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NEWS
March 21, 1998 | MAGGIE FARLEY, TIMES STAFF WRITER
From his sprawling stone house atop a hill near Java's southern coast, Parmin, a farmer, can see the neglected green brambles of his clove trees half a mile away. The groves are untended and wild, the boughs of his spice trees laden with unharvested cloves. Since the president's son took control of the industry eight years ago, Parmin's clove harvest has brought him less than what he paid his workers to pick the buds. Finally, he gave up.
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NEWS
December 26, 1985 | DENNIS McLELLAN
View has revisited some of the people and places it reported on in the last several months. Among them: --Hollywood's Masquers Club, which because of declining funds sold its building and moved. --Jimmy and Ricky Sperry, blinded in an accident 11 years ago, who received cornea transplants in August. --Balu Natarajan, who triumphed over 167 other youngsters to win the National Spelling Bee in June.
WORLD
November 24, 2005 | Edmund Sanders, Times Staff Writer
It's springtime on this green, hilly island, and the pungent, sweet smell of cloves spices the air. Zaharan Salim's father, who crossed the turquoise water from Oman to settle here nearly 100 years ago, taught him as a boy that the annual bouquet signaled harvest time. His father planted a small grove of clove trees to support the family, and Salim expanded the plantation into one of Pemba's largest, with more than 2,000 of the tall evergreens sprouting from the fertile soil.
BUSINESS
July 3, 2000 | RODRIQUE NGOWI, ASSOCIATED PRESS
Intensely fragrant and flavored, cloves were the riches that drew the dhows and clippers of the colonial era to Zanzibar, giving the tiny Indian Ocean archipelago economic influence and resonance far beyond its size. Once upon a time, the wizened, never-opened buds of the stunted evergreens were worth more than their weight in gold. European powers went to war over them in the 17th century; Zanzibari rulers made smuggling them punishable by death.
FOOD
April 14, 2010
Green cilantro sauce (mojo verde) Total time: 10 minutes Servings: Makes a generous half cup of sauce 2 cloves garlic 1 jalapeño pepper, or to taste 1/2 teaspoon ground cumin 1 teaspoon oregano 2 tablespoons chopped parsley 1/2 cup loosely packed cilantro leaves 3 tablespoons olive oil 3 tablespoons wine vinegar 1/2 teaspoon salt 1/4 cup water Place all ingredients in a blender container...
FOOD
January 9, 1986 | ROSE DOSTI, Times Staff Writer
Dear SOS: I'm crazy about the fajitas served at the El Torito restaurant chain. Is there a chance for the recipe? READER Dear Reader: El Torito complied with two recipes--one using beef and the other chicken, and good recipes they are, too. Chicken fajitas are basted with achiote sauce, made with achiote powder, which can be found at any Mexican grocery store or Mexican products counter of supermarkets.
FOOD
January 26, 2013
  Total time: 30 minutes Servings: Makes about 3 cups hot sauce. Note: The sauce should be prepared in a well-ventilated area. Muscovado sugar can be found at most cooking and baking supply stores. Wear gloves while chopping the Scotch bonnet or habanero peppers because the heat in the oils can sting your hands. Wash your hands thoroughly after handling the peppers. 1 1/2 teaspoons freshly ground black pepper 3/4 teaspoon grated nutmeg 1 1/2 teaspoons ground allspice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 tablespoons salt 1/4 cup muscovado or dark brown sugar 6 to 9 Scotch bonnet or habanero peppers, stemmed and chopped 4 teaspoons minced garlic 1 tablespoon minced ginger 2 bunches scallions, chopped (green and white parts)
HEALTH
December 4, 2000 | ROSIE MESTEL
I'll never forget the time a temporary crown fell out of my mouth on a weeklong trip 3,000 miles from home. Ah, memories: the gross feeling against my tongue of the little stump of tooth; the jolting pain whenever I forgot for a moment and chugged back an ice-cool gulp of water; my futile attempts to push the crown back into place in the hope that this time, this time, it'd stay put--even though it had instantly fallen back out the prior 25 times. . . .
FOOD
February 24, 1994 | RUSS PARSONS, TIMES FOOD MANAGING EDITOR
Almost every recipe in every cookbook you've ever read says you must soak dried beans before you cook them. In almost every case that advice is wrong. Letting dried beans sit overnight in a bowl of cold water does nothing to improve their flavor or their texture. In fact, it does quite the opposite. While soaking shortens the unattended cooking time of beans somewhat, the time saved is marginal and there are no other labor-saving benefits.
FOOD
January 16, 1992 | CHARLES PERRY
Big news? The biggest--possibly a permanent change in how we bake. Last year we read a story by Washington Post writer Sally Squires that struck us as totally bizarre: A paste of prunes, vanilla and water, she claimed, "is replacing high-fat shortening in a variety of commercially baked goods." She suggested cutting the fat content of brownies 75% by using this prune goop in place of butter. What crazy things health-foodies will eat, we thought. We passed the story around and snickered.
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