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Red Scharlach
04 July 2009 @ 01:06 am
You will be pleased to know that after yesterday's unplanned experiment, tonight's post is coming to you clean and sober. So first, the trivia:
Fact: Until the mid-19th century, if you bought anchovies, they would be bright red in colour. That's because they used to be dyed with lead oxide, which is in fact toxic. Initially, shopkeepers were extremely sceptical about getting rid of the lead, because they were sure that nobody would want to buy anchovies that looked brown and horrid.

And next, our final dose of afternoon 'Wood for the week. Here are a few thoughts on The Dead Line...Collapse )

And now we must wait for Monday, and whatever the next week may televisually bring. Which reminds me: I must stock up on gin...