[Sca-cooks] OT OP Nothing in 24 hours

[Sue Clemenger]

Too hot here as well, although we get dry heat, and low humidity.  The 
closest I've come to anything food related is pruning my herb plants, 
which live in various pots and planters, mostly on the south side of the 
house.  This year, I have calendula (not yet blooming), catnip (not 
catmint), basil, oregano, peppermint, orange mint, bee balm, 2 different 
kinds of lavender (Hidicote and Munstead, which have a chance of living 
through our winters), marjoram, various thymes (lemon, English, French, 
and "Mother of"), Corsican mint, nasturtiums, different culinary 
sages....Oh, and a plant that's either savory or hyssop (I need to 
check...the little marker fell out.)
I was thinking of using the calendula for dyeing projects, but I think 
I'll save it for culinary purposes.  I found a recipe, years ago, for a 
16th c. French herb blend that uses calendula (among others), and I 
thought it would be fun to try.  Not being a spoon tease, but don't have 
immediate access to the recipe this morning, and too tired to dig for it 
(one of those nights that never cooled off, so it's hard to sleep....zzzzz)
--maire

Johnna Holloway wrote:
> I just checked and no messages in 24 hours.
> So is the list up or not? If it's this quiet, perhaps
> it's time to move onto conversation on Midwestern  hot dishes
> and Jell-O salads.
> Our major culinary project of late is the best way to create
> frozen lemonade slushes and ices. Otherwise, it's far too hot to
> cook.