- August 12, 2012
June 27, 2012
I am suffering a surplus of herbs. I know, poor me, right? Ever since I planted that herb box, we’ve been enjoying caprese salads made with fresh basil and omelets with chives, but there are a few herbs that are getting a little less use — specifically the thyme and rosemary. You know, roasting herbs. The chickens are so good at the rotisserie down the street that I haven’t really found a reason to get my oven rip-roaring hot and roast a bird of my own.
I saw this recipe on Food52 and thought it would be an interesting way to use some greenery that would probably go to waste otherwise. I didn’t realize that these little things would be so addictive. They’ve got that sweet-salty thing going for it, and also all that butter, but it’s really the herbs that make them. Not enough to make them truly savory, but enough to give them a little hint of je ne sais quoi, just a little herbaceous tingle. Delicious with a bit of tea.
June 21, 2012
I’ve tried, and failed, to raise herbs for years and years. Back in Santa Monica, I used to buy those potted herb gardens from Trader Joe’s and try to keep them alive on my kitchen windowsill — no dice. We were on the first floor, and the second floor’s balcony projected over our window, so the wee plants never got enough light.
When I moved to Paris, one of the first things I noticed was all of the lovely window boxes coming into bloom. Some of them are quite elaborate, with trailing vines reaching almost all the way to the floors below. Our living room windows get tons of light in the morning and afternoon, and I cook so much more now — why not?
May 24, 2012
This barely warrants a recipe. I read a comic about this dish a few weeks ago and have been making it as an afternoon snack ever since. I’ve been adding fresh herbs from my little window box — a pinch of whatever looks like it could use a trim.