SC - Spices and sensitive palates

[Terry Nutter]

Hi, Katerine here, stopping in briefly (life doesn't seem to permit
more than that, lately).

Adamantius writes of pork pot roast:

>For some reason I can't explain, the idea of a generous dollop of
>caraway seed and the grated rind of a lemon seems to cry out to be added
>to this dish...

My favorite period pork roast recipe, Cormarye, calls for roasting
the pork in a pan with a generous amount of wine and caraway seed.

Boy, is it lucious.

Cheers,

- -- Katerine/Terry

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