Khorasan for Dinner

My fever starting climbing up again in the evening. My favorite way of treating illness is massive immersion in the news cycle. For some reason, watching and reading the news (simultaneously) makes me feel better.

So I’m lying in bed, listening to a report about Khorasan, more Khorasan, and even more Khorasan. After an hour of that, I decided to make dinner, got out one of the new grain mixes that I recently bought, and discovered the word “Khorasan” printed on the grain mix in large letters.

For a person running a fever, this was a little bit too much. Of course, since then I Googled it and discovered that there is a type of wheat called Khorasan.

I really hope I don’t find a condiment called “ISIS” in my pantry next.

4 thoughts on “Khorasan for Dinner

  1. My preferred way to deal with a cold is what I refer to as “clove bombing” …

    Ingredients:
    40 grams whole or crushed cloves
    20 grams powdered cinnamon (not bark)
    20 grams cracked black pepper (not whole)
    4-5 whole anise stars

    Add all of the ingredients to a 3 litre pot or larger, covering the ingredients with a (nearly) full pot of water. Let the ingredients come to a boil slowly and replace the boiled-off water with fresh water, allowing the pot to continue boiling for several hours.

    When your sore throat feels extremely scratchy and your nose feels extremely dry, you’ve allowed the “clove bomb” to run its course for the day. Fill the pot again, let it come to a boil again, and switch it off to use again the next day. Empty and clean what’s in the pot after two to three days.

    Now that you have a sore throat because of the “clove bomb”, rather than the cold itself, you may now snack on Strepsils (the good blackcurrant variety, or perhaps the cheaper Tesco option) until the sore throat becomes bearable again.

    The eugenol and cinnamol in this concoction actually work together as a mild antiseptic, so this isn’t merely a matter of swapping one malady for another …

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