[acidfree:271]The AMSAT SSTV gallery holds images sent by Richard Garriott from the International Space Station and copied by earthbound hams. My receptions were few and not especially impressive. I failed to make a voice contact in perhaps 45 minutes of calling with QRP and a 3-element beam.
Why am I so captivated by the idea of drinking tasteless, slippery, crunchy-kerneled seeds? Because subja seeds sound like fun. I first learned of them by browsing The Indian Spice Kitchen , where Monisha Bharadwaj describes them, but Osimum basilicum seeds seem impossible to find. I made a special trip to Seattle's Uwajimaya to track them down, but came up empty. I stopped at Market Spice at Pike Street, where they hadn't heard of them (but they suggested another shop down the street). I went into Souk, where the gentleman understood what I was looking for only after I described it; he knew the seeds by a different name, which he couldn't remember, and said his sister gets them at a shop (the name not in his memory) on Roosevelt Avenue. But I was out of time in the city and couldn't follow up. (But before I took more than a few steps out Souk's door, the proprietor called me back in, because he had asked his arriving friend what those seeds were called. Tukmaria, ...
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