On Tue 12 Feb 2008 07:46:06p, maxine in ri told us...

> Went to my favorite produce store the other day, and came out with one
> of their "5 lb or $1.49" specials. Usually I go for the apple bag,
> which nets me 2 or 3 quarts of applesauce, but this time, there was
> that bag of oranges and herbs. Mineolas, navels, one blood orange,
> and 7 bunches of herbs. Two were watercress, I think, which had to be
> used immediately. What was left over was mush the next day, but it
> made a nice addition to the salads that night.
>
> Now, however, I have 3 large bunches of mint, a bundle of rosemary,
> and a bundle of sage. The sage and rosemary I think I'll dry, but the
> mint I'd like to do something with. It's not really the season for
> tabouli, my favorite mint use, and there's too much for tea.
>
> What would you do with roughly 3 pints of spearmint sprigs?
>
> maxine in ri
>

A gallon or two of Mint Juleps?

-or-

Mint Sauce for Lamb

3 large handfuls of mint leaves, (stems previously removed)
3 teaspoons granulated sugar
4 tablespoons wine vinegar

Wash and shake the mint leaves, sprinkle then with the sugar and chop them
rather finely. Put in a bowl. Heat the vinegar and pour it over the mint.
Add more sugar if you think the sauce is too sharp. Serve hot or cold with
roasted lamb or other meat.

Yield: 4 servings

--
Wayne Boatwright

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Date: Tuesday, 02(II)/12(XII)/08(MMVIII)
Today is: Lincoln's Birthday
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The universe is really here to amuse
and serve us. It's true.
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