Monthly Archives: March 2014

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

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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. Allrecipes.com

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

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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 Allrecipes.com. A nice treat and much better than store bought.