Went to my favorite produce store the other day, and came out with one
of their "5 lb or $1.49" specials. Usually I go for the apple bag,
which nets me 2 or 3 quarts of applesauce, but this time, there was
that bag of oranges and herbs. Mineolas, navels, one blood orange,
and 7 bunches of herbs. Two were watercress, I think, which had to be
used immediately. What was left over was mush the next day, but it
made a nice addition to the salads that night.

Now, however, I have 3 large bunches of mint, a bundle of rosemary,
and a bundle of sage. The sage and rosemary I think I'll dry, but the
mint I'd like to do something with. It's not really the season for
tabouli, my favorite mint use, and there's too much for tea.

What would you do with roughly 3 pints of spearmint sprigs?

maxine in ri

maxine in ri > wrote:

:What would you do with roughly 3 pints of spearmint sprigs?

Mint jelly? You'd have to go back for that apple bag, though.

On Feb 12, 9:55 pm, David Scheidt > wrote:
> maxine in ri > wrote:
>
> :What would you do with roughly 3 pints of spearmint sprigs?
>
> Mint jelly? You'd have to go back for that apple bag, though.

Hmmm, I still have some pectin. Will have to see what they say for
quantity.
I still have 18 jars of grape jelly from this year, tho, and we don't
go through it as fast now that the kidlet had decided she likes savory
better than sweet!

I wonder how a warm tabouli would be?

maxine in ri

maxine in ri wrote:
>
> I wonder how a warm tabouli would be?


Not bad, actually. Instead of cracked wheat, use any grain that you
like hot. I like quinoa which is good hot or cold. Then add your usual
tabouli ingredients-- mint, parsley, lemon, olive oil. It's warming.


--Lia

On Tue 12 Feb 2008 07:46:06p, maxine in ri told us...

> Went to my favorite produce store the other day, and came out with one
> of their "5 lb or $1.49" specials. Usually I go for the apple bag,
> which nets me 2 or 3 quarts of applesauce, but this time, there was
> that bag of oranges and herbs. Mineolas, navels, one blood orange,
> and 7 bunches of herbs. Two were watercress, I think, which had to be
> used immediately. What was left over was mush the next day, but it
> made a nice addition to the salads that night.
>
> Now, however, I have 3 large bunches of mint, a bundle of rosemary,
> and a bundle of sage. The sage and rosemary I think I'll dry, but the
> mint I'd like to do something with. It's not really the season for
> tabouli, my favorite mint use, and there's too much for tea.
>
> What would you do with roughly 3 pints of spearmint sprigs?
>
> maxine in ri
>

A gallon or two of Mint Juleps?

-or-

Mint Sauce for Lamb

3 large handfuls of mint leaves, (stems previously removed)
3 teaspoons granulated sugar
4 tablespoons wine vinegar

Wash and shake the mint leaves, sprinkle then with the sugar and chop them
rather finely. Put in a bowl. Heat the vinegar and pour it over the mint.
Add more sugar if you think the sauce is too sharp. Serve hot or cold with
roasted lamb or other meat.

Yield: 4 servings

--
Wayne Boatwright

*******************************************
Date: Tuesday, 02(II)/12(XII)/08(MMVIII)
Today is: Lincoln's Birthday
*******************************************
The universe is really here to amuse
and serve us. It's true.
*******************************************

Wayne Boatwright > wrote in
3.184:

> On Tue 12 Feb 2008 07:46:06p, maxine in ri told us...
>
>> Went to my favorite produce store the other day, and came out with
>> one of their "5 lb or $1.49" specials. Usually I go for the apple
>> bag, which nets me 2 or 3 quarts of applesauce, but this time, there
>> was that bag of oranges and herbs. Mineolas, navels, one blood
>> orange, and 7 bunches of herbs. Two were watercress, I think, which
>> had to be used immediately. What was left over was mush the next
>> day, but it made a nice addition to the salads that night.
>>
>> Now, however, I have 3 large bunches of mint, a bundle of rosemary,
>> and a bundle of sage. The sage and rosemary I think I'll dry, but
>> the mint I'd like to do something with. It's not really the season
>> for tabouli, my favorite mint use, and there's too much for tea.
>>
>> What would you do with roughly 3 pints of spearmint sprigs?
>>
>> maxine in ri
>>
>
> A gallon or two of Mint Juleps?
>
> -or-
>
> Mint Sauce for Lamb
>
> 3 large handfuls of mint leaves, (stems previously removed)
> 3 teaspoons granulated sugar
> 4 tablespoons wine vinegar
>
> Wash and shake the mint leaves, sprinkle then with the sugar and chop
> them rather finely. Put in a bowl. Heat the vinegar and pour it over
> the mint. Add more sugar if you think the sauce is too sharp. Serve
> hot or cold with roasted lamb or other meat.
>
> Yield: 4 servings
>

