On 12/07/2013 2:18 PM, sf wrote:

>
> I'm not a big user of sage in general, but it's absolutely divine on
> chicken saltimbocca... or any other dish where you'd normally use
> regular sage, for that matter. For instance, I used it last week in
> the mock porchetta recipe The Zuni Cafe Cookbook by Judy Rodgers.

For some reason, I grow it. I don't know why. It is not like the stuff
in my sage jar is not more than 10 years old. I use a small amount of it
when I make stuffing for chickens, turkey or pork. I probbaly use more
fresh than dried because when I roast chickens in the BBQ or rotisserie
I stick some sage, thyme and rosemary under the skin of the birds.

"S Viemeister" > wrote in message
...
> On 7/12/2013 2:12 PM, Ophelia wrote:
>> "S Viemeister" > wrote
>>> On 7/12/2013 1:55 PM, Ophelia wrote:
>>>> "graham" > wrote
>>>>> "Ophelia" > wrote
>>>>>> Himself just told me mine is coming from US!! Sheesh I wish I'd
>>>>>> known.
>>>>>> I would have got it much faster had I got it here. It was on the UK
>>>>>> site too
>>>>> One can never tell! I ordered a CD from an Amazon UK seller to be
>>>>> delivered to sis while I was visiting the UK. It came from Germany
>>>>> from a company that is supposedly based in Paris.
>>>> Oh It would be nice if they told us that before we ordered.
>>>>
>>> It's not presented up front, but you can click through to find out who
>>> is actually selling the item.
>>
>> I didn't give it any thought! UK site ...
>>
> At least they're not charging extra for postage!

Yes! That's something Himself offered to buy me another from a UK site
while I wait for the other, but I think I can wait

--
--
http://www.helpforheroes.org.uk/shop/

On Fri, 12 Jul 2013 17:56:52 -0400, Dave Smith
> wrote:

> On 12/07/2013 2:18 PM, sf wrote:
>
> >
> > I'm not a big user of sage in general, but it's absolutely divine on
> > chicken saltimbocca... or any other dish where you'd normally use
> > regular sage, for that matter. For instance, I used it last week in
> > the mock porchetta recipe The Zuni Cafe Cookbook by Judy Rodgers.
>
> For some reason, I grow it. I don't know why. It is not like the stuff
> in my sage jar is not more than 10 years old. I use a small amount of it
> when I make stuffing for chickens, turkey or pork. I probbaly use more
> fresh than dried because when I roast chickens in the BBQ or rotisserie
> I stick some sage, thyme and rosemary under the skin of the birds.
>

I definitely use more fresh than dried sage. The weather here is
fairly mild, so the plant lasts for years. My pineapple sage is at
least 7 years old.

--
Food is an important part of a balanced diet.