the slow haze of ongoing days
Still here; still writing, still reading, etc. Right now, that seems like no small thing. And that's enough said about that for now.
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Back in December,
shati asked about my favorite spices/herbs and what I use them for. I was extremely tempted to go to the kitchen and look through my spice cabinet before answering, but I refrained.
The truth is that I have far more spices than I actually use. Learning to cook more with spices is something I've been wanting to do for a while, but in the meantime I tend to either follow recipes very closely or stick to the same few familiar things.
(Cardamom, by the way, is not among them. It makes me sneeze quite a lot when in its unadulterated form, and the only time I ever had chai containing it I also got a migraine before I'd even finished the cup.)
Black pepper is one of my go-to standards. It's simple to obtain, gives almost anything a little kick, and is especially tasty when fresh-ground. (That pre-ground stuff you get in tins at the grocery store is a faint, faded shadow of the real thing.)
Basil is another. I prefer it fresh, and hope to try growing it myself in a windowsill garden this spring. I love it in pesto, particularly, but it's also a lovely thing when tossed in a skillet with a spoonful of olive oil and a touch of the aforementioned black pepper. It makes a great accompaniment to pasta or chicken.
Rosemary is another herb that goes very well with chicken, which is how I usually use it. I don't think I've done much with it besides that and adding it to a rub for roasted pork, but I love the smell.
Finally, sage is one of my favorite herbs, and was actually the first one to come to mind when I was thinking how to answer this question. It goes well in stuffing at Thanksgiving, goes well with poultry in general, and makes an excellent tea. Herb lore indicates sage tea is good for reducing nervous tension, aiding digestion, and as a febrifuge (to reduce fever). Anecdotally, I can confirm its effectiveness against at least some fevers, and have found it very calming. Like rosemary, I enjoy the smell of sage.
Are there other herbs and spices I should experiment with? If so, don't hesitate to let me know.
This entry was originally posted at http://silveraspen.dreamwidth.org/306959.html and mirrored to LJ. Please comment where you wish! (There are
comments currently posted at Dreamwidth.)
* * * * * * * * *
Back in December,
shati asked about my favorite spices/herbs and what I use them for. I was extremely tempted to go to the kitchen and look through my spice cabinet before answering, but I refrained.
The truth is that I have far more spices than I actually use. Learning to cook more with spices is something I've been wanting to do for a while, but in the meantime I tend to either follow recipes very closely or stick to the same few familiar things.
(Cardamom, by the way, is not among them. It makes me sneeze quite a lot when in its unadulterated form, and the only time I ever had chai containing it I also got a migraine before I'd even finished the cup.)
Black pepper is one of my go-to standards. It's simple to obtain, gives almost anything a little kick, and is especially tasty when fresh-ground. (That pre-ground stuff you get in tins at the grocery store is a faint, faded shadow of the real thing.)
Basil is another. I prefer it fresh, and hope to try growing it myself in a windowsill garden this spring. I love it in pesto, particularly, but it's also a lovely thing when tossed in a skillet with a spoonful of olive oil and a touch of the aforementioned black pepper. It makes a great accompaniment to pasta or chicken.
Rosemary is another herb that goes very well with chicken, which is how I usually use it. I don't think I've done much with it besides that and adding it to a rub for roasted pork, but I love the smell.
Finally, sage is one of my favorite herbs, and was actually the first one to come to mind when I was thinking how to answer this question. It goes well in stuffing at Thanksgiving, goes well with poultry in general, and makes an excellent tea. Herb lore indicates sage tea is good for reducing nervous tension, aiding digestion, and as a febrifuge (to reduce fever). Anecdotally, I can confirm its effectiveness against at least some fevers, and have found it very calming. Like rosemary, I enjoy the smell of sage.
Are there other herbs and spices I should experiment with? If so, don't hesitate to let me know.
This entry was originally posted at http://silveraspen.dreamwidth.org/306959.html and mirrored to LJ. Please comment where you wish! (There are
comments currently posted at Dreamwidth.)