A few months ago, a man on his way to visit my neighbor Stuart stopped in front of my house to admire my crown of thorns plant. Stuart later asked me if his friend could have a clipping to start his own bush. I told him to go for it.
Then to reciprocate, about a week later Stuart’s friend left some sort of potted succulent on my front lawn. I wasn’t crazy about the plant — it’s kinda ugly — but since it was a gift, I decided to let it stick around for awhile.
To my delight, a few weeks later, rosemary randomly started growing from the same pot. I love a good BOGO, so I decided the rosemary and its ugly half-brother could stay.
My current situation: I’m working from home, and it’s 2 p.m., and I haven’t showered today. I need to put clean sheets on Norah’s bed because, God bless her, she peed through her diaper last night. I also have two freelance stories and a hotel review due by 5.
At this point in my day, grocery shopping is out of the question. And I rarely order in. It’s just not my thing.
But a quick pantry and garden raid manifested this tasty meal:
Herb gardening can be an embarrassment of riches. I’m brainstorming ways to solve this “problem.”
1) Cocktails. My friend Autumn lives in Chicago, where you can do cool stuff like take a class on how to infuse cocktails. She gave me the CliffsNotes version, and it seems pretty doable. Infused alcohol would also make a classy gift.
One day, I hope to have a big house with a huge garden where I’ll host fabulous Oprah-style brunches by day and sip mojitos with my hubby by night.
But for now, I’m working with a slightly smaller patch of paradise.
As Helen Keller once said, “I cannot do everything, but still I can do something. And because I cannot do everything I will not refuse to do the something that I can do.”
Baby steps, people. Baby steps.
Despite the fact that my deodorant has been failing me for months (TMI?) summer doesn’t officially start until June 21. Before summer turns to fall, here’s what I’m hoping to accomplish:
You either love cilantro, or you hate it. I happen to love it, but I don’t love buying it. Storing fresh herbs is a race against time.
Case in point: We’re having a cold snap here in Florida (if you consider 50 degrees cold), and this vegetable curry dish would really hit the spot. The recipe calls for only two tablespoons of cilantro, and I’m all about saving money and I feel weird about buying cilantro in a tube. Normally, I would plan all our family’s meals around the leftover cilantro, but that’s the tail wagging the dog.
I decided to try a method I’d read about on theKitchn: freezing fresh herbs in olive oil. Cilantro and oil tend to be partners in crime anyway, so it just makes sense.