Tuesday, October 22, 2013

At The Moment And Sage

Thoughts of my granddaughter Sarah arriving in Thailand
and the warm welcome she will receive from her Uncle Jimmy.

His words to me this morning
"Rest before you are tired"
like this - but a busy week is in progress.

A post read this morning from
a favorite one in Nashville
gave me some ideas for using my abundant
Sage plant.
Usually used for my dressing at Thanksgiving and Christmas
and  had forgotten  how tasty
chicken is
when you pound it very thin, dredge it in flour
and cook in olive oil and butter...

http://nancyvienneau.com/blog/recipe/sage-praise/

Can't wait for her cookbook to be published
and have it sitting on my kitchen counter...

6 comments:

Pienosole said...

I like your son's advice (though I rarely follow this myself), a good reminder. Happy Tuesday!

Balisha said...

I have some wonderful sage in my herb garden. I would grow it even if I didn't use it in cooking...because it is so pretty. Love the color.

I put it in my poulty dressing, under the skin of the bird. I use it in soups, and gravy for sausage and biscuits.I like it with many different pork dishes. I can think of many more dishes but won't take up the space here.

Your son's advice is so wise. If we only followed it.
Balisha

nancy at good food matters said...

thank you, dear Ernestine, for sharing my Sage Praise! I, too, look forward to when the book is in print, in my hands, and on your kitchen counter!

Tabor said...

How about mashing a sage leaf or two into a 1/4 cup of salt and putting each of these into pretty jars for sage-salt gifts for the holidays?

One Woman's Journey - a journal being written from Woodhaven - her cottage in the woods. said...

Pienosole, me too.
Balisha, it is wonderful
Tabor, a new idea :)
Nancy, :)

Judy said...

I don't cook anymore, but I have a nice bunch of sage, tied with a ribbon. hanging and drying near my kitchen sink. I like your son's advice--we should probably follow that--someday.