Mom used to pick a handful of mint leaves which were growing out the back
door. Wash them and mince them on the cutting board sprinkled with sugar
while minced to help bruise the leaves...Add them to a bowl of white
vinegar...taste and adjust flavour by either adding sugar or more
minced&bruised leaves.

Careful of growing mint...it will take over a yard. Even black thumbed me
can grow mint. The trick is to keep it from spreading...

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Wayne Boatwright wrote:

> A gallon or two of Mint Juleps?
>
> -or-
>
> Mint Sauce for Lamb


My mother would make that mint sauce at times and I loved it!
I'd use it for Mojitos though

maxine in ri wrote:

>
> What would you do with roughly 3 pints of spearmint sprigs?
>
> maxine in ri


Mojitos! One sip and you'll think you're in Havana,
or at least that spring has sprung.

gloria p

On Feb 12, 8:46 pm, maxine in ri > wrote:
> Went to my favorite produce store the other day, and came out with one
> of their "5 lb or $1.49" specials.

Is that like a school of fish, a murder of crows or a pride of lions?
>
> maxine in ri

--Bryan

On Wed 13 Feb 2008 04:51:15p, Goomba38 told us...

> Wayne Boatwright wrote:
>
>> A gallon or two of Mint Juleps?
>>
>> -or-
>>
>> Mint Sauce for Lamb
>
>
> My mother would make that mint sauce at times and I loved it!
> I'd use it for Mojitos though
>

With vinegar?

--
Wayne Boatwright

*******************************************
Date: Tuesday, 02(II)/12(XII)/08(MMVIII)
Today is: Lincoln's Birthday
*******************************************
The universe is really here to amuse
and serve us. It's true.
*******************************************

Bobo Bonobo® > wrote:

> Is that like a school of fish, a murder of crows or a pride of lions?

Considering that herbs are objects, not animals, how about a sizzle of
sausages, a shake of cocktails, a wobble of bicycles, or buzziness of
aeroplanes, or a want of whisky?

Victor

Wayne Boatwright wrote:
> On Wed 13 Feb 2008 04:51:15p, Goomba38 told us...
>
>> Wayne Boatwright wrote:
>>
>>> A gallon or two of Mint Juleps?
>>>
>>> -or-
>>>
>>> Mint Sauce for Lamb
>>
>> My mother would make that mint sauce at times and I loved it!
>> I'd use it for Mojitos though
>>
>
> With vinegar?
>
LOL, noooooooooo silly.. Just the mint

On Feb 13, 7:58 pm, "Bobo Bonobo®" > wrote:
> On Feb 12, 8:46 pm, maxine in ri > wrote:
>
> > Went to my favorite produce store the other day, and came out with one
> > of their "5 lb or $1.49" specials.
>
> Is that like a school of fish, a murder of crows or a pride of lions?
>
>
>
> > maxine in ri
>
> --Bryan

That's where I got the idea<g> Now that Ive had a chance to think on
it, it should have been a Plethora of herbs. Shows what a lack of
sleep will do to your language skills.

maxine in ri

On Feb 13, 6:56 pm, Puester > wrote:
> maxine in ri wrote:
>
> > What would you do with roughly 3 pints of spearmint sprigs?
>
> > maxine in ri
>
> Mojitos! One sip and you'll think you're in Havana,
> or at least that spring has sprung.
>
> gloria p

You, Goomba, and Wayne are a bunch of boozers!<g> Altho, come to
think on it, a pint of high-proof vodka and a pint of leaves would
make a nice mint flavoring for baking and candy making....

Thanks for the idea
maxine in ri

(Victor Sack) wrote in news:1ica4dn.16gyira1x4xniyN%
:

> Bobo Bonobo® > wrote:
>
>> Is that like a school of fish, a murder of crows or a pride of lions?
>
> Considering that herbs are objects, not animals, how about a sizzle of
> sausages, a shake of cocktails, a wobble of bicycles, or buzziness of
> aeroplanes, or a want of whisky?
>
> Victor

A parliment of owls.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Wed 13 Feb 2008 11:27:03p, Goomba38 told us...

