with the seasons). One of the most famous curries, chicken tikka masala, is not Indian at all. It was created by British Bangladeshi restaurants in the 20th century. There are many varieties of curry, and the choice of spices for each dish depends on regional cultural traditions and personal preferences. In regions nearer the sea, fish and seafood curries are more popular, whereas other regions use chicken, pork or vegetable alternatives. Having said that, korma (or qorma), a creamy and mild sauce with almonds or coconut milk, had its origins in the Mughal court in north India. A Madras sauce (brown in colour and with an emphasis on chilies) originated in the city of Madras (now Chennai), but the current version was created by British Bangladeshi restaurants. Vindaloo (or Vindalho), a fiery and spicy sauce, originated in Goa and got its name from the Portugese carne de vinha d'alhos ("meat of wine with garlic"). The hottest curry is phall (Bengali word meaning 'jump'), which originated in the Bangladeshi-owned curry-houses of Birmingham, England and now spread to the USA. It is hotter even than vindaloo, using many ground standard chilli peppers, or a hotter type of chilli such as scotch bonnet, habanero, or Carolina Reaper. Now I'm hungry. Let's eat!
Well, unsurprisingly, I was unable to secure any items from this auction. And I was paying close attention throughout. I simply could not justify the crazy prices, despite how badly I wanted to get one simple sword or dagger. The cheapest lot I saw was a mirror and razor that went for $1100 USD. The cheapest dagger I tried to get (Meera's), went for over $2000. The cheapest sword, $2500. Good gravy. Overall, the auction made over $20m. The Iron Throne went for $1.55m, and the aforementioned Shame Bell went for $100,000. Jon's sword (Longclaw) went for $400K and Arya's (Needle) went for $130K. Being rich must be so much fun
It was more that I wanted a physical piece of the show to hang up on my wall. Maybe the House of the Dragon auction a decade from now will be affordable to me !
Today I uprooted the dead and dying garden plants, tomatoes and peppers, cucumbers and squash, some annual flowers and such, preparing for the winter to come. Interesting sensation, working so hard to push them into being, then having to decide that their time is up. Almost an awesome sense of power -- and feeling of loss.
As days get shorter and nights get cooler, plants enter dormance whether or not there has been a killing freeze. I still water roses and perennials in the autumn, but only a fraction as often as during the growing season because they're slowing down in preparation for winter. In cleaning up the garden this week, I haven't ripped away anything that is green and thriving. The vinca minor will survive through the winter in a mostly green state. I won't cut down the pink sedum until the first killing frost gets to it. I don't prune roses until early spring. You mentioned feeling the awesome power of pushing things into being, then deciding when they die. It's an interesting and valid viewpoint, so please don't misunderstand the rest of what I have to say. I am aware of the awesome, majestic force of nature as it cycles the world around me through its seasons, but I am a student of that force, observing what grows and wanes under my care without feeling I am forcing my garden into existence or deciding when it dies. I follow the pattern of what is there, and in Wyoming, what is there can frustrate and disappoint as well as awe and enliven. The way we each view our gardens and ourselves in relation to them is an interesting difference in our philosophies and/or background in plant science. Hope I didn't get too pagany/plant scientisty there.
Nah, it's fine. I was just struck by the way I've seen some veteran gardeners decide that something isn't working, then they put in something new. I'm not sure I like it, to be honest, but I've accepted it as an approach. Until the last few years I was far more casual about it all, and in my heart I'm probably still that way. That said, the tomatoes and peppers and all had been through a mild freeze and it was obvious their end was near. Seemed right to clean up the garden in preparation for winter, so spring will be easier for putting in the new stuff. I certainly don't believe I push them into being, more that I work to plant them and optimize the conditions. Fertilizing and fencing, composting and all that.
Almost seventy and people are still calling me a hippie. By the way, I meant Gotcha as in "I dig what you're sayin', man" and not "Ah-HA!"
My wife returned from 10 days in Croatia/Slovenia with her sister on Saturday and put a timely halt to my devolution. Not a moment too soon. She describes the locales of both countries like they were cut from heaven. The pictures back that up.
I'm half-Slovenian! My mother was born there. A few of our family members have travelled there, but not me. But I did pick up a little Slovenian while growing up. Kako si?
I have it on good authority that it's well worth the visit. Beautiful scenery, friendly people, slow pace. They flew back from Venice and said crossing into Italy immediately upped the level of hectic, especially driving.
Just over a year ago, businesses had signs up requiring masks. And now I am seeing businesses with no masks allowed signs. There is a symmetry to the irony there.
So, I'm learning new tricks on clay modeling, specifically that water really helps to smooth out the textures. The duck model's head fell off after drying so... gotta figure out why, and how to re-attach it.
Here's my tiny tiny bit of clay knowledge learned only a week ago yesterday: score both surfaces of the clay before making the join. If you already knew this (and you probably did) please put my two cents worth down to being innocently chuffed to know anything at all about working with clay,
