Nutmeg is one of the original spices cultivated in Tidore and Ternate, two tiny Spice Islands in Eastern Indonesia. The best nutmeg is now grown on the Island of Grenadain in the West Indies. A yellow peach-like fruit is harvested with a woven wicker basket attached to the end of a long pole. The inner seed is the nutmeg spice and is superior when freshly ground. The red-orange net/aril covering the outer seed is dried and ground to produce mace. Whole nutmeg is often kept in European kitchens and it is believed that as long as there is a whole nutmeg seed in the kitchen, the marriage will last.

    1 (10-ounce) box frozen chopped spinach, thawed
    2 tablespoons butter
    2 tablespoons all-purpose flour
    1 cup whole milk
    Pinch ground nutmeg
    ¼ teaspoon garlic salt
    Freshly ground Tellicherry peppercorns

1.  Press thawed spinach in colander to extract moisture.

2.  Melt the butter in sauté pan, whisk in the flour. Add milk and
     whisk until thickened. Stir in the spinach.

3.  Season with nutmeg, garlic salt and pepper to taste.

     Hint: Serve with baked chicken and risotto.

     Makes 4 to 6 servings