I had an English instructor in college who talked a lot about cardamom. I mean, a lot. If you're like I was back then, not knowing what cardamom is, let me save you the google step: it's an Indian spice used in everything from curried dishes to baked goods to coffee. So anyway, this instructor was in love with cardamom. Her grandmother had used it all the time in family recipes, and she planned to write an entire cookbook featuring it. By now, maybe she already has. Any of you fellow Warner Pacific-ites remember her? I hated to print her whole name online, but at the moment I can't remember any of it anyway.
But speaking of spice, she got engaged to another professor, a guy from out of town who wrote a human sexuality textbook, in use at Warner. It was all the scuttlebutt when he came to campus to visit after their engagement. A scandalous development for a Christian college, even a liberal arts one, because what could a single man possibly know about sex ed?!
So for the past decade plus, cardamom has caught my eye. It appears in the darndest recipes, and I usually have some on hand, though I've just read that it's better to keep the whole seeds available to grind as needed. Not sure whether or not I'll Martha Stewart up for that one (kind of like cowboying up).
All of that is my intro for the photo you're about to see. You can bet your bippy I bought this gum.