Basil, Rosemary, and Thyme
Posted on | August 23, 2009 | Comments Off
Tonight I ate as fine a meal as I have eaten. Simple. Quick.
Elaine and I went to Berkeley Hort today, and on the way we talked about how my eating habits are changing. Elaine asked how they were changing. Elaine always asks. I have to have my points arranged before beginning to talk with her. Anyway. I explained that I had begun using basil instead of dressings to enhance flavors. Not new. Except to me. She suggested that I add rosemary, thyme, and others to the larder.
I had been looking forward to preparing a simple dinner tonight: seared organic ham, boiled potatoes, boiled carrots, and sliced tomatoes. So that is what I did. Except that I boiled the French fingerlings a few minutes and put them on a baking sheet with oregano and olive oil under the broiler. And took the carrots out before they were done and sautéed them with butter and thyme. I did slice the tomatoes and drizzled olive oil and add a chiffonade of basil. And they were all ready at the same time. Everything except for the ham and olive oil and butter came from the garden. A fine reward at the end of the day.
Walk well. God is love.
