Cardamom or Lavender?

The other day, I was going through my spices.  When I took a whiff of the cardamom, I was taken aback to notice that it reminded me strongly of lavender, a smell I adore.  In a Gujarati Indian cookbook, the author says that cardamon is called elaichi. 

Polenta, baby

     One of the most amazing breakfasts ever is that polenta that comes pre-packaged in a tube (around $1.99 where I shop) sliced about 3/4 inch thick and fried in butter spray with granulated or powdered garlic on top.  If you're not on a low-sodium diet like me (supposedly), you could also add salt.  After about 3 or 4 minutes, turn over the polenta soften the other side and let the garlic aroma make your eyes swim.
     Making my own polenta from cornmeal is also good, but so far I haven't mastered how to make the texture quite as smooth as the tube polenta--maybe use a coffee grinder for the cornmeal?