Hello, all! I have been very busy today and yesterday. I went to an herb store yesterday evening and the lady who runs it was super cool! She found all the herbs on my list and I walked out of there a happy customer. She even had vervain and agrimony! I was very impressed. She also had valerian root. Valerian root is a jerk to blend with. I blended it with jasmine, chamomile, lemon peel, lemongrass, and honeysuckle, and still the valerian was a jerk and overpowered everything. It did do its job and knock me out cold for the night, though. Kudos to valerian root. I wondered what I would do with all of these neat supplies today. I also went grocery shopping yesterday, so it’s been a busy day cooking and brewing tea. What exactly is cooking today? Let’s take a look!

Codfish For Lunch

What's cooking? Cod is...or was.

This beautiful mess is a Mediterranean codfish dish (say that 10 times fast!!) that contains asparagus, a whole leek, a whole onion, about a cup of olives, two tomatoes, olive OIL, a whole stick of butter, and more. My husband liked it and asked for a refill. He doesn’t normally eat a lot of food in one sitting in general, so asking for a refill is something very rare. It’s a high compliment! He also didn’t add additional salt, which blew my mind. He refers to himself as the Salt Lord, so seeing the Salt Lord eat a thing and not need more salt…dang. I’m impressed with myself. I really am good at cooking!

It was very easy to make and I didn’t hurt myself making it. Opening the asparagus can was a little tricky. Thank goodness my husband is here today or else I would not have been able to open it. Once the blasted can was open, everything else went smoothly. 

It took about 20 minutes to bake the dish and it was worth every minute. I was super hungry while I waited for it to bake, but I stayed strong and didn’t give in to my hunger. It was worth it!

It tasted super fresh and was delightful. The onion slices were too big, though, which threw off the balance a little bit. They did, however, absorb a lot of the butter and olive juice. It was  super nice and was probably that poor onion’s saving grace here. It was a big hit!

Taste the Herbs: Today’s Tea Making

Before all of the cod shenanigans, I made two slightly different pots of tea. A friend of mine loves hibiscus in her tea but is allergic to citrus. I took it as a challenge to make her some hibiscus tea without citrus. The blend I ended up liking the most contained hibiscus, cinnamon, lemongrass, allspice, and a tiny bit of peppermint. The first round was slightly more tart with a cinnamon finish and the second one had more pepperminty roundness, probably because I added more peppermint. My synesthesia loved it. 

I’m super pleased with how all of these turned out. Here’s a picture of the blend so far:

She should get her blend tonight or tomorrow. I’m excited to see what she thinks!

Stay tuned for more!

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