SC - Questions on Sekainjabin

[Laura C Minnick]

On Thu, 22 Apr 1999, LYN M PARKINSON wrote:

> This is great!  Thanks for all the variations!  If I can find different
> types of mint in sufficient quantities for event feasts, I can tailor the
> sekanjabin to the course.  I've been a little unhappy looking at the
> repetition of the period (sorta) liquids for lunch and each course of
> dinner.

Allison,
	I know that this will cause a few folks to have kittens, but... 

	Last spring I started a batch of sekanjabin syrup, set the sugar
and vinegar to boil, and went rooting in the refrigerator, and discovered
the mint was gone (daughter Rotrude later confessed to having eaten it).
The only other green things in the drawer were basil and rosemary, neither
of which would be good in the syrup. It was late and I didn't fancy a
trip tot eh all-night grocery. So I got to thinking- my hypocras
powder was in the  storage locker across town. But I had cinnamon sticks,
cloves, and there were oranges in the fruit basket, so instead of the mint
I used the spices and citrus peels. I let it sit for a day or two before
straining, but the syrup was delicious and especially good hot. Has anyone
else ever tried this? It isn't the same as the stuff with the mint, but
since I started with the Sekanjabin Simple I dubbed it 'Spiced Sekanjabin'
(original, huh?). Has anyone else had an 'oops' like that turn out?

'Lainie
- -
Laura C. Minnick
University of Oregon
Department of English
- -
"Libraries have been the death of many great men, particularly the
Bodleian."
	Humfrey Wanley, c. 1731




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