i came across this item from francis lam on *slate* for a ginger-scallion
sauce:

<http://www.salon.com/food/francis_lam/2010/06/18/ginger_scallion_sauce_recipe/index.html>

i'm interested because it sounds like it keeps a right long time and is
easy to make. have y'all done something similar? how does it sound to
you?

your pal,
blake