Saturday, November 26, 2005

Weekend Herb Blogging #8 (Jack Frost visits Kalyn's Herbs)

I hadn't been out in the garden for a several days, but yesterday morning I wandered out with my camera and got some great shots of barely surviving herbs covered with frost. This was about 9:30 A.M. so the frost is staying for quite a while in the mornings. Today there is a light drizzle of snow falling in Salt Lake City, so these are probably the very last garden pictures of the year, except for one garden photo I am saving for a weekend when I am buried in snow and don't even want to go to the store to buy some herbs.

Sam was curious about what kind of herbs I put in my stuffing for Thanksgiving. Actually my sister Sandee usually makes the stuffing, and it was delicious this year, as usual. But thinking of Sam's question I did inquire to be sure I knew how she makes it. Sandee uses thyme, sage, and a tiny bit of poultry seasoning in her made-from-scratch stuffing. Store-bought stuffing is considered vastly inferior in my family, and we prefer "dry" stuffing (not cooked inside the turkey). Sandee did a great job hosting Thanksgiving for our huge family and her stuffing, turkey, and gravy were all delicious

Now here are some shots of my frosty herbs with some herb memory recipes from earlier in the year. You can see from some of these recipes that I have learned a bit about writing a recipe from the time I started my blog. For one thing, many of these recipes were from a time before I entered the digital camera age! But the recipes were still delicious and I hope you like them.

Of course thyme is an essential herb for roast chicken, chicken soup, and bread stuffing. But earlier in the year I used it in recipes for Chicken with Kalamata Olives and Grilled Chicken with Balsamic Vinegar. Both were really tasty.

Sage is fantastic for rubbing on pork roast or chicken before you oven roast or rotisserie cook it. It's also the most essential ingredient in stuffing, in my opinion. Fried sage leaves have become trendy in cooking, so I am thinking I might try them next summer. For now, here's a recipe for Sauteed Chicken Cutlets with Capers and Sage which was really delicious.
Oregano is one of the defining flavors in Greek cooking. I have a number of Greek friends, I've been to Greece, and I love the food. Of course feta cheese is one of my very favorite flavors, so anything with feta tastes delicious to me. Two other recipes I created this year with a decidedly Greek flavor were Kalyn's Souvlaki and Very Greek Grilled Chicken. Both of these are going to be repeated again and again on my barbecue grill.

Last, but certainly not least, even though I gave you some of my favorite mint recipes just last week, I could not leave out this photo of my lovely mint with frost nipping the edges. What a difference in how the mint looks in just one week's time! I love mint in lots of dishes, and also love mint tea which is so favored in the Middle East. My best mint tea memory is drinking it in Morocco, where they hold the long-spouted tea pot way above your head and pour the tea into your glass cup. There is also a restaurant in Washington D.C. called Marrakesh where they do a great job of making you think you are in Morocco, right down to sitting on the floor and eating with your hands. Back in the days when I was visiting D.C. regularly for work, I ate there several times. Now, believe it or not, Salt Lake has a new Moroccan restaurant called Cloud 9, and the food is very good. I will have to visit there again and try their version of mint tea.
Enjoy your weekend, whether you're drinking mint tea or something a little more ordinary. Don't forget to come back on Sunday to see the recap of Weekend Herb Blogging from other blogs.
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  1. It's really interesting to me to see what other people use in their stuffing. Personally, I only used sage, as the oysters can pack quite the flavorful punch. :)

    I prefer 'dry stuffing' as well...I am too busy stuffing my turkey will fruits and veggies to have any extra room for yummy stuffing anyways! :)

  2. Ha, I've actually eaten at Marakkesh (sp?) That's great. Love the herb post and as always beautiful pictures. Sounds and smells like you had an excellent Thanksgiving feast :)

  3. Those herbs look beautiful covered in frost. Your sister's stuffing sounds delicious.

    Paz (who also prefers the stuffing outside of the turkey)

  4. thank you Kalyn!
    It's so pretty to see the frost on the plants.
    We even have a fost warning here in San Francisco although I didnt actually see any it i much colder than last week when everyone was walking around in their summer garb.
    I can't believe less than 2 weeks ago we were walking in the sun next to the Eiffel tower and now it is covered in snow!


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