I was too lazy for a frittata this morning, so I was thinking I'd just throw in some appropriate herbs to spiff it up a little. Then I realized I had no idea which ones would be good. :-)
I wonder if I've got any bouquet garni? That's the kind of thing I might buy for a recipe, then forget I own. (My "spice rack" is a drawer wherein I see the tops of the caps. I do a lot of pick-up-the-jar-is-this-the-one-nope.)
Maybe get some dot stickers or the square ones or some masking tape if you're feeling ghetto and label the tops?
Oh, and to answer your original post, I generally put hot sauce in my eggs, but I also have herbes de provence lying around from a cooking experiment that taste pretty good too. Eggs are an excellent use of spices-we-bought-for-that-one-dish.
I keep thinking I'm going to buy a better spice rack, but it's never floated to the top of the priority list. I probably should admit it's not going to happen and go ahead and label the caps!
Mmm, herbes de provence. That (those?) I've tried. I got a jar in a gift pack once, and the only place I've used it so far has been in eggs. :-)
I want something that makes the bottom of the drawer zigzaggy, so they all lie down in nice little rows. ("Zigzaggy." I fail at English composition today. I mean something like this.) I'm sure it doesn't have to be pricey, I just never got to the point of doing it.
This sort of thing (http://www.amazon.com/Vance-Spice-Drawer/dp/B0006IWT4G/ref=pd_sbs_k_6) looks easy to trim to fit and just set in your drawer, and it's not expensive. :)
A little herb garden is not much effort and so much more awesome than dried herbs. I have some perennials (thyme, rosemary, oregano, sage - at least they're perennial around here :-) ready now, dill and cilantro coming up, basil in a couple of months. Bonus, you don't need to label anything once you know what it looks like :-)
(And of course the mint. How could I forget the mint? How could I stop the mint from taking over the world? Arggh burble choke mint tendrils everywhere.)
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I wonder if I've got any bouquet garni? That's the kind of thing I might buy for a recipe, then forget I own. (My "spice rack" is a drawer wherein I see the tops of the caps. I do a lot of pick-up-the-jar-is-this-the-one-nope.)
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Oh, and to answer your original post, I generally put hot sauce in my eggs, but I also have herbes de provence lying around from a cooking experiment that taste pretty good too. Eggs are an excellent use of spices-we-bought-for-that-one-dish.
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Mmm, herbes de provence. That (those?) I've tried. I got a jar in a gift pack once, and the only place I've used it so far has been in eggs. :-)
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Zigzaggy Spice Drawer Insert
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(And of course the mint. How could I forget the mint? How could I stop the mint from taking over the world? Arggh burble choke mint tendrils everywhere.)