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

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

Wayne Boatwright > wrote in
3.184:

> 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
>

Mom used to pick a handful of mint leaves which were growing out the back
door. Wash them and mince them on the cutting board sprinkled with sugar
while minced to help bruise the leaves...Add them to a bowl of white
vinegar...taste and adjust flavour by either adding sugar or more
minced&bruised leaves.

Careful of growing mint...it will take over a yard. Even black thumbed me
can grow mint. The trick is to keep it from spreading...

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Wayne Boatwright wrote:

> A gallon or two of Mint Juleps?
>
> -or-
>
> Mint Sauce for Lamb


My mother would make that mint sauce at times and I loved it!
I'd use it for Mojitos though

On Wed 13 Feb 2008 04:51:15p, Goomba38 told us...

> Wayne Boatwright wrote:
>
>> A gallon or two of Mint Juleps?
>>
>> -or-
>>
>> Mint Sauce for Lamb
>
>
> My mother would make that mint sauce at times and I loved it!
> I'd use it for Mojitos though
>

With vinegar?

--
Wayne Boatwright

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

Wayne Boatwright wrote:
> On Wed 13 Feb 2008 04:51:15p, Goomba38 told us...
>
>> Wayne Boatwright wrote:
>>
>>> A gallon or two of Mint Juleps?
>>>
>>> -or-
>>>
>>> Mint Sauce for Lamb
>>
>> My mother would make that mint sauce at times and I loved it!
>> I'd use it for Mojitos though
>>
>
> With vinegar?
>
LOL, noooooooooo silly.. Just the mint

On Wed 13 Feb 2008 11:27:03p, Goomba38 told us...

> Wayne Boatwright wrote:
>> On Wed 13 Feb 2008 04:51:15p, Goomba38 told us...
>>
>>> Wayne Boatwright wrote:
>>>
>>>> A gallon or two of Mint Juleps?
>>>>
>>>> -or-
>>>>
>>>> Mint Sauce for Lamb
>>>
>>> My mother would make that mint sauce at times and I loved it!
>>> I'd use it for Mojitos though
>>>
>>
>> With vinegar?
>>
> LOL, noooooooooo silly.. Just the mint
>

I'm crazy for fresh mint. When I make tabouli, I use *way* more mint than
any recipe ever called for. Also in stuffed grape leaves.

--
Wayne Boatwright

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

Wayne Boatwright wrote:

> I'm crazy for fresh mint. When I make tabouli, I use *way* more mint than
> any recipe ever called for. Also in stuffed grape leaves.
>
Wasn't that always Leila's (The Tabouli Princess) frequent admonition?
That tabouli should be heavier on the parsley and mint than most recipes
call for? That's how I like it too. I haven't made it in a while come to
think of it.....
I miss Leila's posts

On Feb 14, 11:40 am, Goomba38 > wrote:
> Wayne Boatwright wrote:
> > I'm crazy for fresh mint. When I make tabouli, I use *way* more mint than
> > any recipe ever called for. Also in stuffed grape leaves.
>
> Wasn't that always Leila's (The Tabouli Princess) frequent admonition?
> That tabouli should be heavier on the parsley and mint than most recipes
> call for? That's how I like it too. I haven't made it in a while come to
> think of it.....
> I miss Leila's posts

me too! But I do have her tabouli recipe.

maxine in ri

On Thu 14 Feb 2008 09:40:07a, Goomba38 told us...

> Wayne Boatwright wrote:
>
>> I'm crazy for fresh mint. When I make tabouli, I use *way* more mint
>> than any recipe ever called for. Also in stuffed grape leaves.
>>
> Wasn't that always Leila's (The Tabouli Princess) frequent admonition?
> That tabouli should be heavier on the parsley and mint than most recipes
> call for? That's how I like it too. I haven't made it in a while come to
> think of it.....
> I miss Leila's posts
>

Yes, I recall her saying that many times. I'm probably heavier on mint
that she would be, however. And, God forbid, I sometimes put chickpeas in
mind. Leila would faint. :-)

--
Wayne Boatwright

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