(My only change was substituting Turbinado sugar for the brown sugar on top – it’s crunchier.)
Also this week: I made this Mexican Braised Beef. Phenomenal. Next time I will add one more poblano – but it was rich and amazing – with just one more very interesting added layer being the fresh oregano at the end.
I also made it in the oven, not in a slow cooker. Because I don’t own a crockpot. Or – on the other end of speed – a microwave, by the way.
Made some ice cream – just the normal cookies and cream that my crew demands (using the Lebovitz vanilla as the base. I finally remembered to buy vanilla bean at the store so I added that layer to the base I made last night. Doing it properly, at last.)
My sage that I planted last year is flourishing and gorgeous. But I can’t live on sage brown butter pasta – and no one else is wild about sage, so I have to find other uses. Made some tea last night, and it’s chillin’ - so we’ll see how that tastes today.
Correction: There is someone else who’s wild about my sage. I forgot:
Gorgeous photo of the sage and company. He or she is so tiny.
Just started growing sage in the garden this summer. What a revelation!!! It is indescribably better and tastier than the dried, ground stuff from the spice rack. So good on chicken!
And very easy to dry – if you still want dried sage – which I do. I feel very back-to-natury with my little bundles of sage hanging about.
If you just cut it off at ground level this time of year, will it still grow back? I’ve got a bunch and am thinking about drying a quantity, but don’t want to kill the bed.
I have no idea. All I know is that I planted it last summer – I did nothing dramatic to it except use it here and there – it died down and got all twiggy during the winter – and now it’s flourishing.
Of course “winter” is a relative term…
What a delightful anole! I kept them as pets for years; they are clever and companionable. But they look best in the wild.