gmail annoyance

Gak. When I try to log on to gmail, I get "Oops...the system was unable to perform your operation (error code766). Please try again in a few seconds."

I've been trying for the past 10 minutes. I want my email. waaaa

And the guy who was going to inspect our basement was supposed to be here between 14h and 15h. He hasn't shown up or phoned. Phooey

jerk pork chops

I posted that I was making jerk rub. Well, it was pretty good, so here, as promised is the recipe:

N.B: Wear protective rubber or plastic gloves while cutting the peppers and when rubbing the meat or fish.

• 30 scallions (green onions) but I only had 7 so I used the plus 1 red onion


• 5 inches fresh ginger (I left it out, 'cause I didn't have any)


• 6 bay leaves


• 6 Scotch bonnet peppers


• 2 tsps ground nutmeg


• 2 tsps (~1 stick) ground cinnamon


• 1 Tblsps ground allspice


• 2 Tblsps ground black peppercorns


• 2 Tblsps coriander


• 1 Tblsp salt


• 1 cup fresh or 2 Tblsps +1 tsp dried thyme

All the hard spices are best freshly ground. Everything else should be minced. I recommend the use of a food processor. I ground stuff with a mortar and pestle, because that is supposed to leave more subtle flavours, but it was waaaaay too much effort (and I often use a mortar & pestle). Of course, if you have a spice grinder or clean coffee grinder (of the whirly blade sort) that would be the way to handle the hard spices.

Mix everything together and let it sit for at least an hour, preferably 24+, to let the flavours blend.

Rub this onto your meat or fish. If you are doing a roast, cut gashes and stuff some into the gashes. Let sit for several hours, preferably 24 or more.

If you want a sauce, you can add good oil, good vinegar, and or lime or lemon juice to the rub mix.

Edit: It makes about 2 cups. You can store it indefinitely in the fridge in glass with a non corrosive lid.

I used it on pork chops. I broiled the pork chops (unfortunately a bit too much on one side). They were extremely hot (about the same heat as a vindaloo) and spicy. The flavour was excellent, especially when I scraped off the seasoning, which also lowered the heat.