Wednesday, September 2, 2009
Oil and spice
Our deck garden is still producing tomatoes, chard, peppers, chives, rosemary, basil, and so on. We dried a handful of rosemary--it lasts longer in oil if it's dried rather than fresh--stuffed it in a small bottle and added olive oil. Next I'll do sesame oil and dried hot peppers; after that, I'll see whether I have thyme for more.
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5 comments:
My wife and I will pack purple basil in vinegar, let it sit for about six weeks and then add the vinegar to tomato sauce for a nice basil kick. It is also good with melted butter on chickpeas and brocoli
You won't have thmye enough for love, if the Narn have anything to say about it.
Sending the Narns just means more puns will be aided and abatted. I did consider leaving off that "thyme" remark, but I'm only parsley repentent.
I've never seen a better time for some mace. Definitely no sign of sage.
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You can preserve garlic for a long while in oil as well though I don't believe you dry it, just peel it and pop the buds in.
You're getting your weapons confused--"clove" goes with "sword", not "mace"
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