The Collected Wisdom and Whimsy of Janet A Chapman
I was my parent’s daughter,
I was my husband’s wife,
I was my children’s mother;
I yearned to have my life.
Now, too late, I realize
some dreams should ne’er come true,
For I’d excise
those hands of time
to be once more with you.
Jan Chapman,
March 9, 2010
There is nothing like a fresh herb or two to enhance a dish.
I have maintained herb gardens for over thirty years and they never cease to bring me comfort, a sense of accomplishment and a better meal.
The herb garden I have now is not large, but it’s quite pretty with about eight round stepping stones to prevent me from trampling on the herbs, and the stones also keep my feet dry from the mud and dirt.
In this small area, I grow:
one fairly good sized Sage bush——- Sage butter, in between the skin and meat of chicken and turkey, gravies
three Rosemary plants (annual)——- add a few sprigs along with a lemon and some slices of onion into the cavity of a chicken. What an aroma!
three Italian Parsley plants (annual–at least for me, I can never get them to survive over the winter) ——- We all know how many recipes call for parsley, but the intensity of it freshly picked from the garden is outstanding.
one dozen Basil plants (annual) I can never grow enough basil. ——- I pluck the leaves and leave some whole and chiffonade others for Caprese salads, but the basic use is for my never ending supply of Pesto—recipe under the category of “Dressings, marinades and Sauces.”
four chive plants— chives go into tabbouli , enhances any egg dish, and is a must with sour cream on baked potatoes. Also, the purple flowers can be broken down and sprinkled over green salads,.
about six different types of thyme——- goes in almost anything from soup to herb butters, to salads, fritattas
two lavender bushes——- I pick this, sew it up into little cheese cloth bags, and put it in my pillow cases. The fragrance is wonderful and lasts for months.
two marjoram plants (annual) milder than oregano,——- goes nicely with any Italian dish
one oregano plant ——- Any good spaghetti sauce begs for it
Dill weed (annual)——- Deviled eggs wouldn’t be deviled eggs without it (Devilish Deviled Eggs, under “Eggs and Cheees.”
Tarragon,——- looks like a long weed, but it has an almost licorice flavor which pairs well in fish sauces
In another area, which is surrounded on all four sides with concrete, I grow the mint–which if not confined, would travel to the far reaches of the earth. Every Kentucky Derby Day the bed is plundered to make the best Mint Juleps ever! The remainder of the summer, it is the main ingredient in tabbouli. Recipe under the category “Pasta, Grains and Legumes.
SOME OR ALL OF THESE HERBS CAN BE SPRINKLED IN YOUR SALADS
ANY OF THESE COMBINATIONS, ALONG WITH SOFTENED BUTTER, A SPLASH OF SALT, AND FINELY MINCED SHALLOTS –VOILA! A GREAT HERB BUTTER
DO YOURSELF A FAVOR—EVEN IF YOU HAVE TO PLANT THEM IN POTS, ADD HERBS TO YOUR LIFE!
A great crowd-pleaser. Freezes well and can be pulled out at a moment’s notice for a ‘go-to’ meal, and oh, so easy!
Ingredients:
One pound pork, cubed and trimmed
One pound beef , cubed (I use stew meat)
One small bottle catsup
Two teaspoons sage
One large onion, chopped
One half cup cider vinegar
One cup beer
Salt and pepper to taste
Brown meats in a small amount of oil
Add the onion, sage, salt and pepper and vinegar.
Simmer covered for about one hour.
Add the beer, and catsup and simmer covered until thick and you can shred the meat.
Serve in toasted buns.
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