@ehBeth,
7:08 pm here in New Mexico.
Considering making a ricotta veggie torte (or should it be with raisins and other dried fruit) - they're getting easier each time I make one.
Just talked with Diane, much of it about happy dogs.
Recently had a tuna salad open faced sandwich w/nanami togarashi sprinkled on top - that's a japanese condiment that I've cherished for years and don't see in my local stores here. I don't think it was mere pennies when I bought it either. I think I'll try making my own: it involves ground chile pepper, orange peel, ground black sesame seeds, ground white sesame seed, japanese pepper (black?), ginger, and sea weed. I have all the rest if that's just black pepper, and I doubt any seaweed is at hand for miles around. Probably available at whole foodlet. I have a lot of different chile peppers in this kitchen, will pick a middle of the road one.
It'll probably come out tasting way different, since I don't know the proportions, but hey, I might like it anyway, and at this point it's essentially free. I'll keep the little nanami togarashi bottle with the handy cap with a hole in it to let the stuff through.