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Chemiker

On Sun, 23 Aug 2009 23:56:22 +0200, (Victor Sack)
wrote:

>Chemiker > wrote:

>I'd say, roast the seeds in a dry pan until they "pop", let cool. Mix
>the seeds with some olive oil; a few drops of lemon or lime juice; a bit
>of lemon or lime peel; a bunch of parsley, finely-chopped; a couple of
>garlic cloves; a bit of grated cheese, such as Parmesan; salt and
>pepper; and, if needed, some vegetable broth. Maybe add some sour
>cream. Blend.

Thanks, VIctor. SWMBO is ancestrally linked to Styria, but her mother
was a horrible cook. Her family in the US dates to the 1700's, so I
guess much of their culinary heritage was lost in the shuffle. Not so
the bull-headedness. "You can tell a German, but......

Making tonight: pork loin, stuffed with Venison sausage. Sides
to be decided momentarily. Looks like cucumber salad with sour
cream, broccoli with lemon, etc.

Pix on a.b.f

Alex