I’ve been seasoning vegetables with herbes de provence a lot recently. I couldn’t tell you what’s in there, I looked it up once but it doesn’t really matter. We like the taste. Also, I’ve been using a lot of thyme, both fresh and dried. It’s probably in the herbes de provence.
I love the Flatiron 4 Pepper Blend, and also the Green and the Asian. As summer comes around I’ll get more into the other blends.
Melinda’s hot sauces: Ghost Pepper, Scorpion, and Naga Jolokia; go on almost everything. If it can take capsaicin, it gets peppered.
You said except for salt and pepper, but I do want to say something about that anyhow. My go to salt for the past couple years or so has been Himalayan pink, but I got some Maldon sea salt, and I love those big goofy flakes. I bought a salt cellar that I keep on the counter so that I can dip into it with my fingers; it makes me feel like I know what I’m doing! It isn’t as salty as Himalayan, Kosher, or table salts, which helps with oversalting.
I love the Flatiron 4 Pepper Blend, and also the Green and the Asian. As summer comes around I’ll get more into the other blends.
Melinda’s hot sauces: Ghost Pepper, Scorpion, and Naga Jolokia; go on almost everything. If it can take capsaicin, it gets peppered.
You said except for salt and pepper, but I do want to say something about that anyhow. My go to salt for the past couple years or so has been Himalayan pink, but I got some Maldon sea salt, and I love those big goofy flakes. I bought a salt cellar that I keep on the counter so that I can dip into it with my fingers; it makes me feel like I know what I’m doing! It isn’t as salty as Himalayan, Kosher, or table salts, which helps with oversalting.
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