*le sigh* I must be a trendsetter.
Shortly after writing this post, my Gourmet magazine arrived in the mail. Guess what it featured? A recipe for rye bread with charnushka. (Which they refer to as nigella, but it's the same seed.) Oh well, at least theirs had walnuts. Which reminds me, I found my bread even tastier with half the amount of charnushka, and dried minced onion substituted for the other half.
In other news, big ups to my friend Ania for showing me how to analyze my blog traffic on Statscounter (I directed her to Statscounter in the first place, so it's a fair trade.) Apparently lots of people out there are looking for a chartreuse sauce. I'll have to create another one. Maybe tonight. ;-)