I woke up early and went for a run. The produce guy with his cart-cycle was in front of the building as I was leaving it so I buy some fresh vegetables because I am planning more cooking today. After the run I get newspaper and go home for a long breakfast and coffee. Then I finish a few blog entries from the last week, read a bit and start browsing through my cookbook. I decide that my first serious attempt in South Indian cuisine will be ladyfingers in tamarind gravy. I saw and tasted ladyfingers for the first time a few days ago. It is a green vegetable, size of a finger, pointed at one end, with cross-section similar to jalapenos. Tamarind is similar to dates, and it is used as a spice because of its strong sweet and sour flavor. It is sold as a large sticky lump and usually only a small piece is needed for a dish. I soak a piece of it in hot water. I also cook some lentil, which is used as a base for many Indian dishes. Then stir all that on heated oil with some mustard seeds and turmeric powder and my lunch is ready. I like the taste, but even after a month of Indian food it is a little unusual. I don't want to make any conclusions. I will bring leftovers tomorrow to work and let my native friends make the judgment.