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RCrcristofrf.bsky.social

I think it also helps (although altering the taste, but IMHO not in a bad way), if you roast the herbs long enough in a high enough temperature in the oven. That’s how I do it.

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LMlilmallow.bsky.social

Haf: PLANTS. And a kitchen. But mostly Plants. Paxton: Minimalistic, black white, rose gold and red. Hean: Books, equipment, books, more equipment... Hedvig: Its very nature looking with little things they've shoved into their pockets like herbs, berries, stuff like that.

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lognstormr.bsky.social

Finally picked up two books that I've been meaning to get for a while 😊 Started a carboy of mead today too, and enjoying the last batch I made 🍻 Can't wait to experiment with wild-sourced yeasts!

A photograph of two new editions to my personal library: Wildcrafted Vinegars, and The Wildcrafting Brewer, both by Pascal Baudar. The vibrant covers of the book feature bowls of berries and herbs, and shelves of layered concoctions in glass jars.
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Mblahpers.bsky.social

Same for most herbs as well, be careful out there!

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Ppopmama.bsky.social
queclecumber.bsky.social

We had carrots, celery, onion, garlic, yellow potatoes, mushrooms, ground beef, chicken broth, canned crushed tomato, all the herbs and seasoning one might need... Just add time and heat. And also a little sneaky fish sauce and balsamic to kick up the umami flavor.

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thesiliconmaster.bsky.social

Instructions: Leave the moose eat the herbs that attract dangerous bugs. Warning: Is a moose.

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