Subj : covid
To   : SEAN DENNIS
From : JIM WELLER
Date : Mon Jul 18 2022 22:11:00

-=> Quoting Sean Dennis to Shawn Highfield <=-

 SD> The joys of working around people like that.  When I worked in
 SD> fast food, I had bronchitis, both viral and bacterial and often
 SD> together, at least four times a year.

That's why a lot of retail workers like cashiers who deal with a
couple of hundred strangers a day continue to voluntarily wear
masks long after they ceased to be mandatory. It prevents all kinds
of nasties.

Chinese and Japanese people have been doing that ever since the 2002
SARS outbreak and their public health records speak for themselves.
(SARS was also caused by a coronavirus that originated in bats and
jumped species).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Egusi Soup
 Categories: Soups, African, Chilies, Shrimp, Crayfish
      Yield: 4 servings
 
  1 1/2 lb Meat, poultry or fish
      1 ts Salt
    1/2 c  Onions, sliced
      1 c  Palm oil
      1 c  Egusi seeds
      2    Chili peppers or
      1 ts Cayenne
    1/2 c  Dried crayfish or shrimp
      1 bn Fresh leafy greens
  1 1/2 c  Tomato paste
      2 c  Okra, fresh or frozen
 
  Egusi seed, from the egusi melon, may be difficult to find. If you can
  locate it preground you're in luck; otherwise, unless you have a food
  processor that's up the the task, you'll have to put it in a cloth or
  plastic bag and whack away at it with a hammer.
  
  Any fresh or frozen greens will do. Spinach is a common substitute
  for the "bitter leaf" that is traditional, but kale or turnip greens
  may be closer in flavor to the Nigerian original.
  
  The African crayfish, or rock lobster, is a saltwater crustacean with
  a slightly milder flavor than its larger lobster cousins. It can
  sometimes be found in dried form at specialty shops.
  
  Ideally, the consistency of the soup should be thick enough to eat
  with your fingers when scooped up with a stiff porridge, Bidia, or
  Fufu. It's also good alone or over rice.
  
  Cut the meat into bite-size chunks. Boil it with 1/2 teaspoon of the
  salt and half the onions in a cup of water for about 10 minutes.
  Meanwhile, in a large, heavy pot, warm the palm oil over low heat for
  about 7 minutes. While it heats, grind or crush separately the egusi
  seeds, peppers and crayfish, and tear the greens into small pieces.
  
  Remove oil from the heat and quickly stir in the remaining onions and
  the tomato paste. With a slotted spoon, remove meat from its pot and
  pour the cooking water into a measuring cup. Add enough water to make
  1 cup, and, after the oil has cooled enough not to spatter you, pour
  the water carefully into the pot. Return to medium heat. One after
  the other, 2-3 minutes apart, add the egusi, greens, pepper, okra,
  crayfish, and remaining salt. Cook another 8-10 minutes after all the
  ingredients have been added, or until the meat is done to your liking.
  
  VARIATION: If you can't get egusi seed, substitute 1/4 cup of either
  tapioca flour or quick-cooking tapioca. Before adding it to the soup
  pot, whisk it into a smooth paste by mixing it with a bit of the hot
  broth.
  
  Source: "The Africa News Cookbook: African Cooking for Western
  Kitchens"

  If you can't find Egusi seeds, you can substitute pumpkin seeds.
  -JW

MMMMM
  

Cheers

Jim


.... Ikea admits the meatballs are made of people who couldn't find the exit

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