(no subject)

[anysia]

Making a stock pot full of New England style seafood chowder (will start off as fish chowder, then I will take some out. Then I will put shrimp and clams in it. Have someone that doesn't eat shellfish.) The kitchen and my hands smell of freshly harvested herbs, mostly parsley.  Nice.

Comments

[crazysoph.livejournal.com]

Hmmm, fresh herbs, yes! I love the little herb patch I have: rosemary, sage, lavender, thyme, oregano, and bay laurel all over-winter there without hideous damage. I pop out the front with a kitchen scissors, snip away according to the needs of the moment, return to the house in a waft of herb.

Crazy(hmmm, thinking roast potatoes, garlic and rosemary...)Soph

[anysia.livejournal.com]

Yes, I have a patch back there (what wasn't demolished by a wabbit. It ate my chives, and ginko cola. So look for a healthy wabbit with bad breath) Thyme, Sage, Rosemary, (used to have) chives, and a nice big parsley shrub. Will be planting basil soon. Thinking about Mint basil instead...it's a sturdier plant.

[meljane.livejournal.com]

I would love to cook many fishy things in the kitchen but for some reason the smell of fresh fish makes Ken feel sick , he'll eat raw fish at a japanese restaurant , he will have shop bought fish and chips and eat tuna or salmon mornay but not ,grilled or baked fish .

He is a strange man indeed ;)

[anysia.livejournal.com]

The trick to how I make mine, is I cook up the soup base, including the potatos, seasonings etc etc. Cut raw fish into 6 sided die size. Wait until the potatos are cooked, turn off the heat, drop raw fish in, and let the residual heat cook it. This way, no fishy smell or taste.