Note to self

[jhetley]

Next time, grind up the rosemary in Wife's herb mortar before tossing said herb into the beef-vegetable soup. That way, you won't spend the repast picking spruce needles out from between your teeth.

Comments

[copperwise.livejournal.com]

I do this all the time. We love rosemary, but hate twigs. Fresh rosemary in soup cooks to a nice texture like any vegetable. Also, small coffee grinders work wonderfully on herbs...just don't use the same one for coffee later. *g*

[jhetley.livejournal.com]

Fresh rosemary was not among the available options. I was just doing my usual cauldron thing, tossing in some of this and a couple of those* and a pinch of the other thing. No coffee grinders in sight.


*Chopped up cloves of garlic, of course.

[pernishus.livejournal.com]

Alternatively, put all the spices into a small muslin bag and remove it at the end of cooking...

[jhetley.livejournal.com]

My mother used to do that -- Wife doesn't seem to have been raised in the same religion (duh) because we don't have spice bags in the kitchen.

[kinzel.livejournal.com]

A square of cheescloth, doubled or tripled, can be tied into a bag, I think...

[starcat-jewel.livejournal.com]

Go to your local fabric store and see if they have a "fat quarter" of muslin or similar, undyed fabric. Fold over and stitch down hems on opposite ends, leaving room for a drawstring to pass thru. Fold so that the two hems are together and stitch up the sides from bottom to hem seams, leaving about 3/8" seam allowance. Turn bag right-side-out and install cotton twine or a white shoelace as a drawstring. Voilà, one spice bag!