Saturday, March 10, 2012

Cooking With Herbs & Spring Time

I can not imagine cooking without herbs. I always have some dried Herbes de Provence, basil, oregano, deep frozen parsley or dill,chili powder and cayenne pepper at home. I do use tabasco and soya sauce and a pepper mill. Fresh ground pepper and fresh basil and oregano are my favourites. I could eat them with absolutely every dish. As you can see my spice shelf is not so big but these are the spices I use in my cuisine. In the Winter I always try to keep some fresh basil - in my new kitchen the window sill is so small that I had to find another place for the pot with my fresh basil but what do we have Italian coffee machines for? They work wonderful as a shelf ;)


The other thing: my wonderful radio controlled clock tells me that the sunrise this days here is at 7:05 AM and the sunset at 6:07 PM. So it means, since we have the meteorogical Spring since March 1st, it won't take long and we will get warm and sunny days and hopefully leave the Winter behind and the days will get longer in 3 weeks because we are going in the European Union to switch to Summetime in the last Saturday of March. I bough some seed packets with parsley, basil, dill and oregano which I am going to sow in a few pots on my sunny balcony. After my trip outside Europe which I am going to have in a few weeks, the "gardening" season on my balcony [sic! hahaha] will start.


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