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Ruth Elleson
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« Reply #1215 on: 12:11:45, 12-02-2008 » |
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If only I had mastered the art of encoding herbs into a form which can be transmitted via the internet, Mort...  |
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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Ruth Elleson
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« Reply #1216 on: 14:14:55, 12-02-2008 » |
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I don't believe it... Elsey and Bent (one of the few bits of Borough Market which is open all week long) didn't have any rosemary  Nor, strangely, any chives or dill! If we'd wanted tarragon, basil, parsley, marjoram, coriander, oregano or pretty much anything else, they could have supplied it. Tried mini Sainsburys too, but found only parsley and coriander. I'm going to the opera this evening (needed the rosemary for a batch-cook including tonight's post-show supper) and it's a 7pm start, so the question is whether I'll have time to zap down to "Big Tesco" (where they definitely had some on Sunday) after work before heading back into town, or take my normal walking route from work to Covent Garden and trust that either Covent Garden Tesco or Covent Garden M&S will come up with the goods... (Sorry, this almost belongs on the Waffle thread...) |
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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Morticia
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« Reply #1217 on: 14:38:00, 12-02-2008 » |
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Well, if you`re going to be making Rosemary Waffles then you`re in the right place, Ruth I would have thought Marks could come up with the goods ....? In fact, if you buy a pot of it you will never have this problem again! Sort of  |
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martle
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« Reply #1218 on: 14:43:04, 12-02-2008 » |
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The rosemary bush in the tub outside my front door is FOUR FEET WIDE! I can't stop the damn thing growing.  |
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Green. Always green.
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Ruth Elleson
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« Reply #1219 on: 14:48:13, 12-02-2008 » |
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Which, I presume, is why shop-bought rosemary tends to come as a bunch or packet of cut sprigs. I've got NO outside space at all, and the only place suitable for placing pots where the light will get to them is my bedroom windowsill. Not the ideal location for a four foot wide bush  |
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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Morticia
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« Reply #1220 on: 14:52:17, 12-02-2008 » |
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`snot fair  Rosemary and I just don`t hit it off. I`ve tried growing it in tubs, in the earth, full sun , partial shade. It just sulks, goes spindly and then keels over on me. I thought it was meant to be a robust little devil  |
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perfect wagnerite
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« Reply #1221 on: 15:07:23, 12-02-2008 » |
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The rosemary bush in the tub outside my front door is FOUR FEET WIDE! I can't stop the damn thing growing. Must be the south coast air - I've got one in the garden that is a real monster - we keep hacking it and it just keeps growing. Rampantly. All our visitors are offered rosemary to take away, I've been known to bring bags of it in to work for colleagues, and if Ruth's suggestion were feasible and herbs could be sent through the internet I could quite happily supply board members' rosemary needs for the forseeable future. |
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At every one of these [classical] concerts in England you will find rows of weary people who are there, not because they really like classical music, but because they think they ought to like it. (Shaw, Don Juan in Hell)
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Mary Chambers
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« Reply #1222 on: 15:42:19, 12-02-2008 » |
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My rosemary, in a pot outside, does very well, but I just can't grow thyme. It always dies. I rather liked the idea of growing thyme in paving cracks so it would smell nice when I walked on it, but no luck.
My brand new microwave arrived this morning, and I had to find a hefty young man (friend of my son) to remove the old one, which is too heavy for me to lift. I've been without a microwave for three weeks or so, and although I felt I hardly ever used it, I did miss having one. More than once I opened the door to put in a bowl of cereal, before I remembered it didn't work. Habit of years. It was useful for part-cooking jacket potatoes before putting them in the proper oven, as well.
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Andy D
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« Reply #1223 on: 15:51:23, 12-02-2008 » |
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I've posted this before but my large rosemary bush outside the front door died last year (of old age I guess) so I'm now rosemaryless. I can get some new bushes by sowing seeds but they'll take a long time to be productive. Might have to buy a plant. There's a house I walk past quite often which has a whole hedge of rosemary next to the public footpath - it's very tempting to take a pair of scissors with me one day Thyme does seem harder to grow, especially the more exotic varieties which have to be grown from cuttings. I think it needs well-drained conditions with little nutrient in the soil. |
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Morticia
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« Reply #1224 on: 16:09:36, 12-02-2008 » |
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Thyme is another one I have problems with. I love thyme, particularly lemon thyme, and use it a fair amount in my cooking. Every year it`s the same story - I buy several pots of it, it thrives, even puts out flowers then suddenly, thud, it`s deceased. Whereas oregano just keeps on going and going. Come to think of it, I don`t have much luck with mint either and that`s supposed to be unstoppable. Mind you, the slugs usually get that first |
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Antheil
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« Reply #1225 on: 16:24:53, 12-02-2008 » |
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Andy, your rosemary could have died of old age - I think they can go for 20 years. Rather than growing from seed just take a heel cutting from your neighbour, dip it in some rooting powder and plant it in a pot. Keep on a windowsill but out of bright sunlight. It'll be up and away in no time at all.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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harmonyharmony
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« Reply #1226 on: 21:30:51, 12-02-2008 » |
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Reheated lamb stew with cabbage and mushrooms.
Yum.
All this talk of herbs is making me miss mine, which are currently in my parents' garden. Neither my rosemary nor my bay have shown signs of burgeoning but kind of stay the same year in and year out. My sage and thyme on the other hand were always making steady progress. I suspect that they weren't getting enough sunlight...
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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increpatio
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« Reply #1227 on: 11:53:45, 14-02-2008 » |
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I know it's rather a novelty pursuit, but I just made some unleavened bread as per this recipe and I'm *quite* happy with how it turned out! (though it required 48 hours rising time in total in the end). The flour seemed to debleach itself after a day or two, or maybe that was because I replaced the caraway seeds with v. finely-chopped walnuts? (I'm still planning on doing that soup mort!) Don't have any photos of that, but yep:  (the uneven bits in the surface are due to the fact that it sort of developed a crust when left to rise the first time that I didn't much fancy kneeding out).  It actually has some texture, and it doesn't taste floury  |
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martle
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« Reply #1228 on: 12:15:54, 14-02-2008 » |
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That's more like it, Inks! Looks well scrummy.  PS. Why are you always wearing the same shirt in your photos? |
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Green. Always green.
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increpatio
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« Reply #1229 on: 12:23:28, 14-02-2008 » |
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PS. Why are you always wearing the same shirt in your photos?
Well you've seen me in another one at least once, probably, in jacktime's photo. It's rather my favourite casual shirt. I do wear other tops from time to time, but...yep; guess you guys just have been unlucky enough not to get a broader and more representative view of my wardrobe. |
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