"I'm living forever anyway," was Bruce's comeback. But he had two big bowls.
Jana -- I have a trick that I partly got from you, so I wanted to tell you about it. The last time I needed ginger I peeled the whole piece and chopped every bit of it. There was a lot more than I needed for my recipe so what I did was put the excess minced ginger onto a piece of plastic wrap and I formed it into kind of a thin log (picture a big Tootsie roll). I wrapped the ginger up tightly in the plastic wrap and put it into the freezer. When I needed fresh ginger for the teriyaki sauce I just broke off a piece of the frozen log and tossed it into the pan. Worked great, SO easy (and not that much more work when you do it the first time).
I think it's always things like fresh ginger that really make a difference in recipes, but they're kind of a pain to prepare. This method is a great compromise!
I forgot to tell you something that happened to me a few days ago. A mystery. I was standing in the driveway -- not near any trees or bushes, close to the garage, when all of a sudden something dropped down out of the sky and landed at my feet. I looked at it closely -- and it was two pieces of mockingbird eggshell! I have a blurry picture that I can share:
Pale blue with brown speckles -- how pretty, right? But where did it come from? A mystery to me.