When I was small, if my dad couldn't sleep, he'd get up and make an orange and onion sandwich - thick slices of onion topped with thick slices of orange on buttered whole-wheat bread. And with that he'd have a glass of warm milk.
I never tried it, as the thought made me gag, and still does.
But I did some research years later and found out that the onions and warm milk combo has been scientifically verified for being a great sleeping aid. At least for those who can tolerate it.
Sure I can't entice you to come up to Toronto for a visit next week, Sharon? I am so cold right now, especially just getting back from Kenya, that I may just cocoon for the next few months. But I guess you're warm now anyway.
Thanks for the article. It brings back more memories.
The porridge is very simple - and quite tasteless. I was going to say that it's an acquired taste, except it doesn't have any.
But somehow you get habituated to it. Nowhere in east Africa is dinner complete without ugali, and in west Africa there is fou-fou, made from cassava flour.
Both are made (ugali is made from white cornmeal) by simply pouring the cornmeal or flour into hot (not boiling) water and stirring. You keep adding until the porridge is so thick it will pretty much lift out in a ball if you stick your wooden spoon into it.
You have to keep adding and stirring. Pretty standard porridge making, but they don't use salt or anything. Then you just carve or cut a hunk off and chew away.
I'll attach a photo of my hostess making chapatis. Too bad you can't see the fire, which is practically right at her knee.
Your article today on wintergreen sure brought back memories. That gum was a big treat that my dad used to bring back with him when he was working in the States, since we couldn't get it in Canada. LOVED it!