First, I'm coping with the fact that my gardening escapades are near failures compared to my friends, but like I told my walking buddy this week, with cooking and gardening, as frustrating as they can be at times when you are always experimenting, I am choosing NOT to give up! That would mean defeat from the cooking/gardening gods and I refuse. Whatever successes I do have in those areas I hold them up like trophies! They are my glory! Aha!
So, I shared about my love of using herbs in the kitchen at the class tonight with my lady friends. When I use herbs, I get that 'clean' feeling that I've been talking about. Using god-given plants to enhance my food, now that's a winner! Here is my little list that I presented tonight:
rosemary: make your own herbes de provence- use on chicken or swiss steak
use in homemade gyro meat recipe
mint: use in chia pudding, homemade tea, desserts
chives: use in scrambled egg recipes, or with cream cheese spreads
basil: ok- just about anything with basil is a bit of heaven, but the obvious, pesto, pizza, etc
tarragon: salad dressings! Can we hear a woot, woot! I could drink this stuff. Just do your basic
dijon vinigrette with tarragon blended in with it. Gold sauce!
I know you foodies out there can talk about more herbs forever. We need your legacy of knowledge, so please add to the list in the comments below.