HERB - current and upcoming projects
nweders at mail.utexas.edu
Thu Mar 11 13:57:51 PST 1999
>Does a feast for 70 count? :)
This weekend: bread. I plan to freeze it and thaw before the feast or I
won't have time to make everything. **** I sometimes take it out before
it gets brown and then freeze it. tat way when I defrost it I stick it
back in and get it brown. How come you're doing it early? Don't you need
to wait to the last minute? (grin)
>thing I wish I had was fresh herbs for some of the dishes. I have TONS of
>on my own and that may have to do because the fresh in the stores is
One thing I have tried is sprouting herb seeds and using them over
the tops of the finished dishes. It adds a bit of green and a very mild
fresh taste. They are also good in salads. My herb garden, unfortunately
has gotten smaller so I have plenty of left over seeds. It's a good way not
to waste seeds. I tend to get too many any way. You can do radish seeds
and that adds a peppery bit as well. I don't know about period, but
during our cold (!?!) winters down here (when we have them), I get sad for
a bit of green....
>Two courses with dessert, all from Le Menagier. I can confidently say I am
>never translating French again unless forced. *chuckle*
What did you decide on serving? What herbs are you using?
I know you'll do fine--- It's just that last little bit of panic.... when
is the feast by the way.
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