Morning Smoke, and a Thread Challenge - my creature of habit re-established itself and I loaded the McQueen Barrel Rider with Mad Fiddler. Bracing!
Here's a challenge for all of you folks in this thread.
My plant is blooming again, and the flowers and stemlets to which it is attached will be in bloom in a day or two.
I've posted before that my Mom was a trained cook who often wrote food columns for the Vancouver Sun in the 1950s when I was a boy. Her skills were passed on in a somewhat reduced manner to me - I'm pretty good in the kitchen, and my knife skills will allow me to dress out, de-bone and pack out an entire deer in about 30 minutes in one large backpack.
My cooking is pretty fair, and friends always look forward to an invite, which I enjoy as well. So, I'm designing an appetizer, based on home canned trout pate over a bed of sesame oil and manuka honey infused kimchee, placed on a round drycake of spelt flour and a sprinkle of moringa powder.
I will garnish the appetizer with the two fairly substantial blooms with a bit of their foliage. And they are meant to be eaten as an integral flavour to the appetizer itself.
My inspiration for this was our own
Sultan of Smoke and his culinary proclivities, and I'm thinking, with his permission, that it should be named after him.
I'm truly boring with names. I'm an academic and I don't want it to sound like a paper I'm publishing.
So pitch in, guys. I've seen some of your descriptions of tobacco and you're way better at this than I'll ever be.
What say ye, Jimi??
