In article 1>,
"Michael \"Dog3\" Lonergan" > wrote:

> "maxine in ri" >
> ups.com:
>
> > Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> > sauce, but I'm bored, and have about 8 ounces that was pleading with me
> > to take it home from the quicksale shelves.
> >
> > Suggestions? I was thinking pesto, but that's usually too greasy for
> > my tastes. If it shouldn't be, positive suggestions only on how to do
> > it right.
> >
> > OB Cats: The might Huntress has returned, and is attacking her Simba
> > toy, whom she will then groom.
> >
> > maxine in ri
>
> I was going to pose a similar question regarding rosemary. I would like to
> freeze it but I doubt it's a good idea. I was hoping to avoid having to
> dry it all. The rosemary is in my garden and I have a lot of it.
>
> Basil... hmmm... Maybe an herb butter to smear all over chicken or maybe
> fish?
>
> Michael

Rosemary's a perennial. In Seattle it's practically an invasive plant.
We have a huge bush of it in our front yard. If I need any, I just go
out with my trusty kitchen shears and harvest a little.

Cindy

--
C.J. Fuller

Delete the obvious to email me