It's is so cool to have my evening back again: I can start remaking stables like Chili oil, Sichuan chili oil, and Sichuan pickled veggies . I can cook: we brined a pork roast today for dinner (the March 2003 recipe) and set bulgogi to marinade. Then Ben and I got to go forge. He's working on skewers and scrolls: I'm making a knife from a horseshoe.