I didn’t feel like giving NatGeo my email, so I didn’t read that article, but here’s the researcher’s own paper—fascinating! (Okay, it’s long and I merely skimmed it. Still fascinating. Nice photos.) I love the images of the ancient coins.
And an unrestricted article:
Despite the plant having been perceived to be extinct for centuries and having completely disappeared from the history books, a researcher at Istanbul University, Mahmut Miski, suspects he has re-discovered the ancient plant. He believes the Ferula Drudeana that grows on Mount Hasan is the elusive ancient plant—nearly a thousand miles from where it once grew.
Would be so cool if it’s not extinct! Thanks for posting about it, @anon77190095
Seems serendipitous that this was the first new post I saw when coming to post about baking banana bread this weekend
Tried this recipe for the first time
Wasn’t sure about the raisins, but it came out great. Nice crisp around the edges, super ‘that word which shall not be written’ on the inside. Roasting the walnuts beforehand was a nice touch.
We had extra bananas from a bananas foster w/crepes and ice cream treat last week. Highly recommend both!
But saying, “what am I, pâté?!?” Doesn’t have quite the same ring to it
Hear, hear! I started doing this a few years ago and it has numerous and immeasurable benefits! Especially in the winter when “popping out to get that one ingredient we don’t have” involves putting on a snowsuit and pre-heating the car for 20 minutes.
Going to the dentist this afternoon! I’m hungry. Let’s see, just enough time to poach some chicken. Into the pot…water…salt…garlic powder…bring to a simmer…Oh no, what have I done?!? Well, I can finish cooking it now, but I’ll eat it after I get home Switching to a marmalade sandwich for lunch
It’s definitely autumn now here in Western Norway and the slaughtering season is upon us. You can get fresh lamb everywhere, so I’m making the quintessential Norwegian autumn dish: fårikål. Just bone-in lamb chunks, wedges of cabbage, salt, pepper and some flour, all layered into a pot and cooked for 3 hours or so with some water at the bottom. Surprisingly delicious for so few ingredients.
I had slightly misremembered the recipe when I made it ahead yesterday and put in too much water. I noticed after about an hour and poured out the excess. I think that means my fårikål will need a bit more salt, since it has been drawn out by the excess water, but on the plus side I have lots of cabbage and lamb stock to cook the potatoes in which go with it. Usually they’re just cooked in water.
I think next year I will try to just put the peeled and quartered potatoes right on top of the other ingredients about an hour before the cooking time is over. I don’t see why they wouldn’t be steamed during the cooking, saving me boiling an extra pot of water.
It’s one of the cheapest meats here (same when I used to live in Iceland), and even cheaper now during the season. I buy precut fårikål meat now and freeze it to use for lamb curries during the year.
But I totally understand you: back in Germany it was a luxury meat for me as well.
Well, I can finish cooking it now, but I’ll eat it after I get home 
Switching to a marmalade sandwich for lunch 
