WEEKEND HERB BLOGGING #185 - THE ROUND-UP
It's almost 12:00 a.m. here in New York. Over the last few years, I've become something of a night owl. OK, an insomniac, if you must know. And while I have learned to embrace the hours between the bewitched midnight and the crowing of the rooster at dawn, they sure do a hell of a number on one's disciplined diet. Dinner at eight only works to satisfy hunger if you hit the sheets before the day ticks into the next. Temptations are great to raid the cookie jar, and perusing this round-up of fine recipes from around the world is no help, either. So heed my cautionary tale to linger over this collection after daybreak or you might wind up breaking out the pots and pans again. You will thank me for it. And I will thank you for the beautiful array of dishes you've set before us all.
Please let me know if there are any errors or omissions, and I will quickly make corrections. Thanks always to Kalyn of Kalyn's Kitchen and Haalo of Cook Almost Anything at Least Once for the opportunity to host WHB again.
Please let me know if there are any errors or omissions, and I will quickly make corrections. Thanks always to Kalyn of Kalyn's Kitchen and Haalo of Cook Almost Anything at Least Once for the opportunity to host WHB again.
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The childhood comfort of okra is reprised in a medley of thickly
stewed vegetables in a sauce to curry a spice lover's favor.
Okra, Eggplant and Tomato Curry Over QuinoaKatie - Eat This
Haslett, Michigan, U.S.A.
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Not to be confused with Western curry powders, handfuls of curry
plant leaves will leave you longing for more of their aromatic charm.
Spiced PowderSoma - eCurry
Texas, U.S.A.
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Brightly baked, tender red peppers colorfully jazz up
classic Italian dumplings napped with a classic Italian sauce.
Gnocchi with Pesto and Red PeppersGraziana - Erbe in Cucina
Italy
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Coils of tarragon suspended in tall glasses of green tea make
for a naturally sweet refreshment without the calories.
If you've only known persimmons as an astringent fruit, this
autumn bread will give you a different reason to pucker your lips.
autumn bread will give you a different reason to pucker your lips.
Persimmon Bourbon BreadAnna - Morsels and Musings
Sydney, Australia
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With a texture akin to okra, and leaves clinging to wild vines,
this unique green proves that not all spinach is created equally.
Pui Chingri/Pohi Greens with ShrimpSandeepa - Bong Mom's Cookbook
U.S.A.
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Rosemary's resinous fragrance rises to fill a kitchen already ripe
with the distinctive homespun air of the freshest artisan bread.
Rosemary and Raisin BreadLynne - Cafe Lynnylu
Augusta, Georgia, U.S.A.
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Myriad herbs and spices bathe a gathering of meaty, oily
olives for an irresistible condiment for any festive table.
Marinated Moroccan OlivesVicki - Flavors of the Sun
San Miguel de Allende, Mexico
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Gloriously green peas get a flavorful spa treatment when
scattered with generous thin shreds of refreshing mint.
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A glazed pot of chewy oats bubbling next to your automatic coffee maker feels
like morning maid service when you've taken a few steps the night before.
like morning maid service when you've taken a few steps the night before.
Crockpot Steelcut Oats with Agave and PecansKalyn - Kalyn's Kitchen
Salt Lake City, Utah, U.S.A.
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Dazzle your next cocktail party with dramatic bowls of flash-fried
sunchokes, sure to win the kudos of the most jaded chip aficionado.
Jerusalem Artichoke ChipsHaalo - Cook Almost Anything at Least Once
Melbourne, Australia
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Love layered bands of delicate pastry but need to give your sweet tooth
a rest? Let local greens fill a savory sleeve of a meal with fresh seasonal flavors.
Green StrudelCinzia - Cindystar
Lake Garda, Italy
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Chilled pasta tossed with crushed salty and savory flavors
makes as ideal meal for warm evenings while dining al fresco.
Flickers of rosemary are hidden in every bite of butter and almond
cakes baked with simple elegance in everyday muffin plaques.
cakes baked with simple elegance in everyday muffin plaques.
Rosemary and White Peach FriandsSusan - The Well-Seasoned Cook
New York, U.S.A.
Haalo of Cook Almost Anything at Least Once will be hosting the current edition of Weekend Herb Blogging #186. She will be happy to receive your always creative recipes featuring any vegetable, fruit, edible plant or flower through next Sunday, June 6. Please consult this post for all the details.
Have a wonderful week, everyone!
Have a wonderful week, everyone!
What a wonderful roundup! everything looks fantastic!
ReplyDeleteCheers,
Rosa
Susan, you are so right about night temptations!...I often fall and have a glass of milk with buiscuits before going to bed...
ReplyDeleteWonderful recap, beautiful pics, so many interesting recipes, thanks for your smart presentation and thank all for these amazing dishes!
Have a nice week!
Thank you Susan for hosting - another tasty and beautiful banquet for us to share
ReplyDeleteYou have done it so beautifully! :-D Fabulous.
ReplyDeleteSuperb roundup, Susan. I enjoyed participating.
ReplyDeleteI look forward to the days when I can be a night owl! I'm guessing my sleeping/waking times will be undergoing quite an adjustment if I leave it to my natural sleep rhythm. Thanks for hosting, always a great collection of interesting dishes.
ReplyDeletei didnt heed to your warning and i ended up eating a bowl full of brownie with icecream after seeing all this! :( awesome roundup!! :)
ReplyDeletegreat round up - had meant to participate but too slow - but am inspired by the lovely dishes
ReplyDeleteThank you for the lovely round-up! Many interesting finds here :)
ReplyDeleteThanks Susan for the delicious round up
ReplyDeleteWhat a wonderful group of recipes! Thanks for putting it together for us. (sorry for being so late to comment!)
ReplyDeleteLOvely lovely round up!I just love herbs,and it`s overwhelming to see all the different wonderful ways being used here!There are quite a few that are new to me,and I would love to experiment.thank you for this wonderful event! a grateful herbaholic.. :)
ReplyDeleteHi Susan - the weekend herb blogging is wonderful...beautiful!
ReplyDeleteThanks for having me host MLLA 11th Edition. The round-up will be posted by Sunday night (California time). It has been so much fun to meet new blogging friends. You truly created and inspired a fabulous monthly event. Kudos to you!
Thanks again!
Lori Lynn
those friands look delightful!
ReplyDeleteThanks, Rosa! Good to see you.
ReplyDeleteCinzia - Thanks. Ah, milk and biscuits....: }
Thanks for having me, Haalo.
Thank you, Soma.
Thanks, Lynn. Glad you've returned to WHB. : )
Kalyn - You can expect many changes now that you are on your own; the body can get used to even the worst schedule and will let you know if you have the audacity to disrupt it. ; } Good luck!
Superchef - ; D Thanks!
Johanna - Thanks. You have other things on your plate these days. : }
Thanks, Ning!
Sandeepa - So good to see you!
Thanks, Chris. No apology necessary; it's hard to keep up with everything.
Mia - Thank you. Very glad you enjoy it. Good to see you.
Lori Lynn - Thanks very much for everything!
Thank you, Anna! I know that since you are Australian, you would particularly appreciate friands.
Thank you for the fabulous inspiration, Susan! I am growing many of the veggies which you use in your recipes. I plan to use them in your food-ideas!
ReplyDeleteStay happy and healthy!