> Wayne Boatwright wrote:
>> On Wed 13 Feb 2008 04:51:15p, Goomba38 told us...
>>
>>> Wayne Boatwright wrote:
>>>
>>>> A gallon or two of Mint Juleps?
>>>>
>>>> -or-
>>>>
>>>> Mint Sauce for Lamb
>>>
>>> My mother would make that mint sauce at times and I loved it!
>>> I'd use it for Mojitos though
>>>
>>
>> With vinegar?
>>
> LOL, noooooooooo silly.. Just the mint
>

I'm crazy for fresh mint. When I make tabouli, I use *way* more mint than
any recipe ever called for. Also in stuffed grape leaves.

--
Wayne Boatwright

*******************************************
Date: Tuesday, 02(II)/12(XII)/08(MMVIII)
Today is: Lincoln's Birthday
*******************************************
The universe is really here to amuse
and serve us. It's true.
*******************************************

Wouldn't it be a refreshment of mint, a pestle of basil, and a
restorative of herbs?


--Lia

On Feb 14, 8:30 am, Julia Altshuler > wrote:
> Wouldn't it be a refreshment of mint, a pestle of basil, and a
> restorative of herbs?
>
> --Lia

a tumble of tomatoes
an excess of eggplant
a mash of potatoes
a pluck of peaches


(and for the vegans amongst us) a murder of meat


maxine in ri

Wayne Boatwright wrote:

> I'm crazy for fresh mint. When I make tabouli, I use *way* more mint than
> any recipe ever called for. Also in stuffed grape leaves.
>
Wasn't that always Leila's (The Tabouli Princess) frequent admonition?
That tabouli should be heavier on the parsley and mint than most recipes
call for? That's how I like it too. I haven't made it in a while come to
think of it.....
I miss Leila's posts

On Feb 14, 11:40 am, Goomba38 > wrote:
> Wayne Boatwright wrote:
> > I'm crazy for fresh mint. When I make tabouli, I use *way* more mint than
> > any recipe ever called for. Also in stuffed grape leaves.
>
> Wasn't that always Leila's (The Tabouli Princess) frequent admonition?
> That tabouli should be heavier on the parsley and mint than most recipes
> call for? That's how I like it too. I haven't made it in a while come to
> think of it.....
> I miss Leila's posts

me too! But I do have her tabouli recipe.

maxine in ri

maxine in ri wrote:
> On Feb 14, 11:40 am, Goomba38 > wrote:
>> Wayne Boatwright wrote:
>>> I'm crazy for fresh mint. When I make tabouli, I use *way* more mint than
>>> any recipe ever called for. Also in stuffed grape leaves.
>> Wasn't that always Leila's (The Tabouli Princess) frequent admonition?
>> That tabouli should be heavier on the parsley and mint than most recipes
>> call for? That's how I like it too. I haven't made it in a while come to
>> think of it.....
>> I miss Leila's posts
>
> me too! But I do have her tabouli recipe.
>
> maxine in ri

Me too! I have all I need to make some, perhaps tonight?
My kids used to call it "sand salad" because they disliked the texture. Feh.
What'datheyknow? sheesh.

maxine in ri wrote:
>
> a tumble of tomatoes
> an excess of eggplant
> a mash of potatoes
> a pluck of peaches


a rapunzel of arugula
an elvis of parsley
a pinnochio of fennel
an orlando of oranges


--Lia

On Thu 14 Feb 2008 09:40:07a, Goomba38 told us...

> Wayne Boatwright wrote:
>
>> I'm crazy for fresh mint. When I make tabouli, I use *way* more mint
>> than any recipe ever called for. Also in stuffed grape leaves.
>>
> Wasn't that always Leila's (The Tabouli Princess) frequent admonition?
> That tabouli should be heavier on the parsley and mint than most recipes
> call for? That's how I like it too. I haven't made it in a while come to
> think of it.....
> I miss Leila's posts
>

Yes, I recall her saying that many times. I'm probably heavier on mint
that she would be, however. And, God forbid, I sometimes put chickpeas in
mind. Leila would faint. :-)

--
Wayne Boatwright

*******************************************
Date: Tuesday, 02(II)/12(XII)/08(MMVIII)
Today is: Lincoln's Birthday
*******************************************
The universe is really here to amuse
and serve us. It's true.
*******************************************