The boys and girls are going nuts. They love this moody weather. Who'd ever have thought that the dill sprouted the earliest and is growing like a weed on steroids?
Gonna have to think up something to do with it. This is bothering me big time. Because I know he wants to flower, and will pretty soon.
Oh, I guess I have some other pressing problems.
When you have lots of dill, my friend, make gravlax! It's yummy! :)
ReplyDeletehttp://scandinavianfood.about.com/od/cookingtechniques/ss/gravlaxhowto.htm
Hmm . . . that looks seriously yummy. And I need my Omega-threes!
ReplyDeleteIt's too complicated to actually do all the preserving, but maybe a cream cheese with lots of dill, and smoked salmon on rye bread squares might not be a bad idea. MMMM! I have a "thing" coming up Saturday, so maybe that will work.
Thanks for the link -- and the idea! Now that I'm thinking about it, my mind is already tasting it.
Brad has made gravlax at home a few times and the results were great, but the curing process does take a bit of time. It's very Scandanavian. Salmon (in any form) and dill are a match made in heaven :)
ReplyDeleteWell, you'll just have to send Brad along to be my personal chef!
ReplyDeleteI shall seriously investigate the process. It sounds amazing.