Those of us living in the Southwest know it’s always time for cool drinks and the fiery flavors of Tex-Mex foods. Many of the ingredients can easily be grown in your garden, even if you don’t live in the Lone Star State.
Ann’s Recipe Index
Recently we had a major shuffle of furniture in my home. The goal was setting up a home office for my husband so he could work without interruption. In the process I discovered some surprises in desk drawers and boxes – precious memories of relatives long gone, a wrist watch I never used, a pristine stack of No. 2 pencils, in other words the accumulation of years of living.
It’s true confession time. Sometimes I assign a personality to my herbs. Rosemary is a wise old woman with lots of depth and endurance that emerges when things get hot in the kitchen. Basil is a temptress, just begging to be touched and stroked and added to the soup pot. But chives – they’re cute little imps, smiling and waving in the breeze, ready to add a flash of onion flavor to any food.
Occasionally I’ll hear from a reader asking for a chart showing the correct use for herbs and spices. This always makes me chuckle. I have a sudden vision of a cook in a white lab coat and pearls, reading an officially sanctioned spice chart. With trembling fingers, she extracts precisely one fourth of a teaspoon of seasoning from a sterile jar. She might as well be making a bomb.
When you become an expert on a subject, people tend to think you know EVERYTHING about your chosen field and NEVER make mistakes. Nothing could be further from the truth. So as part of my campaign to encourage you, my ever-lovin’ readers, to “think BIG for 2020,” I have asked a handful of herb gardening experts to answer the following question:
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