Sunday, June 10, 2012
BBQ
We attended the Parma Rib and Rock.We went for a sampler. I got Jack Daniels brisket and D got some hickory smoked ribs from a local vendor. Also, we got lemonade made by children. It was grains of sugar, suspended in water which got to look at lemons. (Worst lemon party ever!)
Thursday, June 7, 2012
Thyme
Know your herb. This is German Thyme. It grows well in an African violet pot. You can keep it next to your sink. It enjoys living in the kitchen. Snip it when you need some, and it just keeps growing. USES: The condiment za'atar (Arabic for thyme) contains thyme as a vital ingredient. It is a common component of the bouquet garni (parsley, thyme, bay leaf or sage), and of herbes de Provence (thyme, rosemary, and savory).
Wednesday, June 6, 2012
Dill
Know your herb. This is dill. I dried and chopped it myself.
USES: Fresh and dried dill leaves are sometimes called "dill weed" to distinguish it from dill seed. Dill is used to flavor many foods such as cured salmon (gravlax), borscht, other soups, fattoush, fish dishes, cheeses, and pickles. Dill seeds have spasmolytic properties and they prevent flatulence. They can be used as a herbal tea in the amount of two teaspoons for one glass of boiling water. This herbal tea can be given even to crying infants who cannot sleep because of the colic.
USES: Fresh and dried dill leaves are sometimes called "dill weed" to distinguish it from dill seed. Dill is used to flavor many foods such as cured salmon (gravlax), borscht, other soups, fattoush, fish dishes, cheeses, and pickles. Dill seeds have spasmolytic properties and they prevent flatulence. They can be used as a herbal tea in the amount of two teaspoons for one glass of boiling water. This herbal tea can be given even to crying infants who cannot sleep because of the colic.
Tuesday, June 5, 2012
Monday, June 4, 2012
Teddy Bear Waffles
Sunday, June 3, 2012
Split Pea Soup
| Leftover ham bone | 1/2 lb. diced carrots | 3 stalks diced celery |
| 1 lb split peas | 1 large diced onions | any leftover ham cubes |
| 5 whole peppercorns | 4 allspice | 2-3 bay leaves |
In your large (8-10qt) stock pot, boil 8 C. water, your ham chunks, diced onion, bay leaves, allspice, and whole peppercorns. Let your soup base boil for at least 2 hours until it smells of ham, and the meat has fallen off the bone. Let it cool, then fish out the bones, bay leaves and peppercorns (biting into these is just awful). If you have more ham, add some cubes now along with chopped carrots, diced celery, and bag of split peas (I always use half a bag of yellow, and half a bag of green, but it doesn't make it taste different, just gives better color). At this point, you just have to simmer the soup until the peas fall apart and become a thick soup. Stir it now and then to help it along. This will probably take another 1.5-2 hours. Add more water if it gets to thick, and let it simmer longer if you want it to get thicker.
Friday, June 1, 2012
Spaghetti Bento
Spaghetti with savoy cabbage, orange slices, and sesame ginger dressing. Cookie for dessert, and a juice box.
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