No, I didn't know that. It don't think they were eating it in the way we (well, maybe you) do though. I think they were using it for medical purposes - possibly as a purgative. I seem to remember reading that somewhere. Yes, that's right, I just looked it up.
Sydney has received another whopping. Hailstones in Sydney:
http://www.canberratimes.com.au/environment/weather/sydney-weather-hail-storms-batter-sydney-20150425-1mt1rk.html
and snow in the Blue Mountains. All we got in Canberra was 1.7mm of rain and lots of thunder and lightening.
As I write soup production is in full swing - red soup with sausage. Almost had a disaster this morning. I was heating up my Turkish food for breakfast and the beans started to boil, so I set the timer for one hour, forgetting that it was already in use for timing the Turkish food! I had to guess how long my breakfast had been heating for. Worked out OK though.
Off to archery when the soup finishes.
Poor old Sydney.
ReplyDeleteGlad there wasn't a disaster! The pasturma here is different to what we are used to. It is a very processed sausage, with a uniform pink colour. It comes in a range of shapes and sizes, and is generally very mild. I guess it is like lunch meat. Of course a lot of people don't like it because it still has a slight heat.
In the 19th century the chinese decided to cut off rhubarb supply as part of their resistance to European expansion! Rhubarb diplomacy!
Have i mentioned that tulips are the Turkish national flower? There were tulips everywhere in Istanbul. The city is completely full of apartments with no garden at all but all the streets that have a median strip have plantings of tulips. There was a tulip festival in Istanbul and the mayor opened the tulip carpet. They had a large number of pots of tulips which they made an intricate tulip carpet out of. This meant that all the tulips were at their peek.