taken from the top of the DeCordova museum. _
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03:27:58 PM, Thursday 25 October 2007

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okay, so, I didn't actually measure anything, so bear with me. but it was much better than I expected. Start with a half recipe of my experimental oatmeal molasses bread, spread in a oiled pie plate and allowed to rise. cover with a cup or so of shredded mozzella. Top with sauce, toss in oven at 400 for 20 minutes or so.

Oh right, sauce. put some oil in a dutch oven, put in a dozen cardomom pods, and a teaspoon or so of cumin, cook until the cardomom starts to pop. put in a tablespoon of garam masala, let it cook for a couple seconds, then add 4 onions sliced into thin half-rings, and some brown sugar and salt. cook, stirring occasionally until caramelized or bored. Add 8 oz canned tomato sauce, the stuff that tastes like spaghettios, and 2 cups of leftover shredded chicken breasts. season with salt, pepper and MSG. heat through.

I like eating cooked whole cardomom, but some people might want to pick it out. _
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