Monthly Archives: March 2014

“Parsley-the jewel of herbs, both in the pot and on the plate.” Albert Stockli


The March herb of the Herb Society of America is parsley. I have been busy cleaning up the garden and working on putting in my Koi pond that I just about let this month get away. Never fear I think-I made a delicious blue cheese herb spread for my Herb Society last evening. It was a hit!

2 tablespoons chopped walnuts (I used more and toasted them for more flavor) / 2 tablespoons chopped parsley / 2 tablespoons chopped chives / 1/2 cup of blue cheese crumbles / 1 8 ounce block cream cheese (cold)

Process walnuts, parsley, and chives in food processor until finely chopped. Place herb mixture in small bowl and stir in blue cheese. Set aside. /  Process cold cream cheese until smooth and add herb mix with blue cheese and blend thoroughly. Serve with triscuits or rye cocktail bread.



“Ask not what you can do for your country. Ask what’s for lunch?” Orson Welles


In an effort to try something new-I bought a lovely bunch of artichokes, and roasted them. I took lots of pictures but discovered later that I had not replaced the memory card in my camera.Image. Oh well, they were delicious, tho quite smelly in the house, they are little cabbages after all. I then decided to make hummus. Very easy, good, and good for you. Many recipes out there, I used one from A nice treat and much better than store bought.