I was going to whine and complain about the weather (-3C or 26F) and the first snow….but I’m sure you don’t want to hear about it….and anyway, I remembered a point in the heat of summer when I was craving the days when I’d be able to use my oven and bake and roast to my heart's content, creating those hearty meals of winter I so enjoy.
It’s Friday and time for Kalyn’s Kitchen Weekend Herb Blogging Event where people are asked to write about and take photos of their favorite herbs, plants and flowers. Last week I wrote about my favorite herbs – rosemary, thyme and ….most favorite of all basil. My in-laws and my cousin Arlene (and Coco of course) are coming over for dinner and given I’m feeling sluggish (that old winter hibernation feeling) I’m going to take some green chicken soup out of the freezer – that’s the dill part of this post.
Then I’m going to follow that course with a dish I call Regina meat because many (too many) years ago a good friend of mine whose name naturally is …Regina gave me this simple braising dish – that’s the parsley part of the post.
To soak up the gorgeous (and delicious sauce), I'll be serving the roast with a mash of celeriac (celery root), potato and carrots.
Since I’m making my traditional apple crisp for dessert…no herbs at all…I decided we’d have mint tea.
And I’m feeling quite smug about having herbs in all three courses.
Hope you’re all having a great weekend.
Related link: Weekend Herb Blogging Food and Drink