Check out these od grinding China images:
Fan Clubmoss od Southern Ground Cedar
Image by Distant Hill Gardens
Fan Clubmoss, or Southern Ground Cedar, (Diphasiastrum digitatum, syn. Lycopodium digitatum) is the most common species of Diphasiastrum in North America. It is one of a few types of seedless vascular plants considered to be fern allies and not true ferns. Like ferns, fern allies disperse spores to reproduce.
This Lycopodium species was once one of the principal clubmoss species used for the collection of Lycopodium powder, which was used as a primitive flashpowder.
Ground Pork with Black Beans, Roasted Potatoes & Peppers
Image by sweet mustache
The recipe for the roasted potatoes is here. I used a medium red bell pepper and a small orange bell pepper cut into 1/2 inch strips in place of the green bell pepper. I just washed the potatoes (using small red ones), squared them off and cut into 1/2 pieces. Topped it with a bit of crispy bacon for a garnish.
The inspiration for the ground pork dish is here, but I changed it quite a bit.
1 lb ground pork
Cooked Chorizo (I had about 3/4 cup)
3 garlic cloves, diced
1 medium onion, chopped
1 Tbs soy sauce
1 Tbs Worcestershire Sauce
1 Tbs Tabil Seasoning
1 14.5 oz can of black beans (undrained)
2/3 cup basmati rice
1 cup chicken broth (a guess, as I just eye-balled it)
Heat a large pan over medium heat, add the pork and cook until browned, about 7 minutes.
Stir in the cooked Chorizo. Then add the garlic and onion. Cook until the onion softens, about 5 minutes.
Add the Tabil seasoning, soy sauce and Worcestershire Sauce. Stir to combine and cook for a minute or two. Stir in the black beans and cook another minute or two.
Add the rice and chicken broth. Turn the heat to high and bring to a boil. Then cover and turn the heat to low. Cook covered until all the liquid as been absorbed, about 25 minutes.
Remove from the heat and serve.
You could add more rice and chicken broth and make this a meal all by itself. I would also add maybe another teaspoon of the seasoning next time.
Neither dish was real spicy, but both had a lingering heat that stayed with you for a few seconds after eating.
Both were very good and filling. The peppers turned out very sweet. An all around awesome and aromatic meal.