In article >,
George Shirley > wrote:

> Don't believe I've ever eaten a popover, we mostly use either rice or
> mashed potatoes to put the drippings on before we eat it.

> I grow most of my own herbs and dehydrate or freeze them. This includes
> two types of oregano, Spanish (what you buy in the stores mostly), and
> Greek. French thyme, basil, Mexican Mint Marigold (a tarragon substitute
> that grows well here)dill (both weed and seed), garlic chives, leaf
> celery, and a bay tree.

I, too, have a nice kitchen garden for my herbs. But try as I might,
thyme just doesn't do well here due to the freezing and thawing. We did
not have dill or caraway this year either. But I usually have fresh
parsley until December. This year, I may cover it.

Yesterday, I picked another 9 pounds of beans, until my back gave out,
and that was only half of what is planted. But I should not complain.
Next year we could have none. I can tell you one thing. Mr. Bill will
definitely NOT be planting so many beans.

But today I took a break from all the bean freezing (and gnashing of
totally bored teeth) and made 4.5 pints of raspberry-blueberry jam.
Once again, I think I caught it before it got too stiff but had I
followed the recipe instructions and use less ripe fruit, it would have
been like tar! As it was, it was setting up in the jars before I even
got the lids on! I don't know what it is but, with berries, mine always
seems to gel way faster than the recipes seem to indicate. Anyway, it's
perfectly delicious and darn pretty too. I threw in a couple ounces of
Chambord for good measure. Yum! My cupboard runneth over.

Isabella
--
"I will show you fear in a handful of dust"
-T.S. Eliot