Word: garlic
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...undeniably fun to feed oneself from one's harvest, but remember that gardening is not supposed to be practical. If, on the other hand, you yearn to grow carrots (which do grow like weeds), then plant carrots. Plant whatever tastes good, whatever pleases you. Plant lawn grass. Plant garlic. Plant fig trees...
Perhaps the most delectable oyster invention of all belongs to Karl Beckley, 34, who combines the mollusks with corn in airy pancakes topped with salmon caviar at his postmodern, pastel-spattered Green Lake Grill. Cream of nettle soup and roast rabbit with sweet peppers and glazed garlic cloves are some of Beckley's other triumphs...
...though he has Kaposi's sarcoma, tires easily and suffers from diarrhea, Nassaney works out for two hours in the gym three times a week, skis and plays racquetball. He shuns all prescription medicines, relying instead on a regimen of eight to twelve grams of vitamin C a day, garlic and herbs. His routine includes acupuncture and relaxation, as well as exercise. This highly disciplined life, he says, is keeping him free of colds, flus and other infections. "I believe that not everything is fatal," he says, "and I believe the same about AIDS...
Head, legs and tail should be singed. Take the meat (before being put in the pot). Bring water to a boil. Add fat. Onions, samidu, leeks, garlic, some blood, some fresh cheese, the whole beaten together. Add an equal amount of plain suhutinnu...
Meat from fresh leg of mutton is needed. You set water. Throw fat in it. Dress the tarru. Coarse salt, as needed. Hulled cake of malt. Onions, samidu, leek, garlic, milk; you squeeze (them together in order to extract the juice which is to be added in the cooking pot). Then, after cutting up the tarrus, you plunge them in the stock (taken out) from the crock (and previously prepared with the above-mentioned ingredients), in order for them to (begin) cooking in the cauldron. (After which) you place them back in the crock (in order to finish cooking...