A long time ago I was watching a Food Network program with a chef named Ann something. In the course of whatever she was talking about, well I guess fresh herbs, she said: I ain't got time for thyme. This was running on a loop through my brain as I stripped the tiny leaves from the stems. I also kept hearing a little voice telling me, hey brainy, you can buy this stuff. But it's fresh, I whined back.
The herbs are done.
13 comments:
ROFL! It will be worth the effort this winter. :)
More ‘eras for you. I saw your reply on the previous post. 🤓
‘Erbs darnitall
I never bother with that stripping off leaves process. Just freeze twigs as is, lay them on or into the food as it cooks, fish out the twigs later. Lazy cook, same upshot.
Worth the effort! You are such a good cook!
That's what I was telling myself, Rita.
😄
I know I will feel that way later, but yesterday I was questioning my sanity.
I have done that but it never seemed to work well for me. Always sort of a mess. I may reconsider.
That is great! I take in herbs all summer long and dry them and store them.
Sometimes I find myself using the not as perfect herbs as bouquets on the counter just to smell things up a bit.
Good for you!
It will pay off this winter!
Ann Barrell, though not sure of the spelling. Sounds like it might be her.
😊❤️👍
You are way ahead of me in this department! Kudos!
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