Departures

We made herb salt this week.  If you’ve been around for a while (and if you pay alarmingly close attention to the nonsense I get up to), you may be thinking it’s a bit early for such a thing.  And this is totally true…we usually wait until October or even November for this project.

But this year?  This year that’s not an option. We’re moving this week (the movers come Friday), and if we wanted to have a batch this year, this was the moment.

We’ve finally managed to pull off that move to Maine we’ve been working on (we’ve been going on vacation since 2012…it seemed more efficient to just give in and move there).  So I’m going to be a little bit quiet for a few days while we get everything all sorted out…but in a week or so I should be all settled in at the new place and back to a more normal schedule (with lots of shiny new backdrops for knitting pictures)!

Timely

Sometimes? Sometimes you have good timing.  On Saturday, we grabbed the last of the herbs from the yard.  Normally we do it earlier, but this year we kept putting it off.

DSC_2941 copyWe spent an hour or two stripping herbs, peeling garlic, and putting the food processor to work.

DSC_2947 copyAnd later that very afternoon, we got the first snow of the season.  I’m calling that just about the best timing ever.

This has become a yearly tradition (I talked about it in more detail back here if you want to do it yourself, and there’s a bit more about other years here and here).  It comes out great every time.  We use it in pretty much everything we cook.  And I’m really quite firmly convinced you should be doing something similar with any spare herbs you have sitting around.

Salty

The making of a giant batch of herb salt has turned into a yearly event.  We first did it (complete with something resembling instructions) back here.  And we did it again just about this time last year.  And this week we did it yet again.

herb saltWe use this salt in everything we cook (well…everything except sweets, because that would be odd) and more or less wouldn’t want to cook without it.  You absolutely need to make some of your own.

And this year?  This year we learned something very very important.  You can totally use the food processor instead of a knife, and your salt doesn’t turn to paste.  That turns this from a three hour project to a one hour project and makes it way way way less tedious.  It’s still a bit of work (shucking that much garlic is a pain no matter what, so is stripping that many herbs off their stems), but absolutely worth it.  And my house smells awfully good too.